CHOCOLATE RASPBERRY GLAZE FOR CAKE RECIPES

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
• Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate into eggs until well blended. Pour into pan.
• Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Refrigerate 1 hour 30 minutes or until firm.
• Meanwhile, place white chocolate baking bars in small bowl. In small saucepan, bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
• Place strainer over small saucepan; pour raspberries into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens, stirring constantly. Cool 30 minutes or until completely cooled.
• Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
• To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.

Steps:

• To make raspberry filling; In a small saucepan combine gelatin powder and water. Let it swell for 10 minutes. Meantime, in a small saucepan over medium heat, add ingredients, bring to a simmer and cook for 5 minutes. Using an immersion blender, purée raspberry mixture until smooth and sieve mixture over a bowl to remove seeds.
• Dissolve gelatin on low heat and pour over raspberry mixture; stir to combine. Pour the mixture in a 8-inch cake pan lined with plastic wrap, cover with plastic and transfer to the freezer for 2 hours then to the refrigerator for 2 additional hours.
• To make batter; Preheat oven to 350ºF degrees and lightly grease and flour two 9-inch pans. In a mixing bowl, combine flour, baking soda and baking powder; whisk until well mixed. Add cocoa powder and sea salt; whisk and set aside.
• In a bowl of stand mixer combine butter, sugar and vanilla extract; process until mixed. Add eggs one at a time and process until well combined between each addition. Add ½ dry ingredients and half buttermilk; process until just combined. Add the remaining flour mixture, buttermilk and coffee; process until all blended but don’t over mix.
• Divide batter into prepared pans and transfer to preheated oven; bake for 40 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs to it.
• Cool in pans for 15 minutes before turning out onto a wire rack to cool completely. When cooled, using a bread knife, level both cake the bottom one with an indent to it for the raspberry jelly.
• To make ganache; In a small saucepan combine gelatin with water and let it sit for 10 minutes. Place chocolate in a medium bowl; set aside.
• In another small saucepan over medium heat, combine sugar, water, cocoa powder and milk. Stir and bring mixture just to a boil; remove from heat.
• Place gelatin/water mixture on low heat and stir until dissolve. Pour gelatin over chocolate and let sit for 5 minutes. Using an immersion blender, process until smooth. Transfer chocolate mixture in a sieve over a bowl and cool to 90 to 95ºF before pouring over the cake.
• To assemble; place 1 cake (with indent in the middle) on a plate sitting over an outside down bowl place in a baking sheet lined with wax paper so the ganache can drip. Place the cool raspberry filling before placing the other cake on top.
• Pour ganache over the cake. With an angled spatula, clean the bottom edges. With fingers, place grated chocolate in the indent between the two cakes and transfer to the fridge for 2 hours. Garnish with fresh raspberries sprinkled with powdered sugar.
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