Raspberry Syrup
1/4 cup sugar
1/3 cup water
1/4 cup raspberry liqueur
Chocolate Filling:
1/2 cup heavy whipping cream
4 ounces semisweet chocolate, cut into 1/4-inch pieces |
2 tablespoons (1/4 stick) unsalted butter
Raspberry Bavarian:
Two 10-ounce packages frozen raspberries
3/4 cup sugar
3/4 cup raspberry liqueur
1 1/2 envelopes unflavored gelatin
2 cups heavy whipping cream
One 9-inch round Chocolate Genoise, baked and cooled (recipe below)
Finishing:
1 cup heavy whipping cream
Chocolate shavings
1/2-pint basket raspberries
Confectioners' sugar
You will need 1 10-inch springform pan.
For the syrup, combine the sugar and water, bring to a boil and cool. Stir in the liqueur.
For the chocolate filling, bring the cream to a boil. Remove from heat, add the chocolate, and allow to stand 2 minutes. Whisk in the butter until smooth and cool.
To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 minutes. Use a food mill or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 minutes. Place the bowl over simmering water to make liquid again, then whisk into cool puree. Whip cream and fold it in.
Slice the genoise into two layers and place one in the bottom of a 10-inch springform pan. Moisten with half the syrup. Whip the cooled chocolate filling to lighten and spread half over cake layer; pour on half the Bavarian. Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian. Chill to set.
To unmold, run a small knife between dessert and mold and lift off side of pan. Whip the cream and spread over sides of dessert. Press some of the chocolate shavings into cream. Arrange raspberries on top in two concentric circles around the top rim, then sprinkle center with shavings and confectioners' sugar.
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