Chocolate Raspberry Marquess
- 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 per cent cocoa liquor) chocolate, chopped in 1-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
- 4 ounces bittersweet chocolate, melted
- 7 eggs separated
- 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, recipe follows
- 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
Place 12 (2 3/4-inch round, 1 1/2-inch tall) steel individual cake rings on a parchment lined sheet pan. (Alternatively, you can use 1 large 9-inch round, 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 F 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, smooth 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.
Preheat oven to 325 degrees F.
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.
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.
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