Name: Chocolate Raspberry Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 30g Caster sugar; 48g Low-gluten flour; 8g cocoa powder; 14g Melted butter; 110g Frozen raspberries; 1 Gelatine Tablets; 1 tsp rum; 120g Light cream; 30g milk; 80g chocolate; 60g Unsalted butter

Chocolate Raspberry Mousse Cake

1. Ingredients for the cake slice: 2 eggs, 60g caster sugar, 48g low-gluten flour, 12g cocoa powder, 14g melted butter

2. Put two eggs and 60 grams of sugar in a basin.

3. After stirring evenly, use an electric whisk to beat the 38°C hot water to the state shown in the figure.

4. Mix the low-gluten flour and cocoa powder evenly and sift in.

5. Stir with a rubber spatula until there is no dry powder and it is smooth, then pour the warm melted butter on the spatula, continue to use the spatula to mix it all evenly.

6. Pour the mixed batter into a baking tray lined with tin foil, flatten it slightly, and put it in the middle of a preheated 160 degree oven, and bake for 15 minutes.

7. Prepare the raspberry mousse. Ingredients: 110g frozen raspberries, 40g caster sugar, 1 piece of gelatine, 1 teaspoon of rum, 100g of light cream, soak the gelatine pieces in ice water to soften.

8. Add frozen raspberries to granulated sugar and beat into a fine puree with a blender.

9. The baked cake slices are hot, tear off the tin foil and cut them into the same size as the mold, put them in the mold, and wrap the bottom with tin foil.

10. Take 1/3 of the raspberry puree and heat it in water, then add gelatine slices soaked in ice water and mix well.

11. Stir the raspberry puree and then pour it back and mix it with the rest.

12. Add a spoonful of rum and mix well.

13. Beat the whipped cream to 60% and add it to the raspberry puree.

14. Stir well.

15. Pour the raspberry puree into the mold covered with cake slices, and refrigerate for 2-3 hours until set.

16. Prepare the ingredients for the chocolate mousse: 45g whipped cream, 30g milk, 8g cocoa powder, 80g chocolate, 60g unsalted butter, 120g whipped cream, 30g fine sugar, 1 piece of gelatin

17. Bring milk and whipped cream to a boil over low heat.

18. Add cocoa powder and stir well.

19. Bring to a boil on a low fire again, then add the broken pieces of chocolate and stir to blend until uniform.

20. Add the softened butter, stir well and let cool.

21. Beat the whipped cream to 60%.

22. Stir the whipped cream and chocolate solution with a spatula evenly.

23. Pour on the solidified raspberry mousse cake.

24. After smoothing and refrigerating for 2-3 hours, it will be demoulded and decorated as you like.

Tips:
1. When using tin foil, use a matte surface to contact food.

2. When the mousse cake is peeled off, use a water blower to blow 2-3 times around the mold. Don't blow it for too long. Just pick up the mold gently and feel the cake slowly fall off. The cake will melt after blowing it for a long time.

3. When cutting the cake, soak the knife in hot water and dry it before cutting. The cut surface will be very smooth.

4. Decorate as you like.