Triple Chocolate Raspberry Triffle

I made this triffle for the Culinate Chocolate Contest which was held last week. It was fun entering an online contest and I always love a challenge.

Triple Chocolate Raspberry Triffles- They are mini triffles (ok, not so mini- large enough to be shared by two). The layers start chocolate sponge cake drizzled with Framboise, filled by fresh raspberries topped with white chocolate pastry cream. The fourth layer is a yummy Chocolate Mousse-then cake, raspberries, pastry cream and mousse again topped with white, milk and dark chocololate curls.

All of the parts of the triffle require some folding. The sponge cake does not have any leavening in it, it rises because of the whipped eggs so you must be careful to whip when required and gently fold at the end when combining the ingredients. This is a good explanation I found online to explain folding. ( Just in case someone doesn't have much experience with this technique- I was having a hard time putting it into words!)




Triple Chocolate Raspberry Triffle

Chocolate Sponge Cake

1/3 cup all purpose flour
1/3 cup cornstarch
1/3 cup Dutch-process cocoa powder
4 large eggs, separated (room temperature)
3/4 cup sugar
1 teaspoon vanilla extract

1- 9" cake pan or springform pan, buttered and bottom ined with parchment paper.

Preheat oven to 350F

1. Sift together flour, cornstarch and cocoa onto a piece of parchment paper and set aside.

2. In the bowl of an electric mixer, whisk egg yolks and half of the sugar until combined. Whip on medium speed until pale and fluffy, about 3-4 minutes. Transfer to another large bowl and set aside.

3. In a clean, dry mixer bowl, whip the egg whites and salt on medium speed until they hold a soft peak. Continue to whip while slowly adding the remaining half of the sugar and vanilla. Whip until the whites hold stiff peaks.

4. Gently fold the whites into the yolks. (they do not have to complately incorporate to one another at this point, because you will continue to fold when adding the flour).

5. Sift the flour mixture over the eggs, slowly and gently fold everything together. (the batter should be thick and foamy). Spread batter into prepared pan and smooth top with a rubber spatula. bake for 25-30 minutes or until firm to the touch. Set aside to cool.



Chocolate Mousse

6 oz. bittersweet chocolate
3 tablespoons unsalted butter
2 tablespoons Framboise
3 eggs, separated, (room temperature)
3 tablespoons sugar
3 tablespoons water
1/4 cup sugar
1/2 cup heavy whipping cream, whipped to soft peaks and chilled.

1. Heat water in a medium saucepan over medium heat. In a heat proof bowl (or bain marie) combine chocolate, butter and franboise. Stir until melted and combined then remove bowl from heat and set aside.

2. Over the same simmering water, combine egg yolks, 3 tablespoons water and 3 tablespoons sugar in a large bowl. (I use a copper mixing bowl). Whisk together until pale and fluffy- it should have the consistency of marshmellow cream and should take about 5 minutes. Remove from heat and set aside.

3. In a the bowl of an electric mixer, whip egg whites until foamy, add 1/4 cup sugar slowly and increase speed to medium high. Whip until stiff peaks appear.

4. Combine egg yolks and choclate mixtures by gently whipping together. Add about half of the egg whites to the chocolate mixture and gently FOLD together, adding the whites in two stages will make them easier to incorporate. Add remaing whipped egg whites and fold again, do not over mix. Add whipped cream and fold together until just incorporated.

White Chocolate Pastry Cream

1/2 lb. white chocolate, chopped
3 cups whole milk
2 vanilla beans, scraped
8 egg yolks
3/4 cup sugar
1/3 cup cornstarch
3 tablespoons unsated butter
2 teaspoons vanilla

1. In a medium heavy saucepan over medium low heat, bring milk and vanilla beans to a simmer. While milk is heating, whisk together sugar and cornstartch in a small bowl. Add sugar and cornstarch to milk and whisk to combine. Whisk constantly- specially around the edges of the pot so it doesn't start to stick.

2. Put egg yolks in a small bowl and lightly whisk, then temper egg yolks by adding 1/2 cup of milk mixture. Slowly add egg yolk mixture to milk and whisk constantly. Continue to whisk until boling- after a few bubbles appear, remove from heat.

3. Add chopped white chocolate and butter and stir until the chocolate is melted and all ingredients are combined. Add vanilla, stir to mix well then cover with plastic wrap (lay the plastic directly on the cream to prevent a skin from forming). Set aside to cool.

To assemble the triffle you will need additional Framboise and fresh raspberries.



Cut the sponge cake to fit your triffle bowl, layer cake then drizzle with framboise, layer with berries, white cholate pastry cream, and choclate mousse until you reach the top- ending with mousse and raspberries. Garnish with shaved chocolate and refrigerate until ready to serve.