Genoise Cake with Chocolate Chevre Mousse and Raspberry Sauce

1. 1

   For the genoise cake: Preheat oven to 375 degrees F.

2. 2

   In an electric mixing bowl with the whip attachment on low speed, combine the flour, sugar, baking powder, and salt.

3. 3

   Use a rubber spatula to scrape the mixture down from the sides of the bowl.

4. 4

   Add the eggs and half of the milk.

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   Once milk and eggs are incorporated, scrape down the bowl, also be sure to scrape the bottom of the bowl.

6. 6

   Mix until lump free.

7. 7

   Add the shortening and whip on high speed for 1 1/2 minutes.

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   Add the remaining milk and vanilla extract.

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   Mix on low speed until well incorporated, and the batter is smooth.

10. 10

    Grease an 18 by 13-inch baking tray with shortening.

11. 11

    Place a piece of parchment paper on top of the sheet pan.

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    Then grease the parchment paper with shortening as well.

13. 13

    Pour the cake batter onto the sheet pan and spread until even.

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    Bake for 25 to 30 minutes or until lightly golden in color, do not let brown.

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    The cake is done when a toothpick poked in the middle comes out clean.

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    Once cool, using a biscuit or cookie cutter, cut the cake into 3-inch round circles.

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    For the chocolate chevre mousse: In a double boiler, melt the chocolate.

18. 18

    Once all the chocolate is melted, remove from heat.

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    Place the chevre in a medium mixing bowl, then add the melted chocolate.

20. 20

    Whisk together the chocolate and chevre until smooth.

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    For the raspberry sauce: In a medium saucepan on medium heat, combine the raspberries, water, sugar, cream of tartar, and lemon juice.

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    Stir the sauce to prevent it from sticking to the bottom of the pan.

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    Cook the sauce until it comes to a slight boil.

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    The remove the saucepan from the heat and add the contents to a blender.

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    Blend the sauce until smooth.

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    Pass the sauce through a strainer or cheesecloth to remove any seeds.

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    To plate the dessert: Place a cake round in the center of the plate.

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    Then spread a layer of the chocolate chevre mousse on the cake.

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    Place an even layer of whole raspberries on top of the mousse.

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    Repeat the layers with the cake, mousse, and raspberries.

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    Drizzle the sauce over the cake tiers and around the plate.

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    Serve.

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    Preparation time: 30 minutes Cooking time: 45 minutes Ease of preparation: medium

* Per serving · 4 servings · Values may vary.