Technical Stages :

• Genoise: Make a genoise. Bake in hot oven, 180°C for about 20 min.
• When finished, remove from the mold on a rack and leave to cool.
• Heat the raspberry coulis on low heat. Add caster sugar and the sheets of gelatin that were softened in cold water. Mix with a whisk.
• Pour the warm coulis on a sheet with edges so that it quickly cools down.
• Syrup: Bring the water to a boil. Add the caster sugar and wait until dissolved. Soon as the sugar is completely melted, remove from the heat. Add the rum to the cooled syrup.
• Chocolate Mousse: Melt the chocolate in a bain-marie.
• Cook the sugar with a little bit of water up to 121°C.
• Slowly pour on beaten eggs and whisk high speed until completely cooled.
• Mix the obtained preparation with the melted chocolate coating.
• At last delicately add the whipped cream until you obtain a smooth mixture.
• Assembling: Cut the genoise in two crosswise.
• Place this layer of genoise on a cake board and soak with rum syrup.
• Place a stainless steel mousse Ø26 or Ø28 cm ring all around the genoise.
• Garnish the bottom with chocolate mousse halfway up the ring. Add the gelified cold raspberry coulis and sprinkle with fresh raspberries. Coat once again with the rest of the chocolate cream.
• Smooth the surface.
• Gloss the surface of the cake using a ready to useicing or a chocolate. Decorate the sides of the cake with chocolate vermicelli.
• Decorate to taste, used here, a preparation of gold flakes over the whole surface of the cake.
• The cake may be served this very simple way.
• For advanced cooks, you may make an almond paste decor in the form of parchment, or also colored almond paste flowers.
• Important: This cake has to be stored in the fridge until serving.