Ingredients:

  • 115g unsalted butter
  • 150g 70% dark chocolate, chopped
  • 100g granulated sugar
  • 3 large eggs, room temperature
  • 25g Dutch-process cocoa powder
  • 0.5 tsp sea salt
  • 250g raspberries, fresh or frozen
  • 50g granulated sugar
  • 1 tbsp lemon juice
  • 5g powdered gelatin
  • 2 tbsp cold water
  • 200g dark chocolate (60-70% cacao), chopped
  • 250ml heavy cream
  • 2 large egg yolks
  • 30g granulated sugar
  • 4g powdered gelatin
  • 1.5 tbsp cold water
  • 150g granulated sugar
  • 150g light corn syrup
  • 75ml water
  • 100g sweetened condensed milk
  • 150g dark chocolate chips
  • 10g powdered gelatin
  • 60ml water

Instructions:

  1. Prepare the flourless base: Melt butter and 150g chocolate. Whisk in 100g sugar, eggs, cocoa powder, and salt. Bake in a 9 inch springform pan at 180°C for 20 minutes until the edges are set but the center slightly wobbles. Cool completely.
  2. Create the Raspberry Gelée: Bloom 5g gelatin in 2 tbsp water. Simmer the 250g raspberries, 50g sugar, and lemon juice for 10 minutes. Strain through a sieve to remove seeds. Stir in the bloomed gelatin until fully dissolved and clear. Pour into a 7 inch mold and freeze for 2 hours until rock hard.
  3. Prepare the Dark Chocolate Mousse: Bloom 4g gelatin in 1.5 tbsp water. Whisk 2 egg yolks and 30g sugar over a double boiler until pale. Stir in the melted 200g chocolate and bloomed gelatin. Gently fold in the 250ml whipped heavy cream in three batches until no white streaks remain.
  4. Assemble the cake: Place the cooled base in a clean 9 inch springform pan lined with acetate film. Pour half the mousse over the base. Press the frozen raspberry gelée disc into the center. Cover with the remaining mousse and smooth the top. Freeze for 4 hours until the surface feels firm to the touch.
  5. Make the Mirror Glaze: Boil 150g sugar, corn syrup, and 75ml water to 103°C. Stir in condensed milk, gelatin, and chocolate chips. Blend with an immersion blender, keeping the head submerged to avoid bubbles. Strain and cool to 32°C. Pour over the frozen cake until the sides are completely coated and dripping stop.