REC - Chocolate Decadence Cake with Raspberry Sauce

M

myrhody

New member
I still haven't made this at home, although I order it when I see it
on restaurant menus. Not available much, lately. I'm getting rid of
dairy (phasing it out - milk went first) and wheat. This should be
good for the healthier lifestyle, although I am required NOT to eat
the whole cake for that to be effective.


* Exported from MasterCook *

Chocolate Decadence Cake with Raspberry Sauce

Recipe By :Cook's Illustrated
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces bittersweet chocolate
1/2 cup unsalted butter -- (1 stick)
8 large eggs -- separated
1/2 cup sugar -- divided
1 teaspoon vanilla
1/8 teaspoon salt
---Raspberry Sauce---
10 ounces raspberries -- frozen
2 1/2 teaspoons cornstarch

In heavy saucepan, melt the chocolate and butter, stirring constantly
until smooth.

In a large bowl beat the egg yolks with 2 Tbs. of the sugar and the
vanilla about 3 minutes or until creamy. Whisk the melted chocolate
into the yolk mixture. Whisk a little of the chocolate mixture into
the yolk mixture to warm it first and then whisk the chocolate mixture
in. In another large bowl, beat the egg whites with the salt until
foamy. Gradually beat the remaining sugar in, beating until soft peaks
form. Gently fold meringue in chocolate mixture. Gently whisk together
until just blended. Butter a 9" inch springform pan; line bottom with
parchment paper.

Spread batter in the pan and bake on the lower shelf of a preheated
350 degree over for 30-35 minutes or until a toothpick inserted in the
center comes out clean. Leave the cake in pan, place on a wire rack to
cool completely. Cake will shrink and fall as it cools.

*prepare raspberry sauce while cake cools.

Raspberry Sauce:
Thoroughly drain raspberries adding syrup to a small saucepan. Whisk
cornstarch into the syrup. Cook and stir over medium heat until
slightly thickened. Cool completely. Gently mix in raspberries. Remove
cooled cake from pan; peel off parchment. Place cake on serving plate.
Pipe or dollop with whipped cream. Garnish with fresh raspberries, if
desired. Cut into wedges to serve and add the raspberry sauce to the
individual slices at serving.

Note: It looks very pretty to put about a tablespoon of the sauce on a
dessert plate and then put a slice of the cake on top of it with
whipped cream and fresh raspberries on top.

S(Website:):
"http://www.cooksillustrated.com/"

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"Damsel in dis Dress" wrote in message
news:[email protected]...



I know you've seen me eat a lot of things that just amazed you, lol, but you
have hit upon the one thing that I just cannot stand the taste of --
raspberry!!

Mongolian Stewed Garlic -- yes!

Chicken feet, even when mine is giving me the finger -- yes.

Raspberry anything -- no!!!!

Everything from those jelly pieces in a Whitman Sampler, to fresh berries,
the taste just is not pleasant to me. :)

I'll sub a different fruit sauce, if it's ok with you. :)

Boli
 
Damsel in dis Dress wrote:



That would pretty much like Rose Levy Beranbaum's Chocolate Oblivion Truffle
Torte, except that she does not add sugar. Her recipe is superb.

Cornstarch in the raspberry sauce? Yuck! Again I would turn to Rose. Her
raspberry puree is fabulous, and makes a great sauce. She uses plain frozen
raspberries. The juice they produce when thawed is reduced, then combined
with the raspberry puree forced through a sieve and some sugar an lemon
juice. It has a wonderful tart, fresh raspberry flavor. I always have some
in my freezer.
 
On Sun, 17 Apr 2011 07:39:32 -0400, "Janet"
wrote:


Do you have an online link to it or some blog that's made this so I
can copy the recipe?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 16 Apr 2011 21:49:15 -0400 in rec.food.cooking, "bolivar"
wrote,

And that is supposed to be of interest to anybody else, how?
 
On Sun, 17 Apr 2011 07:39:32 -0400, "Janet"
arranged random neurons and said:




This has been a standby for years:

@@@@@ Now You're Cooking! Export Format

Raspberry Coulis (Sauce)

desserts, sauces

2 cups raspberries; fresh or frozen
1/4 cup Sugar
2 tablespoons Grand Marnier; or other orange liquer

Puree raspberries in food processor or blender. Strain into medium
bowl through fine sieve or cheesecloth to remove seeds. Stir in sugar
and Grand Marnier until well chilled, about 1 hour. (Can be prepared 3
days ahead; cover.)

Alternative with frozen raspberries and no liqueur:

1 (10-oz) package frozen raspberries in syrup
2 tablespoons sugar
1 teaspoon fresh lemon juice, or to taste
preparation

Pur?e raspberries with syrup, sugar, and lemon juice in a blender or
food processor. Pour mixture through a fine sieve into a bowl,
pressing on solids.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
On Sun, 17 Apr 2011 11:21:25 -0700, Terry Pulliam Burd
wrote:


OMG, that sounds like heaven. Shortcake filled with whipped cream
topped vanilla bean ice cream, drizzled with your sauce...to kill for.

My Doctor will put you on his hit list for this....hehe
 
On Apr 17, 6:39?am, "Janet" wrote:

And to Rose I shall turn. Got her just to my left. (time elapse) Wait
a minute. She wants it to have a "moist, airy texture." The stuff
I've had has always been quite dense. Like a cross between chocolate
cake and fudge. Airy? I might just cry.
 
On Apr 17, 12:03?pm, David Harmon wrote:

Boli and I are long-time buds. It was of interest to me. It made me
smile.

Carol, trying to find the box she packed her canoe paddle in
 
On Apr 16, 8:58?pm, Ran?e at Arabian Knits
wrote:

Ditto! The poster has some kind of raspberry gene missing, or
something. LOL. (Cherries are really good with chocolate, if he
wants a substitute.)

N.
 
On Sun, 17 Apr 2011 14:25:15 -0400, Landon
arranged random neurons and said:

I've used the same basic recipe with blackberries and chambord. The
raspberry flavor really works with the blackberries.


Do what I do: lie :)

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
On Mon, 18 Apr 2011 08:20:40 -0700 (PDT), Nancy2
arranged random neurons and said:


OTOH, cherries aren't always *better* with chocolate. I have a recipe
for Bittersweet Chocolate Marquise that calls for a cherry sauce. I
used the cherry sauce the first time I made the dish, but ever since
have made it with the raspberry coulis I posted the other day. *Much*
better combo.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
Re: [email protected]

Damsel in dis Dress wrote:

Nice recipe.

Regarding the sauce...
By syrup does it mean the juice given off by the thawing raspberries or are
we to make a syrup?

What about the raspberry seeds? I love raspberry but the seedy texture ruins
the flavor experience for me. I end up buying puree because it's less
hassle. I find I can't get rid of them unless I put them through a food mill
first to get rid of the majority of them, then again through a sieve when
finished. The food mill reveals an astonishing amount of seeds for a
relatively small amount of berries.

How do others handle the seeds?

MartyB
 
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