Genoise Cake With Chocolate Chevre Mousse And Raspberry Sauce
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
62
Spice
57
Sweetness
38
Sourness
43
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1360 g
Cake Flour (sifted)3 tbsps
Sugar2 tbsps
Baking Powder1 tsp
Salt6 large
Egg1.5 cups
Whole Milk140 g
Milk2 tsps
Vanilla Extract60 g
Semisweet Chocolate90 g
Water1 tsp
Cream Of TartarDirections:
1
For the genoise cake: Preheat oven to 375 degrees F
2
In an electric mixing bowl with the whip attachment on low speed, combine the flour, sugar, baking powder, and salt
3
Use a rubber spatula to scrape the mixture down from the sides of the bowl
4
Add the eggs and half of the milk
5
Once milk and eggs are incorporated, scrape down the bowl, also be sure to scrape the bottom of the bowl
6
Mix until lump free
7
Add the shortening and whip on high speed for 1 1/2 minutes
8
Add the remaining milk and vanilla extract
9
Mix on low speed until well incorporated, and the batter is smooth
10
Grease an 18 by 13-inch baking tray with shortening
11
Place a piece of parchment paper on top of the sheet pan
12
Then grease the parchment paper with shortening as well
13
Pour the cake batter onto the sheet pan and spread until even
14
Bake for 25 to 30 minutes or until lightly golden in color, do not let brown
15
The cake is done when a toothpick poked in the middle comes out clean
16
Once cool, using a biscuit or cookie cutter, cut the cake into 3-inch round circles
17
For the chocolate chevre mousse: In a double boiler, melt the chocolate
18
Once all the chocolate is melted, remove from heat
19
Place the chevre in a medium mixing bowl, then add the melted chocolate
20
Whisk together the chocolate and chevre until smooth
21
For the raspberry sauce: In a medium saucepan on medium heat, combine the raspberries, water, sugar, cream of tartar, and lemon juice
22
Stir the sauce to prevent it from sticking to the bottom of the pan
23
Cook the sauce until it comes to a slight boil
24
The remove the saucepan from the heat and add the contents to a blender
25
Blend the sauce until smooth
26
Pass the sauce through a strainer or cheesecloth to remove any seeds
27
To plate the dessert: Place a cake round in the center of the plate
28
Then spread a layer of the chocolate chevre mousse on the cake
29
Place an even layer of whole raspberries on top of the mousse
30
Repeat the layers with the cake, mousse, and raspberries
31
Drizzle the sauce over the cake tiers and around the plate
32
Serve