Dark chocolate mousse cake with mirror glaze

A challenge I had in mind and I have achieved it and it was to make a mirror glaze, one of those so beautiful that I saw in bakeries and in glossy photographs, so I decided to make this one. dark chocolate mousse cake with mirror glaze, It has turned out very cute and really, really tasty!

INGREDIENTS:

Of the filling:

170 gr Bitter orange marmalade
170 g of raspberry jam
7 gr of neutral gelatin powder
30 ml of water
250 gr dark chocolate for desserts ( min.55%)
40o ml of liquid cream
7 gr of neutral gelatin powder
40 ml of water
30 gr of powdered sugar

From the glaze:

12o ml of water
150 gr sugar
100 gr of condensed milk
150 gr white chocolate
10 gr of neutral gelatin powder
Red food coloring

STEP BY STEP RECIPE:

First we make the part that will go in the middle of the cake; a round sheet of jam and raspberries: in a bowl pour 3o ml of water with 7 gr of gelatin and stir vigorously to dilute the gelatin well, let stand 10 minutes. Then melt in the microwave for 10 seconds. approximately the gelatin and mix it with the jam and pour it into a mold that is a little smaller than the one we will use for the cake. Spread a few raspberries and let it cool in the refrigerator.
In a bowl pour 4o ml of water with 7 gr of gelatin and stir vigorously to dilute the gelatin well, let stand 10 minutes while we do the next step.
In a bowl put the chopped dark chocolate and 100 ml of cream and put it in the microwave for 2 minutes. Take it out, stir it with a spatula so that it melts with the heat and if there are still pieces we put it back in for another minute and repeat the process.
Whip the rest of the cream with the powdered sugar.
We will see how the gelatin has hardened and absorbed the water. Put it in the microwave for a few seconds to dilute it and add this liquid to the bowl with the melted chocolate and stir so that everything is integrated.
Now all that remains is to mix the whipped cream with the chocolate, little by little, with a spatula and enveloping movements. Now we have the chocolate mousse!
In a round silicone mold, pour half of the mousse, then the jam sheet that we had reserved and unmolded, and then the rest of the mousse on top. Leave in the freezer for at least 4 hours (this step is essential for the glaze to come out well).
The last step is to make the mirror effect glaze. To do this we will repeat the process of mixing the powdered gelatin with three tablespoons of water to dilute it and let it stand for 10 minutes.
In a saucepan mix the sugar with the condensed milk and the rest of the water, stir until the sugar has dissolved and add the gelatin and stir over low heat so that it also dissolves. Add the previously chopped chocolate (it will melt faster and better) and stir until everything is well dissolved and integrated. Strain and divide into three bowls, in which we are going to add a little bit of coloring in the first one to get a pink color, then a little more in the second one to get a more intense one and in the third one a little more to get the last darker tone.
Pour it into a small pitcher, little by little alternating the three shades so that they mix. Take out the frozen filling and unmold it and place it on a rack. For the frosting to be perfect, we have to pour it when it reaches a temperature of 35 °, so we will place a cooking thermometer inside the jar and when it reaches that temperature we will pour it all over the cake, covering all the edges well. You will see how it shines and as the edges of the base are not perfect, it is very good to put, as I have done, some crunchy almonds around it.