Cherry, raspberry and Manjari dark chocolate mousse cake

by Chiara

They’re the fruit with the shortest growing season ever, they’re awfully sweet, juicy and simply delicious, so as to make everyone goes crazy over them. Cherries are finally coming and because they’re my favorite fruit above all, I just couldn’t wait to enjoy them in a cake.
Besides myself, who else loves the heavenly union of cherry and chocolate? Even thinking about it, already makes me drool!
There’s a dark chocolate that pairs sooo well with cherries, thanks to its red fruits flavors. I can assure you, there’s no better dark chocolate than Manjari 64% from Valrhona to match with cherries… and raspberries, of course! Yes, I’ve also used the original Raspberry Inspiration couverture (from Valrhona again) just to enhance the fruity and acidulous scents of this mousse cake.
For once, I want to share with you the cross-section of the cake ‘cause all the layers are sensational. So, from bottom to top:

  • Crunchy Raspberry Inspiration and almond croustillant
  • Moist and fluffy Raspberry Inspiration sponge cake (the color is all-natural)
  • Fresh cherries compote
  • Creamy Manjari 64% dark chocolate and cherry ganache
  • Airy and silky-smooth Manjari 64% dark chocolate mousse
  • Ivoire white chocolate velvet coating purple colored with Power Flower food coloring

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡



Cherry, raspberry and Manjari dark chocolate mousse cake

Cakes Cherry, raspberry and Manjari dark chocolate mousse cake European Print This
Serves: 6-8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Raspberry Inspiration sponge cake
100 g eggs, room temperature
50 g cane sugar
27 g almond milk, room temperature
100 g Raspberry Inspiration couverture
50 g soft butter, room temperature (20-25°C)
120 g type 1 whole wheat flour (150-180 W)
3 g baking powder
¼ tsp (1,25 g) Maldon salt
10 g dried raspberries powder
5 g natural red food coloring

Raspberry Inspiration croustillant
100 g Raspberry Inspiration
32 g white almond cream
88 g crunchy granola 

Cherry compote
10 g acacia honey
80 g fresh cherries, pitted and cut in half
100 g cherries puree
13 g Fabbri sour cherries syrup
10 g Dulcita raw cane sugar
2 g pectin NH

Manjari 64% dark chocolate and cherry soft ganache
70 g cherries puree
40 g acacia honey
20 g Fabbri sour cherries syrup
70 g Manjari 64% dark chocolate
15 g soft butter, room temperature (20-25°C)

Custard cream (for the Manjari 64% dark chocolate mousse)
60 g almond milk
60 g heavy cream 35% fat content
12 g Mascobado raw cane sugar
24 g egg yolks
⅛ tsp (a pinch) Maldon salt

Manjari 64% dark chocolate mousse
156 g custard cream
172 g Manjari 64% dark chocolate
216 g heavy cream 35% fat content, cold

Ivoire 35% white chocolate velvet coating
280 g Ivoire 35% white chocolate
120 g cocoa butter
Power Flower 9E food coloring (or fat soluble mauve food coloring)

Assembly and decoration
fresh cherries
fresh raspberries
edible flowers
puffed millet

Instructions

Raspberry Inspiration sponge cake

  1. Preheat the oven to 160°C, ventilation mode. Line a baking tray with a 25x20 cm mould, greased and covered with parchment paper.
  2. In a bowl sift the flour, the baking powder, the dried raspberries powder and the red food coloring. Add the salt and mix all together with a fine whisk.
  3. Melt the Raspberry Inspiration couverture in the microwave to 45°C, then add in the soft butter and stir with a spatula until the butter is dissolved.
  4. Whip the eggs with the cane sugar until pale and fluffy, then add, little by little, the almond milk followed by the lukewarm mix of Raspberry Inspiration and butter, beat with the electric hand mixer at the same time to obtain a soft and even batter.
  5. Fold gently the sifted powder ingredients in two/three times into the chocolate batter by using a spatula until obtain a smooth, fluffy batter.
  6. Pour into the mould and spread it evenly with a palette knife. Bake for about 12 minutes until the cake is slightly golden and completely firm. Remove the cake from the mould when it is cold, because it has a very soft consistency. I suggest you to put the cake in the freezer for about 1h and then cut it with a 14 cm stainless steel cake ring when the cake is cold but not totally frozen. Wrap it with clingfilm and place in the freezer.

Raspberry Inspiration croustillant

  1. Melt the couverture in the microwave to 45°C. Add the white almond cream and combine with a spatula. Pour into the bowl of a small food processor or grinder, add the crunchy granola and mix just to break up any large pieces of the granola and to obtain an uniform and grainy mixture.
  2. Spread the croustillant on the base of the frozen cake with a palette knife about 2-3 mm thick. It is necessary to work quickly 'cause the croustillant tends to firm up very soon. Put in freezer. Store the leftover croustillant in an opaque airtight container to room temperature and away from light.

Cherry compote

  1. Combine acacia honey, fresh cherries, cherries puree and sour cherries syrup in a saucepan and heat to 40°C.
  2. In a small bowl mix together with a fine whisk Dulcita sugar and pectin NH, then add to the mix of cherries when it is 40°C. Bring to boil and cook for 1 minute.
  3. Pour into a bowl, cover with clingfilm pressed on top of the compote and put in the fridge for about 1h until the compote is cold and begins to set. Mix the compote with a hand blender to break cherries in small pieces, then pour into a 14 cm round silicone mould to 1 cm thick and freeze for at least 2h.

Manjari 64% dark chocolate and cherry soft ganache

  1. Heat the cherries puree with the acacia honey and the sour cherries syrup in the microwave without boiling. Melt the dark chocolate in the microwave to 50°C.
  2. Pour the hot mixture over the melted chocolate in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
  3. Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency. Allow to cool down to 35-40°C, then add the soft butter and mix again with the hand blender.
  4. Pour 170 g of the ganache over the frozen cherry compote (about 1 cm thick) and put again in the freezer for about 1h.

Basic custard cream (for the Manjari 64% dark chocolate mousse)

To create the anglaise, heat the almond milk and the cream in a saucepan without boiling. In a bowl mix together the egg yolks with the Mascobado brown sugar and the salt. Pour the hot mixture over the egg yolks in three times, mix with a whisk and then return the mixture to the same saucepan. Heat this to 82-85°C, stirring continuously with a spatula, then strain and set aside.

Manjari 64% dark chocolate mousse

  1. Melt the dark chocolate to 50°C. Pour the custard cream over the melted dark chocolate, in three times, stirring with a spatula just to obtain a velvety, glossy cream.
  2. Pour the cream into a mixing glass or a measuring cup and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
  3. Semi-whip the heavy cream and fold it into the lukewarm chocolate cream.
  4. Transfer the mousse to a disposable piping bag and cut a tip off the end. Pipe the mousse into the Eclipse silicone mould (18 cm) about halfway. Use a teaspoon to spread the mousse up the sides to eliminate any air bubbles and to avoid whitespace. Insert the frozen confit-ganache insert (with the ganache facedown) and press gently and slightly down. Cover the insert with a little more mousse and insert the Raspberry Inspiration sponge cake (with the cake facedown and the croustillant upwards) and press gently and slightly down, to get the mousse to the top of the mould. Remove any excess mousse with a palette knife and freeze for at least 2h.

White chocolate velvet coating

  1. Before starting, it's important to get a cabin to protect surfaces from the chocolate spray. You can buy it online or use a cardboard box/plastic panels.
  2. Melt together the white chocolate and the cocoa butter to 45°C. Add the Power Flower food coloring and emulsify with a hand blender.
  3. Strain the mixture into the spray gun container.
  4. Place the frozen cake on a cooling rack inside the cabin and cover with the spray in a thin and uniform layer.
  5. Place the cake on a plate and put in the fridge to defrost.

Assembly and decoration

Decorate as desire with cherries, raspberries, edible flowers and some "pearls" of pulled millet.

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2 Comments

Christina 11 August 2020 - 20:47

Hi Chiara, what is “white almond cream” for the croustillant portion? Is it frangipane? In other words, can I easily make it myself at home? Thank you for your help! I love your website and Instagram!

Reply
Chiara 13 August 2020 - 9:18

Hi Christina,
For “white almond cream” I mean the white almond butter, which is made with just one ingredient (blanched almonds). It is easy to find online or you can make it at home. Place the white almonds (or raw almonds, for a tastier flavor) in your food processor and blend until creamy. The almonds will first look like a flour with clumps, then the flour form a “ball” that moves around the food processor, then the “ball” will turn to a grainy almond butter before it becomes smooth and creamy. The almonds butter can be stored at room temperature in an airtight jar.
Thanks to you for supporting my blog and my Instagram page! ❤️

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