Receipe: Chocolate mousse cake with raspberry and blacberry sauce
16.03.2015Company: Amcham
We recommmend you to prepare a speciality by the recipe of our Chef Karel Hynek.
Ingredients:
300g dark bitter chocolate/minimum 60% cocoa fat/
150g unsalted bitter
6 eggs, separand
50g caster sugar
for the sauce:
100g fresh raspberriees
100g fresh blacberries
50ml water
2tbsp icing sugar
Wild-boar goulash
Line the base and sides of a 20cm spring-form cake tin with greaseproof paper and set the oven to 180C. Melt the chocolate and butter in a bowl over a pan of simmering water.
In a separate boel, whisk the yolks with 2 tbsp of the sugar. Stir in the melted chocolate and butter and mix well. Beat the egg whites with the remaining sugar until very stiff, quickly fold into the chocolate mix in teo barches and pour the mix in the cake tin.
Place on the middle shelf of the oven and bake for 20 minutes.
To maket he sauce , all the ingredients in a bowl, stir ant then blend until smooth. For an extra smooth Sauce simply pass through a sieve.
To serve, place two of three spoonfuls of sauce on the centre of plate. Set a webe of chocolate cake on top. Decorate with a few fresh raspberries, blackberries.
