Blackberry Mousse Cake with Mirror Glaze

• Produce

  • 1 12-oz. package Blackberries, frozen

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 20 g Cocoa powder, unsweetened
  • 120 g Granulated sugar
  • 1/4 cup Sugar
  • 8 oz White chocolate, good-quality fine

• Dairy

  • 2 1/2 cups Heavy cream

• Desserts

  • 1 envelope Gelatin, unflavored powdered

• Liquids

  • 1/4 cup Water

• Other

  • 100 g Rams (1 cup minus 1 tablespoon cake flour, sifted (if you use all-purpose flour 100 grams = 1 cup minus 2 tablespoons
  • 2 tsp Un flavored powdered gelatin
  • YOU WILL HAVE A LOT OF BATTER LEFT OVER

Found on sayitwithcake.org

Ingredients

• 120 grams (1/2 cup+1½ tablespoon) granulated sugar
• 4 extra large eggs, at room temperature
• 100 grams (1 cup minus 1 tablespoon) cake flour, sifted (if you use all-purpose flour 100 grams = 1 cup minus 2 tablespoons)
• 20 grams (3 tablespoons) unsweetened cocoa powder
• YOU WILL HAVE A LOT OF BATTER LEFT OVER
• 12-oz. package frozen blackberries
• 2 tsp. un flavored powdered gelatin
• 1/4 cup sugar
• 8 oz. good-quality white chocolate, chopped fine
• 1/4 cup water
• 1 envelope unflavored powdered gelatin
• 2 1/2 cups heavy cream

Directions

• Take the eggs out from the fridge ahead of time or soak them for a few minutes in a bowl of warm water.
• Preheat the oven to 170 degrees C (338 degrees F).
• Butter and flour (or spray with baking spray) a 20 cm (8 inch) pan.
• Put the eggs and sugar in the bowl of your stand mixer.
• Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl, if it remains sitting on top it means that its ready.
• Sift the flour and cocoa powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon, from bottom to top.
• Pour the batter into the prepared pan. Dont smooth the top or bang the pan on the counter, leave it as it is!
• Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Dont open the oven for the first 20 minutes!)
• Turn off the oven but leave the chocolate Italian sponge cake inside (put a wooden spoon to keep the oven door slightly open) for at least 10 minutes so it can cool down slowly. After that, remove it from the oven, let it cool 10 more minutes, loosen around the edges with a knife, then flip the cake on a wire rack upside down (without the pan) to cool completely.
• This part of the recipe calls for an 8-in. cake pan because that’s the round pan most people have. However, since you’ll only need a 51/2-in. circle of purée, you won’t use all the purée. Use a smaller round pan if you have one; just fill it to a depth of 3/4 in.
• Line an 8-in. cake pan with plastic wrap, leaving about 4in. of excess plastic hanging over the pan’s sides.
• Defrost the berries until soft. Purée them in a food processor for about 30seconds, or until smooth. Set a fine sieve over a small, nonreactive saucepan.
• Pour a small amount of the blackberry sauce in the sieve and force it through with a spatula. Repeat the process until you have strained all the blackberry purée.
• Sprinkle the gelatin over the purée.
• Allow the gelatin to soak and soften, about 5min., and then stir.
• Heat the purée over medium heat and continue stirring until the gelatin melts completely.
• Add the sugar and stir until dissolved.
• Cool the blackberry mixture slightly and pour it into the plastic-lined cake pan.
• Freeze for an hour or until just set, and then drape the excess plastic over the top of the purée. Continue freezing for at least 12 hours. If you won’t be using the purée within 24hours, prevent freezer burn by popping it out of the pan and completely wrapping it in plastic or putting it in a plastic bag.
• Put the chocolate in a metal bowl (1 qt. or larger) that will fit snugly over a saucepan. (You also can use a double boiler.)
• Fill the saucepan with 1 in. of water and heat it until it’s on the verge of simmering.
• Remove the pan from the heat and set the bowl of chocolate on top of the saucepan.
• Stir the chocolate with a rubber spatula to encourage melting; however, don’t be concerned if the chocolate doesn’t melt entirely.
• Pour 1/4 cup water in another saucepan and sprinkle in the gelatin.
• Let the gelatin soak for 5 min., and then set the saucepan over medium heat and stir until the gelatin dissolves.
• Pour 1/2 cup of the cream in another small saucepan and bring it to a boil.
• Remove the saucepan from the heat immediately.
• Add the gelatin to the hot cream and stir until well mixed.
• Add this mixture to the melted chocolate and stir well with a spatula until the mixture is very smooth.
• Remove the bowl from the pan and allow the chocolate mixture to cool until it’s just warm.
• Use an electric mixer to whip 2 cups cream until it just holds stiff peaks.
• Use a rubber spatula to gently fold half of the whipped cream into the slightly warm chocolate mixture.
• Add the remaining whipped cream and fold gently until smooth.
• Don’t over fold the mixture; it should still have a few distinct streaks of white chocolate and whipped cream.