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Chocolate and Raspberry Mousse Cake with Dark Chocolate Mirror Glaze
COOK TIL DELICIOUS43Ingredients
75Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 57 grams unsalted butter (cubed)
- 27 grams vegetable oil (neutral)
- 60 grams whole milk
- 1 tsp. vanilla extract
- 125 grams all purpose flour
- 34 grams Dutch-processed cocoa powder
- 165 grams light brown sugar
- 1/2 tsp. kosher salt
- 3/4 tsp. baking soda
- 80 grams Sour Cream (at room temperature)
- 1 large egg (at room temperature)
- 60 grams brewed coffee (freshly)
- 20 grams cold water
- 4 grams powdered gelatin (scant 1 1/4 tsp)
- 185 grams raspberry puree (with or without seeds)
- 30 grams granulated sugar
- 140 grams heavy cream (35%, divided)
- 3 grams powdered gelatin
- 115 grams chocolate (ruby, chopped)
- 20 grams corn syrup
- 1 egg yolk
- 100 grams whole milk
- 40 grams seedless raspberry puree
- 105 grams all purpose flour
- 4 grams cornstarch
- 100 grams granulated sugar
- 65 grams Dutch-processed cocoa powder
- 4 grams kosher salt
- 85 grams butter (melted)
- 7 grams powdered gelatin
- 214 grams dark chocolate (chopped, I used half 54.5% Callebaut, half 70% Callebaut)
- 182 grams whole milk (divided)
- 35 grams seedless raspberry puree
- 315 grams cream
- 60 grams cold water
- 12 grams powdered gelatin
- 70 grams unsweetened cocoa powder (Dutch-processed)
- 140 grams heavy cream
- 75 grams room temperature water
- 200 grams granulated sugar
- edible glitter (paint)
- fresh raspberries
- apricot jam
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