10graham crackers, 1 1/2 cups (128 g) graham cracker crumbs
3ozraspberry jell-o mix
8ozcream cheese or mascarpone, softened
1cupcaramel sauce, or dulce de leche
2 1/2cupsheavy cream, chilled
For Whipped Cream:
1cupheavy cream, chilled
For Chocolate Art (Optional):
1cupdark chocolate melts
1/2cupred chocolate melts
Line the bottom and sides of an 8-inch (20 cm) round cake pan with plastic wrap; or, use a silicone pan. In a large bowl or measuring cup, combine the raspberry gelatin mixture and 1 cup boiling water. Stir until the gelatin is completely dissolved, then add the iced water. Arrange 1 cup of fresh raspberries around the edges of the pan and in the center. Pour the prepared gelatin over the raspberries. Place the jello into the refrigerator to set; about 1 hour.
Meanwhile, prepare the graham cracker crust. This cake can be made with regular or chocolate crackers. Place them into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until the crumbs are well coated. Transfer the crumbs into a 9-inch spring form pan. Using a large spoon, press the crumbs into the bottom of the pan to form an even and firm crust.
When raspberry jello has set, prepare the caramel mousse. In a large mixing bowl, beat together the softened cream cheese or mascarpone and caramel sauce for a few minutes, until smooth and creamy. Add the chilled heavy cream and beat again until stiff peaks form, another 3 to 4 minutes.
In a small ramekin, combine the unflavored gelatin and water; stir to combine until no clumps remain. Heat the gelatin in the microwave for 30 to 45 seconds, until gelatin is completely dissolved. Pour the hot gelatin into the mousse mixture and mix again for 1 minute, until well combined.
Remove the raspberry jello from refrigerator and invert into the 9-inch spring form pan onto the crust. Remove the pan, then gently remove the plastic wrap and discard. Pour the prepared caramel mousse over the raspberry layer, giving the pan a few hard taps to rid of any air pockets. Level the top with an off-set spatula. Place the cake into the refrigerator to set for 6 to 8 hours, or overnight.
Once cake has set, transfer onto a cake stand and garnish with whipped cream and more raspberries.
For Chocolate Art:
For Chocolate Garnish: melt both the dark chocolate and red chocolate melts in separate bowls. Measure out a 16x3-inch strip of acetate or plastic cake collar. First, pour the red chocolate onto the acetate and use a spatula to spread it in an even layer. Use a honeycomb bench scraper to create designs in the chocolate. Allow the first layer of chocolate to set completely before adding the dark chocolate. Place the sheet into the refrigerator for 1 to 2 minutes to set faster.
Pour the dark chocolate over the first layer and use a spatula to spread evenly. Allow the chocolate to semi-set, then use a sharp knife to score the chocolate into triangles. Once chocolate has set completely, carefully peel away from the acetate.