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.
Photo: Assaf Ambram
Pistachio and Raspberry Chocolate Mousse Cake
Servings 22 cm round cake pan
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
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Preheat oven to 170c degrees and grease the pan.
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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.
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Sift in cornstarch and cocoa, add ground almonds and baking powder and fold until mixture is smooth.
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Pour the mixture into the pan and level.
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Bake for about 10-15 minutes or until a set and springy to the touch.
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Cool completely, extracting from the pan and cut into 2 equal thin layers.
Raspberries
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In a small bowl mix raspberries with sugar and marinate for an hour at room temperature.
Pistachio mousse
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Mix gelatin and water in a small bowl and set aside for about 10 minutes until gelatin absorbs liquids.
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Line an 18-20 cm baking ring with baking paper and aluminum foil.
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In a small saucepan put milk, vanilla and pistachio paste and heat to simmering point.
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In a separate bowl, whisk egg yolks and sugar into a smooth mixture.
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Pour about 1/3 of the hot milk mixture over the egg yolk, while whisking to compare temperatures.
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Transfer the mixture back into the pot with the remaining milk and stir using a spatula.
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Cook the cream over medium-low heat, stirring constantly until the mixture thickens slightly and reaches a temperature of 82-84c degrees.
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Dissolve the gelatin in the microwave and add to the mixture while stirring.
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Strain the cream and cool to room temperature, stirring occasionally.
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Whip the cream until it is stable but still slightly soft.
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Fold the whipped cream into the pistachio cream until uniform and smooth mousse is formed.
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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
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Mix gelatin and water in a small bowl and set aside for about 10 minutes until gelatin absorbs liquids.
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Melt the chocolate in the microwave or over double boiler.
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In a small saucepan put milk and salt, and bring to simmering point.
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In a separate bowl whisk egg yolks and sugar.
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Pour about 1/3 of the hot milk mixture over the egg yolk, while whisking to compare temperatures.
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Transfer the mixture back into the pot with the remaining milk and stir using a spatula.
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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.
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Dissolve the gelatin and mix into the cream.
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Strain the cream into the melted chocolate bowl, and beat together until smooth.
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Whip the cream until it is stable but still slightly soft.
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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
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Line a 22 cm round baking ring with baking paper and aluminum foil to seal the bottom.
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Place one layer of cocoa and almond base in the bottom and gently brush with some brandy.
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Pour about 1/2 of chocolate mousse mixture onto the base.
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Place another layer of the cocoa and almond base, moisten with a little brandy and pour over the raspberries in sugar.
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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.
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Pour over the remaining chocolate mousse and flatten the top.
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Cool the cake completely in the freezer overnight at least until it is frozen.
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Extract the cake for the mold and keep frozen until ready for coating.
Chocolate glacage:
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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.
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In a medium saucepan put water, cocoa powder and sugar and heat to a boil.
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Add in the cream and bring to a boil again.
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Melt the gelatin and add into the saucepan while whisking.
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Strain and cool at room temperature to about 32-35c degrees, stirring occasionally.
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Add the cream and bring to a boil again.
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Transfer the frozen cake on a rack and pour glacage to cover completely.
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Refrigerate for about 1 hour to set.
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Arrange chocolate square sheets on the sides of the cake in a fan shape.
Chocolate and pistachio nougatine tuille
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Preheat oven to 190c degrees.
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In a small pan put butter, glucose and sugar and cook over high heat until syrup begins to form.
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Reduce to medium heat, and cook until the mixture starts to get amber color, but not completely browned, a temperature of 106c degrees.
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Add in cocoa beans and pistachios and mix well until blended.
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Pour the mixture on an oven pan lined with baking paper.
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Bake for about 10 minutes, until golden.
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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.
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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.
Photo: Assaf Ambram
Photo: Assaf Ambram