Receta Chocolate Diamonds From Death By Chocolate Pt 1
| Raciónes: 12 |
Ingredientes
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Direcciones
- Lightly coat the bottom and sides of 2 10x15" baking sheets with the melted butter. Line each sheet with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.
- Preheat the oven to 325 degrees.
- In the top of a double boiler which is set over medium heat, place the remainder of the 1/2 lb. butter and the 6-1/2 ounce. semisweet chocolate.
- Tighly cover with plastic wrap and allow to heat for 10-12 min. Remove from heat, uncover and stir till smooth. Hold at room temperature.
- Place the egg yolks and 1 c. sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on high till the mix is lemon-colored and slightly thickened, about 4 min. Scrape down the sides of the bowl and beat on high for another 2 min.
- In another dry bowl,using the whip attachment, beat the egg whites till they are stiff but not dry.
- Using a rubber spatula, fold the chocolate mix into the egg yolks. Add in 1/4 of the egg white mix into the chocolate mix stirring to incorporate. Gently mix in the remaining egg whites till completely incorporated, with no white streaks remaining.
- Divide the mix between the 2 prepared pans, smoothing the batter. Bake on the top and middle shelves in the oven for 20-22 min, rotating the sheets halfway through baking. Remove from oven and allow to cold for 30 min.
- While the cakes are cooling, toast the hazelnuts on a baking sheet in the 350 degree oven for 10-15 min. (They will begin to give off a toasted scent when ready. Watch carefully, as they can burn easily.) Place the warm nuts in a large, clean kitchen towel and rub vigorously to skin. Allow the nuts to cold, then place them in a food processor and chop them to 1/8" size pcs.
- Invert 1 sheet of cake onto a large cutting board (larger than the pan).
- Place in the refrigerator for 30 min. Hold the remaining cake at room temperature till needed.
- To prepare the ganache, heat the heavy cream, 4 Tblsps. butter and 1/4 c. sugar in a medium sized, heavy saucepan, stirring to dissolve the sugar.
- Bring the mix to a boil. Place 2 pounds of chocolate in a medium stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand 6-7 min. Stir till smooth.
- Combine 3 c. ganache with the minced hazelnuts. Hold this mix at room temperature to use for filling. Remove 1 more c. of ganache and place it in a bowl in the refrigerator (to be used to decorate the diamonds).
- Keep the remaining ganache at room temperature till needed.
- To make the raspberry filling, puree the rasperries and 2 Tblsps. sugar in a food processor for 12-15 seconds. Strain the puree in a fine mesh sieve over a stainless steel bowl. Cover with plastic wrap and chill unitl needed.
- ASSEMBLY:Remove the cake from the refrigerator. Using a cake spatula, spread the raspberry puree over the cake, to the edges. Spread the hazelnut ganache over the raspberry filling, to the edges. Invert the other cake layer on top of the ganache covered layer. Remove the parchment paper from the second layer and press the layers together to hold them. Place the entire cake in the freezer for 1 hour.
- Remove the cake from the freezer. Using a very sharp serrated knife, cut away the uneven edges of the cake so it will measure 9" x 13-1/2". Use a serrated knife to cut the cake widthwise into 9 1-1/2" strips. Trim a 1", diagonally cut piece from each end of the strips, then cut the strip diagonally 3 times to create 4 proportionately sized diamonds from each strip.
- Place a cooling rack on a baking sheet with sides (a jelly roll pan is perfect). Place 9-12 diamonds on the rack. Using the room temperature ganache, pour 2 Tblsps. ganache over each diamond, coating the tops and sides. Using a large fork, remove the coated diamonds from the rack and continued in part 2