Gluten-Free Raspberry Chocolate Mousse Cake

Yield: 20 Servings

Raspberry Chocolate Cake

Confiseur Gluten-Free Chocolate Cake Mix (653002)		21oz (595g)
Eggs		2 each
Water		6oz (170g)
Milk		8oz (226g)
Butter, Softened		4oz (113g)
Frutta Prima Raspberry Paste (011034)		2oz (52g)

In a stand mixer fitted with a whip attachment blend the eggs water mix for 1 minute. Scrape down; add the milk, mix on medium high speed for 4 minutes. Blend in the melted butter and raspberry paste. Pour batter onto a parchment paper lined sheet pan. Bake at 325ºF/ 162ºC low fan for 18 to 25 minutes or until desired doneness is achieved.

Chocolate Mousse

Zürimix Dark Chocolate Mousse Mix, 2-Step (504103)		23.7oz (670g)
Water		23.7oz (670g)
Heavy Cream, Whipped		23.7oz (670g)

In the bowl of a stand mixer, combine the dark chocolate mousse mix and water. Whip on high speed for 3 to 5 minutes.  In a separate bowl, whip the heavy cream until medium peaks form; fold in the whipped cream into the mousse mixture.

Assembly

Chocolate Décor		As Needed
Acetate, Cut into Strips		As Needed
Raspberries		As Needed
Pastry Ideal Cocoa Butter Velvet Spray Color, Dark Chocolate (586008)		As Needed

Cut the acetate into strips and line ring molds. Cut the Raspberry Chocolate Cake in rounds using a cookie cutter. Place the cake rounds inside the lined ring molds. Pipe the Chocolate Mousse and fill to the top. Scrape off any excess mousse to create a flat surface. Freeze until the mousse is completely solid. Remove from the freezer and immediately spray with the velvet spray. Garnish with raspberries and chocolate décor as desired.