Thursday, September 5, 2013

Chocolate Raspberry Mousse Torte

To say that I have been dreaming of making this cake for a while is an understatement. I first found this recipe back in March and wanted to make it for my own birthday. However in preparation for the cheesecake contest that never happened I made a chocoloate cheesecake. No worries, I told myself, I decided to make it in May for my cousin's birthday. But unfortunately (or maybe fortunately) the guest list was too big and I knew the cake wouldn't be able to feed so many people so I opted for making macarons instead.

My next attempt at making this cake was for my aunt's birthday mid-August but once again the opportunity passed as she decided to go on vacation and did not celebrate her birthday with us this year. After that my brother's birthday was next on the list and I spent a week convincing him to let me make this cake for him. This time I actually bought all of the ingredients and started to make the cake. But due to the fact that I was working all week leading up to his birthday, including two night shifts, I realized the cake had too many steps for me to be able to complete it in time so I changed gears and made cheesecake instead.

Luckily, another occasion presented itself quickly and I since I already had the chocolate genoise baked I was determined to finally finish this cake. My older cousin, who spent the last five months in Europe studying and traveling, was coming home and the whole family was invited to come over for dinner. I eagerly volunteered to bring dessert and planned to finish the cake the day before.

I am happy to report that my much anticipated cake fantasy came to life and the result was delicious. I'm not going to lie and say it was easy, but then again no mousse cake really is. On the contrary it was time consuming and the directions were a little confusing. But the end result was well worth the effort. I especially enjoyed the hidden layer of nutella spread over the chocolate genoise between the layers of mousse. The mousse itself had a rich raspberry flavor and was velvety smooth. My family enjoyed the cake and I felt accomplished for finally making it after nearly six months.

Chocolate Raspberry Bavarian Torte

For the chocolate genoise:
  • 3 large eggs + 3 large egg yolks, room temperature
  • ¾ cup sugar
  • tsp salt
  • ⅓ cup flour
  • ⅓ cup cornstarch
  • ¼ cup cocoa powder
  1. In a heat-proof bowl, vigorously whisk together the whole eggs, egg yolks, sugar and salt, Place the bowl over pan of simmering water and continue whisking until the mixture is warm.
  2. Once warm, remove the bowl from the water and beat until mixture is cooled and increased in volume This will take 5-7 minutes, and the batter should be thick and leave a trail when the beaters are lifted from the bowl.
  3. Sift together the flour, cornstarch and cocoa.  Add the dry ingredients to the beaten egg mixture, gently folding in with a rubber spatula.  
  4. Pour the batter into a well-greased 8" round cake pan. Bake for 30 minutes at 350 degrees Fahrenheit or until the cake springs back when touched with finger. 
  5. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely.
For the raspberry mousse:
  • 24 oz (680 grams) frozen unsweetened raspberries
  • ¾ cup sugar
  • 2 envelopes unflavored gelatin powder
  • 2 cups heavy cream
  1. Combine the raspberries and sugar in a saucepan. Heat to a boil and simmer 10 minutes. Strain the mixture through a fine-mesh sieve into bowl.  You should have about 2 cups of raspberry pulp and juice combined. Set aside ¼ cup of the juice for the raspberry syrup. Cool to room temperature.
  2. Add ⅓ cup boiling water to the gelatin and stir for 1-2 minutes to dissolve. Add the dissolved gelatin liquid to the raspberry purée.
  3. Beat the heavy cream at high speed until stiff peaks form. Fold the raspberry mixture into the whipped cream.
For the raspberry syrup
  • Reserved ¼ cup raspberry juice from above
  • ¼ cup sugar
  • ⅓ cup water
Combine sugar and water in a small saucepan over medium heat and bring to a boil. Remove from the heat and stir in the raspberry juice then allow to cool.
For the assembly:
Note: In addition to the above ingredients, you also need to warm 1 cup of Nutella for 30-45 seconds in the microwave so that it becomes easy to spread.
  1. Level the cake with a serrated knife then cut the chocolate genoise horizontally into two equal layers. 
  2. Place one 8" layer, centered, in the bottom of a 9" springform pan, cut side up. Brush with half of the raspberry syrup and spread half of the Nutella over the cake layer.
  3. Pour half of the raspberry mousse over and around the sides of the cake. Lightly drop the pan on the counter top one or two times to ensure the cream settles into the empty ring around the genoise.  
  4. Top with the other cake layer and brush with remaining syrup and Nutella. 
  5. Cover with remaining raspberry mousse. Drop on the counter top as before.  The cream  should completely fill the pan. Level the top with a large off-set spatula. 
  6. Cover and refrigerate until the mousse sets, at least 4 hours.

1 comment:

  1. Wow that looks so delicious!!! Unfortunately I'm horrible in the kitchen and would never be able to make this.

    I'm also an UBC student! Check out my blog.