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Genoise Cake with Chocolate Chevre Mousse and Raspberry Sauce Recipe

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Genoise Cake with Chocolate Chevre Mousse and Raspberry Sauce
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Ingredients
18
Count
Nutrition
699
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. For the genoise cake: Preheat oven to 375 degrees F.
  2. In an electric mixing bowl with the whip attachment on low speed, combine the flour, sugar, baking powder, and salt. Use a rubber spatula to scrape the mixture down from the sides of the bowl. Add the eggs and half of the milk. Once milk and eggs are incorporated, scrape down the bowl, also be sure to scrape the bottom of the bowl. Mix until lump free.
  3. Add the shortening and whip on high speed for 1 1/2 minutes. Add the remaining milk and vanilla extract. Mix on low speed until well incorporated, and the batter is smooth.
  4. Grease an 18 by 13-inch baking tray with shortening. Place a piece of parchment paper on top of the sheet pan. Then grease the parchment paper with shortening as well.
  5. Pour the cake batter onto the sheet pan and spread until even. Bake for 25 to 30 minutes or until lightly golden in color, do not let brown. The cake is done when a toothpick poked in the middle comes out clean. Once cool, using a biscuit or cookie cutter, cut the cake into 3-inch round circles.
  6. For the chocolate chevre mousse: In a double boiler, melt the chocolate. Once all the chocolate is melted, remove from heat. Place the chevre in a medium mixing bowl, then add the melted chocolate. Whisk together the chocolate and chevre until smooth.
  7. For the raspberry sauce: In a medium saucepan on medium heat, combine the raspberries, water, sugar, cream of tartar, and lemon juice. Stir the sauce to prevent it from sticking to the bottom of the pan. Cook the sauce until it comes to a slight boil. The remove the saucepan from the heat and add the contents to a blender. Blend the sauce until smooth. Pass the sauce through a strainer or cheesecloth to remove any seeds.
  8. To plate the dessert: Place a cake round in the center of the plate. Then spread a layer of the chocolate chevre mousse on the cake. Place an even layer of whole raspberries on top of the mousse. Repeat the layers with the cake, mousse, and raspberries. Drizzle the sauce over the cake tiers and around the plate. Serve.
  9. Preparation time: 30 minutes Cooking time: 45 minutes Ease of preparation: medium
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 699.26 Kcal (2928 kJ)
Calories from fat 120.7 Kcal
% Daily Value*
Total Fat 13.41g 21%
Cholesterol 194.5mg 65%
Sodium 397.7mg 17%
Potassium 1009.05mg 21%
Total Carbs 132.06g 44%
Sugars 73.4g 294%
Dietary Fiber 9.23g 37%
Protein 17.69g 35%
Vitamin C 29.6mg 49%
Iron 6.8mg 38%
Calcium 402.2mg 40%
Amount Per 100 g
Calories 170.24 Kcal (713 kJ)
Calories from fat 29.38 Kcal
% Daily Value*
Total Fat 3.26g 21%
Cholesterol 47.35mg 65%
Sodium 96.82mg 17%
Potassium 245.65mg 21%
Total Carbs 32.15g 44%
Sugars 17.87g 294%
Dietary Fiber 2.25g 37%
Protein 4.31g 35%
Vitamin C 7.2mg 49%
Iron 1.6mg 38%
Calcium 97.9mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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