7 cake chambord whipped Recipes

heavy whipping cream (16 oz), granulated sugar (i prefer powdered ) or 1/4 cup powdered sugar (i prefer powdered), vanilla extract, raspberry liquor (such as chambord), fresh raspberries, chocolate wafer cookies, mint (to garnish )

sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, buttermilk, eggs, pure vanilla extract, unsalted butter, softened, espresso powder, water, raspberries, sugar, water, bittersweet chocolate, cream

bittersweet chocolate (not unsweetened ) or 8 oz semisweet chocolate, chopped, whipping cream, unsalted butter, room temperature, chambord raspberry liquor or 1/4 cup other berry liqueur, all-purpose flour, baking powder, baking soda, salt, sugar, unsalted butter, room temperature, egg yolks, buttermilk, bittersweet chocolate (not unsweetened ) or 6 oz semisweet chocolate, chopped, unsalted butter, cut into small pieces, light corn syrup, chambord raspberry liquor or 1/4 cup other berry liqueur, fresh raspberries or strawberry

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

milk, sugar, pure vanilla extract, egg yolks, cornstarch , dissolved in 1/4 cup water, white chocolate, finely chopped, butter, gelatin, water, heavy cream, sweetened whipped cream, simple syrup, (equal amounts water and sugar, simmered until sugar dissolves, chambord, sheet pan chocolate sponge cake , cut into 3 (9 by 5-inch) slices, recipe follows, fresh raspberries, white chocolate , shaved into curls, raspberry sauce , recipe follows, fresh mint