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Pistachio and Raspberry Chocolate Mousse Cake

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If you’re looking for a beautiful birthday cake – you just found one! This chocolate, pistachio and raspberry cake will make everyone who tastes it to say WOW and it’s also gluten free.

Pistachio and Raspberry Chocolate Mousse Cake

Photo: Assaf Ambram



4.13 from 8 votes
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Pistachio and Raspberry Chocolate Mousse Cake

Servings 22 cm round cake pan
Author Natalie

Ingredients

For cocoa and almond base:

  • 2 large eggs
  • Pinch of salt
  • 50 grams sugar
  • 30 grams cornstarch
  • 20 grams cocoa powder
  • 30 grams ground almonds
  • 1 tsp. baking powder
  • 2-3 tbsp. brandy

For the raspberries:

  • 100 grams frozen raspberries
  • 30 grams sugar

For pistachio mousse:

  • 4 grams gelatin powder
  • 20 ml. water
  • 150 ml. milk
  • 1 tsp. vanilla extract
  • 40 grams pistachio paste
  • 3 large egg yolks
  • 30 grams sugar
  • 250 ml. heavy cream

For dark chocolate mousse:

  • 2 grams gelatin powder
  • 10 ml. water
  • 300 grams dark chocolate at least 53% cocoa solids
  • 170 ml. milk
  • Pinch of salt
  • 2 large egg yolks
  • 15 grams sugar
  • 350 ml. heavy cream

For chocolate glacage:

  • 14 grams gelatin powder
  • 70 ml. water
  • 150 ml. water
  • 100 grams cocoa powder
  • 250 grams sugar
  • 150 ml. heavy cream

For pistachio and chocolate nougatine tuille (optional):

  • 50 grams butter
  • 100 grams glucose
  • 120 grams sugar
  • 60 grams crushed cocoa beans
  • 60 grams chopped pistachios

Decoration:

  • 6 *4.5 cm sized chocolate square sheets
  • Fresh raspberries
  • Roasted pistachios

Instructions

Cocoa and almond base

  1. Preheat oven to 170c degrees and grease the pan.
  2. In a mixer bowl fitted with whipping-attachment whip eggs, salt and sugar on high speed for about 5-6 minutes, until the mixture is fluffy, frothy and very airy.
  3. Sift in cornstarch and cocoa, add ground almonds and baking powder and fold until mixture is smooth.
  4. Pour the mixture into the pan and level.
  5. Bake for about 10-15 minutes or until a set and springy to the touch.
  6. Cool completely, extracting from the pan and cut into 2 equal thin layers.

Raspberries

  1. In a small bowl mix raspberries with sugar and marinate for an hour at room temperature.

Pistachio mousse

  1. Mix gelatin and water in a small bowl and set aside for about 10 minutes until gelatin absorbs liquids.
  2. Line an 18-20 cm baking ring with baking paper and aluminum foil.
  3. In a small saucepan put milk, vanilla and pistachio paste and heat to simmering point.
  4. In a separate bowl, whisk egg yolks and sugar into a smooth mixture.
  5. Pour about 1/3 of the hot milk mixture over the egg yolk, while whisking to compare temperatures.
  6. Transfer the mixture back into the pot with the remaining milk and stir using a spatula.
  7. Cook the cream over medium-low heat, stirring constantly until the mixture thickens slightly and reaches a temperature of 82-84c degrees.
  8. Dissolve the gelatin in the microwave and add to the mixture while stirring.
  9. Strain the cream and cool to room temperature, stirring occasionally.
  10. Whip the cream until it is stable but still slightly soft.
  11. Fold the whipped cream into the pistachio cream until uniform and smooth mousse is formed.
  12. Pour the mousse into the baking rind, flatten the top using a palate knife and cool in the freezer for at least 2-3 hours, or until it is completely frozen.

Dark chocolate mousse

  1. Mix gelatin and water in a small bowl and set aside for about 10 minutes until gelatin absorbs liquids.
  2. Melt the chocolate in the microwave or over double boiler.
  3. In a small saucepan put milk and salt, and bring to simmering point.
  4. In a separate bowl whisk egg yolks and sugar.
  5. Pour about 1/3 of the hot milk mixture over the egg yolk, while whisking to compare temperatures.
  6. Transfer the mixture back into the pot with the remaining milk and stir using a spatula.
  7. Cook on low heat to while stirring until cream reaches a temperature of 82-84c degrees. It is important not whisk the cream during cooking, but stir it gently with a wooden spoon or spatula.
  8. Dissolve the gelatin and mix into the cream.
  9. Strain the cream into the melted chocolate bowl, and beat together until smooth.
  10. Whip the cream until it is stable but still slightly soft.
  11. Fold the cream into chocolate mixture using a spatula until smooth mousse is formed. Mousse received is quite sparse and it's fine.

Assemble the cake

  1. Line a 22 cm round baking ring with baking paper and aluminum foil to seal the bottom.
  2. Place one layer of cocoa and almond base in the bottom and gently brush with some brandy.
  3. Pour about 1/2 of chocolate mousse mixture onto the base.
  4. Place another layer of the cocoa and almond base, moisten with a little brandy and pour over the raspberries in sugar.
  5. Extract the frozen layer of pistachio mousse and place over the raspberries. It is important to tighten it gently to avoid air pockets in the cake.
  6. Pour over the remaining chocolate mousse and flatten the top.
  7. Cool the cake completely in the freezer overnight at least until it is frozen.
  8. Extract the cake for the mold and keep frozen until ready for coating.

Chocolate glacage:

  1. In a small bowl mix gelatin and water and set aside for about 15 minutes at room temperature until the gelatin absorbs all the liquid.
  2. In a medium saucepan put water, cocoa powder and sugar and heat to a boil.
  3. Add in the cream and bring to a boil again.
  4. Melt the gelatin and add into the saucepan while whisking.
  5. Strain and cool at room temperature to about 32-35c degrees, stirring occasionally.
  6. Add the cream and bring to a boil again.
  7. Transfer the frozen cake on a rack and pour glacage to cover completely.
  8. Refrigerate for about 1 hour to set.
  9. Arrange chocolate square sheets on the sides of the cake in a fan shape.

Chocolate and pistachio nougatine tuille

  1. Preheat oven to 190c degrees.
  2. In a small pan put butter, glucose and sugar and cook over high heat until syrup begins to form.
  3. Reduce to medium heat, and cook until the mixture starts to get amber color, but not completely browned, a temperature of 106c degrees.
  4. Add in cocoa beans and pistachios and mix well until blended.
  5. Pour the mixture on an oven pan lined with baking paper.
  6. Bake for about 10 minutes, until golden.
  7. Cool for a few minutes at room temperature, but when still warm cut into thin strips and form coils by incarnation on thin rolling pin. Cool completely.
  8. Decorate the cake with nougatine tuille, fresh raspberries and toasted pistachios.

Recipe Notes

  • Keep the cake in the refrigerator, in a sealed box for up to 4-5 days.
  • You can freeze the whole cake, without decorations, for up to 1-2 weeks. Before serving arrange the decorations on top.
Pistachio and Raspberry Chocolate Mousse Cake

Photo: Assaf Ambram

Pistachio and Raspberry Chocolate Mousse Cake

Photo: Assaf Ambram