Raspberry mousse cake with almond-chocolate base (gluten-free)

_MG_6858 copyIngredients:
For the dough:
100g dark chocolate
4 eggs
5 tbsp (80g) butter or margarine
1/3 cup (80g) sugar
1 cup (100g) ground almonds or almond meal
1 teaspoon baking powder

For the mousse:
8 oz (225g) mascarpone, softened
1 1/4 C (250g) whipping cream
1 (6 oz) box jello, raspberry flavor

For the topping:
6 oz (170g) raspberries
1 (6 oz) box jello, raspberry flavor

Preheat the oven to 350 Fahrenheit (180 °C).
Prepare the dough: In a food processor, chop the chocolate and mix it with ground nuts and baking powder. Set aside.Separate the eggs. In a standing mixer with the paddle attachment, beat the butter with the sugar until creamy. Continue beating and add in the egg yolks one by one. Mix in the chocolate, nuts and baking powder just until combined. In a separate bowl, beat the egg whites until stiff and fold into the batter. Pour batter into a 9-inch springform pan lined with parchment paper and smooth the top.
Bake in preheated oven for about 35 minutes or until tester comes out clean. Remove the cake from the oven and allow to cool on a rack. After cooling, remove the sides of the springform pan, place cake directly on rack and continue to cool.

While cake is baking, prepare the mousse. Prepare 1 package of Jello according to the package instructions. Allow to cool. Stir mascarpone in a large bowl to mix. When the Jello begins to set, slowly pour on the mascarapone, stirring constantly. Place mix in the fridge to set. When the mix starts to gel, whip the cream until stiff and carefully fold into the mixture, making sure not to deflate the cream.

Prepare the second box of Jello according to the quick-set method, set aside.

Assemble the cake:
Place the cake layer back in the cake pan with the side fastened. Pour the mousse on top, smooth out. Sprinkle fresh raspberries on top. Pour the cooled Jello over the raspberries. Refrigerate until set, at least 3 hours or overnight. When ready, loosen the side of the cake with a knife, open the side and slide the cake on a cake server. Serve with additional fresh berries.

Recipe adapted from baken-mit-spass.de


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