First off, the mousse recipe which I used for this cake was not a mousse recipe for cake. It is meant to be eaten from a cup which is why the mousse looks a bit runny. The reason why I used this mousse recipe is because I wanted to finish the leftover egg whites from Ms Beranbaum's cream cheese butter cake. The mousse was kind of rough but it tastes good.
This mousse recipe is from Big Book of Chocolate by Jennifer Donovan. Rum and raisin mousse sounds like a good idea, just not when you use whipped egg whites in it.
Anyway, here's the recipe if you want to know what egg white mousse tastes like:-
Ingredient
Mousse:
75g raisins, soaked in 3 tbsp brandy (orange liquer)
170g dark chocolate, broken into small pieces
2 tbsp milk
2 egg whites
350ml whipping cream / heavy cream
Soak the raisins for about an hour to allow the raisins to absorb the goodness of the brandy. The recipe provides for 1 minute but this is obviously too short a time for the raisins to properly soak up the liquid.
In a saucepan, heat the chocolate and milk over low heat and stir until smooth. When the chocolate has completely melted, remove from heat and set aside.
In a large clean mixing bowl, whisk the egg whites with an electric mixer until stiff.
In another large mixing bowl, whist the whipping cream till soft peaks form.
Fold a spoonful of the the egg whites into the chocolate mixture to smoothen the mixture. Then fold in the chocolate mixture into the egg whites followed by the whipped cream. Add in the raisins. Chill the mousse before laying it on the cake.
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I used a sponge mix for the cake. You can view the recipe here. If you're short on time, this is the cake to make for a simple dessert after dinner.
By the way, I noticed that I have a lot of posts in the month of July. I wonder if I can keep it up in August. Lately work has been picking up so I won't be posting as frequently as before. I'll try but, you know, work comes first.
Happy baking all! xx
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