Red Berry Chocolate Mousse Cake. Red Mirror Glaze
Hi all! Happy lunar new year! Please find the red berry chocolate mousse cake recipe below (cake size 16cm, height 4.5cm)
* The red berry jam
60g strawberries
60g raspberries
20g sugar
2 tsp lemon juice
2 tsp cornstarch
a pinch of salt
* The chocolate sponge cake sheet
1 whole egg
25g milk
25g oil
35g flour
12g cocoa powder
2 egg whites
40g sugar
* The chocolate mousse
2 egg yolks
30g sugar
1 tsp vanilla
50ml milk
75ml heavy cream
5g gelatine leaves (bloomed in cold water for 10 - 15 minutes)
80g milk chocolate
180ml cold heavy cream
15g sugar
* The red mirror glaze
80g sugar
80g water
80g glucose syrup
80g condensed milk
5g gelatine leaves (bloomed)
80g white chocolate (couverture chocolate)
red food color (about 1/2 tsp gel color)
Coconut flakes
Some fresh berries on top
Thanks for watching!
- Instagram:
- If you like the video, please leave a like and share this video.
- Subcribe my channel for more videos. And click the bell so you don't miss my new videos :
__________
➥ Business inquiries: thythan.recipes@gmail.com
__________
CHOCOLATE RASPBERRY CAKE / 3D ENTREMET CAKE, RED VELVET EFFECT / DESSERTFOOD
CHOCOLATE RASPBERRY CAKE RECIPE / 3D ENTREMET CAKE, RED VELVET EFFECT DESSERTFOOD
For an AMAZING VELVET EFFECT, set the freezer to -18C and put the cake overnight.
Red Velvet Effect RECIPE
INGREDIENTS
2 ml Strawberry food Coloring
120 white chocolate melted (60%)
80g melted cocoa butter (40%)
Cocoa Butter ????????
Food Colouring ????????
SPRAY GUN ????????
In Dessertfood channel you will find videos with RECIPES DESSERT FOOD , how to cook your favorite delicacy easy to make home, CAKES made step by step from healthy ingredients, So Tasty CAKES cooked & baking with love, and with which you can delight any guest.
Global Dessert Recipe and many ideas and ways on how to decorate them
For more videos please go to
PLEASE SUBSCRIBE sub_confirmation=1
EASTER COCONUT PITAYA ENTREMET CAKE RECIPE????
#moussecake
#entremecake#entremetmoussecake#moussecake
#ENTREMET#entremetcake#frenchcake#chocolateraspberrycake#3dentremet#redvelveteffect#dessertfood#entremetmoussecake#entremetcakerecipe#love#
00:00 presentation chocolate raspberry red velvet entremet cake recipe
00:40 raspberry confiture ingredients
04:47 white chocolate mousse recipe
06:58 Assembly ENTREMET CAKE
09:17 REALIZE RED VELVET EFFECT ON CAKE
entremet cake recipe
mousse cake
entremet cake tutorial
velvet effect cake
entremet
velvet spray cake
velvet texture cake
mousse cake recipe
entremet recipe
how to make entremet cake
french entremet cake
mouse cake
velvet cake
chocolate raspberry cake
entremets
red velvet cake
bubble cake
entremet cake recipe eggless
entremet mousse cake
french entremet recipe
eggless entremet cake
french cake recipe
raspberry cake recipe
3d cake
chocolate mousse cake
velvet spray
cake recipe
chocolate cake
mirror glaze mousse cake
mousse recipe
raspberry mousse cake
cheesecake recipe
mirror glaze cake
cake decorating
cake spray
chocolate mousse cake recipe
dessert recipes
moose cake
mousse
cake
eggless entremet cake recipe
entremet receta
red velvet mousse cake
strawberry cake
velvet effect cake without spray
Layered Chocolate Raspberry Cake
A deliciously rich and moist four-layered Chocolate Raspberry Cake is the perfect decadent dessert for any special occasion. Four layers of dark chocolate cake, creamy chocolate frosting, and a luscious raspberry filling. The entire cake is frosted with a silky ganache that envelops this gorgeous masterpiece. It is pure indulgence!
Raspberry, Mint and White Chocolate Mousse Cake | Pastry Maestra
My raspberry, mint and white chocolate mousse cake is light, refreshing and absolutely delicious! It is a perfect treat for any occasion!
The RECIPE is here:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
Don't forget to subscribe to my site, so I can send you a copy of my FREE 365 pages e-book The Pastry Chef, and also subscribe to my YouTube channel (& Hit The Notification Bell) so you'll be the first to know when I post a new video! Thanks for watching!
SUBSCRIBE and download my 365 pages FREE e-book The Pastry Chef
SUBSCRIBE to my YouTube channel & Hit The Notification Bell For New Videos!
FOLLOW ME:
Facebook -
Twitter -
Instagram -
Visit my site:
Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
#pastrymaestra #pastrytutorial #cakerecipe
Mirror Glaze Raspberry Mousse Cake | No Bake No Eggs
Raspberry Mousse Cake with Mirror Glaze – I usually don’t really fancy raspberry flavor, but if you make it into a mousse, it tastes out of this world. I also love how the mirror glaze turned out. It’s my first time using white chocolate to make a mirror glaze, and it amazingly turned out pretty shiny and glossy. For those who don’t desire using gelatins, just replace the same amount with agar agar powder.
FOR FULL RECIPE
Ingredients:
• Praline Crunch
I’m using 6-inch ring
50g [1 cup] cornflakes
80g [1 cup + 2 tbsp] sugar
15ml [1 tbsp] water
90g [1 cup] roasted almonds
28g [2 tbsp] melted butter
• Raspberry Puree
300g [1½ cup] frozen raspberry
50g [¼ cup] sugar
15ml [1 tbsp] lemon juice
• Raspberry Jelly
30ml [2 tbsp] water
10g [1 tbsp] gelatin powder
240g [1 cup] raspberry puree
• Raspberry Mousse
7g [2 tsp] gelatin powder
20ml [1½ tbsp] water
85g [½ cup] couverture white chocolate
60g [¼ cup] whipped cream, hot
80g [⅓ cup] raspberry puree
240g [1 cup] whipping cream
30g [2 tbsp] fine sugar
• Chocolate Mirror Glaze
14g [1½ tbsp] gelatin powder
60ml [¼ cup] water
200g [1 cup] sugar
100ml [⅓ cup + 1 tbsp] water
150g [½ cup] condensed milk
240g [1½ cup] couverture white chocolate
3-4 drops red food colorings
• Chocolate Deco
50g [¼ cup] couverture white chocolate
Deco:
Fresh Raspberries
Edible gold flakes
Instructions:
• Almond Praline Crunch
1. Crush the corn flakes. Set aside.
2. In a non-stick pan, add sugar. Cover over low heat until the sugar is caramelised. Do not stir while it is caramelised. You may check the consistency while moving the pan around.
3. Off the heat. Add in salt and the roasted almond. Mix until they come together. Do this very quickly. Place the praline on a baking sheet for cooling. Break them in smaller piece and place them in a food processor. Pulse a few times until they become sand, then pulse continuously until it becomes a paste. Transfer the paste onto a bowl.
4. Add in the crushed corn flakes and the melted butter. Transfer them into a 6-inch pan, lined transparent sheet around and a non-stick parchment paper on the bottom.
5. Freeze for 30 minutes or while working on the next item.
• Raspberry Puree
1. In a pot, add the frozen raspberries and sugar.
2. Cook over medium heat until it becomes a sauce.
3. Remove from the heat. Strain the mixture.
4. Add the lemon juice, mix until combined. Set aside.
• Raspberry Jelly
1. In a small bowl, add water and gelatins.
2. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
3. Microwave the gelatins until it’s completely melted and dissolved.
4. Add the gelatins into 1 cup of raspberry puree. Mix until combined.
5. Pour on top of the praline crunch.
6. Refrigerate for 1-2 hours or until it’s set.
• Raspberry Mousse
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a bowl, add white chocolate and hot whipping cream. Let it sit for about 5 minutes.
3. After 5 minutes, stir until no lumps. If there are still lumps, pop into the microwave for a few seconds to melt and dissolve the white chocolate completely. Mix until well combined.
4. Add in the raspberry puree. Mix until well combined. Add in the bloomed and melted gelatins (microwave the bloomed gelatins earlier until melted and dissolved.) Mix until well combined.
5. In a large mixing bowl, mix the whipping cream until soft peaks. Add in the raspberry puree chocolate mixture, mix with an electric mixer for a few seconds to combine, do not over mix. Switch to a spatula to mix until well combined.
6. Place a 7-inch ring over the refrigerated praline and raspberry jelly. Then add in the raspberry mousse. Spread the surface evenly.
7. Refrigerate for 6 hours or overnight.
• Mirror Glaze
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a pot, add sugar, water and condensed milk. Stir the mixture occasionally, bring it to a simmer. Once it reaches a simmer, off the heat. Add in the bloomed gelatins. Mix until the gelatins is well dissolved.
3. Pour the hot mixture over the white chocolate. Gently whisk it until there is no lumps. The mixture should be soft and smooth.
4. Add a few drops of red food colorings. Mix until well combined.
5. Strain the mixture. Let it cool until it reaches 35°C-37°C or until you feel it’s room temp when you touch with your palm. The mixture is ready to pour over the mousse cake.
6. Let the glaze drip for a few seconds. Transfer the cake over a cake board.
Background music: by Bgm President
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
Chocolate Raspberry Cake
Chocolate Raspberry Cake - moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped ganache and decorated with fresh raspberries and chocolate shards. It tastes even better than it looks, a true delight for chocolate lovers.
#chocolateraspberrycake #chocolatelayercake
To print the recipe check the full recipe on my blog:
Ingredients
Makes 10-12 servings
Chocolate Cake
1 3/4 cup (220g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1 tsp (5g) salt
2 tsp (8g) baking powder
1/2 cup (113g) unsalted butter, soft
1 cup (200g) sugar
5 eggs
1 1/2 tsp (7g) vanilla extract
1 cup (240g) sour cream
5 oz (140g) semisweet chocolate, melted
Raspberry Filling
14 oz (400g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Extra raspberries for filling
3.5 oz (100g) fresh raspberries
Chocolate Ganache for Filling
5.5 oz (160g) semisweet chocolate, chopped
2/3 cup 2/3 cup (160g) whipping cream
Whipped Ganache
7 oz (200g) semisweet chocolate
7 oz (200g) whipping cream
Chocolate Shards
3.5 oz (100g) semisweet chocolate
1 oz (30g) semisweet chocolate, small pieces, for tempering
For decorating
fresh raspberries
powdered sugar, for dusting
Background music:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE: