Try out these little lovelies for dessert. Layered dark chocolate cake, Nutella mousse, and raspberry Bavarian make for the perfect combination of edible elegance.
A few months ago, my friend Lindsey sent me a link to this beautiful Chocolate-Raspberry Bavarian Torte at Sprinkle Bakes. I tried it a few weeks later with just a few slight variations (subbing out the liqueur), while taking the lazy route and layering it all in a in a trifle dish. It was still pretty, and very yummy, and I loved the combo of flavors - but I thought it needed something a little different, just out of personal preference.
So, the second-go-around I switched out the genoise with my favorite dark chocolate cake from allrecipes.com, and added in a Nutella mousse. I'm a little obsessed with tiny desserts - so, of course it needed to be single-serving.
The Bavarian and mousse are both light, but have different textures that really compliment each other. Of course, you can't really go wrong with the two-ingredient Nutella mousse, and the dark chocolate cake just wraps the whole package up! And, to make it even better - you can make these days, even weeks in advance. They freeze up perfect, and thaw out as if they were fresh.
Dark Chocolate Cake
recipe from allrecipes.com
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
1 Tablespoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Prepare pans by greasing and lining with parchment (optional, but recommended). I used one half-size cookie sheet (18x13-inch) and one 9x13-inch pan. You could also use 3 9x13's or two smaller-sized cookie sheets.
- In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the prepared pans (so that they are all the same thickness).
- Bake in preheated oven for 20 to 40 minutes (depending on size), or until done. Allow to cool.
Once the cake has cooled, cut out small circles using a cookie cutter or glass. Mine were about 2 1/2-inches wide, and I made about 36 total.
Then, wrap a strip of freezer or parchment paper around each piece - enough to overlap about one inch, and about 3-inches high. Secure with a piece of tape. I would definitely suggest using freezer paper - its sturdier and holds together much easier than parchment. (Tape does not stick well to parchment)
Set these aside while you make the other two layers...
3 cups heavy cream
1 cup Nutella
- Whip cream to stiff peaks, fold in Nutella.
Spoon your mousse into a pastry bag, or if you are fancy like me - a Ziploc with the corner cut off. Pipe the mousse over the cakes in their little paper tubes, about 1-inch thick. Use a knife or toothpick to spread it around so that they layer is somewhat flat-like.
recipe adapted from Sprinkle Bakes
3 bags (12 ounces each) frozen unsweetened raspberries
1 1/4 cup sugar
1/4 cup water
2 envelopes unflavored gelatin powder (1/2 oz.)
1 teaspoon raspberry extract (optional)
3 cups heavy cream
- Let raspberries thaw in the bags. Combine raspberries (along with whatever juice/ liquid is in the bags) and sugar in a saucepan. Heat to a boil and simmer 10 minutes. Strain mixture through a fine-mesh sieve into bowl. Cool to room temperature.
- Combine water and gelatin in heatproof cup and let stand 5 minutes. Heat in microwave for 10 seconds or until gelatin turns to liquid.
- Whisk liquid gelatin and extract into raspberry purée - make sure there are NO gelatin chunks!
- Beat heavy cream in bowl until stiff peaks form, using electric mixer at high speed. Fold raspberry mixture into whipped cream.
Just like the Nutella mousse, pipe the Bavarian over the Nutella mousse about 1-inch thick.
Chill in fridge for at least four hours, or freeze the cakes for two hours - in their paper sleeves. When ready to plate, carefully cut or remove the tape from the paper and unwrap the cake. Serve with Nutella drizzled underneath or on top of the cakes. If frozen, let thaw for about 20 minutes before eating.