Sebastians Chocolate Raspberry Mousse Cake Torte

Recipe by Chef #648984
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READY IN: 1hr
SERVES: 20
YIELD: 20 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Devil's Food Cake.
  • Method of Preparation.
  • Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together.
  • Add eggs one at a time.
  • Add hot coffee or water in 3 stages, mixing well each time, and scraping the bowl each time.
  • Pour onto a greased sheet pan and spread evenly.
  • Bake at 350 for 12 minutes.
  • Tart Raspberry Mouse.
  • Method of Preparation.
  • Bloom gelatin, and set aside.
  • Heat Raspberry Jam in a small sauce pan.
  • Add the gelatin to the heated jam.
  • Cool on ice.
  • Whip Cream and fold into chilled raspberry jam mixture.
  • Drunken Raspberries.
  • Method of Preparation.
  • Place cleaned raspberries in a bowl, pour Chambord over the raspberries and toss in sugar.
  • Allow to sit at room temperature.
  • Raspberry Garnishes.
  • Method of Preparation.
  • Melt chocolate and put into a piping bag.
  • Pipe into the raspberries and chill.
  • Assembly.
  • Use 3" ring molds to cut out 20 pieces of cake.
  • Place 4 drunken raspberries around the edges of the ring mold, on top of the cake.
  • Pipe or pour raspberry mousse into the mold to the top.
  • Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.
  • Freeze the cakes for 20 minutes or until set.
  • Un-mold and garnish with chocolate filled raspberries.
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