Chocolate Raspberry Cake
Baking and Desserts • Russian
Description
Chocolate Raspberry Cake
Ingredients
- Egg white 8 pieces
- Cocoa Powder 0 oz
- Sugar 5 oz
- Raspberry leaves 5 oz
- Frozen Raspberries 10 oz
- Starch film 0 oz
- Yogurt powder 15 fl oz
- Agar-Agar 1½ spoons
- Citric Acid a pinch
- Cayenne Pepper a pinch
- Salt a pinch
Step-by-Step Guide
Step 1
Preheat the oven to 320°F. The cake is baked in a water bath: fill a baking dish with water up to the halfway point, and wrap a springform pan that fits easily inside with two layers of foil.
Step 2
Sift the cocoa to eliminate any lumps. Whisk the egg whites with lemon juice and salt until foamy. Gradually add 100 grams of sugar, pepper, and cornstarch, and continue whisking until stiff peaks form.
Step 3
Quickly add the cocoa using a sprinkling motion, then mix with the mixer on a pulsing setting. It's very important to incorporate the cocoa in a way that minimizes the deflation of the foam: for this, the mixer should operate briefly and intermittently.
Step 4
Pour the whipped egg whites into the mold and bake for about twenty minutes, until the center is almost firm. When pressed, it should feel soft in the middle, like a soufflé. Remove the mold from the water and leave the cake in the mold on a rack for about twenty minutes.
Step 5
Blend the thawed raspberries in a blender, strain through a sieve, mix half of the puree in a saucepan with agar-agar (dissolve it in part of the puree to avoid lumps) and the remaining sugar.
Step 6
Place a sauté pan over low heat, stirring, and bring to a boil, then remove from heat after a minute. Add the remaining puree and yogurt, mix well, and let the mousse sit for five minutes to thicken slightly.
Step 7
Pour the mousse over the base, and after five minutes, decorate with fresh raspberries. The cake will be ready in another ten minutes.
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