CHOCOLATE TEMPTATIONS RECIPES

Steps:

• Lightly coat the insides of two 9 by 1 1/2-inch cake pans with melted butter.
• Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter.
• Set aside.
• Preheat oven to 325°F.
• Heat 1 inch of water in bottom half of double boiler over medium heat.
• Place the remaining butter and 6 1/2 ounces semisweet chocolate in top half of double boiler.
• Tightly cover the top with film wrap.
• Allow to heat for 10- 12 minutes.
• Remove from heat, stir until smooth, and hold at room temperature.
• Place 2/3 cup egg yolks and 1 cup sugar in bowl of an electric mixer fitted with a paddle.
• Beat on high speed until lemon colored and slightly thickened about 4 minutes.
• Scrape down sides of bowl and beat for additional 2 minutes.
• While egg yolks are beating, whisk 2/3 cup egg whites in a large stainless steel bowl until soft peaks form, about 3 minutes.
• Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture.
• Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in remaining egg whites.
• Divide between prepared pans, spreading evenly, and bake in oven until toothpick inserted in center comes out clean, about 30 minutes.
• Remove cakes from oven and allow to cool in pans for 15 minutes.
• During baking, the surface of the cake will form a crust; this crust will normally collapse when the cake is removed from the oven.
• Adjust the oven temp to 425°F.
• Invert cakes onto cake plates.
• Remove parchment paper and refrigerate cakes for 1 hour.
• While cakes are cooling, prepare the ganache.
• First toast the hazelnuts on a baking sheet for 5 minutes in the 450°F oven.
• Remove from oven and immediately cover with a damp towel.
• Invert another baking sheet over the top to steam the skins off.
• After 5 minutes, remove the skins from the nuts.
• Allow nuts to cool to room temperature.
• In a food processor fitted with metal blade, chop nuts into 1/8-inch pieces.
• Heat 1 1/2 cups heavy cream, 4 Tablespoons butter, and 1/4 cup sugar in a 2 1/2 quart saucepan over medium high heat.
• Bring to a boil.
• Place 10 1/2 ounces semisweet chocolate in a stainless steel bowl.
• Pour the boiling cream over chocolate and allow to stand for 3-4 minutes.
• Stir until smooth.
• Remove 1/2 cup chocolate ganache and combine with chopped hazelnuts.
• Hold this mixture at room temp to use for the filling.
• Remove another 1/2 cup chocolate ganache and reserve under refrigeration for 1 hour (this 1/2 cup will be used to decorate the Temptation).
• Hold the remaining ganache at room temp until needed.
• Puree the raspberries and 1/2 cup sugar in food processor with metal blade for 12- 15 seconds.
• Transfer to stainless steel bowl.
• Cover and refrigerate until needed.
• Assemble and decorate the cake.
• Remove cake from refrigerator.
• Using a cake spatula, spread 1/4 cup raspberry puree over one cake.
• Spread the puree evenly to the edges.
• Spread the ganache and hazelnut mixture over raspberry puree.
• Spread ganache evenly to edges of cake.
• Invert the other cake layer on top of the ganache covered cake.
• Pres cakes together.
• Using a very sharp serrated knife, trim the top and sides of the cake so they are even.
• At this point, the cake must be refrigerated for 30 minutes.
• Remove the well-chilled cake from the refrigerator.
• Pour the room temp chocolate ganache over the cake, spreading with a spatula to create an even coating of ganache on both the top and sides of the cake.
• Refrigerate the cake for 20- 25 minutes, to set the ganache.
• Transfer the 1/2 cup well-chilled ganache to a pastry bag fitted with a#2 star tip.
• Removed the cake from the refrigerator.
• Pipe 8- 12 stars on top of the cake.
• Using a vegetable peeler, shave chocolate curls from the 1 ounce piece of chocolate directly onto the center of the cake.
• Refrigerate for 1 hour before slicing.
• Temper the cake slices at room temp for 1 1/2- 2 hours before serving.
• Portion 1/4 cup raspberry puree onto each plate.
• Place a slice in the center of each plate and serve.
• Cooks notes: The cake layers may be refrigerated for 2- 3 days before assembly of dessert.
• The raspberries are not strained for seeds.
• Do not pour ganache over cake until completely cooled, or it will not adhere.
• The cake will cut much more easily when cold; using a knife dipped in hot water between each slice will assist this.
• The chocolate for the chocolate curls should be room temperature.

Steps:

• Melt butter and unsweetened baking chocolate in 2-quart saucepan over low heat, stirring occasionally, 6-10 minutes or until smooth. Cool 20 minutes.
• Combine melted chocolate mixture, sugar, 1 cup flour, cocoa, eggs, baking powder and salt in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour and 1 1/2 cups chocolate chips. Cover; refrigerate at least 2 hours.
• Heat oven to 350°F.
• Shape level tablespoonfuls of dough into balls. Place, 2 inches apart, onto ungreased cookie sheets. Bake 7-9 minutes or until edges are set and cookies begin to crack on top. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
• Microwave 1/2 cup chocolate chips and shortening in bowl 1 minute. Stir until chips are melted. Drizzle mixture over cooled cookies. Let stand at least 30 minutes or until chocolate is set.