Category Archives: gelatin

Raspberry Mousse Chocolate Cake

In preparation for my move, I need to eat everything out of my freezer. I always keep an emergency bag of frozen raspberries as they can be turned into an amazing fast dessert. They made a great filling for a rich chocolate cake. I brought this to work and make everyone’s day.

Chocolate Cake:
3/8 cup cocoa
21cups flour
3/4 teaspoons baking powder
3/8 teaspoon baking soda
3/8teaspoon salt
1 cups sugar
1/4 cup butter flavored shortening
1 extra large egg
1/2 cup milk
1/2 tablespoon vanilla extract

Grease 4 4-inch spring form pans. Preheat the oven to 350 degrees.

In the bowl of a stand mixer, combine all of the dry ingredients and stir to combine. Add the shortening, egg, milk and vanilla and turn the mixer on low. Once the flour is combined turn the mixer on high and beat for at least 5 minutes so that the batter gets fluffy.

Pour the batter into the cake pans and bake for at least 30 minutes, until a toothpick inserted comes out clean.

Cool the cake in the pan for 5 minutes then turn out onto a wire rack and cool completely. Cut the cooled cake into two rounds.

Raspberry Mousse Filling:
10 oz bag frozen raspberries
1 cup sugar
1 envelope unflavored gelatin
1 ½ cup heavy cream

Heat the raspberries and sugar in a small saucepan. Stir until all of the raspberries break down and are heated through. Run the raspberries through a strainer and into a new saucepan. Add the gelatin to the raspberries and heat until the gelatin is dissolved. Remove from the heat and set aside.

In the bowl of an electric stand mixer, whip the heavy cream until it form soft peaks. Fold the cooled raspberries into the whipped cream.

Divide the filling evenly between the four cakes to make a double layer cake.

1 1/2 cup semisweet chocolate chips
½ cup heavy cream
1 pint fresh raspberries

Place the chocolate and cream in a metal bowl over a pot of water on medium high heat. Stir the chocolate with a rubber spatula until the chocolate is completed melted. Take the chocolate off of the pot of water and set aside till the chocolate thickens enough to work with it.

Place the cakes on top of the rack and cover with the cooled ganache. Decorate the tops with the raspberries and cool over night before serving.


Vanilla Panna Cotta with Raspberry Sauce

Once a week I eat at the sushi place in my office building. They have tiny shots of panna cotta and one serving never seems to be enough. So for this week’s lunch gathering I supplied the dessert.

Vanilla Panna Cotta with Raspberry Sauce

2 cups milk
1 cup sugar
1 ¾ cup cream
2 envelopes unflavored powdered gelatin (1/4 ounce envelopes)
1/4 teaspoon salt
½ tablespoon vanilla extract
splash of almond extract
1 ½ cup frozen raspberries
1/3 cup sugar
pinch of salt
1 tablespoon flour

Mix the milk and sugar in a heavy bottomed pan over medium heat. Pour the cream into a small bowl and sprinkle it with the gelatin. Whisk the milk over the heat until the sugar is dissolved. Add the cream mixture and the salt to the pot and continue whisking over the heat until the gelatin is completely dissolved, at least 10 minutes. Be careful and make sure that the milk doesn’t boil.

Pull the milk off of the heat and let it cool a bit, for at least 10 minutes. Add the extract and them carefully spoon it into 12 muffin tins to form nice molds. Refrigerate over night to set.

Heat the frozen raspberries, sugar and salt in a saucepan over medium heat. Once the raspberries are completely thawed, stir the mixture to break up the berries. In a small bowl mix the flour with water to form a slurry, make sure there are no lumps. Add the flour mixture to the raspberries. Cook for just a few more minutes to thicken the mixture. Transfer to a bowl and cool.

Fill the sink with hot water. Submerge the back of the muffin tin and let it sit in the hot water until the pudding gets a litter loose. Inver over a cookie sheet and tap the backs of the tin if needed.

Quickly move the individual desserts to plates, add a spoon of raspberry sauce and serve.