Neapolitan mousse cake

Name: How to cook Neapolitan mousse cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Cooking Rabbit

Neapolitan mousse cake

Start with a sweet biscuit and make it extra special with this fruity afternoon tea cake.

Ingredient

80 g

dark chocolate, finely chopped

white chocolate, finely chopped

60 ml (1/4 cup)

Cooking instructions

* Step 1

Preheat oven to 160°C/140°C fan forced. Line the base and side of a 20cm (base measurement) round springform pan with baking paper.

* Step 2

Combine butter and half the dark chocolate in a saucepan over low heat. Cook, stirring, for 3 minutes or until chocolate melts. Remove from heat. Add whole egg and half the sugar. Stir to combine. Add flour and stir to combine. Spoon into prepared pan and use back of spoon to smooth surface. Bake for 30 minutes or until cooked through. Set aside.

* Step 3

Place the raspberries in a saucepan over low heat. Cook for 5 minutes or until raspberries collapse. Strain through a fine sieve into a bowl, using back of a spoon to push as much pulp through as possible.

* Step 4

Place the milk in a saucepan over medium-high heat. Bring to a simmer. Use electric beaters to beat egg yolks and remaining sugar in a bowl until pale and creamy. With motor on low, gradually add the milk in a thin, steady stream. Return to saucepan and cook, stirring, over low heat for 5 minutes or until custard thickens and coats the back of a spoon.

* Step 5

Place white chocolate in a heatproof bowl and remaining dark chocolate in a separate bowl. Pour one-third of the custard over the raspberry puree. Pour half the remaining custard over the white chocolate. Pour remaining custard over dark chocolate. Stir each until smooth and combined.

* Step 6

Place the boiling water in a small bowl. Sprinkle over the gelatine. Stir until dissolved. Divide evenly among custard mixtures.

* Step 7

Use electric beaters to beat the cream in large bowl until firm peaks form. Add one-third of the cream to the dark chocolate mixture and gently fold to combine. Pour over brownie base. Cover with plastic wrap. Place in the fridge for 30 minutes or until just set.

* Step 8

Add half the remaining cream to raspberry mixture and fold to combine. Pour over dark chocolate mixture. Cover with plastic wrap. Return to the fridge for 20 minutes or until set.

* Step 9

Repeat with the remaining cream and white chocolate mixture. Cover with plastic wrap and place in fridge for 2 hours or until completely set. Remove cake from pan and top with cookies and raspberries.

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