Chocolate Raspberry Mousse Cake With Almond Layers
Ingredients
6 Tbsp. sugar
1 C. powdered sugar
6 egg whites
1/2 C. chopped almonds
10 ounce package frozen raspberries in syrup
2 1/2 tsp. unflavored gelatin
2 2/3 C. cream
1/2 C. sugar
12 ounces bittersweet chocolate, finely chopped
1 Tbsp. chambord or vanilla
Cooking Instructions
Preheat oven to 225. Trace three 8-inch circles (use bottom of 8-inch springform pan) on very lightly buttered parchment lined cookie sheet Sift 3 Tbls. sugar with powdered sugar. Beat whites in mixer until frothy. Add 3 Tbls. sugar and bat to soft peaks. Add 1/2 C. sugar mixture, beat to stiff peaks. Fold in remaining sugar and almonds. Scoop meringue into pastry bag fitted with large round tip. Pipe meringue on parchment in spiral starting from center of circle making a disk about 3/4 inch thick. Bake disks 1 1/4 hours swapping positions of 3 cookie sheets in oven every 20 minutes. Cool cookie sheets on racks 10 minutes. Carefully peel disks from parchment; cool on racks 30 minutes. Bring 1 C. cream and 1/4 C. sugar to boil. Pour over chocolate in large bowl, wait 1 minute, stir to melt chocolate. Stir in chambord or vanilla. Cover with plastic wrap. Soften gelatin in 2 Tbls. cold water. Press thawed raspberries through a sieve to remove seeds. Microwave pulp and syrup uncovered on high 3 minutes. Microwave at 50% 4-6 minutes or until reduced to 1/2 C. (or reduce raspberry in saucepan on low heat to 1/2 C.). Dissolve soft gelatin in hot raspberry mixture. Stir in 1/2 C. ganache. Cover; refrigerate 20-30 minutes or until cold. Beat 1 2/3 C. cream with 1/4 C. sugar to soft peaks. Fold in chocolate/raspberry mixture. Cut out a cardboard round same size as bottom of 8-inch springform pan. Assemble pan with cardboard in place of bottom. Trim cooled meringue disks with sharp knife so they fit in pan. Place one disk in bottom of pan; scoop in a little less than 1/2 of mousse on disk. Cover with second disk and scoop in same amount of mousse. Place last disk on top; refrigerate 1 hour. Undo springform, remove cake on cardboard circle. Frost sides with ganache. Serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)