Gateau des Bains
This lively dessert hails from the Boulangerie-Patisserie des Bains in Geneva where the owners, Pierre-Alain Bourdemet and Jean-Claude Donche are award-winning bakers. Their pastry chef and his assistant, pictured, are responsible for this complex and delicious Gateau des Bains, a real feat of contemporary cake making.
For a simplified version of the cake, follow the recipe for the Orangentorte and change the mousse to lemon by using 1/2 cup lemon juice and a grated lemon zest in the mousse.
The bottom chocolate layer is made from 1/2 cup cream heated to a boil with 5 ounces dark chocolate added. Cool to spreading consistency.
The raspberry layer is made from slightly sweetened raspberry puree heated with 2 teaspoons of granulated gelatine and frozen solid in a shallow tart mold.
To assemble, slice the cake into 3 layers and place one in the bottom of a 9” or 10” spring form pan. Spread with the chocolate cream.
Top with another layer and a third of the lemon mousse followed by the frozen raspberry layer.
Top with another cake layer and the remaining mousse.
Chill to set and unmold, slide to a platter, and garnish with some raspberries to serve.