INGREDIENTS:
Chocolate Cake Layer :
3 ounces semisweet chocolate
6 tablespoons unsalted butter
1/3 cup sugar
4 eggs
1/2 cup ground almonds
1/2 cup fresh bread crumbs
Raspberry Mousse:
Two 10-ounce packages frozen raspberries
3/4 cup sugar
2 tablespoons raspberry liqueur
2 tablespoons water
envelope unflavored gelatin
1 cup heavy whipping cream
Finish:
1 cup heavy whipping cream
2 tablespoons 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.
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Two 10-ounce packages frozen raspberries
3/4 cup sugar
2 tablespoons raspberry liqueur
2 tablespoons water
envelope unflavored gelatin
1 cup heavy whipping cream
1 cup heavy whipping cream
2 tablespoons sugar
1 basket fresh raspberries
Confectioners' sugar
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.
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.
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.
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.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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