What to do when you have some mousseline cream left over? The suggestions could be thousand: a shortcrust pie, some cups with fruit salad, cream puffs, or … Or you can choose to follow the fast & easy way and prepare this cocoa cake with mousseline cream and raspberries!
But let’s start from the beginning: why did I find myself with some mousseline cream in the refrigerator? In my last post I told you about Paris Brest, a spectacular and delicious dessert, a ring of choux pastry filled with a very generous layer of mousseline cream.
Well, that’s where I left a nice rich and full cup! Since I cannot freeze it, I reuse it in another dessert that, for the happiness of my two girls, had to be cocoa based!
And here we are with today’s cake: the base with cocoa and hot milk, eggs and butter free, is the same of my super tested 5 minutes cake that I presented you HERE in the strawberry and chocolate cake.
Since the mousseline cream is rich in calories, I thought to balance the toppig with a light base. Soft and moist, it truly finds its parenthesis of perfection crowned by a circle of mousseline cream and many, many raspberries!
This cake was the star of our last breakfasts, but being so beautiful (can’t you find it too?) I also recommend it as a Sunday dessert! Since the weekend is upon us 😉
Then I leave you to the recipe! Also in this case, as for the Paris Brest, I refer you directly HERE where you can find my complete recipe accompanied by step-by-step photos, more tips and variations!
NOTE: the recipe is in Italian, but you can easily translate it with Mr Google! 😉
However, the step-by-step photos will clarify any doubts!
And, as always, you already know that for any doubts I am here to help you and if you want I’ll send you the translation!
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