Chocolate and Raspberry
Mini Pie
You'll need:
Chocolate Cake | |
4 | eggs |
60g | sugar |
30g | corn starch |
7g (1 tablespoon) | cocoa powder |
1 pinch | salt |
100g | half-bitter chocolate 50% cocoa |
Chocolate Mousse | |
3 leaf | gelatin |
100ml | milk |
60g | sugar |
200g | half-bitter chocolate |
40g | fresh cream (whipping cream) |
Decoration | |
250g | raspberries |
Chocolate shavings |
Our tip
You can replace raspberries with strawberries or blackberries. The cream can also be replaced by fresh cream
Preparation
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Step 1
Chocolate Cake
- Preheat the oven to 180º C.
- Separate the yolks from the whites and beat the egg yolks with the sugar until a lighter cream forms doubling the volume.
- Add the sieved corn starch with the powdered cocoa and pinch of salt and mix with a spatula or a fouet.
- Meanwhile, melt the chocolate in a water bath or microwave, then add to the food mixer and mix.
- Mix the egg whites, add half to the dough, mixing gently with a fouet or spatula, then mix the other half.
- Grease the bottom of a 20 cm x 20 cm square baking dish, lined with baking paper and bake for 15 minutes.
- Remove from the oven and set aside until cool down.
- Unmold the dough and cut 4 discs with a 7 cm diameter cutter. You can make smaller disks too, it will pay off more.
- Arrange the cake disks on a straight board or dish and distribute the raspberries with the thinnest part up, filling the entire base.
- Put a strip of acetate around each disc and attach it with a piece of tape to prevent it from opening. Reserve while preparing the mousse.
- Preheat the oven to 180º C.
-
Step 2
Chocolate Mousse
- Hydrate the gelatin sheets in cold water for 10 minutes.
- Remove the leaves from the water and gently squeeze out the water excess.
- In a pan, put the milk, sugar and gelatin.
- Heat over low temperature only until melting gelatin and turn off the heat. Do not boil the gelatin to avoid losing the gelling ability.
- Melt the chocolate in a water bath or microwave, add half to the gelatin and mix well, then add the other half and mix until well incorporated. Reserve.
- Place the cold cream in a bowl and mix until light whipped cream.
- Add the mixture of gelatin and chocolate slowly while mixing.
- Mix until cream forms a very creamy and light texture. Remember that it cannot be too liquid, because it can sink and hide the raspberries. A tip in case it is put in the freezer for at least 5 minutes and mix a little more.
- To favor assembly, place the mousse in a large pastry bag and make a medium cut.
- Hydrate the gelatin sheets in cold water for 10 minutes.
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Step 3
Mini Pie
- With the bases prepared, cover with the chocolate mousse, placing the beak in the center of the tart and fill to the top of the acetated.
- Finish leveling the surface with a spatula and bring the tarts to the refrigerator for at least 4 hours before serving.
- After pausing the refrigerator, carefully remove the tart apples, garnish with chocolate sprinkles and raspberries.
Our extra tipps:
- With leftover cake and mousse, you can make a mug cake.
- You find the strips easily in stores or websites that sell confectionery, we bought the strip with 10 cm in height and cut to be 6 cm, but to uncomplicate you can buy the strip 5 cm high, the little tart will only get a little lower.
- We recommend leaving it in the refrigerator overnight to ensure the perfect texture.
- Decorate also with a white flower called honey flower (Alisso) and a basil leaf, but it is optional.
- With the bases prepared, cover with the chocolate mousse, placing the beak in the center of the tart and fill to the top of the acetated.