Blackberry and Chocolate Mousse Cake

Nathan Strachan

Nathan Strachan

22nd August 2023
Nathan Strachan

Blackberry and Chocolate Mousse Cake

120 min

Seasonal Blackberry and Chocolate Mousse Cake

Ingredients

Sponge:

  • 100gms ground almonds
  • 100gms Sugar
  • 40gms of egg white
  • 60gms icing sugar
  • 80gms egg yolk
  • 100gms eggs

Sponge

  • 50gms butter
  • 50gms 72% dark chocolate

Meringue:

  • 110gms egg white
  • 60gms of sugar

Blackberry Ganache

  • 150gms 65% chocolate
  • 150gms 43% chocolate
  • 400gms of orange juice reduced to 180gms.
  • 100gms of Blackberry puree
  • 140gms of Sugar
  • 50gms of butter

Chocolate & Blackberry Mousse

  • 300gms of milk
  • 120 yolks
  • 60gms of sugar

Blackberry Glaze

  • 500gms of OJ reduced to 250gms
  • 125gms of Blackberry puree
  • 40gms of sugar warmed to 72 degrees

Method

Sponge:

Beat to paste,

Sponge: Butter and Chocolate

Melt and combine with paste

Make Meringue:

Fold through mixture spread on a tray, 4mm thick, backed at 180 till cooked.

Blackberry ganache.

Method: Pour hot reduced orange juice over chocolate to melt. Add sugar, emulsify in diced cold butter.

Chocolate & Blackberry Mousse

Heat to 86 degrees, pour of 640gms of 66% chocolate.
Fold in 1100gms of semi whipped cream.

Blackberry Glaze

Combine with 2 Bloomed gelatine sheets, pour over 50gms of 72% chocolate to melt.Method:

To Assamble

To assemble: Place sponge in the bottom of a mould, pour over warm ganache until 3mm thick, allow to set. Top with Chocolate mousse until 5cm thick allow to set. Top with room temperature Black berry glaze until 2mm thick allow to set over 12 hours.
Serve with Blackberry Sorbet and Fresh Blackberries

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