{"id":16188,"date":"2017-06-18T06:35:31","date_gmt":"2017-06-18T04:35:31","guid":{"rendered":"https:\/\/www.oogio.net\/?p=16188\/"},"modified":"2022-01-15T10:28:18","modified_gmt":"2022-01-15T08:28:18","slug":"pistachio-and-raspberry-chocolate-mousse-cake","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pistachio-and-raspberry-chocolate-mousse-cake\/","title":{"rendered":"Pistachio and Raspberry Chocolate Mousse Cake"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">If you&#8217;re looking for a beautiful birthday cake \u2013 you just found one! This chocolate, pistachio and raspberry cake will make everyone who tastes it to say WOW and it&#8217;s also gluten free.<\/p>\n<div id=\"attachment_6596\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-6596\" class=\"wp-image-6596\" title=\"Pistachio and Raspberry Chocolate Mousse Cake\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2013\/03\/IMG_9889-1080.jpg\" alt=\"Pistachio and Raspberry Chocolate Mousse Cake\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-6596\" class=\"wp-caption-text\">Photo: Assaf Ambram<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 20414--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Pistachio and Raspberry Chocolate Mousse Cake<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For cocoa and almond base:<\/h4>\n<ul>\n<li>2 large eggs<\/li>\n<li>Pinch of salt<\/li>\n<li>50 grams sugar<\/li>\n<li>30 grams cornstarch<\/li>\n<li>20 grams cocoa powder<\/li>\n<li>30 grams ground almonds<\/li>\n<li>1 tsp. baking powder<\/li>\n<li>2-3 tbsp. brandy<\/li>\n<\/ul>\n<h4>For the raspberries:<\/h4>\n<ul>\n<li>100 grams frozen raspberries<\/li>\n<li>30 grams sugar<\/li>\n<\/ul>\n<h4>For pistachio mousse:<\/h4>\n<ul>\n<li>4 grams gelatin powder<\/li>\n<li>20 ml. water<\/li>\n<li>150 ml. milk<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>40 grams pistachio paste<\/li>\n<li>3 large egg yolks<\/li>\n<li>30 grams sugar<\/li>\n<li>250 ml. heavy cream<\/li>\n<\/ul>\n<h4>For dark chocolate mousse:<\/h4>\n<ul>\n<li>2 grams gelatin powder<\/li>\n<li>10 ml. water<\/li>\n<li>300 grams dark chocolate (at least 53% cocoa solids)<\/li>\n<li>170 ml. milk<\/li>\n<li>Pinch of salt<\/li>\n<li>2 large egg yolks<\/li>\n<li>15 grams sugar<\/li>\n<li>350 ml. heavy cream<\/li>\n<\/ul>\n<h4>For chocolate glacage:<\/h4>\n<ul>\n<li>14 grams gelatin powder<\/li>\n<li>70 ml. water<\/li>\n<li>150 ml. water<\/li>\n<li>100 grams cocoa powder<\/li>\n<li>250 grams sugar<\/li>\n<li>150 ml. heavy cream<\/li>\n<\/ul>\n<h4>For pistachio and chocolate nougatine tuille (optional):<\/h4>\n<ul>\n<li>50 grams butter<\/li>\n<li>100 grams glucose<\/li>\n<li>120 grams sugar<\/li>\n<li>60 grams crushed cocoa beans<\/li>\n<li>60 grams chopped pistachios<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>6 *4.5 cm sized chocolate square sheets<\/li>\n<li>Fresh raspberries<\/li>\n<li>Roasted pistachios<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Cocoa and almond base<\/h4>\n<ol>\n<li>Preheat oven to 170c degrees and grease the pan.<\/li>\n<li>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.<\/li>\n<li>Sift in cornstarch and cocoa, add ground almonds and baking powder and fold until mixture is smooth.<\/li>\n<li>Pour the mixture into the pan and level.<\/li>\n<li>Bake for about 10-15 minutes or until a set and springy to the touch.<\/li>\n<li>Cool completely, extracting from the pan and cut into 2 equal thin layers.<\/li>\n<\/ol>\n<h4>Raspberries<\/h4>\n<ol>\n<li>In a small bowl mix raspberries with sugar and marinate for an hour at room temperature.<\/li>\n<\/ol>\n<h4>Pistachio mousse<\/h4>\n<ol>\n<li>Mix gelatin and water in a small bowl and set aside for about 10 minutes until gelatin absorbs liquids.<\/li>\n<li>Line an 18-20 cm baking ring with baking paper and aluminum foil.<\/li>\n<li>In a small saucepan put milk, vanilla and pistachio paste and heat to simmering point.<\/li>\n<li>In a separate bowl, whisk egg yolks and sugar into a smooth mixture.<\/li>\n<li>Pour about 1\/3 of the hot milk mixture over the egg yolk, while whisking to compare temperatures.<\/li>\n<li>Transfer the mixture back into the pot with the remaining milk and stir using a spatula.<\/li>\n<li>Cook the cream over medium-low heat, stirring constantly until the mixture thickens slightly and reaches a temperature of 82-84c degrees.<\/li>\n<li>Dissolve the gelatin in the microwave and add to the mixture while stirring.<\/li>\n<li>Strain the cream and cool to room temperature, stirring occasionally.<\/li>\n<li>Whip the cream until it is stable but still slightly soft.<\/li>\n<li>Fold the whipped cream into the pistachio cream until uniform and smooth mousse is formed.<\/li>\n<li>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.<\/li>\n<\/ol>\n<h4>Dark chocolate mousse<\/h4>\n<ol>\n<li>Mix gelatin and water in a small bowl and set aside for about 10 minutes until gelatin absorbs liquids.<\/li>\n<li>Melt the chocolate in the microwave or over double boiler.<\/li>\n<li>In a small saucepan put milk and salt, and bring to simmering point.<\/li>\n<li>In a separate bowl whisk egg yolks and sugar.<\/li>\n<li>Pour about 1\/3 of the hot milk mixture over the egg yolk, while whisking to compare temperatures.<\/li>\n<li>Transfer the mixture back into the pot with the remaining milk and stir using a spatula.<\/li>\n<li>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.<\/li>\n<li>Dissolve the gelatin and mix into the cream.<\/li>\n<li>Strain the cream into the melted chocolate bowl, and beat together until smooth.<\/li>\n<li>Whip the cream until it is stable but still slightly soft.<\/li>\n<li>Fold the cream into chocolate mixture using a spatula until smooth mousse is formed. Mousse received is quite sparse and it&#8217;s fine.<\/li>\n<\/ol>\n<h4>Assemble the cake<\/h4>\n<ol>\n<li>Line a 22 cm round baking ring with baking paper and aluminum foil to seal the bottom.<\/li>\n<li>Place one layer of cocoa and almond base in the bottom and gently brush with some brandy.<\/li>\n<li>Pour about 1\/2 of chocolate mousse mixture onto the base.<\/li>\n<li>Place another layer of the cocoa and almond base, moisten with a little brandy and pour over the raspberries in sugar.<\/li>\n<li>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.<\/li>\n<li>Pour over the remaining chocolate mousse and flatten the top.<\/li>\n<li>Cool the cake completely in the freezer overnight at least until it is frozen.<\/li>\n<li>Extract the cake for the mold and keep frozen until ready for coating.<\/li>\n<\/ol>\n<h4>Chocolate glacage:<\/h4>\n<ol>\n<li>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.<\/li>\n<li>In a medium saucepan put water, cocoa powder and sugar and heat to a boil.<\/li>\n<li>Add in the cream and bring to a boil again.<\/li>\n<li>Melt the gelatin and add into the saucepan while whisking.<\/li>\n<li>Strain and cool at room temperature to about 32-35c degrees, stirring occasionally.<\/li>\n<li>Add the cream and bring to a boil again.<\/li>\n<li>Transfer the frozen cake on a rack and pour glacage to cover completely.<\/li>\n<li>Refrigerate for about 1 hour to set.<\/li>\n<li>Arrange chocolate square sheets on the sides of the cake in a fan shape.<\/li>\n<\/ol>\n<h4>Chocolate and pistachio nougatine tuille<\/h4>\n<ol>\n<li>Preheat oven to 190c degrees.<\/li>\n<li>In a small pan put butter, glucose and sugar and cook over high heat until syrup begins to form.<\/li>\n<li>Reduce to medium heat, and cook until the mixture starts to get amber color, but not completely browned, a temperature of 106c degrees.<\/li>\n<li>Add in cocoa beans and pistachios and mix well until blended.<\/li>\n<li>Pour the mixture on an oven pan lined with baking paper.<\/li>\n<li>Bake for about 10 minutes, until golden.<\/li>\n<li>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.<\/li>\n<li>Decorate the cake with nougatine tuille, fresh raspberries and toasted pistachios.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the cake in the refrigerator, in a sealed box for up to 4-5 days.<\/li>\n<li style=\"text-align: left\">You can freeze the whole cake, without decorations, for up to 1-2 weeks. Before serving arrange the decorations on top.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_6602\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-6602\" class=\"wp-image-6602\" title=\"Pistachio and Raspberry Chocolate Mousse Cake\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2013\/03\/IMG_9917-1080.jpg\" alt=\"Pistachio and Raspberry Chocolate Mousse Cake\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-6602\" class=\"wp-caption-text\">Photo: Assaf Ambram<\/p><\/div>\n<div id=\"attachment_6604\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-6604\" class=\"wp-image-6604\" title=\"Pistachio and Raspberry Chocolate Mousse Cake\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2013\/03\/IMG_9951-1080.jpg\" alt=\"Pistachio and Raspberry Chocolate Mousse Cake\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-6604\" class=\"wp-caption-text\">Photo: Assaf Ambram<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>If you&#8217;re looking for a beautiful birthday cake \u2013 you just found one! This chocolate, pistachio and raspberry cake will make everyone who tastes it to say WOW and it&#8217;s also gluten free. Pistachio and Raspberry Chocolate Mousse Cake For cocoa and almond base: 2 large eggs Pinch of salt 50 grams sugar 30 grams [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35345,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1558,1594,1575,1560],"tags":[1597,1618,1807,1596],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pistachio and Raspberry Chocolate Mousse Cake | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This Pistachio and Raspberry Chocolate Mousse Cake is festive, chocolatey and perfect for special occasions. A delicious and special combo of flavors\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/pistachio-and-raspberry-chocolate-mousse-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pistachio and Raspberry Chocolate Mousse Cake | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"This Pistachio and Raspberry Chocolate Mousse Cake is festive, chocolatey and perfect for special occasions. 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