Chocolate Mousse & Raspberry Jelly Gateaux

Many years ago I did a fantastic course at Savour. Unfortunely, I have misplaced the original recipes and the one that follows is my version of the cake that we made in the class. Possibly not as good as the original cake but I am assured that it was suitably decadent and delicious. It is also gluten free.

It is complicated in that it has many stages, however, the various parts of the cake are not difficult to make. 

this is what it looks when cut;
cake base, mousse, raspberry jelly, glaze and chocolate bark

I do not make this cake very often, usually for my son's birthday and  is referred to as Liam's Birthday Cake. This year we celebrated his birthday at a restaurant and I did not make it for him. Fortunately, his wife Rachel's birthday presented the perfect opportunity to make it, so he has not totally missed out this year.

I use acetate sheet or transparency sheets available from Office Works. I used two sheets to line the tin and two sheets for the chocolate bark. I wash and reuse the sheets. To line the cake tin I cut the sheets in half and overlap them around the inside of the tin.

The pictures are helpful in the assembling 

When ready to assemble the cake remove the jelly from tin and peel away paper.

Reassemble the spring form tin with the chocolate base inside. Tighten sides of spring form tin and line the sides with acetate sheet.

Spoon approximately half the chocolate mousse over the chocolate base.

Carefully place the jelly base on top of the mousse. The jelly layer should be smaller and centred. Slide the jelly if necessary to get it in the middle.

Spoon the remaining mousse over the jelly. The jelly should be completely enclosed in mousse. Refrigerate overnight /until set.

Remove cake from refrigerator, loosen sides of tin and carefully remove the acetate sheets. 

Remove cake from the base of the tin and place on a cardboard disk covered with foil or commercial cake disk. The cardboard needs to be slightly smaller than the diameter of the cake so that the glaze can drip away.

Put an upturned bowl on a tray. Place cake on the bowl.

 Gently pour the chocolate icing over the cake. Spread with a spatula and smooth around the sides, allow the icing to run of the cake and drip onto the tray. Carefully wipe excess chocolate icing from underneath the cake.

Excess icing can be reused. It freezes well and also make a quite good chocolate sauce for cakes and icecream.

Chocolate Mouse and Raspberry Jelly Gateaux

This is a complicated cake to make and needs to be made in stages.

I make this cake in a 9 inch spring form tin. If your tin is smaller do not use the entire chocolate base mixture as it will be too thick. The jelly layer needs to be smaller again; however you can trim it down to fit when set.

To Assemble the Cake

Reassemble the spring form tin with the chocolate base inside. Tighten sides of spring form tin and line the sides with acetate sheet.

Spoon approximately half the chocolate mousse over the chocolate base.

Carefully place the jelly base on top of the mousse. The jelly layer should be smaller and centred. Slide the jelly if necessary to get it in the middle.

Spoon the remaining mousse over the jelly. The jelly should be completely enclosed in mousse. Refrigerate overnight /until set.

Remove cake from refrigerator, loosen sides of tin and carefully remove the acetate sheets. Remove cake from the base of the tin and place on a cardboard disk slightly smaller than the diameter of the cake.

Put an upturned bowl on a tray. Place cake on the bowl. Gently pour the chocolate icing over the cake. Spread with a spatula and smooth around the sides, allow the icing to run of the cake and drip onto the tray. Carefully wipe excess chocolate icing from underneath the cake. Put cake onto a clean piece of cooking parchment, put it on a tray and return to the fridge to allow icing to set.

Serve cake with fresh berries and cream or for a special occasion decorate with chocolate bark.

Chocolate Bark

100 g dark chocolate

2 sheets acetate

Method

Melt chocolate.

Spread over the acetate, allowing a small border, Chocolate should be approximately 2-3 mm thick.

Cut into the chocolate when nearly set. Use a sharp knife but do not cut into the acetate.   Cut from the top to bottom, use long triangle cuts or curvy lines.

Roll acetate sheet diagonally from bottom left corner to top right. The chocolate is enclosed. Use a little tape to hold it closed and put in the fridge.  Remove from fridge and unroll. The chocolate should come away in curved pieces that look a bit like bark.

Raspberry Jelly

500 g frozen raspberries or 300 g strained raspberry puree

3 tablespoons caster sugar

3 sheets leaf gelatine (15g) titanium strength

Method

Put leaf gelatine in a bowl of cold water, soak and allow the gelatine to soften.

Puree raspberries and then strain to remove the seeds. You should get about 300g of puree. I keep the seeds and make raspberry butter

Mix puree with sugar in a microwave bowl and microwave until boiling or heat in a saucepan to boiling.

Strain or lift out gelatine and put into boiling raspberry mixture. Stir well to dissolve.

Pour raspberry mixture into a sandwich/sponge tin that has been lined with baking paper. Refrigerate until set. When ready to assemble the cake remove the jelly from tin and peel away paper.

Chocolate Base

150 g dark chocolate 60 g butter ½ cup sugar 1 cup almond meal

3 tablespoons dark/Dutch cocoa 3 eggs Optional 1 tablespoon brandy/Framboise/Grand Marnier

Method

Melt chocolate and butter together.

Add sugar, cocoa and almond meal, stir to mix evenly.

Add eggs and mix well

Spread mixture into a greased and lined spring form pan.

Bake at 150 deg until just cooked, approximately 40 mins. Remove from the oven and brush the cake with a little brandy/Framboise/Grand Marnier if using. Allow to cool for a few minutes and loosen the sides. Leave to cool in tin

Chocolate Mousse

3 sheets leaf gelatine (15g) titanium strength 2/3 cup sugar 2 tablespoons water

5 egg yolks 300g dark chocolate, 600 ml cream, whipped to soft peak stage

Method

Put leaf gelatine in a bowl of cold water, soak and allow the gelatine to soften.

Put sugar and water in a small saucepan and bring to boil, stirring to dissolve sugar. Once dissolved, simmer without stirring until mixture turns a light caramel colour.  

Add drained/softened gelatine, stir well, pour onto egg yolks, whisk thoroughly. Allow to cool.

Melt chocolate and fold into cooled egg mixture.

Fold the soft whipped cream into chocolate mixture.

Chocolate Glaze

3 sheets leaf gelatine (15g) titanium strength 2 cups sugar 300 ml cream

1 1/3 cup dark/Dutch cocoa 2/3 cup strained apricot jam

Method

Put leaf gelatine in a bowl of cold water, soak and allow the gelatine to soften.

Put sugar, cream, jam and cocoa in a saucepan. Bring to boil. Stir constantly and watch carefully as it burns easily.

Add strained gelatine, mix well and pour into a clean bowl. Allow to cool slightly. Place cling film over the mixture to prevent a skin from forming, refrigerate until cold. Whisk before using.

How to Make the Chocolate Bark

Spread melted chocolate over the acetate, allowing a small border, Chocolate should be approximately 2-3 mm thick.

Cut into the chocolate when nearly set. Use a sharp knife but do not cut into the acetate.   Cut from the top to bottom, use long triangle cuts or curvy lines.

Roll acetate sheet diagonally from bottom left corner to top right. The chocolate is enclosed. Use a little tape to hold it closed and put in the fridge.