Try this Chocolate Raspberry Cream Cake recipe, or contribute your own.
Suggest a better descriptionFor the cake layer: Preheat oven to 350 degrees and set rack in middle of the oven. Butter a 10-inch springform pan and line the bottom with a disk of parchment cut to fit. Cut chocolate and place it in a heatproof bowl. Place bowl over a pan of hot water and allow chocolate to melt. Stir melted chocolate smooth and allow to cool. Beat butter and sugar by machine on medium speed until soft and fluffy. Beat in chocolate and scrape bowl and beaters. Beat in two of the eggs, one at a time, then beat in the ground almonds. Beat in remaining eggs, then bread crumbs. Scrape batter into prepared pan and smooth top. Bake for about 20 minutes, until well risen and firm. Cool cake in pan on a rack. Unmold cake, wrap and chill until needed. To assemble dessert, trim top of cake straight and cut cake to a 9-inch diameter by using the OUTSIDE of a 9-inch springform pan as a guide. Assemble pan and force cake layer into pan. Chill cake in pan until ready to fill with mousse. For the mousse: Combine raspberries and sugar in a non-reactive saucepan and bring to a boil over medium heat. Lower heat and simmer until slightly thickened. Puree in food processor and strain away seeds. Chill puree. To assemble mousse, pour liqueur and water into a heatproof bowl and sprinkle gelatin on surface. Allow to soak 5 minutes. Place bowl over gently simmering water and allow gelatin to melt; cool slightly. While gelatin is melting, whip cream until lightly firm, but not grainy. Whisk gelatin into puree, then fold puree into cream. Quickly pour mousse over chocolate layer in pan. Cover with plastic wrap and chill until set, 8 hours to overnight. To finish dessert, whip cream with sugar and spread evenly on mousse. Chill to set cream, then run knife between cream and side of pan. Remove springform side; garnish top with raspberries; sprinkle berries with confectioners sugar. Recipe by: Cooking Live Show #CL8931 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (3010g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10872 | ||
Calories from Fat: 6863 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 762.6g | 1017 % | |
Saturated Fat 422.6g | 2113 % | |
Monounsaturated Fat 231.9g | ||
Polyunsanturated Fat 48.9g | ||
Cholesterol 5981.2mg | 1840 % | |
Sodium 2451.9mg | 85 % | |
Potassium 2948.8mg | 78 % | |
Total Carbohydrate 893.3g | 263 % | |
Dietary Fiber 20.2g | 81 % | |
Sugars, other 873.1g | ||
Protein 181.7g | 260 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10872
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