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La Belle Cuisine - More Chocolate Treats

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   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Dark Chocolate Heart Cake with
 Raspberry Ganache



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"Chocolate flows in deep dark, sweet waves, a river to ignite
my mind and alert my senses."

~ Unknown 

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Gockel, Alfred
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Heart White Chocolate with Dark Chocolates
Heart White Chocolate with Dark Chocolates
Photographic Print

Kamp, Eric
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La Belle Cuisine


“In the beginning, the Lord created chocolate,
and he saw that it was good.
Then he separated the light from the dark,
and it was better.”

~ Unknown


Dark Chocolate Heart Cake with
Raspberry Ganache

Chocolatier March 1997

Recipe by Judith Sutton
Yield: 4 to 6 servings
Preparation 1 hour and 10 minutes plus
baking, cooling and chilling times
Special Equipment:
One 6-by-2-inch heart-shaped cake pan

1/2 cup all-purpose flour
3 tablespoons unsweetened alkalized
cocoa powder, such as Hershey’s
European Style, sifted
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
4 tablespoons unsalted butter,
at room temperature
1/2 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/3 cup sour cream

Whipped ganache filling:
2 ounces bittersweet chocolate,
finely chopped
1/3 cup heavy cream

Raspberry ganache:
6 ounces bittersweet chocolate,
finely chopped
1/2 cup plus 1 tablespoon heavy cream
1 tablespoon unsalted butter, cut into pieces
1 tablespoon plus 1 teaspoon Chambord
(black raspberry liqueur)
3/4 teaspoon vanilla extract

Raspberry compote:
1/2 pint raspberries (or a combination of
raspberries and blackberries)
2 tablespoons Chambord
1 teaspoon granulated sugar, or to taste

1 scant tablespoon seedless raspberry preserves
Sweetened whipped cream for serving (optional)

Make the cake:
1. Position a rack in the center of the oven and preheat to 350 degrees
F. Lightly butter bottom and sides of a 6-by-2-inch heart-shaped
cake pan. Dust the bottom and sides of the pan with flour, tapping
out the excess.
2. In a small bowl, using a wire whisk, stir together the flour, cocoa,
baking powder, baking soda and salt until thoroughly blended.
3. In a medium bowl, using a hand-held electric mixer set at medium
speed, beat the butter for 30 seconds. Gradually beat in the sugar
and continue to beat for 2 minutes, or until the mixture is light in
texture and color. Beat in the egg, beating until well blended. Beat
in the vanilla. On low speed, beat in half of the flour mixture. Beat
in the sour cream. Scrape down the side of the bowl. Beat in the
remaining flour mixture until just combined.
4. Scrape the batter into the prepared pan and smooth the top with a
rubber spatula. Bake for 30 to 35 minutes, or until a toothpick or a
cake tester inserted into the center of the cake comes out clean but
not dry. Cool the cake in the pan on a wire rack for 10 minutes.
5. Carefully run the tip of a narrow thin-bladed knife around the edge
of the pan. Place another wire rack on top of the cake layer and
invert the cake onto the rack. Cool completely.

Make the ganache filling:
6. Place the chocolate in a medium bowl. In a small saucepan, bring
the cream to a boil over medium heat. Pour the hot cream over the
chopped chocolate. Let stand for 30 seconds to melt the chocolate,
then whisk gently until smooth. Let cool, then cover and refrigerate,
stirring occasionally, for 45 minutes to 1 hour, or until the ganache is
chilled but not set.

Make the raspberry ganache:
7. Place the chocolate in a medium bowl. In a small saucepan, combine
the cream and butter and bring to a boil over medium heat, stirring
occasionally until the butter melts. Pour the hot cream mixture over
chopped chocolate. Let stand for 30 seconds to melt the chocolate,
then whisk gently until smooth, whisk in the Chambord and vanilla.
Let cool, then cover and refrigerate, stirring occasionally, 45 minutes
to 1 hour, or until the ganache reaches a spreadable consistency.

Make the compote:

8. In a small bowl, combine the raspberries, Chambord and sugar.
Cover and set aside for 30 minutes, stirring once or twice. (The
compote can be made several hours ahead and refrigerated.)

Assemble the cake:
9. Using a hand-held mixer set at low speed, beat the ganache filling just
until it lightens in color and holds soft peaks. Do not overbeat. (Note:
To avoid overbeating, use only one of the beaters for the hand-
held mixer.)
10. Using a serrated knife, slice the cake horizontally in half to make two
layers. Place the bottom layer on a serving plate. If desired, spread
the raspberry preserves evenly over the cake layer. Using a metal
icing spatula, spread the ganache filling evenly over the cake layer.
Place the second cake layer right side up on top of the bottom layer.
Using the icing spatula, frost the top and sides of the cake with the
raspberry ganache. (The cake can be assembled up to 1 day ahead
and stored, covered, at room temperature.)

11. To serve, slice the cake and serve with the compote and whipped
cream, if desired.

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with Chocolate Ganache

Chocolate Decadence Cake with
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Hungarian (Rigó Jancsi)

Chocolate Mousse Trio (Daniel Boulud)
Chocolate Temptation
Chocolate and Valpolicella Crema with
Bittersweet Chocolate Cookies( Mario Batali)

Coeur à la Crème with Raspberry Sauce
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Milk Chocolate and Cherry
Tart (Daniel Boulud)

Red Velvet Cake
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