Recipe by Manami
Recipe courtesy Deer Valley Resort. This is an elegant and lovely looking dessert. Very worth your while to prepare. Didn't include the 8 hour or longer chilling time. This looks beautiful! Have had this recipe in my folder for about a year, and it was made for one of the private parties' our cook prepared for a Quniceañera Party. It was one of the sweet treats that they served.
- 1 pint fresh raspberry
- 10 ounces very bittersweet chocolate, chopped in 1-inch pieces (70% cocoa liquor)
- 7 ounces unsalted butter, cut into pieces
- 2 ounces unsalted butter, cut into pieces
- 1⁄2 cup heavy cream
- 6 eggs
- 3⁄4 cup sugar
- 1⁄4 cup Chambord raspberry liquor
CHOCOLATE BUTTER SHEET CAKE
- 5 ounces unsalted butter
- 4 ounces bittersweet chocolate, melted
- 7 eggs, separated
- 1⁄8 teaspoon cream of tartar
- 7 ounces sugar (1 cup less 2 tablespoons)
- 1 cup sifted cake flour
- 2 tablespoons sifted cake flour
RASPBERRY SIMPLE SYRUP
- 1⁄4 cup sugar
- 1⁄3 cup water
- 2 teaspoons Chambord raspberry liquor
RASPBERRY SAUCE (use 2 tablespoons)
- 2 cups fresh raspberries or 2 cups frozen thawed raspberries
- 1⁄4 cup sugar
- 2 teaspoons fresh-squeezed lemon juice
- 2 tablespoons Chambord raspberry liquor
Directions See How It's Made
- CHOCOLATE BUTTER SHEET CAKE:.
- Preheat oven 325ºF.
- Brush the sides of a 12x16-inch sheet pan with melted butter, and dust lightly with flour, or spray 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 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 2 tablespoons at a time, whipping until soft peaks form. Fold the whites into yolk mixture.
- Sift the flour onto the batter and FOLD IN GENTLY. 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.
- RASPBERRY SIMPLE SYRUP:.
- 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 2 T raspberry sauce; take off heat and add in Chambord.
- RASPBERRY SAUCE:.
- In a blender or food processor, puree the raspberries with the sugar, lemon juice and Chambord. Strain through a fine sieve to remove the seeds. Refrigerate.
- ASSEMBLE MARQUESS & MAKING CHOCOLATE MOUSSE:.
- Place 12 (2-3/4"round, 1-1/2"tall) steel individual cake rings on a parchment lined sheet pan. (Alternately, you can use 1 large 9" round, 2-1/2"tall metal 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 raspberries inside the rings on top of the cake circles.
- Melt the chocolate and 7 oz 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 mixture warm and liquid.
- Whip the cream until it comes to soft peaks that hold their shape. Refrigerate until needed.
- Whisk the remaining 2 oz of butter with the eggs, sugar, and Chambord in a medium bowl. Place over gently boiling water; the bowl should not touch water.
- Cook, whisking constantly, for to 10 minutes, until the mixture reaches 160ºF on a candy 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 melted chocolate and butter. Fold in the whipped cream, mixing until no streaks of white remain.
- Using a pastry bag, or plastic bag with the tip snipped off, or a large spoon, fill the prepared metal rings with chocolate mousse, covering the raspberries.
- With a flat knife, smooth 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 (for creme brulee)to heat sides so they release.
- Decorate by arranging fresh raspberries, chocolate truffles, chocolate chards, or chocolate leaves on top and/or on each individual dessert plate.
- ENJOY! You have earned it.