Raspberry Syrup
1/4 c Sugar
1/3 c Water
1/4 c Raspberry liqueur
CHOCOLATE FILLING
1/2 c Heavy whipping cream
4 oz Semisweet chocolate; cut
-into 1/4-inch
; pieces
2 tb Unsalted butter; (1/4 stick)
RASPBERRY BAVARIAN
Two; (10-ounce) packages
; frozen raspberries
3/4 c Sugar
3/4 c Raspberry liqueur
1 1/2 Envelopes unflavored gelatin
2 c Heavy whipping cream
One 9-inch round Chocolate
-Genoise; baked and cooled
; (recipe below)
FINISHING
1 c Heavy whipping cream
Chocolate shavings
1/2 pt 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.
Yield: 1 10-inch cake, about 12 servings
Yields
1 servings