Death By Chocolate ........in a word, WOW!

S

sylvia

Well-known member
No baking required! Just made this for a lunch we're hosting on December 13. It can be frozen. The bowl scrapings were absolutely divine. Can't wait to wow my friends.

Death by Chocolate with Raspberry Splash

Posted By isabelle On July 24, 2008 @ 4:43 pm In Desserts, Recipes | 2 Comments

Ingredients

15 oz best-quality bittersweet chocolate (Valrhona or Callebaut work well)

1 cup heavy cream

4 tbsp butter

4 egg yolks

1/2 cup icing sugar

6 tbsp Cointreau or Grand Marnier

Cocoa powder for dusting

Raspberry Splash:

10 oz frozen raspberries

3 tbsp berry sugar

1 tsp fresh lemon juice

Directions

Line a 9- by 5-inch loaf pan with parchment paper.

Chop the chocolate into small pieces and place in the top of a double boiler; add the cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.

Whisk in the eggs yolks. Sift the icing sugar into the chocolate mixture, whisking constantly. Whisk in the Cointreau until smooth. Pour into the prepared pan. Refrigerate for at least 8 hours to set or overnight.

Raspberry Splash:

In a food processor, purée the raspberries, berry sugar and lemon juice. Pass the sauce through a sieve to remove the seeds.

Unmould the cake, removing paper. Dust the top with cocoa powder. Drizzle a large spoonful of Raspberry Splash on each plate. Using a hot, wet knife, slice cake and place on plates.

Serves 16

 
Sylvia, another one much like

Sylvia, I did one much like that for a New Year's Eve dinner party on Maui some years ago.

Chocolate Pate with Raspberries
Serving Size : 16

16 oz bittersweet chocolate -- chopped
1 cup heavy cream
1/4 cup butter
4 egg yolks
2 TBS dark rum

Creme Anglaise:
2 cups milk
4 egg yolks
3/4 cup sugar
1/2 tsp vanilla

Fresh raspberries

In a small saucepan, combine chocolate, cream and butter; cook over low heat until melted. Pour into pan. Refrigerate at least 8 hours until set.
To prepare creme anglaise, in small suacepan, heat milk just until it comes to a simmer. Meanwhile, in medium bowl, beat 4 egg yolks, sugar and vanilla until well blended. Add small amount of hot milk to yolk-sugar mixture, beating constantly. Add remaining milk; cook over low heat, stirring constantly, until mixture is slightly thickened and coats back of spoon. Immediately place saucepan in ice bath to cool. (sauce will continue to thicken as it cools? TO serve, unmold pate; bring to room temperature before slicing. Cut pate into slices. Spoon creme anglaise onto individual dessert plates. Place slices of pate on plates. Top each with raspberries.

Source:
"Bachelor in the Kitchen Cookbook"

 
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