Framboise de Chocolat

I was given a privilege to make a birthday cake for a cell leader and requested that the cake has to be filled with plenty of cream and strawberries. Oh no! That's sound very much similar to the cake I did for my hubby last month. Well, I got to do something different as I will feel bored making the same thing again and this raspberry chocolate mousse cake come to my mind as I remember the taste was very well accepted by 200 folks in a pastor retirement ceremony 5 years ago. Woah! It was so long ago and I hope my skills is still there. 

Why framboise?  Fraimboise is the French word of raspberry and is often used to refer to alcohol distilled with the fruit which is one of my favorite ingredient for making cakes and desserts. Raspberry and chocolate are always the best combination. It bits of sour gives a ununique taste that refresh and lighten the chocolate mousse.

Ignore the strawberry and fresh cream on the cake which it is not suppose to be there but as for special request it ended up with this instead of raspberry. I couldn't manage to take a picture of the inner part of the cakes because it went off to everyone tummy in no time. Here is a sample of a piece of cut out cakes 5 years back and I manage to dig it out from somewhere. 

The previous cake was made with almond sponge base but this time I used my favorite cocoa sponge cake that I think will be suitable for asian taste buds. Other than the sponge base and the outlook of cream with strawberries; the mousse and the raspberry puree are still remain the same recipe. Again, this cake was very well accepted from everyone in the cell group.

Updated on 7th Dec:
A cell member manage to took this picture and pass it to me. Here give you an idea the look of a cut out cake.

Recipe for a 9 inches round cake

Two pieces of 8 inches cocoa sponge base

9 inches springform pan

70% dark chocolate 200g

Egg yolks 100g
Caster sugar 100g
Water 30g
Whipping cream 400g
Raspberry puree 170g (Puree with food processor and strain out the seeds)

For the garnish
250g whipping cream
A tablespoon sugar powder
85g raspberry puree (puree with food processor  and strain out the seeds)
25g caster sugar
half piece of gelatin leaves
Some fresh strawberry or raspberry

• Melt the chocolate at a double boiler.
• In another sauce pan, melt the sugar with water until it become sugar syrup.
• Beat the egg yolk in a mixing bowl with a whisk, adding the hot sugar syrup little by little until a think paste.
• Add in the melted chocolate follow by the raspberry puree until well combine.
• Whisk the whipping cream until the same consistency as the raspberry and chocolate mixture.
• Fold both ingredients together until well combine.
• Place a piece of cocoa sponge cake in the center of a cake pan. Pour half of the chocolate mousse on top then refridgerate until the mixture set. Add another piece of cocoa sponge on top and pour the remaining mousse mixture over the cake. Level them evenly and refrigerate until set.
• To make the raspberry topping, cook the raspberry puree with caster sugar until it simmering hot. Add in the gelatin leave which already soaked until soft. Stir until well combine. Set aside until it slightly cool down.
• At this stage, either pour the raspberry puree on the top of the cake evenly and refrigerate until ready to serve just like the last picture shown above or unmold the cake pan and do the fresh cream decoration. 
• Whip the cream with sugar powder until thicken then spread it evevly at the side of the cake as well as piping some curly cream at the top edges. Pour the raspberry puree at the top of the cake then refrigerate until all set. 
• Cut with a hot knife and serve.
• Enjoy!