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I made this cake as I got hold of fresh raspberries after a very long time.
Pre heat the oven to 180 degree centigrade and line an 9 inch cake tin. Put the eggs and sugar in bowl or in stand mixer bowl and whisk it till it is pale, thick and has ribbon consistency. Add the flour and cocoa mixture in 3 parts folding with a spatula.
Pour in a line and greased baking tin and bake for about 20 to 25 minutes. Remove from the oven, let it cool and divide the cake into 2 halves.
For the mousse:
Melt the chocolate over a double boiler till smooth and melted. Heat the cream just a little and add it to the chocolate mix well and set aside to cool completely. Beat the egg whites till stiff peaks form, whip the cream to light and fluffy.
Fold the egg whites into the chocolate mixture very gently till completely incorporated, now fold in the whipped cream and mix well.
Line the springform tin with parchment paper put one layer of the cake at the base, moisten with sugar syrup. Chop 1/2 the raspberries and put them on the cake. Now add the mousse layer upto 1/2 the level of the tin. Smoothen the top.
Garnish with raspberries.
SERVING: 5
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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