Blackberry chocolate mousse cake

17 steps

Updated at: Thu, 17 Aug 2023 18:22:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories5798.9 kcal (290%)

Total Fat372.1 g (532%)

Carbs576.6 g (222%)

Sugars455.8 g (506%)

Protein105.7 g (211%)

Sodium881.2 mg (44%)

Fiber57.2 g (204%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

Genoise

Step 1

Preheat oven to 400*F and place rack in middle. Cover 12x17 baking sheet with parchment paper and butter.

OvenPreheat

Baking sheet

Step 2

Whisk eggs, egg yolks, vanilla, salt, and sugar in large bowl over a pan of simmering water. Whisk gently until the mixture is just lukewarm (100*F). Transfer mixture to bowl of stand mixer fitted with whisk and whip on medium-high speed until egg mixture is cooled and tripled in volume. Mixture should be thick and form a slowly dissolving ribbon that falls into the bowl when whisk is lifted.

Bowl

Whisk

MixerMix

eggs3

egg yolks3

vanilla extract1 tsp

salt1 pinch

granulated sugar¾ cup

Step 3

Sift together flour and coca into a bowl. Add 1/3 of the flour mixture to the egg mixture. Use a rubber spatula to fold in the flour mixture. Repeat with another third, then with the final third. Pour batter into prepared pan and smooth top.

Spatula

cake flour½ cup

dark cocoa powder¼ cup

Step 4

Bake genoise for 10-12 minutes. Let cool on a rack. Remove cake from baking sheet and invert onto parchment paper. Remove cake liner. Set cake aside.

Baking Rack

Blackberry puree (for mousse)

Step 5

Place blackberries, sugar, and lemon juice in small saucepan over medium heat. Bring to a boil, cook for 5 minutes. Remove from heat and sieve to remove seeds. Set aside while preparing gelatin.

CooktopHeat

Sauce Pan

Sieve

blackberries350g

granulated sugar70g

lemon juice1 Tbsp

Step 6

Dissolve gelatin in 2 tbsp cold water and allow to swell for 5 minutes. Add the gelatin to warm blackberry puree and stir to dissolve. Let blackberry mixture cool at room temperature while preparing the rest.

Bowl

gelatin powder5g

water30g

Pistachio crunch

Step 7

Place white chocolate and cream into small microwave-safe bowl and cook in 10 second bursts, stirring between each burst, until chocolate is melted. Stir in chopped pistachio.

Microwave Bowl

white chocolate60g

heavy whipping cream1 Tbsp

pistachio nuts50g

Step 8

Cut cake into 2 8x8 squares. Place first square in 8x8 pan lined with parchment paper. Spread white chocolate pistachio over cake and set in fridge while preparing mousse.

Cake Pan

Knife

Blackberry mouse

Step 9

Whip the chilled whipping cream until stiff peaks form. Add cooled blackberry mixture and mix until well combined. Pour over cake layer and return to fridge.

Whisk

MixerMix

heavy whipping cream240g

Step 10

Cover mousse with second square of genoise and return cake to fridge.

Chocolate mousse

Step 11

Place dark chocolate in large bowl set over double boiler at low simmer. Stir chocolate until melted. Turn off heat and let stand.

Double Boiler

Oven Safe Bowl

bittersweet chocolate150g

Step 12

Beat cream over ice until it forms soft peaks. Set aside and hold at room temperature.

Bowl

Whisk

MixerMix

heavy whipping cream395g

ice

Step 13

With a mixer, whip egg to soft peaks. Gradually add sugar and continue whipping until firm.

Whisk

MixerMix

egg whites3

sugar28g

Step 14

Remove chocolate from double boiler and fold in egg whites all at once with whisk. Once nearly completely incorporated, fold in whipped cream. Place in thick layer over cake.

Whisk

Blackberry jelly

Step 15

Place blackberries, sugar, and lemon juice in small saucepan over medium heat, bring to boil, cook for 2 minutes. Remove from heat and sieve to remove seeds. Set aside while preparing gelatin.

Sauce Pan

Sieve

blackberries250g

granulated sugar60g

lemon juice1 tsp

Step 16

Dissolve gelatin in 1 tbsp cold water and let swell for 5 minutes. Add gelatin over warm blackberry sauce and stir to dissolve. Let mixture cool at room temperature then pour over blackberry mousse. Let set for several hours in fridge.

Bowl

gelatin powder5g

water30g

Step 17

Decorate with blackberries, pistachios, and chocolate.