Darcie wrote:
Looks yummy - and Happy Birthday!
You said you tweaked - one guess - you used real white chocolate instead of the baking chips.
Did you sandwich the raspberry layer in between the cake layers? What other changes did you make? I'm always on the lookout for something new and tasty...please give feedback and pics if possible!
Darcie,
I made so many tweaks, I couldn't possibly list them all! But..here are some of them:
I used 6 oz white chocolate instead of 8 oz, and I used El Rey - it's the only one that isn't deodorized chocolate. I basically hate white chocolate, but if I need to use it, El Rey is the best. Also, the tartness of the raspberries balanced out the ultra sweetness of the white chocolate.
I didn't use frozen raspberries in syrup - I used plain frozen raspberries, unsweetened.
Yes, I spread the raspberry mousse between two cake layers. And since I used 2 cake layers instead of one, I increased the chocolate ganache by about 50%, and covered the entire cake. I used bar chocolate instead of chips - Ghirardelli semi-sweet.
I didn't use a springform pan - I used 2 regular baking pans, and inverted both layers onto cake rounds.
The 4 hours listed is not enough time for the mousse to set up - I froze it overnight, then defrosted. When I made this in the past, I just chilled it overnight - Either way works.
