Chocolate mousse and raspberry cake
Ingredients
For the base: 1 packet of rich-tea biscuits. 100 g butter 2 tablespoons cocoa powder 2 tbsp raspberry jam For the mousse: 25 ml milk 125 ml whipping cream 25 g butter 225 g icing chocolate 5 egg yolks 3 egg whites 25 g sugar To decorate: Fresh raspb
Así puedes prepararlo
For the base: Crush the biscuits very finely in a blender, add the cocoa and butter, and process for a few more seconds. Pour the batter into the mould. Press down with your fingertips to make a smooth base and set aside in the fridge. For the mousse: Bring the cream and milk to the boil and pour them over the chopped chocolate in a bowl. Stir until the chocolate dissolves. Then add the softened butter, mix well, and set aside. Finally, beat the egg whites stiff with an electric whisk and add the sugar once they start to rise. Add the egg yolks and beat for a few more seconds. Mix 1/5 of the beaten egg whites and yolks with the chocolate cream and add the remaining ingredients stirring very gently downwards. Cover the biscuit base in the mould with a thin layer of raspberry jam, leaving 1 cm from the rim with no jam. Pour the mousse into the mould and chill in the freezer for at least 2-3 hours. To serve, de-mould and decorate with cocoa powder and the raspberries.
Monta las claras de huevo a punto de nieve y reserva.
Una vez montadas las claras, incorpóralas con una cuchara de forma envolvente a la mezcla de chocolate. Una vez incorporadas, reserva en la nevera.
Para montar la tarta, vuelve al molde donde está montada la base de galletas añade una capa delgada de mermelada de frambuesas dejando 1cm libre del borde y por ultimo con ayuda de una manga pastelera añade la mousse de chocolate.
Deja enfriar bien en el congelador unas 2 horas.
Sirve con un poco de cacao en polvo por encima y frambuesas.
