Raspberry White Chocolate Mousse Cake Recipe

Directions:

1. Line bottom of a greased spring form pan with wax paper then grease paper and dust with flour.
2. Melt chocolate with butter, vanilla, and 3 tablespoons water stirring until mixture is smooth.
3. Remove bowl from heat and allow mixture to cool.
4. Sift together flour and salt.
5. In large bowl with an electric mixer beat eggs with sugar on high speed for 5 minutes.
6. Fold flour mixture into egg mixture until batter is combined and gently fold in chocolate mixture.
7. Pour batter into pan smoothing top and bake in middle of a preheated 350 oven for 25 minutes.
8. Transfer cake to a rack and run sharp knife around edge and remove side of pan.
9. Invert cake onto another rack and remove wax paper then invert cake onto rack and cool.
10. After cake has cooled completely carefully slice cake horizontally into three equal layers.
11. To prepare pastry cream whisk together yolks and sugar then add cornstarch and whisk.
12. Add scalded milk then transfer mixture to a heavy saucepan and boil whisking for 1 minute.
13. Pour into a bowl then stir in vanilla and butter then cover with plastic wrap and chill.
14. Melt chocolate stirring occasionally and let it cool to lukewarm.
15. Whisk together white chocolate and 1 cup pastry cream reserving the remaining pastry cream.
16. In bowl with an electric mixer beat heavy cream until it holds soft peaks.
17. Whisk one fourth of it into the white chocolate mixture then fold in remaining whipped cream.
18. Line sides of an oiled spring form pan with pieces of plastic wrap letting excess hang over side.
19. Invert top layer of génoise into bottom of pan then brush cake with some of the framboise.
20. Spread evenly with half the white chocolate mousse.
21. Invert middle layer of génoise onto mousse and brush with some of the remaining framboise.
22. Chill cake and remaining white chocolate mousse while preparing the raspberry mousse.
23. To prepare raspberry mousse puree raspberries with a little water then pour into a metal bowl.
24. Whisk reserved pastry cream into raspberry mixture.
25. With an electric mixer beat heavy cream until it holds soft peaks.
26. Whisk 1/4 of the whipped cream into raspberry mixture and fold in remaining pastry cream.
27. Spread raspberry mousse evenly over middle layer of génoise in the pan.
28. Invert the third layer of génoise onto the mouse and brush it with the remaining framboise. Spread remaining white chocolate mousse over génoise and chill at least 6 hours.
29. Remove side of pan and peel wrap carefully from side of cake and transfer to serving plate.
30. Garnish cake with fresh raspberries and white chocolate curls.