Here comes the new appointment with Re-cake! This time the perverse creators of this wonderful initiative have decided to take us to exercise the recipe for a cake with dark chocolate and raspberries, with chocolate mousse and ginger. A sweet shout. The preparation is very simple and I have made big difference compared to the original recipe below (I just increased the percentage of cacao to 72% and doubled doses of mousse, and used the cream instead of milk), but I am a little’ satisfied on decorating. I put a raspberry jelly on the cake, I decorated with fresh raspberries and raspberry sauce drops and strands of chocolate that are successfully (first time) due to my tenacious used to watch cooking shows and read books until late at night. Keep in mind that you can also omit the decorations, If you find difficult to achieve, and grate just off of dark chocolate. It seems to me a perfect sweet for Valentine's day, I tell you to do?
Ingredients for a cake pan of 15 centimeters:
for the cake
- 75 grams of dark chocolate 72%
- 2 tablespoons unsweetened cocoa
- 3 eggs
- 40 grams of caster sugar
- 1 teaspoon cornstarch
for the mousse
- 100 grams of dark chocolate 72%
- 100 ml of cream
- 25 grams of gelatin solution or 2 gelatin sheets
- 2 teaspoons finely grated ginger
- 4 tablespoons granulated sugar extra fine
- 200 ml whipped cream
for the sauce
- 200 grams of raspberries
- 2 tablespoons lemon juice
- 40 grams of powdered sugar
- 100 grams of raspberries to the Interior of the filling and decorate the cake
- 150 grams of 72% dark chocolate for decorations
Prepare the base. Preheat the oven at 180 degrees. Beat with an electric mixer in a large bowl the egg yolks with sugar, until they turn white, foamy and tripled in volume. Add the cocoa and the cornstarch sifted together and mix thoroughly. Melt chocolate in a double boiler, mix it until it becomes lukewarm and add it to the mixture and mix well. Whisk the egg whites until stiff and add to the mixture stirring with a spatula until all is well mixed. Coat a baking pan (I used a rectangular Pan standard size) with the wax paper and pour the mixture. Bake for 15 minutes, remove from oven and cool on a wire rack. Then cut into semicircles on disk the size you need for cake (I used a ring for cream pies to 15 cm in diameter) and set it aside.
For the mousse: coarsely chop the chocolate. Pour the cream into a small Pan, the sugar and the grated ginger, bring to a boil and add the gelatin in solution (or the gelatine previously soaked for 15 minutes in cold water and well squeezed). Pour the mixture over the chopped chocolate, stirring until thick and glossy ganache. Allow to cool until it loses heat. Meanwhile, whip the cream and, When the ganache is at room temperature, to blend it with the chocolate. Put the mixture into a pastry bag and allow to cool in the refrigerator at least 3 hours.
For raspberry sauce, place in a pan the 200 grams of raspberries, lemon juice and powdered sugar and cook until the mixture is glossy and not too thick. Pass the sauce through a sieve to remove the pips or chinoise and set aside.
Assembling the cake: put in the ring for cakes chocolate base, lay on the bottom of the raspberries and pour the mousse. Smooth the surface and refrigerate for at least 3 hours. Pour over mousse a thin layer of sauce and place back in the refrigerator for 2 hours or 30 minutes in the freezer. Then decorate the cake with fresh raspberries, chocolate decorations (see below) or grated chocolate if you want to avoid going insane, and gocciolatevi over a little’ fresh raspberry sauce.
For dark chocolate decorations, put in the freezer the night before a marble slab, Slate or Firestone. The following day, melt chocolate in a double boiler, put it in a pastry bag (make a hole very small if you want out of thin wires and not of crosswalk!) frozen chocolate on the plate and pour quickly making many fine threads across the plate, fast, so the whole hold. When you see the chocolate become darker, push the wires towards each other with a spatula and curvateli with hands wrapped around the cake or tighten them to each other by modeling them as a ball.
THE PAIRING: We chose a wine of Marche, Red and sweet, obtained from Grenache Noir, a red wine grape grown in Serrapetrona, in the province of Macerata. The wine is called “Supreme“, and is produced by cantina Colli di Serrapetrona, in the province of Macerata. I'm used’ a wine with aromas of ripe red (Plum and black cherry), spices and chocolate. Has a good harmony and balance of flavors that make it ideal as a meditation wine.