Wednesday, October 31, 2012

White Chocolate Raspberry Mousse Cake Entices with Elegance

Guest Post by: Rebecca Wilcox

Make an elegant génoise accented with raspberry filling and white chocolate mousse to impress dinner guests for special occasions or family members anytime. This decadent masterpiece makes a stunning finale to parties, birthdays or anniversaries. 

Use the Finest Ingredients

Dessert connoisseurs tend to criticize, so home bakers can forestall criticism and get the best results by using high quality ingredients such as quality liqueurs and white chocolate with high percentages of cocoa butter. Good quality baking products include Godiva, Valrhona, Merckens, Ghiradelli, Toblerone, and See's.

White Chocolate Mousse

Four large egg yolks
One-third cup sugar
Two teaspoons vanilla extract
One cup heavy cream
Three tablespoons unsalted butter
Nine ounces good quality white chocolate, chopped finely
Three tablespoons cornstarch
One-and-a-half cups milk

Raspberry Filling

Two 10-ounce packs of frozen raspberries
One-half cup of sugar
One-half cup heavy cream
One tablespoon framboise
One-quarter cup cornstarch moistened with water to make a slurry


Three ounces good quality white chocolate, chopped finely
Two tablespoons unsalted butter
One teaspoon vanilla extract
Three large eggs at room temperature
One-third cup sugar
One-half teaspoon salt
One-half cup sifted cake flour
One-quarter cup of framboise


Good quality white chocolate bar for decorative curls
Fresh raspberries

Preparation Method

White Chocolate Mousse

Scald milk and mix yolks, salt, sugar and cornstarch.
Temper yolk mixture by adding hot milk gradually, whisking constantly. 
Return to heat and bring to a boil, stirring constantly until pudding thickens.
Strain through a sieve, add butter and vanilla, and lay plastic wrap over top of pudding.
Melt good chocolate over simmering water or in a microwave oven by heating 10 seconds at a time. 
White chocolate burns easily.
Whisk chocolate into pastry cream and add plastic wrap over the top of pudding to prevent a skin from forming. Chill the mixture.
Beat heavy cream until stiff peaks form. 
Fold into pastry cream to make white chocolate mousse, chilling the mixture afterward.

Raspberry Filling

Blend raspberries or run through food processor.
Add fruit and sugar to a saucepan and bring to a simmer over gentle heat. 
Add enough of the slurry to thicken sauce to gravy consistency.
Strain through sieve to remove seeds.
Add framboise and refrigerate until chilled.

Génoise Sponge Cake Layers

Use an 8.5-inch springform pan. 
Line the bottom with wax paper and butter the sides and paper, dusting with flour. 
Set oven to 350 degrees.
Melt chocolate over simmering water or in microwave. 
Add three tablespoons of water and stir until smooth. 
Set aside while mixing other ingredients.
Sift flour and salt. 
Beat eggs and sugar with electric mixer for five minutes until thick ribbons form.
Fold the flour into eggs gently until barely combined. 
Fold in chocolate mixture.
Pour the batter into the prepared pan and smooth the top. 
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Cool cake on a rack, run a knife around the edge, and remove pan sides. 
Transfer cake to a rack to cool.


Slice cake horizontally into three layers. 
Brush each layer with framboise. 
Use vegetable peeler to make curls from white chocolate bar and refrigerate.
Prepare 9.5-inch springform pan by lining with plastic wrap and putting a cardboard round on the bottom.
Add one layer of cake, half the raspberry filling, and one-third of the mousse. 
Repeat with second layer.
Add top layer of cake and frost with remaining third of mousse, making decorative swirls. 
Add fresh raspberries and chocolate curls for garnish.
Refrigerate at least six hours before serving. 
Remove sides of pan and transfer the cake to a serving platter. 

White chocolate and raspberries, airy génoise layers, and quality liqueur create a dessert worthy of a five-star restaurant, but the home baker can save money by ordering ingredients online.


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