|
Cover inside
and outside of 2 metal bowls with tin foil, 2 quart (2 L)
and 4 quart (4 L) capacity (same shape and depth). Line
inside of larger bowl with wax paper and grease. Line
outside of smaller bowl with wax paper and grease. Set
aside.
Cake
In bowl, beat
egg whites with cream of tartar until soft peaks form, beat
in ¼ cup (50 mL) sugar, 1 Tbsp (15 mL) at a time, until
stiff peaks form. Set aside. Sift together flour, cocoa and
salt. Set aside. In bowl, beat egg yolks with remaining
sugar until mixture falls into ribbons when beaters are
lifted. Beat in vanilla. Fold in egg white mixture
alternately with flour mixture, making 3 additions of whites
and 2 of flour. Pour batter into larger bowl. Place smaller
bowl into larger bowl and press until batter comes up side
of bowl. Pour dry beans into smaller bowl to maintain
pressure. Bake in 350°F (180°C) oven for 60-70 minutes. Let
cool completely. Remove foil and bean from inside of smaller
bowl; remove smaller bowl, leaving wax paper on until ready
to assemble dessert.
Mousse
Into large bowl
press raspberries through fine-mesh sieve; whisk in sugar.
In small saucepan, sprinkle gelatin over water; let stand
for 5 minutes. Cook over medium-low heat, stirring
frequently until dissolved. Stir gelatin into raspberry
mixture. Let stand, stirring occasionally, until consistency
is similar to raw egg whites, about 20 minute. Whip cream
until stiff peaks form; fold ¼ into raspberry mixture. Fold
in remaining whipped cream; gently stir in whole
raspberries. Refrigerate until thick enough to mound on
spoon, about 5-10 minutes.
Remove inner
wax paper lining from cake. Pour mousse into cake and
refrigerate until firm, about 1 hour.
Base
Melt milk
chocolate bar in heat proof bowl over simmering water. Let
cool slightly. Pour over raspberry mousse. Refrigerate until
chocolate is hard (about 15 minutes). Cover with plastic
wrap until ready to assemble (can be made up to 2 days in
advance).
Ganache
Heat whipping
cream in a small saucepan until bubbles form around the
side; remove from heat. Add chocolate and whisk until
chocolate is melted and mixture is smooth. Let stand until
slightly thickened, about 15 minutes.
To assemble
cake
Remove plastic
wrap from top of bowl; invert onto a flat serving plate and
remove bowl, foil and wax paper. Pour ganache on top of
dome, letting it run down the side. Garnish with fresh
berries.
|
