Ruby Chocolate Strawberry Mousse Cake
Ruby Chocolate Strawberry Mousse Cake with layers of fluffy almond sponge, fruity mousse, and creamy ruby chocolate. A stunning dessert perfect for special occasions.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes (+ chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking + Chilling
- Cuisine: European
- Diet: Vegetarian
Ingredients
Almond 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)
Crunch Layer:
2.5 oz (70g) cookie crumbs
1/2 cup (50g) chopped almonds
3.5 oz (100g) ruby chocolate
2 tbsp (30g) whipping cream
Strawberry Mousse:
1 lb (450g) strawberries (fresh or frozen)
1/3 cup (70g) sugar
1 tbsp (15 ml) lemon juice
1/2 tbsp + 1 tsp (8g) gelatin powder
3 tbsp (45g) cold water
1 1/2 cup (360g) whipping cream (chilled)
Decoration:
2 oz (60g) ruby chocolate
20g ruby chocolate (for tempering)
Fresh strawberries
Instructions
Prepare the almond cake:
Preheat oven to 325°F (160°C). Beat eggs, sugar, and salt until thick and tripled in volume (about 10 minutes). Fold in almond extract, ground almonds, flour, and melted butter. Bake for 20–25 minutes. Cool completely.
Make the crunch layer:
Mix cookie crumbs and chopped almonds. Melt ruby chocolate, mix with cream, then combine with crumbs. Spread over trimmed sponge (7-inch disk) and freeze.
Prepare strawberry sauce:
Cook strawberries, sugar, and lemon juice for 5–10 minutes. Strain seeds and let cool slightly.
Add gelatin:
Bloom gelatin in cold water, then stir into warm strawberry mixture until dissolved. Cool to room temperature.
Make mousse:
Whip cream to stiff peaks, then gently fold in strawberry mixture.
Assemble cake:
Place sponge with crunch in a ring mold. Pour mousse over and smooth the top. Refrigerate for 4–6 hours or overnight.
Make chocolate decoration:
Melt ruby chocolate, temper with additional chocolate, spread thin, and cut into shapes once slightly set.
Decorate & serve:
Garnish with fresh strawberries and ruby chocolate pieces before serving.
Notes
Ensure strawberry mixture is cooled before mixing with whipped cream.
Freezing the base helps maintain clean layers.
Use acetate sheets for smooth cake edges.
Can be made a day ahead for best texture and flavor.
