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Category: Cakes
Prep Time: Cook Time: Total Time:
Chocolate Crumb Crust
1 (9 oz) pkg chocolate wafer cookies, finely crushed
6 tbsp unsalted butter, melted
Mousse
1/2 cup whipping cream
9 oz white chocolate, chopped
2 tbsp Creme de Cacao
1 tsp vanilla
1/2cup sugar
1/4cup water
4 large egg whites, room temp
1 1/2 cups whipping cream, chilled
2 boxes fresh raspberries
Preheat the oven to 325. Butter a 9 inch spring form pan with 2 3/4 inch high sides. Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan. Bake 6 minutes and cool on rack.
Bring 1/2 cup cream to boil in medium saucepan and reduce heat to low. Add white chocolate and stir until smooth. Pour mixture into large bowl mix in liqueur and vanilla. Cool completely.
Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves. Boil until it reaches 238 degrees on a candy thermometer, about 5 minutes. Meanwhile, beat egg whites until soft peaks form. Gradually beat in boiling syrup. Continue beating until stiff peaks form and meringue is cool.
Fold egg whites into white chocolate mixture in 2 additions. Beat 1 1/2 cups cream in large bowl to soft peaks then fold into other mixture. Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours. Remove cake from freezer and run a knife around the sides of the pan to loosen the cake. Release pan sides and cover the top with raspberries. Cut and serve.
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FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Chocolate Crumb Crust
1 (9 oz) pkg chocolate wafer cookies, finely crushed
6 tbsp unsalted butter, melted
Mousse
1/2 cup whipping cream
9 oz white chocolate, chopped
2 tbsp Creme de Cacao
1 tsp vanilla
1/2cup sugar
1/4cup water
4 large egg whites, room temp
1 1/2 cups whipping cream, chilled
2 boxes fresh raspberries
Preheat the oven to 325. Butter a 9 inch spring form pan with 2 3/4 inch high sides. Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan. Bake 6 minutes and cool on rack.
Bring 1/2 cup cream to boil in medium saucepan and reduce heat to low. Add white chocolate and stir until smooth. Pour mixture into large bowl mix in liqueur and vanilla. Cool completely.
Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves. Boil until it reaches 238 degrees on a candy thermometer, about 5 minutes. Meanwhile, beat egg whites until soft peaks form. Gradually beat in boiling syrup. Continue beating until stiff peaks form and meringue is cool.
Fold egg whites into white chocolate mixture in 2 additions. Beat 1 1/2 cups cream in large bowl to soft peaks then fold into other mixture. Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours. Remove cake from freezer and run a knife around the sides of the pan to loosen the cake. Release pan sides and cover the top with raspberries. Cut and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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