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The combination of these 3 flavors will delight you, a nutty chocolate brownie base, a creamy bitter chocolate cheesecake, a raspberry mousse and an exquisite layer of almonds. Surprise everyone with this delicious layer cake and its incredible presentation!
Ingredients
450 grams of bitter chocolate (3 tablets) Cast for brownie
3/4 of Cup of Butter melted, for the brownie
3/4 of Cup of sugar glass bakeable, for brownie
1 teaspoonful of vanilla for the brownie
5 pieces of egg for the brownie
3/4 of Cup of cocoa powder for the brownie
3/4 of Cup of flour for the brownie
1/2 Cup of nut chopped, for the brownie
190 grams of cream cheese for the cheesecake
1 Cup of cream to beat for the cheesecake
2 cups of bitter chocolate for the cheesecake
1 on of grenetina (7g) hydrated and melted, for the cheesecake
1 teaspoonful of vanilla for the cheesecake
1 Cup of raspberry for raspberry mousse
1/4 of Cup of sugar for raspberry mousse
100 grams of cream cheese for raspberry mousse
1 Cup of cream to beat for raspberry mousse
2 envelopes of grenetina (7g each) hydrated and melted, for raspberry mousse
1 Cup of raspberry for the raspberry mousse
1 Cup of cream to beat for the almond mousse
1/2 Cup of sugar for the almond mousse
150 grams of almond ground, for the almond mousse
2 envelopes of grenetina (7 gc / u), hydrated and melted, for the almond mousse
6 pieces of grenetina in sheets, (1.8 gc / u) for coverage
60 milliliters of Water To hydrate the grenetine slices
For the chocolate brownie, beat the melted chocolate with the butter, add the icing sugar, the vanilla, the eggs, the cocoa, the flour and the nuts.
Pour the mixture into a brownie mold previously greased and floured and bake for 25 minutes. Let cool very well.
With the help of a ring of 15 cm in diameter, cut the brownie and place it on the ring. Reserve.
For the chocolate cheesecake, beat the cream cheese and add the whipping cream, the melted chocolate and the vanilla essence. Add the grenetine in the form of a thread while continuing to beat.
Pour the cheesecake over the ring with the brownie base. Match with a spatula and refrigerate until set.
For the raspberry mousse, cook the raspberries with the sugar in a pot until you have a puree. Let it cool.
Beat the cream cheese, add the cream to beat and whisk until doubled in volume, add the raspberry puree and the grenetine in the form of string.
Arrange the fresh raspberries in the ring and cover with the raspberry mousse. Match with a spatula and refrigerate until set.
For the almond mousse, beat the cream until it doubles its volume adding the sugar little by little. It incorporates the almond powder and the greenery in an enveloping way.
Pour into the mold and mix with a spatula, refrigerate until set. To cover chocolate, hydrate the grenetina leaves in cold water. Reserve.
Heat the water, remove from the heat and add the icing sugar, the chocolate, the cocoa, the whipping cream, the grenetina leaves and mix until the lumps are dissolved, strain and lower the temperature to 30 ° C before using it.
Place the cake on a rack, cover with the chocolate mirror, decorate with raspberries and chips. Let dry completely before serving.
PRESENTATION
On a cake base, served with a cup of tea.
TIPS
Use the icing at 30 ° C on the frozen cake, to obtain the best result.
