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Receta Chocolate Raspberry Cream Cake

Name: Chocolate Raspberry Cream Cake
Ingredients: 3 ounce Semisweet chocolate; 6 Tbsp. Unsalted butter; 1/3 c. Sugar; 4 x Large eggs; 1/2 c. Grnd almonds; 1/2 c. Fresh bread crumbs; 2 pkt Frzn raspberries - (10 ounce ea); 3/4 c. Sugar; 2 Tbsp. Raspberry liqueur; 2 Tbsp. Water; 1 env Unflavored gelatin; 1 c. Heavy whipping cream; 1 c. Heavy whipping cream; 2 Tbsp. Sugar; 1 pkt Fresh raspberries Confectioners' sugar

de Global Cookbook

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Ingredientes

3 ounce Semisweet chocolate
6 Tbsp. Unsalted butter
1/3 c. Sugar
4 x Large eggs
1/2 c. Grnd almonds
1/2 c. Fresh bread crumbs
2 pkt Frzn raspberries - (10 ounce ea)
3/4 c. Sugar
2 Tbsp. Raspberry liqueur
2 Tbsp. Water
1 env Unflavored gelatin
1 c. Heavy whipping cream
1 c. Heavy whipping cream
2 Tbsp. Sugar
1 pkt Fresh raspberries Confectioners' sugar

Direcciones

For the cake layer: Preheat oven to 350 degrees and set rack in middle of the oven. Butter a 10-inch springform pan and line the bottom with a disk of parchment cut to fit. Cut chocolate and place it in a heatproof bowl. Place bowl over a pan of warm water and allow chocolate to heat. Stir melted chocolate smooth and allow to cold.
Beat butter and sugar by machine on medium speed till soft and fluffy. Beat in chocolate and scrape bowl and beaters. Beat in two of the Large eggs, one at a time, then beat in the grnd almonds. Beat in remaining Large eggs, then bread crumbs. Scrape batter into prepared pan and smooth top. Bake for about 20 min, till well risen and hard. Cold cake in pan on a rack. Unmold cake, wrap and refrigeratetill needed.
To assemble dessert, trim top of cake straight and cut cake to a 9-inch diameter by using the OUTSIDE of a 9-inch springform pan as a guide. Assemble pan and force cake layer into pan. Refrigeratecake in pan till ready to fill with mousse.
For the mousse: Combine raspberries and sugar in a non-reactive saucepan and bring to a boil over medium heat. Lower heat and simmer till slightly thickened. Puree in food processor and strain away seeds. Refrigeratepuree.
To assemble mousse, pour liqueur and water into a heatproof bowl and sprinkle gelatin on surface. Allow to soak 5 min. Place bowl over gently simmering water and allow gelatin to heat; cold slightly. While gelatin is melting, whip cream till lightly hard, but not grainy. Whisk gelatin into puree, then fold puree into cream. Quickly pour mousse over chocolate layer in pan. Cover with plastic wrap and refrigeratetill set, 8 hrs to overnight.
To finish dessert, whip cream with sugar and spread proportionately on mousse. Refrigerateto set cream, then run knife between cream and side of pan. Remove springform side; garnish top with raspberries; sprinkle berries with confectioners' sugar.