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SEBASTIAN'S CHOCOLATE RASPBERRY MOUSSE
CAKE TORT
 
Devil's Food Cake:

1 cup cocoa powder
2 3/4 cup flour
2 1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup oil
3 eggs
2 cups hot coffee (or water)

Tart Raspberry Mousse:

1 1/2 cups raspberry jam
1 1/2 cups heavy cream
gelatin - 1 packet powder or 4 sheets

Drunken Raspberries:

1 pint raspberries
1/4 cup sugar
2 tablespoons Chambord

Raspberry Garnishes:

1 pint raspberries
8 oz. white chocolate

Devil's Food Cake:

Preheat oven to 350F.

Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together. Add eggs one at a time. Add hot coffee or water in 3 stages, mixing well each time, making sure to scrape down the sides of the bowl with a spatula. Pour batter onto a greased sheet pan, spreading evenly. Bake at 350F for 12 minutes.

Tart Raspberry Mousse:

Bloom gelatin, and set aside. Heat raspberry jam in a small sauce pan. Add the gelatin to the heated jam. Cool on ice. Whip cream and fold into chilled raspberry jam mixture.

Drunken Raspberries:

Place cleaned raspberries in a bowl. Toss raspberries with sugar until well coated. After 5-10 minutes, pour Chambord over raspberries. Cover bowl loosely and allow to sit at room temperature, stirring occasionally.

Raspberry Garnishes:

Melt tempered or Baker's Dipping Chocolate and put into a pastry piping bag. Pipe into the raspberries and chill.

Assembly:

Use 3" ring molds to cut out 20 pieces of cake. Place 4 drunken raspberries around the edges of the ring mold, and on top of the cake. Pipe or pour raspberry mousse into the mold to the top.

Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.

Freeze the cakes for 20 minutes or until set. Unmold and garnish with chocolate filled raspberries.

This delicious recipe comes from Boston based Sebastian's.

Submitted by: Sebastian's
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