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crispy dark chocolate mousse and raspberry yogurt and raisins

It 's a recipe Massari : Dony since he posted on the forum Gennarino I decided it would be the birthday cake for my husband, who loves dark chocolate!

I just added a layer of fresh raspberries, because the combination we like a lot, I could not resist :-)

Otherwise, carryover of equal doses of Dony:

crispy chocolate mousse cake dark chocolate and raspberries

Ingredients for the sponge cake with chocolate Dony :

175 gr sugar 45 gr flour

30 g cocoa powder 75 g potato starch


average 6 eggs a pinch of salt Preheat a water bath

eggs with sugar Beat with a whisk, then mount them well for about 15 min. 2 times
Sift flour, starch, cocoa and salt and embed them in three times the mass of eggs, stirring with a spatula.
Pour into a 28 cm cake tin and bake at 180 ° C for 25-30 min or so.

For the dark chocolate mousse Massari:
175 g egg yolks 200 gr sugar

gr 30 gr 70
excellent rum
milk 400 grams dark chocolate 900 g cream 70%


Mix the egg yolks with sugar, add the rum and milk and cook in a water bath at 82 ° C (a thermometer is essential).
Melt the chocolate in a double boiler and incorporate gently to the warm mass of eggs.
When the cream is almost cold (25 ° C), add the whipped cream gently (not too fitted otherwise begins to leak).

Assembly of the cake: Cut

three disks in the sponge cake (for convenience I put in the refrigerator for a few hours, so I can better cuts).
Place the first disc on a baking sheet covered with waxed paper, placed in a ring with the diameter of the disk of sponge cake about 1 inch all around and covered with acetate.
Wet the sponge with a wet Gran Marnier, then helping with the pastry bag with a plain nozzle, start to fill with the mousse before the empty border between the sponge and the ring, then the sponge.
Place the second sponge cake and repeat the whole operation: three discs of sponge cake, three rounds of mousse, ending with mousse leveling them.
I made only 2 layers of mousse and sponge cake, sandwiched between the last layer of sponge cake and mousse, fresh raspberries.
Put the cake in the freezer: I have left all night.
Remove from freezer, place on serving dish and decorate the surface with chocolate chips and dark squares along the edge of the pie.