Chocolate Raspberry Mousse Cake

 

I saw a beautiful presentation of Chocolate Raspberry Mousse Cake from Halleujah @ YY Cake’s.  It’s so impressive and I made it today.  The first time that I made mousse cake.  Well, it’s not perfect.  Next time, I will double the portion of the raspberry mousse and add extra gelatin to the chocolate mousse.  But the taste was great.  I cut it after 10 pm to take photos.  It was tempting.  I planned to try a bite only.  But it ended up in my stomach.  I know, it’s late.  I should not have eaten it.  But it’s yummy.  I am sure you will like it.

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26 thoughts on “Chocolate Raspberry Mousse Cake

  1. Hi, i just found your blog. Interesting. Currently I am experimenting with mousse cakes. My sponge cake base is kinda heavy-I am desperately looking for lighter cake base recipe! I like the raspberry and chocolate combination very much. Do you mind sharing your recipe for this cake? Thanks in advance.

    Rgds,
    Li 🙂

  2. Hey–I would like to have the recipe in English. Can you send it to me?

    細味蛋糕
    ☆Choco & Raspberry Mousse Cake(朱古力紅桑子慕斯蛋糕)☆
    09/07/2008 11:08 pmPublicPageviews 558 135

    ☆Choco & Raspberry Mousse Cake(朱古力紅桑子慕斯蛋糕)☆

    這款蛋糕看見後卻令我心動想做一次,材料不是太煩複,只要買到紅桑子果蓉及新鮮紅桑子就可以開工,新鮮紅桑子不是四維可買到,所以只好到超市撞撞運氣,嘩……又給我遇見了,雖然只有二選一(因為只有兩盒),但都幾新鮮,這注定要開工啦!家中亦買了這款尺寸的模具,終於可以用啦!

    這款蛋糕比想像中容易, 只是步驟煩複,一步一步完成都只用了約2小時,但一定要雪得足夠才可以切開造型影相,如果雪得不足夠,整個蛋糕就好似溶溶地,切得不靚啦!

    這蛋糕送了一半給一個朋友仔作生日件裝蛋糕,他的另一伴不愛芝士,這款一定合你們心意啦!希望你們喜歡啦!

    溫馨提示:

    1.      淡忌廉不要打得太企身,會影響慕斯的滑度。

    2.      切件時,刀要乾淨,每切一件要用紙巾擦乾,才可再切第二件,或用溫水浸一浸及擦乾再切第二件。

     

    食譜來源: ~~b女~~

    我重新整理食譜詳細版

    材料 : (4寸 X   8寸模具)

     

    一.  朱古力海棉蛋糕4寸 X   8寸一片(參考6寸食譜及步驟)~~海綿蛋糕全蛋法~~

     

         

    二.  紅桑子慕斯

    紅桑子果蓉     70g

    新鮮紅桑子      6粒(切細粒)

    砂糖                 5g

    魚膠片             4g

    櫻桃酒             1Tbsp(湯匙)

    淡忌廉              70g(打至7成) 

     

    步驟:

    1.      魚膠片用冰水浸軟,隔水備用;

    2.      紅桑子果蓉和砂糖倒入鍋裡煮至糖溶,加入浸軟魚膠片拌勻後待涼;

    3.      將淡忌廉打起至7成企身,與紅桑子果蓉拌勻後加入櫻桃酒拌勻;

    4.      倒入朱古力海棉蛋糕模中,將新絴紅桑子平均放在紅桑子慕斯上,放入雪櫃凝固;

     

    三. 朱古力慕斯

    牛奶                  60g(煮沸)

    蛋黃               1pc (隻)

    砂糖               15g

    朱古力(58%)         80g

    淡忌廉           100g(打至7成)

    白蘭地           1tsp (茶匙)

    魚膠片           2.5g

     

    步驟:

    1.      魚膠片用冰水浸軟備用;

    2.      牛奶煮沸,砂糖和蛋黃攪勻後加入牛奶拌勻,再加浸軟魚膠片拌勻;(我會再坐在熱水拌一拌,確實雞蛋已殺菌)

    3.      朱古力用熱水座溶,將(2)分2-3次加入朱古力中拌勻待涼;

    4.      將淡忌廉打起至7成企身,分2次與朱古力糊中拌勻,再加入白蘭地拌勻;

    5.      倒入已凝固的紅桑子慕斯上,再放入雪櫃中凝固;

    四. 朱古力淋面

    水           40g

    淡忌廉   30g

    砂糖       70g

    谷咕粉   25g(朱古力粉)

    魚膠粉  

  3. Hello. May I please have copy of your chocolate raspberry mousse cake. It looks wonderfully delicious!!
    Many thanks!

  4. Hello Meyan, my daughter andI were looking for her birthday and we came upon this beautiful raspberry chocolate confection. Could we please have the recipe in English? thanks, Anne and Celeste who will be 10 on May 2.

  5. Hi Meyan, my friend is turning 21 on the 16th on May and I would love to have the Chocolate Raspberry Mousse cake in English please. It looks so delicious!!!
    Thank You

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