Ingredients
Biscuit
- 250 grams (8.80 ounces) all-purpose flour
- 90 grams (3.15 ounces) eggs
- 280 grams (9.90 ounces) granulated sugar
- 60 grams (2.10 ounces) alkalized cocoa powder
- 9 grams (0.30 ounces) baking powder
- 7 grams (0.25 ounces) baking soda
- Pinch of salt
- 175 grams (6.15 ounces) milk (2.5% fat)
- 175 grams (6.15 ounces) boiling water
- 90 grams (3.15 ounces) sunflower oil
Chocolate Mousse
- 200 grams (7.05 ounces) milk chocolate
- 220 grams (7.75 ounces) heavy cream (33% fat)
- 40 grams (1.40 ounces) butter (82.5% fat)
- 70 grams (2.45 ounces) Nutella
- 9 grams (0.30 ounces) gelatin
- 40 grams (1.40 ounces) cold water
Raspberry & Lingonberry Confit
- 350 grams (12.35 ounces) fresh raspberries
- 55 grams (1.95 ounces) lingonberries
- 1 teaspoon lemon juice
- 100 grams (3.55 ounces) granulated sugar
- 12 grams (0.40 ounces) pectin NH
Creme
- 450 grams (15.85 ounces) cream cheese
- 200 grams (7.05 ounces) mascarpone
- 110 grams (3.90 ounces) heavy cream (33% fat)
- 110 grams (3.90 ounces) powdered sugar
Decoration Custard
- 400 grams (14.10 ounces) cream cheese
- 120 grams (4.25 ounces) butter (82.5% fat)
- 80 grams (2.80 ounces) powdered sugar
- 2 tablespoons raspberry & lingonberry confit
Soaking
- 100 grams (3.55 ounces) heavy cream (20% fat)
- 1 tablespoon raspberry & lingonberry confit
Equipment
- Mixer
A good stand mixer will make mixing your ingredients a breeze. Ensure all attachments are clean and dry to achieve the best results.
- Baking Molds
For even baking, use two 18 cm (7 inch) round baking molds. Line them with parchment paper and foil to prevent sticking.
- Wire Rack
Cool your baked goodies on a wire rack to prevent condensation and keep your biscuits from getting soggy underneath.
- Thermometer
Maintaining the correct temperature is crucial, so use a reliable kitchen thermometer for tasks like heating the confit to 40°C (104°F).
- Plastic Wrap
Use plastic wrap to stabilize the air while refrigerating the biscuits and to wrap the assembled cake to ensure it holds its shape.
Instructions
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Servings
Transform Any Meal with This Delightful Dessert! 🍰
This pastry is a true show-stopper, perfect as the centrepiece to any celebration. Serve it chilled and cut into neat slices—each bite bursts with the complementary flavours of chocolate, berries, and cream.
Pair it with a scoop of vanilla bean ice cream during the warmer months, or a warm cup of herbal tea on chillier days—it’s a match made in heaven! You can also add a sprinkle of fresh raspberries and a mint leaf on top of each slice, creating a visual and flavourful delight. Enjoy your mouthwatering creation at brunches, tea parties, or even as an indulgent mid-week treat. 👩🍳✨
Variations
Make It Gluten-Free 🌾🔄
Swap the regular flour with a gluten-free flour blend while keeping all the other ingredients and steps the same. Ensure your pectin is gluten-free as well.
Go Vegan! 🌱🍫
Replace the cream cheese and mascarpone with vegan versions, and instead of eggs, use a flaxseed meal mixed with water (1 tbsp flaxseed meal + 3 tbsp water equals 1 egg).
Swap out the dairy milk for almond or oat milk, and make sure to use vegan butter and Nutella. Your pastry will be every bit as luscious!
Faq
- Q1: How can I avoid my biscuits becoming too dry?
A1: Make sure not to overbake the biscuits and to generously soak them with the cream mixture to retain moisture.
- Q2: Can I use frozen berries for the confit?
A2: Yes, you can use frozen berries, but make sure to thaw them and drain any excess liquid to avoid making the confit watery.
- Q3: What’s the best way to ensure my mousse sets properly?
A3: Chilling the mousse in the fridge overnight will help it set perfectly. Also, make sure to whip the cream to firm peaks before incorporating it into the chocolate mixture.
- Q4: How do I know my gelatin is properly dissolved into the mousse?
A4: Melt the gelatin thoroughly and mix it quickly with the nuttella-cllbase. Ensure the gelatin is fully incorporated before combining with the whipped cream.
- Q5: What should I do if my frosting is too runny?
A5: If the frosting is too runny, try chilling it for around 15-30 minutes, then rewhip. You can also add a bit more powdered sugar to thicken it.
- Q6: Any tips for perfectly even layers?
A6: Use a serrated knife and work slowly and steadily to slice the biscuit layers evenly. You can also use a cake leveler tool for more precision.