Raspberry Chocolate Truffle Cake Food

RASPBERRY CHOCOLATE TRUFFLE CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray one 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment paper. Set aside.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water and vanilla. Whisk until combined.
• With the mixer on low speed, slowly add the wet ingredients to the dry. Mix just until combined and then scrape down the sides and bottom of the bowl and mix again briefly (only about 20 seconds).
• Pour the batter into the prepared pan. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Cool in the pan for 10 to 15 minutes, then turn them out onto a cooling rack and cool completely. (I like to spray my cooling racks with nonstick spray to ensure non of the cake sticks to the racks).
• Divide the cake layer, horizontally. Wrap the entire cake layer in plastic wrap and freeze until ready to use.
• In a bowl fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.
• Slowly add the ganache mixture (from the buttercream recipe section) and beat on medium speed until smooth. Scrape down the sides of the bowl and mix for another 30 seconds.
• With the mixer on low speed, gradually add the powdered sugar and mix until combined.
• Add the vanilla and salt. Turn the mixer to medium-high and beat the frosting for another 3-4 minutes until light and fluffy.
• Before frosting your cake, use a wooden spoon to hand mix the frosting to push out air bubbles.
• Preheat your oven to 325 degrees F. Spray one 8-inch round cake pan with cooking spray. Line the bottom with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the flour, baking powder, salt and freeze dried raspberries. Set aside.
• In a mixer fitted with the paddle attachment, beat the sugar and butter for about 2 minutes, until light and fluffy.
• Add the egg and egg whites, one at a time, and mix well after each addition. (Be sure to scrape the sides and bottom of the bowl between each addition too). Add the vanilla.
• With the mixer on low, alternatively add the flour mixture with the raspberry puree, starting and finishing with the flour mixture. Mix until just incorporated. Fold in the sour cream.
• Bake the cake for about 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Let cool completely and then divide the layer like you did with the chocolate cake.NOTE: The raspberry cake doesn't get as tall as the chocolate cake. You didn't do anything wrong if it's not as tall as the chocolate cake.
• In a food processor or blender, pulse the freeze dried raspberries until they resemble a powder.
• Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.
• Pulse the mixer for about 1 to 2 minutes or until the texture becomes thick like Greek yogurt. Keep chilled until ready to use.
• In a microwave safe bowl, heat the cream on medium-high heat for about 1 minute.
• Pour the cream over the chocolate chips and stir until the chocolate chips are melted and you've created and silky smooth texture. If the chips aren't melting all the way, you can microwave the mixture in 20 second intervals, stirring each time, until you've reached the desired consistency.
• Starting with the chocolate cake, place the first half of the chocolate cake on a cake board. Spread about 1 cup of of the raspberry cream over the cake layer. Drizzle and spread chocolate ganache over the cream filling.
• Place one of the raspberry cake layers on top of the ganache and spread with 1 cup of the chocolate buttercream.
• Repeat step 1 and finish with the second raspberry cake layer on top (top-side down).
• Apply a thin layer of the chocolate buttercream around the entire cake. This thin layer of frosting is your crumb coat. After you apply the crumb coat, you'll put the entire cake into the freeze for 10 to 15 minutes. This sets the crumb coat and locks the crumbs in place so you don't have them in your final coat of frosting.
• Once the cake has chilled for 10 to 15 minutes, continue to frost the cake with the remaining chocolate buttercream. You can then use extra ganache, buttercream and raspberry cream to decorate the top, if desired.

CHOCOLATE RASPBERRY RUFFLE CAKE

Steps:

• First of all: these are not typical directions, but you need to know about needed equipment before attempting this cake. Here it is:.
• 8-inch round cake pan, at least 2 inches high.
• 8-inch round cake pan with removable bottom or 8-inch springform pan.
• untreated heavy-duty jelly-roll pans.
• rubber spatula, offset spatula, and flexible 8-inch metal icing spatula.
• decorating turntable, lazy Susan, or inverted round cake pan.
• ridged plastic shelf liner, freezer paper, or 055 Mylar (I used the plastic shelf liner).
• parchment paper and waxed paper.
• MAKING THE CAKE:.
• Position a rack in the lower third of the oven or just below the center of the oven and preheat the oven to 350°F Fit the bottom of an 8-inch round cake pan, one at least 2 inches high, with parchment paper and set aside.
• Pour the clarified butter into a 1-quart bowl and stir in the vanilla extract, if you're using it. The butter must be hot when added to the batter, so either keep the bowl in a skillet of hot water or reheat at the last minute.
• Although the flour and cocoa were sifted before they were measured, they need to be triple-sifted together. Sift or sieve the flour and cocoa together 3 times, then set sifter on a plate or piece of waxed paper and return the dry ingredients to the sifter. Keep close at hand.
• Whisk the eggs and sugar together in a large heatproof bowl or the bowl of a heavy-duty mixer. Set the bowl over direct heat or in a pan of barely simmering water and heat the eggs, whisking constantly, until they are warm to the touch. Remove the bowl from the heat and, working with a heavy-duty mixer fitted with the whisk attachment (or using a hand-held mixer), beat the eggs at high speed until they are cool, have tripled in volume, and hold a ribbon when the whisk is lifted.
• Sift one third of the dry ingredients over the eggs and, using a large rubber spatula, fold in gently but thoroughly. When the color of the batter is almost uniform, fold in the rest of the flour-cocoa mixture.
• Spoon about 1 cup of the batter into the hot clarified butter add fold together until well blended. Spoon this over the batter and, using the large rubber spatula, gently fold into the batter.
• Spoon the batter into the pan: there's no need to smooth the top or rap the pan on the counter, as is sometimes done with foam-based cakes. Bake the cake for 25-30 minutes, or until top of the cake springs back when pressed gently. Transfer the pan to a rack and let the cake cool in the pan.
• When the cake is completely cool, run a small knife around the sides of the pan to release the cake and unmold onto a rack; invert right side up onto a piece of parchment paper. (The cake can be made ahead to this point, wrapped well, and kept in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw, still wrapped, at room temperature.).
• PREPARING THE CHOCOLATE:.
• The chocolate is going to be spread and then scraped into ruffles from four baking pans; if you don't have enough pans, you can make the ruffles in 2 batches. Choose heavy-duty jelly-roll pans that are neither warped nor dented, neither nonstick non treated with special coatings. Keep them close at hand.
• Melt the chocolate in a heatproof bowl set in a skillet of barely simmering water, in the top of a double boiler over an inch of simmering water, or in a microwave oven sat at medium power. Stir the chocolate regularly until it is fully melted. Smooth, and 115F to 120F (You can test the temperature with an instant-read thermometer or by putting a drop on your top lip - it should feel warm.).
• Hold the bottom of one of the baking sheets over a burner (either gas or electric) and, moving it back and forth, heat it until it is warm but not hot enough to burn your fingers. Put the baking pan upside down on a flat surface and pour on about 1/3 cup of the chocolate. Use an offset spatula to spread the chocolate thinly and evenly over the bottom of the baking pan: the chocolate will only be about 1/16 inch thick. Refrigerate the pan for at least 30 minutes, or for as long as several hours, depending on your schedule. (It is better to chill the pans for a long time and let them come up to ruffling temperature - in which case they'll stay at temperature longer - than to catch them the moment they turn cool enough to ruffle.) Repeat with rest of the chocolate and the other baking pans.
• MAKING THE RUFFLES:.
• To shape the ruffles, work with one baking pan of chocolate at a time. Remove a pan of chocolate from the refrigerator and leave it at room temperature to warm gradually until it is pliable enough to be scraped.
• Place the baking pan on a counter in front of you, a short side braced against your body. Hold the end of the blade of a then, flexible 8-inch metal icing spatula in your left hand (reverse procedures if left-handed) and, with your right hand, grab the blade close to the handle. You should have 4 to 5 inches of blade exposed and available for ruffling.
• Using the top left corner of the pan as your staring point and imagining that corner of the pan as 12 o'clock, position your left hand in that corner, and your right at 2 o'clock. Press the edge of the blade against the chocolate at a very shallow angle, as if you were going to slide the spatula blade under the chocolate. Now slide the blade forward, moving your right hand down to 5 o'clock and then pivoting the blade to the left, all the way to the edge of the pan. As your right hand is moving down, so is your left, although not as far - your left hand will move down 4 to 5 inches. This is an important point - if you don't move your left hand down, you'll end up with tight curls of chocolate rather than ruffles. As you scrape and ruffle the chocolate against the blade and then make the pivot, the chocolate will gather against the blade -- use your left hand to pinch the chocolate so that the ruffles form a fan and the pinched part is a little handle. You've completed one ruffle.
• As you make each ruffle, place it on a parchment or waxed paper-lined baking sheet and refrigerate. When the ruffles harden, you can layer them between sheets of waxed paper. (Store them in a container in the refrigerator; they'll keep for a few days.).
• Make 2 more ruffles across the top of the pan, using the previously Scraped area as your guide -- the left-hand corner of chocolate will be your 12 o'clock point and the cleaned-off section of the pan your edge, or end point. Make the next three ruffles just below; then turn the pan around to get to the chocolate on the bottom and make three more. With practice -- and ruffling takes lots of practice -- you'll get 9 ruffles from each pan. Don't worry if you get fewer at the start.
• If, as sometimes happens, your ruffles crack or you get rolls of chocolate, not ruffles, it might be because the chocolate is too cold -- give it a few more minutes at room temperature before you try again. If the chocolate melts and gets gooey next to the spatula, it's too soft and needs a minute or two more in the refrigerator. When the temperature is just right -- smooth and pliable -- but you still can't get a nicely fanned ruffle, angle the blade differently as you scrape.
• FOR THE SYRUP:.
• Bring the water and sugar to the boil in a small saucepan, stirring to dissolve the sugar, and simmer for 2 to 3 minutes. Remove from the heat and cool. Add 1/4 cup of the eau-de-vie. Taste the syrup and decide if you'd like a little more of the liqueur; set aside.
• FOR FILLING AND WRAP.
• Beat the creme fraiche with the vanilla extract to soft peaks, then add 2 Tbsp of the sugar, beating until thickened. Taste and add more sugar if you want it, then continue to beat until the cream just begins to stiffen. Cover and keep refrigerated until needed.
• Assembling the Cake -- Cut the cooled genoise into 3 even layers with a long serrated knife. Fit one layer into the bottom of a high-sided 8-inch round cake pan with a removable bottom or an 8-inch springform pan and brush the layer with syrup.
• Place the chopped chocolate in a small bowl and whisk in the boiling water until the chocolate is fully melted and smooth. Switch to a rubber spatula and folds 1/4 cup of the creme fraiche into the chocolate. Fold in another cup of the creme fraiche and then quickly, before it hardens, spread the chocolate creme fraiche evenly over the genoise layer in the pan.
• Moisten the second layer of genoise with syrup and set it, moistened side down, in the pan, pressing gently to level it on the chocolate creme fraiche. Moisten the top of the layer with some of the syrup and top with an even layer of fresh raspberries, leaving just a bit of space between each berry. Keep 1 perfect berry in reserve.
• Beat the remaining creme fraiche until it holds its shape. Spoon 1 to 2 cups of the creme fraiche over the berries and, using an offset spatula, delicately smooth the creme fraiche over and between the berries.
• Moisten the remaining layer of genoise with syrup and set it, moistened side down, into the pan, again pressing lightly to set it in place.
• Chilling the Cake -- Cover the cake and the remaining creme fraiche with plastic and refrigerate for at least 2 to 3 hours, or up to 24 hours.
• Run a knife around the sides of the cake, then release and remove the pan or the ring of the springform pan. Put the cake, still on its pan bottom, on a large piece of parchment paper and set the cake on a decorating turntable, a lazy Susan, or a large inverted cake pan.
• Making the Wrap -- Using ridged plastic shelf liner (available in hardware and housewares stores), freezer paper, or 500 Mylar (from an art supply store), cut a strip 26 inches long and 3/8 inch wider than the height of the finished cake, about 3 inches. Place a larger piece of waxed paper on the counter in front of you --this is your drip sheet -- and put the strip on the waxed paper. (If you're using ridged plastic or Mylar, put the smooth glossy side face up.).
• Melt the chocolate in the top of a double boiler set over an inch of barely simmering water or in a microwave oven set at medium power, stirring chocolate once or twice until melted and smooth. The chocolate should be between 115F to 120°F Pour the chocolate down the center of the strip, spreading it with an offset spatula across the entire strip and beyond -- let it run over a bit onto the waxed paper. (You can scrape up the chocolate from the waxed paper later and remelt it when you need a dollop of chocolate to finish the cake.).
• Slip the point of a small knife under one edge of the chocolate-coated strip and grab the edges of the strip with your fingers.
• Slide your free hand under the strip and grab the other end. Lift the strip and fit it neatly around the cake, positioning it so that the chocolate side is against the cake. Press one end against the cake and leave the other end standing away from the cake at the point where it would overlap if you pressed it closed. Slip a small piece of waxed paper into this spot, just to hold your place.
• ASSEMBLY AND FINISHING.
• Chilling the Wrapped Cake -- Refrigerate the cake of at least 1 hour, until the chocolate hardens.
• Finishing the Wrapped Cake -- Place the cake on the decorating turntable and spread the remained creme fraiche over the top, spreading it out to the edge of the band.
• Remove the chocolate ruffles from the refrigerator and, beginning at the outside edge, arrange the ruffles in a circle, planting them gently in the creme fraiche and allowing their frilly edges to extend beyond the cake's rim. Continue to arrange the ruffles in slightly overlapping concentric circles until the creme fraiche is covered. Put the reserved perfect raspberry in the center of the cake and chill the cake for about 15 minutes, until firm (or up to 6 hours, if necessary), before removing the plastic and serving.
• To remove the plastic on the chocolate band, discard the waxed paper "place keeper" and peel away an inch of the plastic from the end of the band attached to the cake. Put a dollop of melted chocolate on that end to act as glue and overlap the other end of the band, pressing lightly to seal it. Carefully remove the plastic. If the plastic sticks, put the cake back in the refrigerator for about 10 minutes, then try again.
• To cut the cake, dip a long sharp serrated knife into hot water, wipe it dry, and cut straight down. Since the first piece is often difficult to remove, it's best to make it a generous, easier-to-remove slice.
• Storing -- Although the parts of the cake can be made well in advance, the assembled cake should be served the day it is made.

CHOCOLATE TRUFFLE CAKE WITH RASPBERRIES

Steps:

• 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.
• 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.
• 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 TRUFFLE CAKE

Steps:

• For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
• Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
• For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
• In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
• Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
• Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

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 MOLTEN CAKES WITH RASPBERRY SAUCE AND CHOCOLATE TRUFFLES

Steps:

• Preheat the oven to 450 degrees F. Butter six 3/4-cup souffle dishes or custard cups.
• Stir the butter and chocolate in a heavy, medium saucepan over low heat until melted. Cool slightly.
• Whisk the eggs and egg yolks in a large bowl to blend. Whisk in the confectioners' sugar, and then the melted chocolate and the flour. Pour the batter into the prepared dishes, dividing equally. Bake the cakes until the sides are set but the center remains soft and runny, about 11 minutes (or up to 14 minutes for batter that was refrigerated).
• Run a small knife around the cakes to loosen. Immediately turn the cakes out onto plates. Spoon Raspberry Sauce around the cakes. Top with Vanilla Sweet Cream and Chocolate Truffles.
• Cook the raspberries, confectioners' sugar and lemon juice over low heat for 10 to 15 minutes, stirring occasionally. Strain through a fine sieve to remove any seeds and chill.
• In chilled bowl, whisk the cream until it begins to foam and thicken. Add the confectioners' sugar and vanilla and continue to whisk just until soft peaks form.
• Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate.
• Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature.
• When the ganache has cooled to the consistency of a thick paste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1-inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden in the refrigerator for 15 minutes, until they are hard enough to roll with your hands.
• To roll the mound into a ball, place a truffle between both palms, squeeze slightly and roll between your hands. The truffles will look nicer if they are as round as possible.
• When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to coat. Roll in cocoa powder or chopped walnuts, one at a time.

CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE

Steps:

• Prepare a 9" springform pan: Attache bottom to sides and spray with non-stick vegetable spray. Wrap outside of pan with foil to "seal" the seams for the Bain Marie (water bath).
• Combine crumbs and butter and press onto bottom of the springform pan.
• Combine 3 packages cream cheese and the sugar, mixing at medium speed until well blended.
• Add eggs, one at a time, blending on low speed till incorporated well.
• Blend in sour cream and vanilla; pour over crust.
• Combine remaining cream cheese and the melted chocolate, mixing until well blended. Add jam and mix well.
• Drop rounded tablespoons of chocolate-raspberry-cheese mixture evenly spaced over plain batter; pushing the "truffles" into the plain batter if necessary; do not swirl.
• Bake in the Bain Marie at 325F for 1 hour and 20 minutes.
• Bain Marie - Use a large roasting pan, place springform pan in roasting pan then fill roasting pan with boiling water to a level of half way up the sides of the springform pan.
• Remove cake from Bain Marie and allow to cool for 30 minutes.
• Loosen cake from rim of pan with a thin flexible blade and then remove sides from springform pan. Cool completely.
• Prepare Topping: Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake, top and down sides, as well, as desired. Chill for at least 4 hour.
• Alternate shortbread crust: In a food processor, place 1 cup + 2 Tbs. AP flour, 4 or 5 Tbs. sugar, 3 Tbs. cocoa powder (the darker the better), a pinch of salt, and 5 Tbs. cold butter. Pulse to combine and cut in butter. Add 1 1/2 egg yolks and process till dough comes together. Divide into 2/3 and 1/3. Use larger portion for bottom, pressing onto removable bottom of pan and bake at 350º F for 12-14 minutes. Roll remaining third into a rope long enough to go around the pan's circumference. Remove baked bottom crust from oven and allow to cool slightly. Attach sides of pan to bottom and press remaining crust around the sides of the pan and up about 2 inch high (height is not critical) Fill with cheesecake batter and bake as directed above.

CHOCOLATE RASPBERRY MOUSSE TRUFFLE CAKE, RASPBERRY-CASSIS SAUCE

Steps:

• MAKE THE CHOCOLATE SOUR CREAM CAKE:.
• Preheat oven to 350ºF.
• Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
• Sift together flour, baking soda and salt onto a piece of waxed paper.
• Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
• Stir until smooth. Let cool.
• Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
• Add brown sugar.
• Continuing to beat, gradually add granulated sugar over a 4 minute period.
• Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
• Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
• Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
• At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
• Divide batter between prepared pans and smooth top.
• Bake 35-40 minutes or until center springs back when gently pressed with a finger.
• Cool in pans on wire racks for 5 minutes.
• Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
• Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
• Cool cake layers completely.
• MAKE THE RASPBERRY SYRUP:.
• Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
• Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
• Keep syrup covered until ready to assemble the cake.
• MAKE THE CHOCOLATE RASPBERRY MOUSSE:.
• Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
• Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
• Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
• Pour hot pureé over ground chocolate.
• Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
• Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
• Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
• With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
• With a spatula, scrape down the side of bowl.
• Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
• Turn chocolate/raspberry mixture into large bowl.
• Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
• Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
• ASSEMBLE THE TRUFFLE CAKE:.
• Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
• Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
• Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
• Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
• Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
• MAKE THE RAPBERRY-CASSIS SAUCE:.
• Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
• Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
• Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
• Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
• Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
• MAKE THE TRUFFLE FROSTING:.
• Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
• Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
• Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
• Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
• ASSEMBLE THE TRUFFLE CAKE:.
• Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
• Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
• Create decorative swirls in the frosting using the back of a soup spoon.
• Lightly dust the cake with cocoa powder.
• Store the truffle cake in refrigerator under a cake dome for up to 4 days.
• TO SERVE:.
• Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.

CHOCOLATE RASPBERRY TRIFLE

Steps:

• Have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
• Mix rum and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
• Arrange half the cake slices in bottom of trifle bowl; drizzle with 1/2 the rum mixture. Spread with 1/2 the pudding mixture; sprinkle with 1/3 the chocolate shavings. Top with 1/2 the raspberries, then 1/2 the whipped cream. Repeat layers, reserving remaining shavings for garnish. Cover bowl with plastic wrap. Refrigerate for at least 8 hours or up to one day.
• To serve: Sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.

CHOCOLATE-RASPBERRY TRUFFLES

Steps:

• In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
• Add chocolate, stirring, until smooth.
• Let cool slightly and add butter, bit by bit, stirring until smooth.
• Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
• Chill, covered, for 4 hours, or until firm.
• Form mixture by heaping teaspoons into balls and roll in cocoa powder.
• Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.

LOW-FAT CHOCOLATE RASPBERRY TRIFLE

Steps:

• Make pudding according to package directions, using skim milk, and set aside.
• Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.
• Cut or tear angel food cake into 2 inch chunks.
• Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding.
• Top with 1/3 of remaining raspberries.
• Spoon 1/3 of whipped topping onto raspberries and cake.
• Repeat layers two more times.
• Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer.
• Garnish with dollop of pudding and reserved raspberries.
• Refrigerate 4 hours for best flavor.

CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE

Steps:

• In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight., Garnish with raspberries and mint if desired.