frambroise au chocolat cake

In my continued conquest of baking my way through Lady M’s menu, my next target was the frambroise au chocolate cake. It is a layer of dark chocolate cake topped with dark chocolate mousse and raspberry coulis. So relatively simple, but it might just take a hot second for everything to set is all.

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For the sponge:
1/3 cup all-purpose flour
1 1/2 tablespoons cocoa powder
3 tablespoons granulated sugar
2 egg whites
1 egg yolk
1 1/2 tablespoons canola oil
1/4 teaspoon baking powder
a pinch of salt
1/4 teaspoon vanilla extract

Sift cocoa with flour. Whip egg whites with 2 tablespoons of sugar, vanilla, and baking powder and the yolk with remaining sugar and canola oil, until both are doubled in volume. Combine everything together and pour onto a sheet tray, spreading out to form an even layer (you need at least enough surface area of cake to cut out a 5 inch ring). Bake at 350 degrees F for 15-18 minutes and cool completely before cutting out a 5 inch ring of the cake.

For the chocolate mousse:
1 cup dark chocolate chips
1 cup heavy cream
2 egg yolks
1/4 cup milk
2 tablespoons granulated sugar
2 1/2 teaspoons gelatin powder +  1 1/2 tablespoons water
a pinch of salt
1 teaspoon vanilla extract

Bloom gelatin powder in water then melt into the milk. Temper into the egg yolks with sugar, salt, and vanilla. Pour in dark chocolate chips and melt together off heat until incorporated. Allow to cool down to room temperature. Whip heavy cream into stiff peaks. Fold into the chocolate mixture and pipe into the lined 6 inch ring mold. Freeze for 1-2 hours before transferring to the refrigerator to thaw/further set.

For the raspberry coulis:
1/2 cup raspberries
juice from 1 lemon
1/4 cup granulated sugar
2 tablespoons water
a pinch of salt

Bring to a simmer and reduce down until the liquid is cooked down by about half. Pass through a strainer, pressing against it to release as much liquid as possible. Continue to cook the liquid down until it is reduced by half, and then cool completely before pouring and spreading onto the top of the set chocolate mousse layer.

Processed with VSCO with c1 preset

One Comment Add yours

  1. Virginia L. says:

    ADORE the colors and texture! This looks heavenly!

    Liked by 1 person

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