Alexis said:Sounds delicious! Recipe please?
Please don't hate me for this - it's pretty labor intensive (but WORTH
it!)
@@@@@ Now You're Cooking! Export Format
Raspberry Whipped Cream Truffle Cake
desserts
----GLAZE----
1 c whipping cream
1/4 c unsalted butter; cut into pieces
2 tb sugar
16 oz semisweet chocolate; chopped
1 ts vanilla extract
------------------------------CAKE-
2 oz unsweetened chocolate chopped
2 c cake flour
2/3 c unsweetened dutch-process cocoa pow
1 ts baking soda
1/2 ts salt
2 c sugar
1/2 c unslated butter; room temperature (1
1 ; stick)
3 lg eggs
1 1/2 ts vanilla extract
1 1/4 c buttermilk
----------------------------FILLING
1 3/4 c plus 2 tablespoons chilled whipping
3 tb powdered sugar
2 ts framboise eau-de-vie; (clear raspberry
1 ; brandy; optional)
3/4 ts vanilla extract
2 c fresh raspberries or frozen unsweet
1 additional raspberries (optional)
For Glaze:
Combine cream, butter and sugar in heavy large saucepan. Stir over
medium heat until butter melts, sugar dissolves and mixture comes to
simmer.Remove from heat. Add chocolate and vanilla. Stir until
chocolate melts and glaze is smooth. Let stand until thick enough to
spread, stirring occasionally, about 1 hour. (Can be made 1 week
ahead. Cover and refrigerate. Before
using, whisk over low heat just until spreadable.)
For cake:
Preheat oven to 350F.
Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan
bottoms with waxed paper; butter paper. Stir chocolate in top of
double boiler set over simmering water until melted. Remove from over
water.
Sift flour, cocoa, baking soda and salt into medium bowl. Using
electric mixer, beat sugar and butter in large bowl until well
blended. Add eggs 1 at a time, beating to blend after each addition
and occasionally scraping down sides of bowl. Mix in melted chocolate
and vanilla. Mix in dry ingredients alternately with buttermilk in 3
additions each. Transfer batter to prepared pans, dividing equally.
Bake cakes until tester inserted into center comes out clean, about 35
minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides
to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool
cakes completely. (Can be prepared 1 day ahead. Wrap tightly and store
at room temperature.)
For filling:
Using electric mixer, beat cream, powdered sugar, framboise (if
desired) and vanilla in large bowl until very firm peaks form.
Transfer 1 1/2 cups whipped cream mixture to small bowl and chill.
Fold 2 cups raspberries into remaining whipped cream mixture.
Cut each cake layer horizontally in half. Using large [censored] pan bottom
as aid, transfer 1 layer to platter. Slide waxed paper strips under
edges of cake. Spread 2/3 cup chocolate glaze over cake. Spread half
of raspberry whipped cream over. Place second cake layer on work
surface. Spread 2/3 cup glaze, then remaining raspberry cream over.
Place atop first layer, using [censored] pan as aid. Top with third cake
layer, pressing lightly to adhere (reserve fourth layer for another
use). Smooth filling at edges of cake. Spread thin layer
of glaze over sides of cake. Chill until glaze sets, about 10 minutes.
Spread remaining glaze over sides of cake. Spread or pipe reserved 1
1/2 cups whipped cream mixture over top of cake. Garnish with
additional berries, if desired. Gently remove waxed paper from under
cake. Cover cake with cake dome; chill at least 1 hour and up to 8
hours.
Contributor: Bon Appetit February 1996
Yield:
serves 12.
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
