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It's almost as good as my classic chocolate mousse, strawberry mousse cake, triple Nutella mousse cake, and Nutella cheesecake.. I made the cake a day ahead, the mousse … Use kitchen paper to mop up any spills on the top. Step 3Make the sponge. Pour over the boiling water and mix to a paste with a spatula. Tip 1: Use chocolate with no more than 40–50 per cent cocoa solids as the richer types of chocolate can make this dessert too bitter. Prepare dark chocolate mousse. In a small pan combine the sugar with 100ml water, bring to the boil and cook until the syrup reaches 110°C on the sugar thermometer. View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Finish with a light dusting of icing sugar. Leave to cool slightly, then pour the cream mixture over the raspberry mousse layer and chill again for a further 1 hour, until set. Remove your large bowl of set clear jelly from the fridge and have your syringe sets ready – you will need 3 different needles to make a poppy – a fine petal, fluted petal and broad leaf. Add the drained gelatine leaf and whisk to combine and melt the gelatine. Pour the mixture into the prepared springform tin and bake for 15 minutes, until risen and golden. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Leave to cool slightly, then combine with the melted chocolate. Carefully fold in the melted chocolate until smooth and not streaky. Spoon the raspberry mousse over the set chocolate mousse and chill for about 2 hours, or until set. . Turn the bowl over from time to time to check on your design. Do this with a small spoon and do one drip at the time. Add in sugar, whisk to combine. Repeat until you have injected 10–12 fine petals into the jelly. By continuing to use our website you agree to our use of cookies. Step 12Make the coloured jelly. In a small pan combine the condensed milk, whole milk and vanilla and heat until hot but not boiling. Spoon 2 tablespoons of raspberry purée into a small pan or jug and heat either over a low heat or in the microwave, until hot but not boiling. Add in eggs one at a time, whisk until well combined after each addition. Set aside to cool a little. This site uses cookies to offer you the best possible experience on our website. Remove from the heat, add the bloomed gelatine and mix to combine and to melt the gelatine. Remove from the heat, add the kirsch and leave to cool. Step 4Sift the flour and salt into the bowl and fold it in, then gently fold in the melted butter. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer. To assemble, carefully unmould the cake from the tin, remove the acetate collar and place the cake onto a serving plate. Step 15Fill the second syringe with red jelly and attach the fluted petal needle. For the chocolate cake, measure the cocoa powder into a large bowl. *First, cut off the straight end of the vanilla bean. Whip the cream until it holds soft peaks, scoop into the piping bag fitted with the star nozzle and pipe around the bottom edge of the cake to serve. Whisk the cream to soft peaks, and fold in the raspberry mixture until combined. Remove cake from the fridge and spoon the glaze little by little around the sides and let drip off the sides. Heat the cream in a small pan with the caster sugar and vanilla paste until hot but not boiling. You need to line the tin right to the top even though the sponge will not fill it. Place cake in the fridge for 15 minutes that the glaze gets firm if needed. Preheat the oven to 180C/160C Fan/Gas 4. Leave to soak for 2 minutes. Set aside. Pour 65ml of cold water into a small bowl and sprinkle over the gelatine. Step 16Fill the third syringe with green jelly, attach the leaf needle and pipe a single or double layer of leaves around the red petals. Set aside.

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