Raspberry Ganache Cake
Submitted by: Vadi
1/3 cup sifted unsweetened Dutch-process cocoa powder such as
(sift before measuring)
1/3 cup all-purpose flour
1/3 cup cornstarch
a pinch baking soda
3 large whole eggs
3 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
1/3 cup water
1/3 cup sugar
1/3 cup raspberry liqueur, such as Chambord
1 1/4 cups heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 pound semisweet or bittersweet chocolate (not unsweetened),
1/2 cup seedless raspberry jam
Preheat oven to 350°F. Butter a 9-inch round cake pan (about 2
inches deep) and line bottom with a round of parchmentpaper or
foil. In a small bowl whisk together cocoa powder, flour,
cornstarch and baking soda. In a metal bowl whisk together whole
eggs, yolks, sugar and salt until combined. Set mixture over a
saucepan of simmering water and continue to whisk until just
lukewarm. Remove bowl from heat and with an electric mixer beat
mixture at high speed until it has cooled and doubled in volume.
Sift one third cocoa mixture over egg mixture and fold in. Sift
and fold in remaining cocoa mixture, half at a time, in the same
manner. Pour batter into pan and smooth top. Bake Genoise
in middle of oven 30 minutes, or until it is firm to the touch
and pulls away slightly from side of pan. Invert Genoise
onto a rack and immediately invert onto another rack to cool
right-side up. Genoise may be wrapped in plastic wrap and
chilled one week or frozen 1 month. Thaw Genoise before
In a small saucepan bring water and sugar to a boil over
moderatelylow heat, stirring occasionally until sugar is
dissolved. Cool Syrup and stir in liqueur. Syrup
may be made 1 week ahead and chilled, covered.
In a saucepan bring cream, butter and corn syrup to a boil over
moderate heat and remove pan from heat. Add chocolate, swirling
pan to submerge chocolate in hot mixture and let stand 3 minutes.
Whisk Ganache until smooth and transfer to a bowl. Chill
Ganache, covered, at least 2 hours and up to 3 days.
Assembling the Cake:
Let Ganache stand at room temperature until slightly
softened and pliable but still cool. With a whisk or an electric
mixer beat ganache just until light and fluffy. Remove parchment
paper from Genoise and with a long serrated knife cut
cake horizontally into 3 rounds. Invert top layer of Genoise
onto a springform pan base or 9-inchcardboard round and brush
with one third Syrup. Spread layer with half of jam and
spread one third Ganache over jam. Top Ganache
with middle layer of Genoise and repeat layering of
Syrup, jam and Ganache. Top with third layer of
Genoise, smooth side up, and brush with remaining Syrup.
Spread top and side of cake smoothly with remaining Ganache.
Chill cake until Ganache is set, about 30 minutes. Cake
may be assembled ahead, wrapped in plastic wrap, and chilled 5
days or frozen 1 month. Thaw cake before proceeding. Cover with
Glaze before serving.
1 cup heavy cream
8 ounces semisweet or bittersweet chocolate (not unsweetened),
In a saucepan bring cream to a boil and remove pan from heat.
Add chocolate, swirling pan to submerge chocolate in hot cream,
and let stand 2 minutes. Whisk glaze until smooth and pour
through a sieve set over a bowl. Cool glaze to room temperature.
Garnish cake with raspberries and keep at cool room temperature
until ready to serve.
is a french word for a mixture of chocolate and heavy cream, used as an icing or filling for
pastries, filled chocolates or other desserts. Its origins date to circa 1850, possibly invented
in Switzerland or in France (perhaps Paris).
Ganache is made by boiling heavy cream,
then pouring it over chopped chocolate. The mixture is
stirred or blended until smooth. Depending on the
intended usage of the ganache, the proportions of
chocolate to cream can vary. Typically, a Ganache is
equal parts chocolate and cream. However, a higher ratio
for chocolate is common, 2:1 or 3:1 (chocolate to cream).
Ganache is often flavored with liqueurs or extracts.
A Genoise (Génoise Cake) is an Italian cake named after
Genoa that does not use any leavening and instead uses air
suspended in the batter during mixing to give volume to the cake.
It is called a Genoise sponge cake to differentiate
itself from other sponge cakes that beat their yolks and whites
of the eggs separately. This style of cake lends itself to using
extracts for flavoring more so than any whole ingredient as the
mixture is a delicate balance between the moisture, volume and
structure of the cake. However, when the cake is finished baking
it can be sliced into two or three layers and filled with
chocolate or fruit whipped cream.
can sweetened condensed milk
1/2 stick of butter or margarine (you can use only 1 tablespoon
and it will still work out)
2 heaping tablespoons of Nestlé Quick or 1 tablespoon of Quick
and 1 of Hershey's Cocoa.
|In a heavy saucepan mix
chocolate with condensed milk and add the margarine. Cook in low
heat stirring constantly until you can see the bottom of the pan.
Continue to stir for another two minutes. Pour onto a plate and
let cool completely before you form the little balls. Butter
your hands slightly to form the little balls. Roll the balls in
chocolate powder or jimmies and put them in small paper cups.
Note: This is a typical brazilian sweet.
|Bananas in Syrup
large bananas, firm, just turning yellow
2 cups water
1 cup sugar
1 stick cinnamon
10 cloves, whole
some Rum (optional)
|In a heavy
saucepan, dissolve sugar well in water. Peel and cut bananas in
rounds, about 1 inch and add to the pan. Add cinnamon and cloves.
Cook for two hours in low heat, stirring occasionally. If
necessary, add more water or Rum (don't let it dry out, you want
to end up with a nice syrup). Bananas will turn a reddish color.
Let cool and serve.
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