Flourless Chocolate Raspberry Truffle Cake

Flourless Chocolate Raspberry Truffle Cake | 0 Comments
From Rack of Lamb, Aired on Fri 7/15
Chef Jeff Henderson,
Instructions

What To Do:

For the flourless chocolate cake: combine chips and sugar in food processor for 30 seconds. Add boiling water and salt, processed until melted and smooth about one minute. Add 1 cup butter softened and cut into four pieces, pulse and add one piece at a time. Add six eggs process until mixed. Add vanilla. Pour batter into a spring form pan. Bake in water bath at 350°F 45 minutes, refrigerate 3 hours.

For the raspberry chocolate ganache: heat heavy cream. Pour cream over 8 ounce semi sweet chocolate chips and let sit for two minutes. Whisk until smooth and let cool to room temperature. Mix in raspberry pastry filling and extract and cover flourless cake with ganache then chill.

For Raspberry Chantilly cream: In mixer whisk heavy cream to soft peaks. Add powdered sugar and raspberry pastry filling and whisk to stiff peaks. Pipe chantilly cream on top of cake. Decorate with chocolate pieces and or fresh raspberries

Ingredients
  • 2 1/4 cups semisweet choc chips
  • 1 cup sugar
  • Pinch salt
  • 2/3 cup boiling water
  • 1 cup butter
  • 6 eggs
  • 1 tbsp vanilla extract
  • 8 oz semisweet choc chips
  • 3/4 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/4 cup rasp. pastry filling
  • 1 tsp. rasp extract
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1/4 cup rasp. pastry filling

Add new comment