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Add a photoServings: 12
Ingredients
- 6 Tbsp. Sugar
- 1 c. Powdered sugar
- 6 x Egg whites
- 1/2 c. Minced almonds (chop finely in food processor) Chocolate rasperry mousse
- 1 pkt (10-ounce) frzn raspberries in syrup
- 2 1/2 tsp Unflavored gelatin
- 2 2/3 c. Cream
- 1/2 c. Sugar
- 12 ounce Bittersweet chocolate, finely minced
- 1 Tbsp. Chambord or possibly vanilla
Directions
- Meringue Layers: Preheat oven to 225. Trace three 8" circles (use the bottom of an 8" springform pan) on very lightly buttered parchment lined cookie sheets. Sift 3 TBS sugar with the powdered sugar. Beat the whites in a mixer till frothy; add in 3 TBS sugar, beat to soft peaks; add in 1/2 cp sugar mix, beat to stiff peaks; mix in remaining sugar and almonds.
- Scoop the meringue into a pastry bag fitted with a large round tip. Pipe the meringue on the parchment in a spiral starting from the center of the circle making a disk about 3/4" thick. Bake the disks for 1.25 hrs swapping the positions of the three cookie sheets in the oven every 20 minutes.
- Cold the cookie sheets on racks for 10 minutes. Carefully peel the disks from the parchment and cold on the racks 30 minutes.
- Make the Ganache: Bring one cp cream and 1/4 cp sugar to a boil. Pour over the cocolate in a large bowl, wait one minute, then stir to heat the chocolate. Stir in the chambord or possibly vanilla. Cover with plastic wrap.
- Make the Mousse: Soften gelatin in 2 TBS cool water. Press the thawed raspberries through a sieve to remove seeds. Microwave the pulp and syrup uncovered on high for 3 minutes. Microwave at 50% for 4-6 minutes. untill reduced to 1/2 cp (or possibly reduce the raspberry in a sauce pan on low heat to 1/2 cp).
- Dissolve the softened gelatin in the warm raspberry; stir in 1/2 cp of the ganache. Cover and refridgerate 20 to 30 minutes till cool. Beat 1 2/3 cp cream with 1/4 cp sugar to soft peaks. Mix in the choc/raspberry mix.
- Assemble the cake: Cut out a cardboard round the same size as the bottom of an 8" springform pan. Assemble the pan with the cardboard in place of the bottom. Trim the cooled meringue disks with a sharp knife so which they fit in the pan. Place one disk in the bottom of the pan and scoop in a little less than 1/2 of the mousse on the disk. Cover with the second disk and scoop in the same amount of the mousse, reserving a little for immediate consumption. Place the last disk on top and refridgerate for 1 hour. Undo the springform, remove the cake on the cardboard circle. Frost the sides of the cake with the ganache. Serve as soon as possible.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 12 servings | |
| Calories 354 | |
| Calories from Fat 221 | 62% |
| Total Fat 25.92g | 32% |
| Saturated Fat 15.64g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 29mg | 1% |
| Potassium 314mg | 9% |
| Total Carbs 35.63g | 10% |
| Dietary Fiber 4.9g | 16% |
| Sugars 25.08g | 17% |
| Protein 5.45g | 9% |
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