Raspberry White Chocolate Mousse Cake Recipe

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Raspberry White Chocolate Mousse Cake
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Ingredients
21
Count
Nutrition
605
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Line bottom of a greased spring form pan with wax paper then grease paper and dust with flour.
  2. Melt chocolate with butter, vanilla, and 3 tablespoons water stirring until mixture is smooth.
  3. Remove bowl from heat and allow mixture to cool.
  4. Sift together flour and salt.
  5. In large bowl with an electric mixer beat eggs with sugar on high speed for 5 minutes.
  6. Fold flour mixture into egg mixture until batter is combined and gently fold in chocolate mixture.
  7. Pour batter into pan smoothing top and bake in middle of a preheated 350 oven for 25 minutes.
  8. Transfer cake to a rack and run sharp knife around edge and remove side of pan.
  9. Invert cake onto another rack and remove wax paper then invert cake onto rack and cool.
  10. After cake has cooled completely carefully slice cake horizontally into three equal layers.
  11. To prepare pastry cream whisk together yolks and sugar then add cornstarch and whisk.
  12. Add scalded milk then transfer mixture to a heavy saucepan and boil whisking for 1 minute.
  13. Pour into a bowl then stir in vanilla and butter then cover with plastic wrap and chill.
  14. Melt chocolate stirring occasionally and let it cool to lukewarm.
  15. Whisk together white chocolate and 1 cup pastry cream reserving the remaining pastry cream.
  16. In bowl with an electric mixer beat heavy cream until it holds soft peaks.
  17. Whisk one fourth of it into the white chocolate mixture then fold in remaining whipped cream.
  18. Line sides of an oiled spring form pan with pieces of plastic wrap letting excess hang over side.
  19. Invert top layer of génoise into bottom of pan then brush cake with some of the framboise.
  20. Spread evenly with half the white chocolate mousse.
  21. Invert middle layer of génoise onto mousse and brush with some of the remaining framboise.
  22. Chill cake and remaining white chocolate mousse while preparing the raspberry mousse.
  23. To prepare raspberry mousse puree raspberries with a little water then pour into a metal bowl.
  24. Whisk reserved pastry cream into raspberry mixture.
  25. With an electric mixer beat heavy cream until it holds soft peaks.
  26. Whisk 1/4 of the whipped cream into raspberry mixture and fold in remaining pastry cream.
  27. Spread raspberry mousse evenly over middle layer of génoise in the pan.
  28. Invert the third layer of génoise onto the mouse and brush it with the remaining framboise. Spread remaining white chocolate mousse over génoise and chill at least 6 hours.
  29. Remove side of pan and peel wrap carefully from side of cake and transfer to serving plate.
  30. Garnish cake with fresh raspberries and white chocolate curls.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 604.68 Kcal (2532 kJ)
Calories from fat 323.18 Kcal
% Daily Value*
Total Fat 35.91g 55%
Cholesterol 222.51mg 74%
Sodium 203mg 8%
Potassium 342.07mg 7%
Total Carbs 60.69g 20%
Sugars 45.59g 182%
Dietary Fiber 2.89g 12%
Protein 11.67g 23%
Vitamin C 10.6mg 18%
Vitamin A 0.1mg 3%
Iron 1.9mg 10%
Calcium 193.1mg 19%
Amount Per 100 g
Calories 254.99 Kcal (1068 kJ)
Calories from fat 136.28 Kcal
% Daily Value*
Total Fat 15.14g 55%
Cholesterol 93.83mg 74%
Sodium 85.6mg 8%
Potassium 144.25mg 7%
Total Carbs 25.59g 20%
Sugars 19.23g 182%
Dietary Fiber 1.22g 12%
Protein 4.92g 23%
Vitamin C 4.5mg 18%
Iron 0.8mg 10%
Calcium 81.4mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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