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Receta Chocolate Raspberry Ganache Cake
by Global Cookbook

Chocolate Raspberry Ganache Cake
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Ingredientes

  • 1/3 c. sifted unsweetened Dutch-process cocoa pwdr such as Droste (sift before measuring)
  • 1/3 c. all-purpose flour
  • 1/3 c. cornstarch a healthy pinch baking soda
  • 3 lrg whole Large eggs
  • 3 lrg egg yolks
  • 2/3 c. sugar
  • 1/4 tsp salt
  • 1/3 c. water
  • 1/3 c. sugar
  • 1/3 c. raspberry liqueur such as Chambord
  • 1 1/4 c. heavy cream
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. light corn syrup
  • 1 lb semisweet or possibly bittersweet chocolate (not unsweetened), minced coarse1/2 c. seedless raspberry jam
  • 1 c. heavy cream
  • 8 ounce semisweet or possibly bittersweet chocolate (not unsweetened), minced coarse Garnish: fresh raspberries

Direcciones

  1. Make genoise:Preheat oven to 350 F. Butter a 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or possibly foil. In a small bowl whisk together cocoa pwdr, flour, cornstarch, and baking soda. In a metal bowl whisk together whole Large eggs, yolk, sugar, and salt till combined. Set mix over a saucepan of simmering water and continue to whisk till lukewarm. Remove bowl from heat and with an electric mixer beat mix at high speed till it has cooled and doubled in volume. Sift one-third cocoa mix over egg mix and mix in. Sift and mix in remaining cocoa mix, half at a time, in same manner. Pour batter into pan and smooth top. Bake genoise in middle of oven for 30 min, or possibly till it is hard to the touch and pulls away slightly from side of pan. Invert genoise onto a rack and immediately invert onto another rack to cold right side up. Genoise may be wrapped in plastic wrap and chilled 1 week or possibly frzn 1 month. Thaw genoise before assembling cake.
  2. Make syrup:In a small saucepan bring water and sugar to a boil over moderately low heat, stirring occasionally till sugar is dissolved. Cold syrup and stir in liqueur. Syrup may be made 1 week ahead and chilled, covered.
  3. Make ganache:In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat. Add in chocolate, swirling pan to submerge chocolate in warm mix, and let stand 3 min. Whisk ganache till smooth and transfer to a bowl. Refrigerateganache, covered, at least 2 hrs and up to 3 days.
  4. Assemble cake:Let ganache stand at room temperature till slightly softened and pliable but still cold. With a whisk or possibly electric mixer beat ganache just till light and fluffy. Remove parchment paper from genoise and with a long serrated knife cut cake horizontally into 3 rounds. Invert top layer of genoise onto a springform pan base or possibly a 9-inch cardboard round and brush with one third syrup. Spread layer with half of jam and spread one third ganache over jam. Top ganache with middle layer of genoise and repeat layering of syrup, jam, and ganache. Top with third layer of genoise, smooth-side up, and brush with remaining syrup. Spread top and side of cake with remaining ganache. Refrigeratecake till ganache is set, about 30 min. Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or possibly frzn 1 month. Thaw cake before proceeding.
  5. Make glaze:In a saucepan bring cream to a boil and remove pan from heat. Add in chocolate, swirling pan to submerge chocolate in warm cream, and let stand 2 min. Whisk glaze till smooth and pour through a sieve set over a bowl. Cold glaze to room temperature. With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake. Quickly spread glaze proportionately over top and sides of cake with a long, narrow, metal spatula. Let cake stand till glaze is set, about 5 min. Garnish cake with raspberries and keep at cold room temperature till ready to serve.