RASPBERRY, CHOCOLATE AND MASCARPONE MOUSSE HEART-SHAPED CAKE, RECIPE

Today we are going to make a delicious and gorgeous mousse cake in the shape of a heart.

It is very lovely and looks impressive, so this cake can also be prepared for a special occasion, such as mother’s day or St. Valentines day.

The cake has three layers of mousse (raspberry, chocolate and mascarpone cream) and brownie biscuit in its base.

It is very flavourful and well-balanced, as it has the freshness and acidic note of raspberry, chocolate aroma and tender sweetness of mascarpone.

We will glaze it with the mirror glaze to make it bright and glossy.

So here is the recipe:

How to make a cake in the shape of a heart:

I have used a silicone cake mould, the heart shape mould by Slikomart.

It has a special border on the top which gives a nice rounded shape to the surface of the cakes. I would say that it is a good mould, it is made of a top quality silicone, absolutely odour-free and it is perfect for mousse cakes.

Ingredients for the raspberry mousse:

• 300 g raspberry puree (or appx. 450-500 g of fresh raspberries)
• 80 g white sugar
• 6 g gelatin (3 sheets)
• 160 ml heavy cream (min.35%)
• 30 g confectioners sugar

Directions for the raspberry mousse:

1. Place the sheets of gelatin in a cold water.
2. Place the raspberries in a saucepan and heat them to soften.
3. Press the raspberries through a sieve using the back of a spoon to get a puree (appx. 3000 g).
4. Return the raspberry puree to the saucepan and add the sugar, bring to a boil.
5. Remove from heat.
6. Squeeze the gelatin leafs and add them to the puree, mix well to blend it completely.
7. Let the mixture cool a bit (to appx. 35 – 40°C (95- 104°F).
8. Whip the heavy cream with the confectioners sugar into soft peaks.
9. Add the whipped cream, fold it gently, to keep the mixture fluffy.
10. Pour the mousse into the heart shaped silicone mould, fill to 1/3.
11. Make some movements with a silicone spatula along the bottom and the sides of the mould to ensure that the mousse will spread evenly and the surface of the cake will be perfect.
12. Sent to a freezer for 2-3 hours.

Ingredients for the chocolate mousse:

• 100 ml whole milk
• 2 egg yolks
• 40 g white sugar
• 80 g dark chocolate (take 40 g of dark and 40 g of milk chocolate if you prefer the mousse to be a bit more sweet)
• 2 sheets of gelatin
• 130 ml heavy cream (min.35%)

Directions for the chocolate mousse:

1. Place the sheets of gelatin in cold water.
2. Chop the chocolate into fine pieces.
3. Combine the egg yolks and the sugar and beat the mixture slightly.
4. Heat the milk in a saucepan. When the milk comes to a boil, temper the yolks slowly by beating in the hot milk in a thin steam.
5. Return all to the pan. Cook the mixture to 85°C (185°F) being careful not to exceed this temperature. Remove from heat.
6. Add chopped chocolate, mix well to let it melt and blend completely.
7. Squeeze the gelatin sheets and add them to the mixture, mix well.
8. Let the mixture cool down to appx. 35 – 40°C (95- 104°F).
9. Whip the cream into soft peaks.
10. Add the whipped cream, fold it gently, to keep the mixture fluffy.
11. Pour the mousse into the mould on the top of the first layer (it should be frozen and firm!)
12. Make some gentle movements with a silicone spatula to ensure that the mousse will spread evenly and the sides of the cake will be perfect.
13. Sent to a freezer for 2-3 hours.

Ingredients for the brownie base:

• 60 g sifted all-purpose flour
• 180 g confectioners sugar
• 40 g golden syrup (inverted sugar)
• 80 g chopped dark chocolate
• 2 whole eggs (size L)
• 130 g unsalted melted butter
• 70 g chopped almonds or chestnuts

Baking the brownie biscuit for the base:

1. Adjust oven rack to middle position, preheat an oven to 180°C 350°F (350°F), and line an 8-inch-square, aluminum or steel baking pan with a long strip of parchment to cover the bottom.
2. Chop the chocolate into small pieces and melt it in a double boiler or in a microwave (but with caution)
3. Chop the butter into squares and melt in a microwave
4. In a bowl combine the melted chocolate, the melted butter, the golden syrup, the eggs and the confectioners sugar. Mix very well with a mixer at a low speed or with a spatula until you get a homogenous, glossy mixture.
5. Add the flour and mix the batter with a spatula to blend it well.
6. Add the chopped nuts, mix well.
7. Pour the batter into the prepared pan, spread into an even layer (appx. 1 cm thick), and bake until puffed, soft and moist inside, about 17 minutes. As you know, the time depends a lot on the oven, here we don’t want the sponge to be too fudgy, as we are going to use it as a base for the mousse cake, so we are looking for a soft and moist chocolate brownie biscuit.
8. Let it cool down completely. Cut a heart, to do so take a piece of paper, put it on your mould and stroke its shape (on the top) and cut it. Place the paper heart on the sponge and cut it carefully with a knife. The base should be 10-13 mm thick, if the biscuit has puffed to much during baking, carefully cut the top of it with a knife. Send to a freezer.

Ingredients for the mascarpone cream mousse:

• 50 ml heavy cream (min.35%)
• 70 g white sugar
• 115 g mascarpone cheese
• 200 ml heavy cream (min.35%)
• 2 sheets of gelatin
• vanilla essence

Directions for the mascarpone cream mousse:

1. Place the sheets of gelatin in a cold water.
2. Heat the 50 ml of cream and the sugar in a saucepan. Add the mascarpone and mix well until the mixture is smooth and homogeneous.
3. Pour the mixture in a clean bowl.
4. Squeeze the gelatin sheets and add them to the mixture, mix well.
5. Add vanilla essence. Let the mixture cool a bit.
6. Whip the 200 ml of cream into soft peaks.
7. Add the whipped cream, fold it gently, to keep the mixture fluffy.
8. Pour a part of the mousse into the mould on the top of the chocolate layer (it should be frozen and firm!)
9. Make some gentle movements with a silicone spatula to ensure that the mousse will spread evenly and the sides of the cake will be perfect.
10. Place the brownie base on the top, press gently. Align the surface of the cake with a spatula and some more mousse.
11. Sent to a freezer for 4 hours minimum.

Ingredients for the mirror glaze:

• 50 ml water
• 100 g sugar
• 100 g liquid glucose
• 65 g condensed milk
• 100 g white chocolate (fine chooped)
• 6 g gelatin (3 sheets)
• Red or pink food colouring (whatever colour you like, of course, but it should be intense water-soluble colouring in paste)

Directions for the mirror glaze:

• Combine water, glucose and sugar, in saucepan and heat the mixture to 103°C (217.4°F). It is important to respect the temperature in order to get the desired result, so it is very recommendable to use a thermometer.
• Place condensed milk in a bowl and add the heated sugar mixture, stir well.
• Add the fine chopped white chocolate. Stir well to melt it and blend it completely.
• Squeeze the gelatin sheets and add them to the mixture. Mix well, the gelatin should melt and blend thoroughly. If the mixture has cooled to much you can heat it a bit in a microwave, but be careful.
• Add the colouring. There is no exact amount, because it depends on the intensity of the colour you wish to get. I always go adding a bit and mixing until I like the colour.
• Blend the mixture with a hand blender to make it smooth and homogeneous. Immerse the blender carefully and at an angle to avoid pouring air bubbles in the glaze, we need to have as little bubbles as possible, the best of all – none.
• Let the glaze cool to 35-36°C (96.8°F)

Glazing the cake with the mirror glaze.

• The glaze mixture is ready to use when the temperature is dropped to 35-36°C (96.8°F). Mix it gently, try not to let any air bubbles in.
• Take the cake out of the freezer, demold it and place on a wire rack, put a plate or a tray under the wire rack.
• Make sure that there is no ice ot the surface of the cake, if there is any – swipe it away with a finger.
• Pour the glaze on the top of the cake, glaze will flow down, spread evenly and cover the sides as well. If you would like to make the glazing thinner, with a palette knife quickly spread it to the edges of the cake.
• Let the icing set for several minutes, than remove the cake from the rack over a tray. Carefully neaten the bottom edge with a sharp knife.
• Send to a fridge for 4-6 hours to defrost and set.
• Decorate to your taste, in this case I put some chopped almonds at the bottom and placed a white chocolate flower on top.

More Mousse Cake Recipes:

Raspberry and bavarian cream mousse cake recipe

Blackberry and yogurt mousse cake recipe