Ingredients:
- 1 chocolate butter sheet cake , recipe follows
- raspberry simple syrup , recipe follows
- 6 eggs
- in a blender or a food processor, puree the raspberries with the sugar , lemon juice , and liqueur. strain through a fine sieve to remove the seeds. refrigerate.
- yield: about 1 1/2 cups
Directions:
- Place 12 (2 3/4-inch round by 1 1/2-inches tall) steel individual cake rings on a parchment lined sheet pan. (Alternately, you can use 1 large 9-inch round by 2 1/2-inch tall metal dessert ring). Cut 12 circles from the Chocolate Butter Sheet Cake and put 1 in the bottom of each metal ring. Using a pastry brush, moisten each cake with Raspberry Simple Syrup. Arrange 3 or 4 fresh raspberries inside the rings on top of the cake circles.
- Melt the chocolate and 7-ounces of the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Remove from the double boiler but keep the mixture warm and liquid.
- Whip the cream until it comes to soft peaks that hold their shape. Refrigerate until needed.
- Whisk the remaining 2 ounces of butter with the eggs, sugar, and raspberry liqueur in a medium bowl. Place over gently boiling water; the bowl should not touch water. Cook, whisking constantly, for 5 to 10 minutes, until the mixture reaches 160 degrees on a thermometer. Immediately remove from the heat and with an electric mixer, whip at high speed for about 5 minutes, until cool to touch.
- Whisk the egg mixture into the melted chocolate and butter. Fold in the whipped cream, mixing until no streaks of white remain.
- Using a pastry bag or a large spoon, fill the prepared metal rings with the chocolate mousse, covering the raspberries. With a flat knife, scrape the mousse to make it level with tops of the rings. Cover and refrigerate at least 8 hours, until firm.
- To remove from mold, warm the sides of the rings by wrapping briefly with a hot towel, or use propane torch to heat sides so they release. Wrap a chocolate band around each torte, if desired. You can also decorate by arranging fresh raspberries, chocolate truffles, chocolate shards or chocolate leaves on top.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Preheat oven to 325 degrees F. Brush the sides of a 12 by 16-inch sheet pan with melted butter or cooking spray, and dust lightly with flour with cooking spray. Line the bottom with a rectangle of parchment or waxed paper.
- Cream the butter in a bowl, using an electric mixer until it is very light and aerated. Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions. Add the melted chocolate, scraping the bowl again, beating until the chocolate is incorporated.
- Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer. When they are frothy, gradually add the sugar, whipping until soft peaks form. Fold the whites into the yolk mixture.
- Sift the flour onto the batter and gently fold it in. Spread evenly into the prepared pan. Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top. Cool.
- Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves. Cook just until the syrup is clear: do not boil. Stir in raspberry sauce and the liqueur, if using.
- Raspberry Sauce 2 cups raspberries (fresh or frozen) 1/4 cup sugar 2 teaspoons fresh-squeezed lemon juice 1 tablespoon raspberry-flavored liqueur
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6387.89 Kcal (26745 kJ) | ||
| Calories from fat | 3472.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 385.81g | 594% | |
|---|---|---|---|
| Cholesterol | 2853.63mg | 951% | |
| Sodium | 1649.08mg | 69% | |
| Potassium | 2096.43mg | 45% | |
| Total Carbs | 686g | 229% | |
| Sugars | 518.8g | 2075% | |
| Dietary Fiber | 56.83g | 227% | |
| Protein | 108.86g | 218% | |
| Vitamin C | 172.2mg | 287% | |
| Vitamin A | 2.4mg | 80% | |
| Iron | 27.5mg | 153% | |
| Calcium | 977.5mg | 98% | |
| Amount Per 100 g | |||
| Calories | 211.16 Kcal (884 kJ) | ||
| Calories from fat | 114.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.75g | 594% | |
|---|---|---|---|
| Cholesterol | 94.33mg | 951% | |
| Sodium | 54.51mg | 69% | |
| Potassium | 69.3mg | 45% | |
| Total Carbs | 22.68g | 229% | |
| Sugars | 17.15g | 2075% | |
| Dietary Fiber | 1.88g | 227% | |
| Protein | 3.6g | 218% | |
| Vitamin C | 5.7mg | 287% | |
| Vitamin A | 0.1mg | 80% | |
| Iron | 0.9mg | 153% | |
| Calcium | 32.3mg | 98% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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