Chocolate Raspberry Mousse Cake – Matt Adlard
Chocolate Raspberry Mousse Cake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Ingredients
- 25 g Icing Sugar / Powdered Sugar
- 20 g Ground Almonds
- 20 g Plain / All Purpose Flour
- 2 g Baking Powder
- 50 g Egg Whites
- 65 g Double / Heavy Cream
- 70 g Dark Chocolate (70%)
- 25 g Unsalted Butter
- 180 g Raspberry Puree
- 50 g Egg Yolks
- 110 g Whole Milk
- 35 g Sugar
- 5g Powdered Gelatin + 30g Cold Water (200 Bloom)
- 135 g Double / Heavy Cream
- 100 g Dark Chocolate (70%)
- 140 g Double / Heavy Cream
- 20 g Unsalted Butter, Soft
- 16cm Cake Ring
- 7-inch Cake Tin
- Acetate Cake Collar
- Hand blender
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