I thought i'd be nice and include some recipes,. Now I guess on alot of stuff in the kitchen, so the raspberry jelly I'm not all sure how much grams the stuff I put in weighed, but this should work!!
Raspberry Jelly
300 g Frozen Raspberries
50 g Sugar
170 ml Water
6 grams Gelatin
5 ml Lemon Juice
Mocha and Chocolate Bavarian Cream
160 ml Milk
160 ml Cream
2 g Salt
76 g Sugar
95 g Egg yolks
3 g Vanilla Extract
5-8 g Instant Coffee (The more the stronger :)
175 g Dark Chocolate (melted)
480 ml Whipped Cream
Chocolate Sponge Cake (Makes just enough for the cake.)
3 Whole large eggs
94 g Sugar
94 g All Purpose Flour
15 g Cocoa Powder
40 g Melted Butter
2 g salt
For Chocolate Sponge.
Whisk together Sugar, salt, and Eggs over double boiler, until approx 45 degrees Celsius. Whisk on high speed till cool and fluffy. Sift together flour and cocoa powder, and fold into the egg mixture. Lastly add the melted butter, and fold in gently. Pour in cake ring, and bake at 200 degrees Celsius.
For the Raspberry Jelly - Boil raspberries with sugar, break up with a wooden spoon, strain.
Bloom gelatin in the cold water, then heat up until it's melted, stir into raspberry puree, and let thicken.
For Bavarian Cream -
(It's better to make the chocolate first, because it needs to thicken after it's piped into the cake ring.)
Make a Creme anglais with the milk/cream/eggs/sugar/salt and vanilla. Bloom the gelatin in the cold water, and warm to melt it. At this time I measured half of the creme anglais into 2 bowls. (one for mocha one for chocolate) Melt the dark chocolate, and poor into one mixture, mix until its smooth. add 1/2 the melted gelatin and mix. Let sit until it thicken's slightly.
Dissolve the Instant Coffee in a tiny bit of warm water, and mix in the other creme anglais mixture. Then add other half of the gelatin.
In Meantime, while waiting for it to thicken, whip the 480 ml whipping cream to a soft peak.
Once slightly thicken'd, fold in half of the whipping cream into each mixture (Chocolate first).
Assembly.
Line cake ring with acetate strip
Cut 1/2 inch around the sponge cake (or use a 8 inch ring, and make the finished cake with a 9 inch ring) and place in the center of the ring (on parchement paper or acetate)
Pipe the chocolate bavarian around the cake, and then on top, level it with offset pallet knife. Let thicken for a few minutes (can even put it in the freezer or fridge to help speed up the time)
Once thick enough to hold the other bavarian cream, pipe that ontop and level it. At this point I put the cake in the freezer until it was fairly set.
At this point I made the raspberry jelly, and spread it on (before it thickens too much, otherwise it wont spread nicely)
Froze the cake again for 30 mins, and then removed the acetate.
Pictures -
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Enjoy!
