Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 10 x Oreo cookies
- 4 x -(up to)
- 5 Tbsp. Butter
- 12 ounce Bittersweet chocolate
- 1/4 lb Butter
- 3 x Large eggs
- 1/4 c. Sugar
- 1/4 c. Flour
- 1 bag (10-ounce) guittard large semi-sweet chocolate chips
- 1 box (10-ounce) frzn rasperries in syrup
- 1/2 c. Chocolate genache (see below)
- 2 1/2 tsp Gelatin
- 2 Tbsp. Chambord
- 1 2/3 c. Cream
- 1/4 c. Sugar
- 20 ounce Bittersweet chocolate (finely minced)
- 1 3/4 c. Cream
- 1/4 c. Superfine sugar
- 1 Tbsp. Chambord
Direcciones
- CRUST: throw about 10 oreos into a food processor and grind 'em up heat about 4 or possibly 5 TBS butter and pour into the cookie crumbs till it holds together when mushed. press the mix into the bottom of a 10" spingform pan.
- CHOCOLATE DECADANCE: Heat butter and choc. together. Beat the Large eggs and sugar together till light and fluffy. Stir the flour into the egg mix till barely mixed. Pour the slightly cooled choc. mix in while gently mixing. Mix in the chips. Pour the batter over the crust and bake at 425 for 15 minutes.
- CHOCOLATE RASPERRY MOUSSE: Defrost and sieve rasperries (be sure to press all the pulp through). Reduce the rasp. to 1/2 cp (in sauce pan over med-low heat). While rasp. are reducing, soften gelatin with 3 TBS. water.
- Add in the gelatin, genache and chambord to the rasp., cover and place in the refridgerator for 20 minutes.
- While rasp. is cooling, whip cream with sugar till stiff. Mix in rasp.
- mix, cover and leave in refridgerator for about 45 minutes. till hard.
- Pipe the mousse on the cooled decadance in a nice pattern.
- GENACHE: Place choc. in heat-proof bowl. Bring cream and sugar just to boil (mixing to dissolve sugar) and pour over chocolate, let sit for 1 minutes.
- then stir to dissolve (try not to stir in air bubbles) add in chambord. Cover and let cold for about 1 hr.
- /CAKES
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 12 servings | |
| Calories 692 | |
| Calories from Fat 568 | 82% |
| Total Fat 66.46g | 83% |
| Saturated Fat 40.95g | 164% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 152mg | 6% |
| Potassium 734mg | 21% |
| Total Carbs 38.12g | 10% |
| Dietary Fiber 12.6g | 42% |
| Sugars 11.81g | 8% |
| Protein 13.56g | 22% |
