How to make it

  • Line bottom of a greased spring form pan with wax paper then grease paper and dust with flour.
  • Melt chocolate with butter, vanilla, and 3 tablespoons water stirring until mixture is smooth.
  • Remove bowl from heat and allow mixture to cool.
  • Sift together flour and salt.
  • In large bowl with an electric mixer beat eggs with sugar on high speed for 5 minutes.
  • Fold flour mixture into egg mixture until batter is combined and gently fold in chocolate mixture.
  • Pour batter into pan smoothing top and bake in middle of a preheated 350 oven for 25 minutes.
  • Transfer cake to a rack and run sharp knife around edge and remove side of pan.
  • Invert cake onto another rack and remove wax paper then invert cake onto rack and cool.
  • After cake has cooled completely carefully slice cake horizontally into three equal layers.
  • To prepare pastry cream whisk together yolks and sugar then add cornstarch and whisk.
  • Add scalded milk then transfer mixture to a heavy saucepan and boil whisking for 1 minute.
  • Pour into a bowl then stir in vanilla and butter then cover with plastic wrap and chill.
  • Melt chocolate stirring occasionally and let it cool to lukewarm.
  • Whisk together white chocolate and 1 cup pastry cream reserving the remaining pastry cream.
  • In bowl with an electric mixer beat heavy cream until it holds soft peaks.
  • Whisk one fourth of it into the white chocolate mixture then fold in remaining whipped cream.
  • Line sides of an oiled spring form pan with pieces of plastic wrap letting excess hang over side.
  • Invert top layer of génoise into bottom of pan then brush cake with some of the framboise.
  • Spread evenly with half the white chocolate mousse.
  • Invert middle layer of génoise onto mousse and brush with some of the remaining framboise.
  • Chill cake and remaining white chocolate mousse while preparing the raspberry mousse.
  • To prepare raspberry mousse puree raspberries with a little water then pour into a metal bowl.
  • Whisk reserved pastry cream into raspberry mixture.
  • With an electric mixer beat heavy cream until it holds soft peaks.
  • Whisk 1/4 of the whipped cream into raspberry mixture and fold in remaining pastry cream.
  • Spread raspberry mousse evenly over middle layer of génoise in the pan.
  • Invert the third layer of génoise onto the mouse and brush it with the remaining framboise. Spread remaining white chocolate mousse over génoise and chill at least 6 hours.
  • Remove side of pan and peel wrap carefully from side of cake and transfer to serving plate.
  • Garnish cake with fresh raspberries and white chocolate curls.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    magali777 ate it and said...
    great, great, great! thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Can I have it NOW please :)?
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes