Mousse cakes with mirror glaze

1. In a deep bowl, sift both types of flour. Here we also add a pinch of salt and all the sugar. Mix the ingredients with a spatula.

2. To the dry ingredients, spread the softened butter. Knead the dough. It turns out not elastic, but soft and plastic. It is not necessary to add flour more than indicated, otherwise the dough will overload and be stiff.

3. We pack the dough in plastic wrap and send it to the refrigerator for half an hour. Then we take it out and roll it into a thin layer using a rolling pin. To prevent the dough from sticking and tearing, it is very convenient to roll it out between two sheets of parchment.

4. Then we cut the layer into circles. This can be done with a cookie cutter, as well as with the bottom of the mold, into which we will pour the souffle. It is important that the diameter of the sand base corresponds to the diameter of the souffle mold.

5. We prick the cookies with a fork and cool them in the refrigerator for 20 minutes. Then bake in the oven preheated to 180 degrees for 15 minutes or until lightly browned.

6. I wash the raspberries, then grind them into puree with a blender. One sheet of gelatin is filled with a small amount of water to swell it. Leave for 5 minutes, then squeeze out excess moisture.

7. We put the raspberry puree in a saucepan, send it to the fire. Bring to a boil but do not boil. In a small container, beat the egg with sugar with sugar until fluffy. Pour hot raspberry puree into the resulting mass, mix.

8. And now we install this container on a steam bath, stirring constantly, we bring the mass to thickening. Then add gelatin and cream. Beat until smooth.

9. Pour the mass into small silicone molds. You can also use ice molds. We send it to the freezer until it hardens.

10. Soak gelatin in water, leave for 5 minutes, then squeeze out excess moisture. Pour the milk into a saucepan, send it to the fire. Bring to a boil, turn off the fire. We put gelatin in hot milk. Stir until it is completely dissolved. 

11. Break the chocolate into pieces, put it in a bowl. Pour the chocolate with hot milk and gelatin. Stir so that the chocolate melts completely. Cool a little, and then combine with whipped cream. The mass for the souffle is ready.

12. And now we are collecting cakes. In small spherical domed molds, we spread a little chocolate souffle, then berry souffle with the flat side to the top. Lightly press the berry souffle into the chocolate mass. On top, add a little more chocolate mass and cover with cookies. Cookies are pre-soaked with liquor. We send the cakes to the refrigerator overnight (8-10 hours).

13. In the morning we prepare the glaze. Pour the cream into a saucepan, pour water here, pour sugar & nbsp; and cocoa powder. Stir, send to the fire. Bring the mass to a boil, stirring all the time. Remove from the heat, filter through a fine sieve. Let the mixture cool for about 5 minutes, stirring it periodically.

14. We put the gelatin in the glaze, mix until it completely dissolves. Let the mixture cool at room temperature until it begins to thicken. It is impossible to vigorously interfere with the glaze, otherwise there will be air bubbles in it.

15. After the specified time, we remove the cakes from the molds. We put them on the grill, and under the bottom we install a pallet. Pour the icing on the delicacy. On a cold surface, it instantly freezes. But all the same, the cakes need to be put in the refrigerator for at least an hour.

You can decorate the delicacy to taste. For example, raspberries.

Help yourself!