Ever since I discovered ruby chocolate I’ve wanted to share with you a dessert that puts its’ color and flavor in value, so I am glad to share with you this amazing Ruby Chocolate Strawberry Mousse Cake.
The new Ruby Chocolate from Callebaut has a berry taste and a beautiful color which is not due to food colorings but to ruby cocoa beans. It is considered the 4th chocolate next to dark, milk, and white. I love it and will use it more and more.
Ruby Chocolate makes a great pair with strawberries which I’ve associated it in this dessert. This Ruby Chocolate Strawberry Mousse Cake is a delicate dessert, with an almond sponge cake at the bottom, followed by a ruby chocolate and almonds crunch and topped with a smooth strawberry mousse. Decorated with ruby chocolate decoration for an elegant look that makes it perfect for any occasion.
How to make ruby chocolate strawberry mousse cake
Begin by preparing the almond cake. Preheat your oven to 325°F (160°C) and grease an 8-inch (20cm) pan, then line it with parchment paper.
In a large bowl, combine eggs, sugar, and salt. Mix until thick and tripled in volume, about 10 minutes. Add almond extract and mix again.
Gradually fold in ground almonds, flour, and melted butter. Pour the batter into the prepared pan and bake for 20-25 minutes until golden and a toothpick inserted into the center comes out clean. Let it cool in the pan over a cooling rack.
How to prepare the ruby chocolate almond crunch
In a medium bowl, combine cookie crumbs with chopped almonds. Melt ruby chocolate over a bain-marie, then add cream and mix into the cookie mixture.
Cut the sponge into a 7-inch (18cm) disk using a cake ring. Place the ring around the sponge and spread the crunch on top. Freeze while you prepare the strawberry mousse.
How to prepare the strawberry mousse
First, prepare the strawberry sauce by cooking strawberries, sugar, and lemon juice in a saucepan until thickens. Sieve to remove seeds. Dissolve gelatin in cold water, then add it to the warm strawberry sauce and let it cool.
Whip cream until stiff peaks form, then mix in the cooled strawberry mixture.
How to assemble the cake
Assemble the cake by placing the frozen sponge crunch in the center of a serving platter. Place an 8-inch (20cm) ring on top and line it with acetate sheet.
Pipe the mousse on the sides and top, then smooth the top with an offset spatula. Cover and refrigerate for 4-6 hours or overnight.
For the ruby chocolate decoration, melt ruby chocolate over a bain-marie and add more chocolate for tempering. Spread it into a rectangle on parchment paper and let it set. Cut into squares or rectangles and refrigerate until completely set.
Decorate the cake with fresh strawberries and the ruby chocolate decoration. Hope you’ll try it out and enjoy! . If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you.
For more mousse cake ideas check our full collection of Mousse and Mirror Cakes.
YOU MAY ALSO LIKE:
Ferrero Rocher Mousse Cake (Nutella Mousse Cake)
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Ruby Chocolate Strawberry Mousse Cake
Ingredients
Almond Sponge Cake
- 2 eggs
- 1/3 cup (70g) sugar
- 1/4 tsp (1g) salt
- 2/3 cup (70g) ground almonds
- 1 tbsp (10g) flour
- 1/2 tsp (3g) almond extract
- 1 tbsp (14g) butter , melted
Ruby Chocolate Almond Crunch
- 2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)
- 1/2 cup (50g) almonds , chopped
- 3.5 oz (100g) ruby chocolate
- 2 tbsp (30g) whipping cream
Strawberry Mousse
- 1 pound (450g) fresh or frozen strawberries
- 1/3 cup (70g) sugar
- 1 tbsp (15ml) lemon juice
- 1/2 tbsp+1 tsp (8g) gelatin powder
- 3 tbsp (45g) cold water
- 1 ½ cup (360g) whipping cream (35% fat) , chilled
Ruby Chocolate Decoration
- 2 oz (60g) ruby chocolate
- (20g) ruby chocolate , for tempering
Instructions
Prepare the almond cake.
- Preheat oven to 325F (160C). Grease a 8 inch (20cm) pan and line with parchment paper.
- In a large bowl add eggs, sugar and salt. Mix to combine. Mix for about 10 minutes until thick and tripled in volume. Add almond extract and mix to combine.
- Gradually fold in ground almonds, flour and in the end incorporate melted butter.
- Pour the batter into the prepared pan and bake for about 20-25 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
- Remove from oven, let it cool in the pan over a cooling rack.
Prepare the ruby chocolate almond crunch.
- In a medium bowl combine cookie crumbs with chopped almonds. Melt ruby chocolate over bain-marie. Add cream, add to cookie mixture and stir to combine.
- Cut the sponge into a 7 inch (18cm) disk using a cake ring. Place the ring around the sponge. Spread the crunch on top of the sponge and freeze until you prepare strawberry mousse.
Prepare the strawberry mousse.
- First prepare strawberry sauce so it has time to cool before preparing the mousse. Place strawberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 5-10 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Add the gelatine over the warm strawberry sauce and stir to dissolve. Let the strawberry mixture cool at room temperature.
- In a large bowl whip cream until stiff peaks form. Add strawberry mixture and mix to combine.
Assemble the cake.
- Place the frozen sponge crunch into the center of a serving platter. Place a 8 inch (20cm) ring on top of it and line with acetate sheet for easier removal.
- Pipe the mousse on sides and top. Smooth the top using an offset spatula.
- Cover and refrigerate for 4-6 hours or overnight.
Prepare the ruby chocolate decoration.
- Melt 2 oz (60g) ruby chocolate over bain-marie. Remove from heat and add 2 tbsp (20g) ruby chocolate for tempering. Stir until melted.
- Spread chocolate evenly into about 9 x 6 inch (23x15cm) rectangle on a parchment paper. Let it set slightly to room temperature until no longer sticks to finger or if in a hurry refrigerate for few minutes.
- Cut into squares or rectangles and refrigerate to set completely.
- Decorate cake with fresh strawberries and ruby chocolate decoration.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I was very pleased to find this site.I wanted to thank you for this great read!! I definitely enjoying every little bit of it and I have you bookmarked to check out new stuff you post.
Easy recipe that looks difficult to make!! Made this today and I didn’t have strawberries so I substituted with blueberries! Even more delicious! Thank you for this beautiful recipe, my friends devoured it
So glad you tried it out:) I am sure it was awesome with blueberries.
Thank you for your delicious recipe which I made and then served after refrigerating overnight. I think I did have a problem with the almond crunch layer though. When I added the little bit of cream to the melted chocolate, it immediately separated and went oily. I didn’t know whether to beat it or cool it and mix again or start again. But I just used it as it was and mixed in the biscuit crumbs and almonds. The layer was ok and certainly tasted delicious, but I think it was probably harder than it should have been. It also squashed the air out of the cake layer, especially when trying to cut through the crunch layer. I’d like to make it again, so could you tell me how to not let the chocolate and cream separate and go greasy?
Thank you.
Always make sure to melt white chocolate and ruby chocolate over very low heat. These chocolates are more sensitives. Also, try ti use room temperature cream. Hope next time will be better.