Recipe courtesy of Sky Goble
Episode: Denver
Save Recipe Print
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
6 servings

Ingredients

Genoise cake:
Chocolate chevre mousse:
Raspberry sauce:
Garnish:

Directions

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

In an electric mixing bowl with the whip attachment on low speed, combine the flour, sugar, baking powder, and salt. Use a rubber spatula to scrape the mixture down from the sides of the bowl. Add the eggs and half of the milk. Once milk and eggs are incorporated, scrape down the bowl, also be sure to scrape the bottom of the bowl. Mix until lump free.

Add the shortening and whip on high speed for 1 1/2 minutes. Add the remaining milk and vanilla extract. Mix on low speed until well incorporated, and the batter is smooth.

Grease an 18 by 13-inch baking tray with shortening. Place a piece of parchment paper on top of the sheet pan. Then grease the parchment paper with shortening as well.

Pour the cake batter onto the sheet pan and spread until even. Bake for 25 to 30 minutes or until lightly golden in color, do not let brown. The cake is done when a toothpick poked in the middle comes out clean. Once cool, using a biscuit or cookie cutter, cut the cake into 3-inch round circles.

For the chocolate chevre mousse: In a double boiler, melt the chocolate. Once all the chocolate is melted, remove from heat. Place the chevre in a medium mixing bowl, then add the melted chocolate. Whisk together the chocolate and chevre until smooth.

For the raspberry sauce: In a medium saucepan on medium heat, combine the raspberries, water, sugar, cream of tartar, and lemon juice. Stir the sauce to prevent it from sticking to the bottom of the pan. Cook the sauce until it comes to a slight boil. The remove the saucepan from the heat and add the contents to a blender. Blend the sauce until smooth. Pass the sauce through a strainer or cheesecloth to remove any seeds.

To plate the dessert: Place a cake round in the center of the plate. Then spread a layer of the chocolate chevre mousse on the cake. Place an even layer of whole raspberries on top of the mousse. Repeat the layers with the cake, mousse, and raspberries. Drizzle the sauce over the cake tiers and around the plate. Serve.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Flourless Chocolate Cake

Recipe courtesy of Food Network Kitchen

Carrot Cake

Recipe courtesy of Food Network Kitchen

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Black and White Angel Food Cake

Recipe courtesy of Ina Garten

Genoise Sheet Cake

Recipe courtesy of Alice Medrich

Vanilla Genoise

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.