Chocolate mousse on dacquoise cake with raspberry sauce

Chocolate mousse on dacquoise cake with raspberry sauce


Chocolate mousse:

3 yolks

3 spoonfuls and 1 teaspoonful sugar

1/2 glass and 1.5 spoonful milk

1/2 glass and 2 spoonfuls fresh cream

1/2 glass and 2.5 spoonfuls chocolatepieces


Dacquoise cakes:

5 egg whites

5 spoonfuls and 2 teaspoonfuls sugar

5 spoonfuls and 2 teaspoonfuls cocoa powder

1 glass hazelnut flour

6 spoonfuls powdered sugar


Vanilla mousse:

1/3 glass and 1 spoonful milk

1 egg yolk

1 spoonful and 2 teaspoonfuls sugar

1 teaspoonful vanilla powder

1 vanilla pod

1.5 gelatin sheet

1 glass and 3 spoonfuls 36% fresh cream


Raspberry sauce:

500g raspberries

200g sugar

80ml rum

50g butter

2g salt


Step 1

Preparation of chocolate mousse

Wrap a small cake pan in plastic film tightly. Mix the yolks and the sugar in a large dish. Cook the milk and the cream in a small saucepan. Turn down the heat and pour the sugar mixture in, cooking until it thickens and covers the spoon like pudding. Add the chocolate and mix until smooth. Pour the formed mass into a prepared tin and put into a freezer for 4 hours.


Step 2

Preparation of dacquoise cakes

Heat the oven up to 175 Celsius degrees. Sieve the cocoa powder, the hazelnut flour and powdered sugar into the dish. Whip the egg whites with a mixer until they begin to foam. Add the sugar slowly, still whipping until stiff tops form. Mix with the cocoa mass delicately. Spread the even layer of pastry in a small mould. Bake for 13 minutes. Take the mould out of the oven and remove the cake from the mould. Cut out a circle with a diameter of 15 cm.


Step 3

Preparation of vanilla mousse

Soak the gelatin in a dish full of cold water. Combine the milk and the vanilla pod in the small saucepan and then cook until it boils. In a separate dish, mix the yolks, the sugar and the scrubbed content of vanilla beans. When the milk is boiling, remove the pod and pour the yolk mixture into the milk. Bring the mass to the boil until it thickens like pudding and covers the spoon bottom. Remove the mass from the fire and add the gelatin squeezed from the water. Mix until blending and put into the refrigerator. Whip the cream with 1 teaspoonful of vanilla powder. Mix the cooled pudding with the cream in three parts and wait until each of them is blended before you add another. Take the middle of the chocolate out of the freezer and remove it from the tin. Make sure that the tin is still tightly wrapped in film.

Pour in a layer of vanilla mousse, delicately stretching it on the edges of the pan using a spatula. Delicately press the middle of the chocolate onto the top of the mousse. Cover with the remaining mousse. Place the layer of mousse protruding from the top on the cake and make it even. Freeze the prepared cake for 24 hours.



Step 4

Preparation of raspberry sauce

Heat a few flakes of butter on a non-stick frying pan and throw the raspberries and the sugar into them. Caramelise the ingredients until they blend. Deglaze the frying pan with dark rum. Add a pinch of salt. Cook the raspberries over high heat for further 2 minutes, then remove them from the fire and put them away. Put the prepared dessert on a plate, pour it with the raspberry sauce and decorate it with fruit and mint leaves.

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