Chocolate cake and raspberry mousse
For the countertop:
250 ml of milk
360 g of flour
250 g of sugar
50 g of cocoa
250 g of whipped milk
150 ml of oil
20 g of baking soda
120 g of cream 20% fat
500 ml of whipped cream
500 g of fresh or frozen raspberries
20 g of gelatin
100 g of sugar
To prepare the dish, we will use the vertical mixer Tefal QuickChef . In the accessory for food processing we will add the dry ingredients:flour, sugar, cocoa, baking soda and cava salt help to intensify the taste then mix so that we combine all the ingredients well.
Over the solid ingredients we will add the liquid ones:milk, eggs, cream, whipped milk, oil and mix well the whole composition until it becomes homogeneous.
Transfer the composition to a cake pan lined with baking sheet and put it in the preheated oven at 175 degrees for about 40-50 minutes.
To prepare the raspberry mousse we will start by hydrating the gelatin with about 100 ml of water, mix and wait for the gelatin to swell.
We will pass the raspberries using the Tefal QuickChef vertical mixer, we will pass the resulting puree through a fine sieve to separate the seeds. Add the sugar and put the puree on the fire where we will boil it for about 5 minutes so that the sugar melts.
After the puree has boiled, we will take it off the heat and add the gelatin, mixing well until it melts, then we will let the composition reach room temperature.
When the puree has reached room temperature, we can beat the cream for 3 quarters and then incorporate it into the raspberry puree.
Level the cake top in a tray, over which we will add the raspberry mousse and we will level it as well, after which we put everything in the fridge for about 6 hours or overnight.
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