Chocolate, raspberry, walnut and honey mousse cake - recipe with step-by-step photos

Ingredients for the dough:

• 300 grams of sugar
• 250 grams of chocolate
• 200 grams of butter
• 50 grams of walnuts
• 30 grams of flour
• 7 eggs
• 2 spoons with water
• salt

Ingredients for the honey mousse:

• 300 grams of fresh cream
• 170 millilitres of milk
• 100 grams of honey
• 50 millilitres of water
• 4 grams of gelatine sheets
• 2 egg yolks
• 1 spoon with flour
• 1 spoon with sugar

Ingredients for the walnut filling:

• 300 grams of mascarpone cheese
• 150 grams of crushed walnuts
• 100 grams of fresh cream
• 2 spoons with sugar

Ingredients for the raspberry jelly:

• 500 grams of raspberries
• 150 grams of sugar
• 4 grams of gelatine sheets

Ingredients for the cover:

• 200 grams of fresh cream
• 100 grams of raspberries
• 60 grams of sugar

Prepare the dough:

Beat the eggs with the flour for 10 minutes.

In a pot add the sugar with 2 spoons with water and let it caramelize. When brown, add the butter and mix until well incorporated.

Melt the chocolate.

Add the caramel and the melted chocolate over the beaten eggs and mix. Add the crushed walnuts and the salt and mix.

Put the composition in an oven tray and let it bake at 180 Celsius degrees for 40 minutes. When ready, let it cool! Divide it in two equal layers.

Prepare the honey mousse:

Mix the egg yolks with the honey.

Add the flour and mix.

Heat the milk and pour it over the eggs. Pour also the water.

Put the composition over a slow fire and mix until creamy: thick, but not quite like a pudding.

While still warm add the hydrated gelatine sheets and mix until well incorporated. Let it cool!

Beat the fresh cream with 1 spoons with sugar. Add the cooled eggs/milk composition and keep it in a cold place until you use it.

Prepare the walnut filling:

Beat the fresh cream with the sugar. Add the mascarpone cheese and the crushed walnuts and keep it in a cold place.

Prepare the raspberry jelly:

Boil the raspberries with the sugar for 15 minutes. Strain the juice and add the hydrated gelatine sheets. Mix well. Let it cool!

Assembling the cake:

On a plate, in a circle, add one layer of chocolate/caramel dough, then the walnut filling, then the raspberry jelly and above, add the honey mousse.

Beat the fresh cream with the sugar.

Cover the cake with the fresh cream.

Boil the raspberries with the sugar for 20 minutes until gets thick and strain the juice. Let it cool!

Add the raspberries jelly in the middle of the cake .

You can decorate it with raspberries and fresh cream.

Enjoy!

Raspberry jam - recipe (including photos)

Ingredients:

• 300 grams of raspberry
• 300 grams of sugar
• 1 lemon

Put the raspberry in a bowl and kepp them in cold water for a few seconds (for a brief wash). Then in an empty bowl add a layer of raspberry and a layer of sugar, then another layer of fruits and one of sugar. Continue until you have put all the fruits and sugar.

Cover the bowl and put it in the fridge for a few hours or ... until next day :).

Pour the raspberry/sugar in a pot, add the juice of a lemon and let everything boil at slow fire for 25-30 minutes.

Pour the hot jam in the jars and turn the jars upside down until they cool off.

Raspberry cheese cake - recipe (including photos)

Ingredients:

• 200 grams of biscuits
• 50 grams of corn flakes
• several spoons of raspberry jam (according to taste)
• 50 grams of butter
• 3 spoons of milk
• 300 grams of fresh cheese
• 200 grams of fresh cream
• 4 spoons of sugar
• 2 eggs
• vanilla sugar
• salt

Mix the crushed biscuits with the crushed cornflakes, the melted butter and the milk.

Put the mixture on the bottom of the pan and let it bake in the oven for 7-10 minutes at 180 degrees Celsius. Let it cool.

Meanwhile mix the fresh cream with the sugar until creamy.

Add the cheese and mix.

Add the eggs one by one and mix.

Put the cheese over the cooled biscuits.

Keep 2 spoons of cheese and mix it with raspberry jam. Add it on top.

Let it cook in the over for 20 minutes at 180 degrees Celsius, then reduce the heat at 160 and let it cook for another 15-20 minutes or until brown.

You can serve it as it is or covered in raspberry jam.

 Enjoy!

The original recipe can be found here