Sponge:
- 100gms ground almonds
- 100gms Sugar
- 40gms of egg white
- 60gms icing sugar
- 80gms egg yolk
- 100gms eggs
Blackberry and Chocolate Mousse Cake
Nathan Strachan
22nd August 2023
Blackberry and Chocolate Mousse Cake
120 min
Seasonal Blackberry and Chocolate Mousse Cake
Ingredients
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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