Raspberry Chocolate Mousse Tart

Ingredients:

Cake:

• 200 g flour
• 280 g sugar
• 60 g cacao
• 5 g baking soda
• 120g butter in small pieces
• 120 ml coffe
• 120 ml milk
• 2 eggs
• vanilla

Raspberry mousse:

• 400 g frozen raspberry ground and strained
• 500 ml double cream
• vanilla
• 1 pcs gelatine
• 4 egg yolks
• 1 egg
• 140 g sugar
• 45 ml lemon juice

Ganache glaze:

• 120 g chocolate
• 115 g butter
• 15 ml corn syrup

Method:

For cake:

1. In mixer add flour, butter, sugar, cacao, baking soda, and slowly mix.
2. In a bowl mix coffee, milk, eggs, vanilla then add to mixer flour and continue to mix until are smooth, 1-2 minutes
3. Bake at 180’C – 30 min.

For mousse:

1. Mix raspberry and seeds strain
2. Place the gelatine foil in a bowl with card water and let to rest a few minutes
3. Bain marie: add eggs, sugar and lemon juiced mix until are double size volume
4. Add gelatine and mix.
5. Add raspberry puree and mix
6. Beat the cream with vanilla then add on the mousse.
7. place the mousse on the cake and leave to cool in fridge for min. 6h.

For ganache:

• Bain marie: add chocolate, butter and corn syrup. Mix until is melted then let to rest.
• Place on the top of mousse