Chocolate Decadence

Dec 30

Written by:
12/30/2013 8:15 PM  RssIcon

Chocolate Decadence
Inspired by and adapted from the Timberline Lodge Cookbook

1 pound bittersweet chocolate
10 TBSP unsalted butter
6 large eggs
3 TBSP sugar
1 TBSP all purpose flour
2 TBSP Grand Marnier

Whipped cream topping:
3 cups heavy whipping cream
2 TBSP Grand Marnier
1/2 powdered sugar

Raspberry sauce:
12 ounces raspberries (fresh or frozen)
3 TBSP granulated sugar
2 TBSP water
1 TBSP Grand Marnier
Juice from 1/2 of a lemon

Chocolate curls:
2 Ounces bittersweet chocolate

Make the cake layer:
Preheat oven to 425°. Line an 8” cake pan with parchment.

Warm the eggs in hot tap water to about 120°. Add warmed eggs and sugar to a mixing bowl and whip on high for about 10 minutes; should at least double in volume. While the eggs are whipping, melt the chocolate and butter together by gently pulsing in 20 second intervals and stirring together until the mixture is smooth; do not overheat. Reduce the mixer speed to low and stir in the flour. Continue to mix on low while adding the melted chocolate and butter. Add the Grand Marnier and stir in. 

Pour the cake batter into the prepared 8” cake pan and bake for 10 minutes. Turn off oven and crack open the oven door; allow the cake to cool in the oven for 20 minutes. Completely cool the cake in the pan on a rack. Freeze the cake layer in the pan for 6 hours or overnight.

Prepare the whipped cream:
Prepare the whipped cream after the cake layer is frozen. It helps to freeze the mixing bowl and whisk attachment before beginning, and make sure the cream is very cold. Add the cream, sugar and Grand Marnier to the mixing bowl. Start the mixer on low until the cream begins to thicken a bit and then increase to high and whip to medium stiff; should still be somewhat pourable and NOT stiff peaks.

Remove the cake layer from the pan by dipping in hot water for a few seconds and turning upside-down on a plate; if necessary run a very thin knife around the edge of the pan. Have a 10” spring form pan ready and place the cake right-side-up on the bottom of the spring form pan centering the cake layer in the pan. Pour the prepared whipped cream over the cake layer; be sure to carefully fill around the edge so there are no voids. Cover the top with plastic wrap and return to freezer to completely freeze overnight.

Prepare the raspberry sauce:
Add the raspberries, sugar and water to a small sauce pan and heat just enough to burst the raspberries and melt the sugar. Strain the raspberries thru a fine mesh sieve; force as much of the berry pulp thru the sieve as possible. A round metal ladle works best to press the pulp thru the sieve; firmly pressing the pulp in a circular motion with eventually expel most of the pulp leaving the seeds to be discarded. The raspberries should be almost to room temperature by now. Stir the Grand Marnier and lemon juice into the sauce. Place the sauce in an airtight container and refrigerate until ready to serve. Sauce may be made 3 days in advance.

Prepare the chocolate curls:
Curls may be made by shaving a square of chocolate; or place chopped chocolate or chocolate chips on the bottom of a sheet pan or cookie sheet. Heat just enough to melt the chocolate and spread into a thin layer using an offset spatula. Allow the pan to cool. Using a thin flat spatula gently form curls by pushing the spatula edge at an angle under the chocolate; too cold and the chocolate will tend to just crack and crumble. Experiment with the temperature of the chocolate and pushing angle of the spatula and you’ll end up with nice curls.

Assemble the dessert for serving:
This dessert is best prepared as individual servings rather than attempting to cut and assemble at the table. Remove the cake and whipped cream layer from the freezer, and remove the ring from the spring from pan. Dip a thin sharp knife in hot water to slice the cake; be sure to clean and dip the knife between each cut. Place the cut layer on serving plates and reserve in freezer until ready to serve. Allow the cake to sit at room temperature for about 10 minutes before serving. When ready to serve ladle the raspberry sauce over the whipped cream and decorate with the chocolate curls. 

Chocolate Decadence
Filipino Adobo Chicken
Smoked Chicken Chili with Beans
Chicken Dumpling Soup
Amie's Anniversary Cake
Praline Pecan Cinnamon Rolls
Mandarin Sherbet
Audriana's Pink Strawberry Smash Cake
LimNanaConut Gelato
Amie's Wedding Cupcakes