Title: Chocolate Raspberry Mousse Truffle Cake, Raspberry-Cassis Sauce
Ingredients:
- 2 cake flour
- 1 1/2 baking soda
- 1/2 salt
- 3 unsalted butter
- 1/2 vegetable shortening
- 1/3 light brown sugar
- 1/2 granulated sugar
- 1 granulated sugar
- 2 vanilla extract
- 1 eggs
- 3 sour cream
- 3/4 milk
- 1 water
- 1/3 granulated sugar
- 3 framboise eau-de-vie
- 3 Grand Marnier
- 1 frozen unsweetened raspberries
- 8 granulated sugar
- 1 1/4 granulated sugar
- 1/3 salt
- 3 heavy cream
- 3 framboise eau-de-vie
- 1 Grand Marnier
- 2 vanilla extract
- 3 frozen unsweetened raspberries
- 1 red currant jelly
- 2 granulated sugar
- 3 arrowroot
- 1 water
- 2/3 creme de cassis
- 1 heavy cream
- 4 light corn syrup
- 1/2 salt
- 1 vanilla extract
- 2 fresh raspberry
- 1
- 3/4
Instructions:
1. MAKE THE CHOCOLATE SOUR CREAM CAKE:
2. Preheat oven to 350ºF.
3. Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
4. Sift together flour, baking soda and salt onto a piece of waxed paper.
5. Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
6. Stir until smooth. Let cool.
7. Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
8. Add brown sugar.
9. Continuing to beat, gradually add granulated sugar over a 4 minute period.
10. Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
11. Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
12. Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
13. At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
14. Divide batter between prepared pans and smooth top.
15. Bake 35-40 minutes or until center springs back when gently pressed with a finger.
16. Cool in pans on wire racks for 5 minutes.
17. Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
18. Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
19. Cool cake layers completely.
20. MAKE THE RASPBERRY SYRUP:
21. Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
22. Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
23. Keep syrup covered until ready to assemble the cake.
24. MAKE THE CHOCOLATE RASPBERRY MOUSSE:
25. Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
26. Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
27. Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
28. Pour hot pureé over ground chocolate.
29. Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
30. Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
31. Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
32. With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
33. With a spatula, scrape down the side of bowl.
34. Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
35. Turn chocolate/raspberry mixture into large bowl.
36. Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
37. Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
38. ASSEMBLE THE TRUFFLE CAKE:
39. Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
40. Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
41. Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
42. Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
43. Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
44. MAKE THE RAPBERRY-CASSIS SAUCE:
45. Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
46. Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
47. Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
48. Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
49. Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
50. MAKE THE TRUFFLE FROSTING:
51. Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
52. Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
53. Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
54. Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
55. ASSEMBLE THE TRUFFLE CAKE:
56. Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
57. Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
58. Create decorative swirls in the frosting using the back of a soup spoon.
59. Lightly dust the cake with cocoa powder.
60. Store the truffle cake in refrigerator under a cake dome for up to 4 days.
61. TO SERVE:
62. Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.