RASPBERRY MIRROR GLAZE RECIPES

Steps:

• 1. In large bowl, beat egg yolks, all but 2 tbsp (25 mL) of the sugar and vanilla for 2 minutes or until light. Sift flour and cocoa over top; stir until incorporated and thick. In bowl, beat egg whites until soft peaks form; beat in remaining sugar until stiff peaks form. Stir one-third into batter. Fold in remaining whites.
• 2. Grease side of 9-inch (2.5 L) springform pan; line bottom with parchment paper. Pour in batter. Bake in centre of 400°F (200°C) oven for 12 minutes or until cake pulls away from side of pan. Let cool in pan on rack. Turn out onto rack; peel off paper. (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.).
• 3. Chocolate mousse: Place chocolate in bowl. In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth. Place bowl in larger bowl filled with ice water. Let stand, stirring often, for about 30 minutes or until very cold.
• 4. Press raspberries through fine sieve into small saucepan; stir in sugar. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved. Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
• 5. Clean cake pan; line bottom and side with parchment paper. Return cake to pan. With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture. Spread over cake to side of pan. Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm. (Make-ahead: Refrigerate for up to 24 hours.).
• 6. Raspberry glaze: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pourable. Pour over mousse. Refrigerate for 1 hour or until glaze is firm. Garnish with a ring of fresh raspberries around the outer edge of the cake, as well as a cluster of raspberries and mint in the center, if desired.

Steps:

• To make raspberry filling; In a small saucepan combine gelatin powder and water. Let it swell for 10 minutes. Meantime, in a small saucepan over medium heat, add ingredients, bring to a simmer and cook for 5 minutes. Using an immersion blender, purée raspberry mixture until smooth and sieve mixture over a bowl to remove seeds.
• Dissolve gelatin on low heat and pour over raspberry mixture; stir to combine. Pour the mixture in a 8-inch cake pan lined with plastic wrap, cover with plastic and transfer to the freezer for 2 hours then to the refrigerator for 2 additional hours.
• To make batter; Preheat oven to 350ºF degrees and lightly grease and flour two 9-inch pans. In a mixing bowl, combine flour, baking soda and baking powder; whisk until well mixed. Add cocoa powder and sea salt; whisk and set aside.
• In a bowl of stand mixer combine butter, sugar and vanilla extract; process until mixed. Add eggs one at a time and process until well combined between each addition. Add ½ dry ingredients and half buttermilk; process until just combined. Add the remaining flour mixture, buttermilk and coffee; process until all blended but don’t over mix.
• Divide batter into prepared pans and transfer to preheated oven; bake for 40 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs to it.
• Cool in pans for 15 minutes before turning out onto a wire rack to cool completely. When cooled, using a bread knife, level both cake the bottom one with an indent to it for the raspberry jelly.
• To make ganache; In a small saucepan combine gelatin with water and let it sit for 10 minutes. Place chocolate in a medium bowl; set aside.
• In another small saucepan over medium heat, combine sugar, water, cocoa powder and milk. Stir and bring mixture just to a boil; remove from heat.
• Place gelatin/water mixture on low heat and stir until dissolve. Pour gelatin over chocolate and let sit for 5 minutes. Using an immersion blender, process until smooth. Transfer chocolate mixture in a sieve over a bowl and cool to 90 to 95ºF before pouring over the cake.
• To assemble; place 1 cake (with indent in the middle) on a plate sitting over an outside down bowl place in a baking sheet lined with wax paper so the ganache can drip. Place the cool raspberry filling before placing the other cake on top.
• Pour ganache over the cake. With an angled spatula, clean the bottom edges. With fingers, place grated chocolate in the indent between the two cakes and transfer to the fridge for 2 hours. Garnish with fresh raspberries sprinkled with powdered sugar.
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Xxt_CaXWs8M