Cassis Filling Recipes

CHOCOLATE WHOOPIE PIES WITH CASSIS FILLING

Steps:

• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together sugars, yogurt, oil, eggs, and vanilla on medium speed for 3 minutes. Scrape down sides of bowl with a spatula. With the mixer on low, gradually add flour mixture, about 30 seconds. Scrape down sides of bowl again and transfer batter to refrigerator for 30 minutes.
• Preheat oven to 350 degrees. Line a baking sheets with parchment paper.
• Transfer batter to a pastry bag fitted with a large plain round tip (such as Ateco #809) and a large coupler. Pipe 2-inch circles onto prepared baking sheet, leaving 1 1/2 inches between each. Take care to keep your pastry bag completely vertical to make nice circles. If working in batches, keep batter refrigerated between each batch.
• Transfer baking sheets to oven; bake until whoopie pies spring back when touched, 7 to 9 minutes. Remove from oven and let cool completely.
• Fit a pastry bag with a large plain round tip (such as Ateco #809) and a large coupler; fill pastry bag with cassis filling. Turn half of the whoopies over so that they are bottom side up. Pipe a small dollop of cassis filling onto each whoopie bottom; sandwich with remaining whoopies.

CHOCOLATE CASSIS CAKE

Steps:

• For the cake, Preheat the oven to 350 degrees F. Spray a 9-inch round springform pan with baking spray. Line the bottom of the pan with parchment paper and spray it again with baking spray.
• Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, cassis, and vanilla and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.
• For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Off the heat, whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread over just the top of the cake.
• Fifteen minutes before serving, toss the berries gently with the sugar and cassis. Cut the cake in wedges and serve with the berries on the side.

CASSIS FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese and butter on medium speed until mixture is light and fluffy, about 3 minutes. Scrape down bowl with a spatula. Add creme de cassis, food coloring, and salt; mix on low for 30 seconds.
• With the mixer on low, slowly add 2 1/2 cups confectioners' sugar; beat for 30 seconds. Scrape down bowl. If consistency is too soft to hold its shape, add additional confectioners' sugar, 1 tablespoon at a time, until desired consistency is reached.