Chocolate Raspberry Marquess

This is a velvety chocolate mousse and raspberries atop a layer of chocolate cake. Make in individual round molds and wrap each in dark[ chocolate embellished with white chocolate squiggles. Serve with Raspberry Sauce.]

Total Time:
1 hr 44 min
1 hr
9 min
35 min

about 1 1/2 cups

  • 1 Chocolate Butter Sheet Cake, recipe follows
  • Raspberry Simple Syrup, recipe follows
  • 1 pint fresh raspberries plus 1 pint fresh raspberries for optional garnish
  • 10 ounces very bittersweet (70 percent cocoa liqueur) chocolate, chopped in 1/8-inch pieces
  • 7 ounces (14 tablespoons) plus 2 ounces (4 tablespoons) unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 6 eggs
  • 3/4 cup sugar
  • 1/4 cup fine quality raspberry flavored liqueur, such as Chambord
  • Chocolate Butter Sheet Cake
  • 5 ounces unsalted butter, softened
  • 7 eggs separated
  • 4 ounces bittersweet chocolate, melted
  • 1/8 teaspoon cream of tartar
  • 1 cup less 2 tablespoons (7 ounces) sugar
  • 1 cup and 2 tablespoons (4 ounces) sifted cake flour
  • Raspberry Simple Syrup:
  • 1/4 cup sugar
  • 1/3 cup water
  • 2 tablespoons raspberry sauce
  • 1 teaspoon fine quality raspberry-flavored liqueur, optional
  • Raspberry Sauce
  • 2 cups raspberries (fresh or frozen)
  • 1/4 cup sugar
  • 2 teaspoons fresh-squeezed lemon juice
  • 1 tablespoon raspberry-flavored liqueur
  • In a blender or a food processor, puree the raspberries with the sugar, lemon juice, and liqueur. Strain through a fine sieve to remove the seeds. Refrigerate.
  • Yield: about 1 1/2 cups
  • Place 12 (2 3/4-inch round by 1 1/2-inches tall) steel individual cake rings on a parchment lined sheet pan. (Alternately, you can use 1 large 9-inch round by 2 1/2-inch tall metal dessert ring). Cut 12 circles from the Chocolate Butter Sheet Cake and put 1 in the bottom of each metal ring. Using a pastry brush, moisten each cake with Raspberry Simple Syrup. Arrange 3 or 4 fresh raspberries inside the rings on top of the cake circles.

  • Melt the chocolate and 7-ounces of the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Remove from the double boiler but keep the mixture warm and liquid.

  • Whip the cream until it comes to soft peaks that hold their shape. Refrigerate until needed.

  • Whisk the remaining 2 ounces of butter with the eggs, sugar, and raspberry liqueur in a medium bowl. Place over gently boiling water; the bowl should not touch water. Cook, whisking constantly, for 5 to 10 minutes, until the mixture reaches 160 degrees on a thermometer. Immediately remove from the heat and with an electric mixer, whip at high speed for about 5 minutes, until cool to touch.

  • Whisk the egg mixture into the melted chocolate and butter. Fold in the whipped cream, mixing until no streaks of white remain.

  • Using a pastry bag or a large spoon, fill the prepared metal rings with the chocolate mousse, covering the raspberries. With a flat knife, scrape the mousse to make it level with tops of the rings. Cover and refrigerate at least 8 hours, until firm.

  • To remove from mold, warm the sides of the rings by wrapping briefly with a hot towel, or use propane torch to heat sides so they release. Wrap a chocolate band around each torte, if desired. You can also decorate by arranging fresh raspberries, chocolate truffles, chocolate shards or chocolate leaves on top.

  • Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  • Preheat oven to 325 degrees F. Brush the sides of a 12 by 16-inch sheet pan with melted butter or cooking spray, and dust lightly with flour with cooking spray. Line the bottom with a rectangle of parchment or waxed paper.

  • Cream the butter in a bowl, using an electric mixer until it is very light and aerated. Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions. Add the melted chocolate, scraping the bowl again, beating until the chocolate is incorporated.

  • Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer. When they are frothy, gradually add the sugar, whipping until soft peaks form. Fold the whites into the yolk mixture.

  • Sift the flour onto the batter and gently fold it in. Spread evenly into the prepared pan. Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top. Cool.

  • Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves. Cook just until the syrup is clear: do not boil. Stir in raspberry sauce and the liqueur, if using.

  • Raspberry Sauce 2 cups raspberries (fresh or frozen) 1/4 cup sugar 2 teaspoons fresh-squeezed lemon juice 1 tablespoon raspberry-flavored liqueur

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