This chocolate and red fruit mousse recipe, made with a sponge cake and a shortbread base, will be a beautiful dessert for holidays and Shabbat!
For this you will need to prepare a sponge cake, a chocolate mousse, a red fruit insert, a base of sweet almond pastry and finally a mirror glaze.
Sponge cake recipe:
4 eggs
125g of flour
125g of sugar
Half a packet of baking powder
Red dye
Whisk the egg whites with a pinch of salt until stiff peaks form. Once the whites are firm, add the sugar. Wait two minutes, then add the egg yolks one at a time, and finally fold in the flour, which has been pre-mixed with the baking powder, reducing the speed of the electric mixer. Add the food coloring and mix gently again.
Grease a baking sheet (with margarine) and pour in your sponge cake batter (3 cm thick). Bake in a preheated oven at 180°C (350°F) for 15 minutes. Once baked, remove from the oven and let cool. Then cut out circles the size of your small silicone molds.
Chocolate mousse recipe
Ingredients :
200g of dark chocolate (or dairy chocolate according to your taste)
5 eggs
50g of margarine
70g of powdered icing sugar
A pinch of salt
Preparation :
1 – Separate the egg whites from the yolks, whisk the egg whites with a pinch of salt, gradually add the sugar when the white is stiff.
Melt the chocolate squares with the margarine. .
2 – Next, mix the egg yolks and melted chocolate with the margarine using a mixer to make a smooth, lump-free mixture.
Gently combine preparations 1 and 2 (without deflating the egg whites too much) until a light mousse is obtained. 
Forest fruit insert:
Ingredients :
150g of frozen mixed berry puree
15g of powdered sugar
2.5 g of gelatin or 3 g of pectin
Preparation :
Soak the gelatin in half a glass of cold water for 10 minutes.
Heat your fruit puree with the sugar until it boils.
Remove from heat, add the gelatin and mix well
Place your pectin in a mold the same size as the sponge cake (18 cm) and freeze it.
Mirror glaze
Ingredients :
- 210 g of caster sugar
- 75 g of water
- 70g of unsweetened cocoa powder
- 145g of liquid cream (Nutrifil or soy or almond cream for the pareve version)
- 8 g of powdered gelatin
Soak the gelatin in a large bowl of cold water (if you are using powdered gelatin, add 6 times its weight in water, no more!).
Heat the cream over low heat.
Pour the water and sugar into a saucepan and bring to a boil at 103°C.
Remove from heat and add the cocoa powder (it is best to sift it) and mix without incorporating air.
Add the drained gelatin and the hot cream, then blend using an immersion blender, trying not to incorporate air.
Use it when it is around 30°C.
Ingredients for the sweet almond pastry:
Part One:
300g of butter or margarine
125g of icing sugar
125g of almond flour
125g of flour
2 eggs
Part Two:
325g of flour
Process for the dough:
In a bowl fitted with the paddle attachment, cream together the butter (or margarine), sugar, and almond flour. Add 125g of flour and the eggs, and mix well. Then add the remaining 325g of flour, mixing gently until just combined.
Method for the pie:
Preheat the oven to 190 degrees. .
Line a tart pan with sweet almond pastry using a cutter of your choice (in our recipe, it will be a round). Place the mini pastry rounds between two baking sheets lined with parchment paper to prevent them from puffing up. Bake at 190 degrees Celsius (375 degrees Fahrenheit) for 15 minutes.
Assembling the cake
1 – Retrieve your small sponge cake circles
2 – Place the mousse at the bottom of the mold, then the raspberry insert, then more mousse, and finish with the small sponge cake circle. Freeze for 45 minutes.
3 – Pour the mirror glaze as soon as it is at the right temperature and finish by placing the cake on the almond shortbread.
10 – Add the decoration of your choice that you can Find it in our shop!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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