Ruby Chocolate Strawberry Mousse Cake
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Ever since I’ve discovered ruby chocolate I’ve wanted to share with you a dessert that puts its’ color and flavor in value. The new Ruby Chocolate from Callebaut has a berry taste and a beautiful color which is not due to food colorings but to ruby cocoa beans. It is considered the 4th chocolate next to dark, milk and white. I absolutely love it and will definitely use it more and more.
Ruby Chocolate makes a great pair with strawberries with which I’ve associated it in this dessert. Ruby Chocolate Strawberry Mousse Cake is a delicate dessert, with an almond sponge cake at the bottom, followed by a ruby chocolate and almonds crunch and topped with a smooth strawberry mousse. Decorated with ruby chocolate decoration for an elegant look that makes it perfect for any ocassion. Hope you'll try it out, enjoy!
- Makes about 10-12 servings
- Almond Sponge Cake
- 2 eggs
- 1/3 cup (70g) sugar
- 1/4 tsp (1g) salt
- 2/3 cup (70g) ground almonds
- 1 tbsp (10g) flour
- 1/2 tsp (3g) almond extract
- 1 tbsp (14g) butter, melted
- Ruby Chocolate Almond Crunch
- 2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)
- 1/2 cup (50g) almonds, chopped
- 3.5 oz (100g) ruby chocolate
- 2 tbsp (30g) whipping cream
- Strawberry Mousse
- 1 pound (450g) fresh or frozen strawberries
- 1/3 cup (70g) sugar
- 1 tbsp (15ml) lemon juice
- 1/2 tbsp+1 tsp (8g) gelatin powder
- 3 tbsp (45g) cold water
- 1 1/2 cup (360g) whipping cream (35% fat), chilled
- Ruby Chocolate Decoration
- 2 oz (60g) ruby chocolate
- (20g) ruby chocolate, for tempering
- Prepare almond cake. Preheat oven to 325F (160C). Grease a 8 inch (20cm) pan and line with parchment paper.
- In a large bowl add eggs, sugar and salt. Mix to combine. Mix for about 10 minutes until thick and tripled in volume. Add almond extract and mix to combine.
- Gradually fold in ground almonds, flour and in the end incorporate melted butter.
- Pour the batter into the prepared pan and bake for about 20-25 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
- Remove from oven, let it cool in the pan over a cooling rack.
- Prepare ruby chocolate almond crunch.
- In a medium bowl combine cookie crumbs with chopped almonds. Melt ruby chocolate over bain-marie. Add cream, add to cookie mixture and stir to combine.
- Cut the sponge into a 7 inch (18cm) disk using a cake ring. Place the ring around the sponge. Spread the crunch on top of the sponge and freeze until you prepare strawberry mousse.
- Prepare strawberry mousse. First prepare strawberry sauce so it has time to cool before preparing the mousse. Place strawberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 5-10 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Add the gelatine over the warm strawberry sauce and stir to dissolve. Let the strawberry mixture cool at room temperature.
- In a large bowl whip cream until stiff peaks form. Add strawberry mixture and mix to combine.
- Assemble the cake. Place the frozen sponge crunch into the center of a serving platter. Place a 8 inch (20cm) ring on top of it and line with acetate sheet for easier removal.
- Pipe the mousse on sides and top. Smooth the top using an offset spatula.
- Cover and refrigerate for 4-6 hours or overnight.
- Prepare ruby chocolate decoration. Melt 2 oz (60g) ruby chocolate over bain-marie. Remove from heat and add 2 tbsp (20g) ruby chocolate for tempering. Stir until melted.
- Spread chocolate evenly into about 9 x 6 inch (23x15cm) rectangle on a parchment paper. Let it set slightly to room temperature until no longer sticks to finger or if in a hurry refrigerate for few minutes.
- Cut into squares or rectangles and refrigerate to set completely.
- Decorate cake with fresh strawberries and ruby chocolate decoration.