Raspberry Mirror Mousse Cake

Total Time: 5 hrs 20 mins Preparation Time: 5 hrs Cook Time: 20 mins

Ingredients

• 2 eggs, separated
• 1/3 cup granulated sugar
• 1 teaspoon vanilla
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa
• 12 ounces fresh raspberries, for garnish (optional)
• 1 sprig fresh mint, for garnish (optional)
• 10 ounces high-quality semisweet chocolate, chopped
• 2 1/2 cups whipping cream
• 1 tablespoon vanilla
• 1 (300 g) bag frozen raspberries, thawed
• 1/3 cup granulated sugar
• 2 teaspoons unflavoured gelatin
• 1 (300 g) bag frozen raspberries, thawed
• 1/2 cup raspberry jam
• 1/2 cup grenadine
• 1 tablespoon unflavoured gelatin

Recipe

• 1 1. in large bowl, beat egg yolks, all but 2 tbsp (25 ml) of the sugar and vanilla for 2 minutes or until light. sift flour and cocoa over top; stir until incorporated and thick. in bowl, beat egg whites until soft peaks form; beat in remaining sugar until stiff peaks form. stir one-third into batter. fold in remaining whites.
• 2 2. grease side of 9-inch (2.5 l) springform pan; line bottom with parchment paper. pour in batter. bake in centre of 400°f (200°c) oven for 12 minutes or until cake pulls away from side of pan. let cool in pan on rack. turn out onto rack; peel off paper. (make-ahead: wrap in plastic wrap; set aside for up to 24 hours.).
• 3 3. chocolate mousse: place chocolate in bowl. in saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth. place bowl in larger bowl filled with ice water. let stand, stirring often, for about 30 minutes or until very cold.
• 4 4. press raspberries through fine sieve into small saucepan; stir in sugar. sprinkle with gelatin; let stand for 1 minute. warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved. pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
• 5 5. clean cake pan; line bottom and side with parchment paper. return cake to pan. with electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture. spread over cake to side of pan. cover with plastic wrap; refrigerate for 4 hours or until mousse is firm. (make-ahead: refrigerate for up to 24 hours.).
• 6 6. raspberry glaze: press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. sprinkle with gelatin; let stand for 1 minute. warm over medium heat, stirring, for 5 minutes or until dissolved; strain. refrigerate for 20 minutes or until cool but pourable. pour over mousse. refrigerate for 1 hour or until glaze is firm. garnish with a ring of fresh raspberries around the outer edge of the cake, as well as a cluster of raspberries and mint in the center, if desired.