Raspberry Chocolate Truffle Cake With Chocolate Ganache Recipes

CHOCOLATE GANACHE CAKE WITH RASPBERRY SAUCE

Steps:

• Grease a 10-in. springform pan and dust with baking cocoa; set aside., In a large saucepan, melt chocolate and butter over medium heat; stir until smooth. Set aside to cool. In a large bowl, beat eggs on medium-high speed for 5 minutes. Using low speed, add the flour, 1 tablespoon at a time. Gradually add chocolate mixture; beat on medium for 2 minutes. Pour into prepared pan. , Bake at 350° for 25-28 minutes or just until set. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate; invert again, so top side is up., For ganache, in a small saucepan over low heat, melt chocolate chips with cream; stir until smooth. Cool until slightly thickened, stirring occasionally. Spread ganache over top of cake, allowing some to drape over the sides., For sauce, in a large saucepan, heat raspberries. Transfer raspberries to a fine mesh strainer over a large bowl. Mash and strain raspberries, reserving juice. Discard seeds. , In another saucepan, combine the sugar, cornstarch, water and reserved raspberry juice until smooth. Bring to a boil. Reduce heat to medium; cook and stir for 2-3 minutes or until mixture reaches desired consistency. Stir in orange extract., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar, cocoa and vanilla; beat until soft peaks form. Garnish cake with chocolate whipped cream and sauce.

CHOCOLATE-RASPBERRY TRUFFLE CAKE

Steps:

• Puree raspberries in a food processor.
• Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
• Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
• Remove from heat and cool completely.
• Butter an eight inch cake pan and line bottom with parchment or waxed paper.
• Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
• Add butter and continue heating and stirring until butter melts.
• Remove from heat and add chocolate, stir until smooth and cool.
• (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
• Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
• Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
• Pour into prepared cake pan.
• Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
• Bake at 325°F for 42 to 45 minutes.
• Cake will have risen and not be completely "set".
• Remove from water bath and cool cake completely on a wire rack.
• Cake will "collapse" as it cools down.
• Run a thin knife around pan to loosen cake.
• Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
• To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
• Garnish with whipped cream and a few fresh raspberries and serve.
• If desired, cake can be made a day ahead of time.
• Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.

CHOCOLATE TRUFFLE CAKE WITH RASPBERRIES

Steps:

• Make cake:
• Preheat oven to 350°F. and butter a 10-inch springform pan.
• Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter with sugar, stirring until smooth (sugar will not be dissolved). Remove top of double boiler or bowl from heat and cool mixture to room temperature. Transfer mixture to a large bowl.
• Separate eggs, putting yolks in a small bowl and whites in a large bowl. Add yolks 1 at a time to chocolate mixture, whisking well after each addition. With an electric mixer beat whites until they just hold soft peaks. Sift flour over chocolate mixture and with a whisk fold flour and half of whites into mixture gently but thoroughly. With a rubber spatula fold in remaining whites gently but thoroughly.
• Pour batter into pan, smoothing top, and bake in middle of oven 40 to 45 minutes, or until a tester comes out with moist crumbs adhering. Cool cake completely in pan on a rack. Cake may be made up to this point 2 days ahead and kept in an airtight container at room temperature.
• Make ganache:
• Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring frequently until smooth. Remove top of double boiler or bowl from heat. While chocolate is melting, in a small saucepan bring cream just to a simmer and add espresso. Add cream mixture to chocolate with butter and liqueur and stir until smooth.
• Assemble cake:
• Remove side of pan and cut cake into 8 wedges. Invert wedges (so that top sides will be flat) onto a large rack set over a large shallow baking pan, spacing them at least 1 inch apart. Pour enough warm ganache evenly over wedges to coat them and let stand 5 minutes.
• Scrape excess ganache from baking pan into bowl of ganache and pour ganache over wedges again, making sure they are coated completely. (Remaining ganache may be chilled, covered, and reheated for using as a chocolate sauce.) Let wedges stand at room temperature until ganache is set, at least 1 hour, and up to 6.
• Just before serving, pick over raspberries and cover top of each wedge with raspberries.

CHOCOLATE RASPBERRY GANACHE CAKE

Steps:

• Make génoise:.
• Preheat oven to 350°F.
• Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
• In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda.
• In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined. Set mixture over a saucepan of simmering water and continue to whisk until 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 together. Sift and fold in remaining cocoa mixture, half at a time, in same manner. Pour batter into pan and smooth top. Bake génoise in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert génoise onto a rack and immediately invert onto another rack to cool right side up. Génoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Thaw génoise before assembling cake.
• Make ganache:.
• 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.
• Assemble cake:.
• Let ganache stand at room temperature until slightly softened and pliable but still cool. With a whisk or electric mixer beat ganache just until light and fluffy.
• Remove parchment paper from génoise and with a long serrated knife cut cake horizontally into 3 rounds.
• Invert top layer of génoise onto a springform pan base or a 9-inch cardboard 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 génoise and repeat layering of, jam, and ganache. Top with third layer of génoise. Spread top and side of cake 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.
• Make glaze:.
• 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.
• With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake. Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal spatula. Let cake stand until glaze is set, about 5 minutes.
• Garnish cake with raspberries and keep at cool room temperature until ready to serve.