Chocolate Raspberry Cream Cake
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Chocolate Raspberry Cream Cake
  Chocolate    Creams    Cakes  
Last updated 6/12/2012 1:15:53 AM. Recipe ID 45475. Report a problem with this recipe.
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      Title: Chocolate raspberry cream cake
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
MMMMM--------------------CHOCOLATE CAKE LAYER-------------------------
      3 oz Semisweet chocolate
      6 tb Unsalted butter
    1/3 c  Sugar
      4    Eggs
    1/2 c  Ground almonds
    1/2 c  Fresh bread crumbs

MMMMM----------------------RASPBERRY MOUSSE---------------------------
      2 pk (10-oz) frozen raspberries
    3/4 c  Sugar
      2 tb Raspberry liqueur
      2 tb Water
      1    Envelope unflavored gelatin
      1 c  Heavy whipping cream

MMMMM-------------------------FINISHING------------------------------
      1 c  Heavy whipping cream
      2 tb Sugar
      1    Basket fresh raspberries
           Confectioners' sugar
 
  For the cake layer:
  
  Preheat oven to 350 degrees and set rack in middle of the oven.
  Butter a 10-inch springform pan and line the bottom with a disk of
  parchment cut to fit. Cut chocolate and place it in a heatproof bowl.
  Place bowl over a pan of hot water and allow chocolate to melt. Stir
  melted chocolate smooth and allow to cool.
  
  Beat butter and sugar by machine on medium speed until soft and
  fluffy. Beat in chocolate and scrape bowl and beaters. Beat in two of
  the eggs, one at a time, then beat in the ground almonds. Beat in
  remaining eggs, then bread crumbs. Scrape batter into prepared pan
  and smooth top. Bake for about 20 minutes, until well risen and firm.
  Cool cake in pan on a rack. Unmold cake,
  
  wrap and chill until needed. To assemble dessert, trim top of cake
  straight and cut cake to a 9-inch diameter by using the
  
  OUTSIDE of a 9-inch springform pan as a guide. Assemble pan and force
  cake layer into pan. Chill cake in pan until ready to fill with
  mousse.
  
  For the mousse:
  
  Combine raspberries and sugar in a non-reactive saucepan and bring to
  a boil over medium heat. Lower heat and simmer until slightly
  thickened. Puree in food processor and strain away seeds. Chill
  puree. To assemble mousse, pour liqueur and water into a heatproof
  bowl and sprinkle gelatin on surface. Allow to soak 5 minutes. Place
  bowl over gently simmering water and allow gelatin to melt; cool
  slightly. While gelatin is melting, whip cream until lightly firm,
  but not grainy. Whisk gelatin into puree, then fold puree into cream.
  Quickly pour mousse over chocolate layer in pan. Cover with plastic
  wrap and chill until set, 8 hours to overnight.
  
  To finish dessert, whip cream with sugar and spread evenly on mousse.
  Chill to set cream, then run knife between cream and side of pan.
  Remove springform side; garnish top with raspberries; sprinkle
  berries with confectioners' sugar.
  
  Recipe 




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Recipe ID 45475 (Apr 03, 2005)

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