Oliver's Chocolate Biscuit Stuffed
with Raspberry Mousse
These lovely fruit-filled chocolate desserts hide two cake layers — one
almond, one chocolate — plus raspberry mousse inside chocolate bands. They
are served with apricot sauce and a sprinkle of confectioners' sugar.
- 1 1/4 cups confectioners' sugar
- 1 1/4 cups almond powder
- 5 eggs, separated
- Pinch of salt
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons unbleached all-purpose flour
- 12 ounces semisweet chocolate, chopped
- 3/4 cup confectioners' sugar
- 1 pound (4 sticks) unsalted butter, at room temperature, cut into tablespoon-size pieces
- 4 eggs, separated
- 1 cup granulated sugar
- 4 egg whites
- Pinch of salt
- 2 cups raspberries
- 2/3 cup granulated sugar
- 1/4 cup water
- 6 ounces cream cheese
- Juice of 1 lemon
- 2 packets unflavored gelatine
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 clove
- 1/2 vanilla bean, split lengthwise
- 1/3 cinnamon stick
- 6 apricots, peeled, pitted and diced
- 4 kiwi, peeled, sliced and quartered
- 8 large strawberries, halved
- 1 orange, segmented and membrane removed from each segment
- Confectioners' sugar for dusting
- 4 mint sprigs
- Biscuit Jaconde: Heat the oven to 475 degrees F. Line a 12 x 18 x
1-inch baking pan with parchment paper.
- Combine the confectioners' sugar, almond powder and egg yolks in the bowl
of an electric mixer and set to medium-high. Beat 10 minutes.
- Meanwhile, in a clean bowl with clean beaters, beat the egg whites until foamy.
Add the pinch of salt and increase the speed to high. Slowly sprinkle in the granulated
sugar. Continue beating until firm, glossy peaks form.
- Remove the almond mixture from the beater and fold in the melted butter and flour.
Fold in the egg whites, leaving the batter slightly lumpy. Spread over the prepared
pan. Bake 3 to 4 minutes, until firmed. Remove and let cool completely.
- Chocolate Marquise: Heat the oven to 375 degrees F. Line a 12-inch round springform
pan with parchment paper.
- In the top of a double boiler over barely simmering water, melt the chocolate.
Put the confectioner's sugar and butter pieces in a large bowl. Fold in the
melted chocolate, blending as the butter melts. Whisk in the egg yolks.
- In a clean bowl with clean beaters, beat the egg whites until foamy. Increase
the speed to high and slowly sprinkle in the granulated sugar
. Continue beating
until firm, glossy peaks form. Fold into the chocolate mixture and pour the batter
into the prepared pan. Bake 15 to 20 minutes, until the cake is firm and begins
to pull away from the sides of the pan. Remove and let cool completely in the pan.
- To make the mousse: In the bowl of an electric mixer, beat the egg whites with
a pinch of salt until soft peaks form. Puree the raspberries in a food processor
or blender and strain to remove the seeds.
- Combine the sugar, water and raspberry puree in a skillet or sauté pan and cook
over medium heat until the mixture thickens slightly. Remove from heat. Sprinkle
the gelatine over the puree mixture and put back over medium-low heat, stirring
gently until the gelatine melts. Remove from heat and pour into a bowl. Whisk in
the cream cheese. Fold in the egg whites. Refrigerate.
- To assemble: Cut a 12-inch circle of the almond cake and press over the chocolate
cake in the springform pan. Cover with plastic wrap and refrigerate at least 4 hours.
Remove from the springform pan and cut into four 4-inch layered discs.
- Melt the bittersweet chocolate in the top of a double boiler over barely simmering
water. Cover a work surface with wax paper. Cut four 2 1/2-inch wide strips of foil
or flexible plastic long enough to circle a cake disk and spread the strips on the
prepared work surface. One at a time, using a spatula, spread chocolate across a
strip in a thin layer. Let set until the surface loses its shine, then lift the
strip and wrap, chocolate-side in, around a cake disc. Leave the foil or plastic
in place. Place the wrapped discs on a baking sheet. Fill each almost to the top
of the strip with raspberry mousse, leaving the filling rough on top and some space
for fruit later. Freeze at least 4 hours.
- Apricot Sauce: In a small saucepan, combine the water, sugar, clove, vanilla
bean and cinnamon stick over medium-high heat and bring to a boil. Add the apricots
and simmer over low heat until the apricots are tender. When cooked, pick out the
clove, vanilla bean pod and cinnamon stick. Blend the sauce until smooth with a
stick blender or in a food processor or blender, then strain through a fine-meshed
sieve into a bowl and set aside in the refrigerator to chill.
- To serve: Remove the cakes from the freezer and let warm slightly. Carefully
peel the foil or plastic away from the chocolate around the cakes and place one
cake on each serving plate. Fill the tops with pieces of fruit. Spoon apricot sauce
on the plates. Dust each plate with confectioners' sugar. Garnish each with
a mint sprig.
Source: Oliver Horion, Oliver's, Montevideo, Uruguay