Last weekend we celebrated Fredrik’s birthday with this lovely and easy to make chocolate mousse cake. We also cooked a great japanese inspired dinner for just the two of us which I will blog about in the future. I asked Fredrik which cake he wanted and his only desire was chocolate so I decided to combine a couple of recipes which resulted in this super easy chocolate mousse cake with raspberries marinated in vanilla scented vodka. Chocolate and rasperries are a perfect match, especially when the raspberries have a hint of vanilla vodka :-) The cake turned out delicious and I’m thinking that I maybe should have spent my money on some new cook books instead of the cake class which I’m taking this weekend :-) Just kidding, I’m sure that it will be fun and that I will learn a lot of tips and tricks.
- Chocolate Mousse Cake with Vanilla Vodka Marinated Raspberries
200 gram almond paste (or marcipan, but almond paste is better as it contains less sugar and more almonds)
1 egg yolk
1 tbsp cocoa
200 gram raspberries
50 ml Cariel T & C (or any other vanilla Vodka)
125 gram dark chocolate
3 tbsp icing sugar
1 tsp vanilla scented sugar
300 ml double/whipping cream
Pour the rasperries in a bowl and cover with vanilla vodka.
Pre-heat the oven to 175°C. Grate the almond paste and combine with the eggs and the cocoa. Pour the mixture in a buttered spring form (about 24 cm wide). Bake the cake in the middle of the oven for about 20 minutes. Let the cake cool. Remove the rim from the spring form and wash it up. Then put the rim back on the spring form.
Whisk the eggs and the sugar in a bowl, using an electric mixer. Melt the chocolate (I was lazy and did it in the microwave) and then pour it slowly into the bowl while you continue to whisk. Continue to whisk until the mixture has cooled. Beat the double cream in a separate bowl until it’s stiff. Fold the whipped cream into the chocolate mixture, gently but thoroughly.
- Place the raspberries on the cake bottom, just make sure that it’s cool first. When you’ve placed all the raspberries on the cake, a nice pink raspberry vodka mixture will appear on the bottom of the raspberry bowl. Just pour the liquid into a glass, add an ice cube and then drink it :-) After placing the raspberries on the cake bottom, cover everything with chocolate mousse. Chill the cake in the fridge for at least 3 hours.