|
|
|
Chocolate Raspberry Squares
Cummulative Rating
Servings
Makes 20 squares
Difficulty
Involved |
Ingredients
For cake:
1/3 cup gf flour
1/3 cup corn starch
1/4 cup Dutch process cocoa
3 large eggs
3 large egg yolks
3/4 cup sugar
Pinch of salt
For syrup:
1/4 water
1/3 cup sugar
2 Tablespoons raspberry liqueur
For filling:
One 10-12 ounce package frozen raspberries, thawed
4 large egg whites
3/4 cup sugar
2 sticks unsalted butter, softened
2 Tablespoons raspberry liqueur
For chocolate glaze:
1 cup whipping cream
8 ounces semisweet gf chocolate, chopped
For garnish:
20 fresh raspberries |
|
Directions
For cake:
Preheat oven to 400 degrees F. Set an oven rack in center of oven. Butter a 10"x15"x1" jellyroll pan and line bottom with parchment paper.
In a medium bowl, sift together flour, corn starch and cocoa.
In work-bowl of an electric mixer, add eggs, egg yolks, sugar and salt.
Place bowl over a pan of simmering water and whisk until mixture reaches 100 degrees F.
Transfer bowl to electric mixer and beat with whip attachment on high until mixture is cool and has increased in volume, about
3-4 minutes.
Remove bowl from mixer and sift in dry ingredients in 3 increments, folding in each with a rubber spatula.
Pour batter into prepared pan and spread so top is even. Bake for 10-12 minutes.
Remove from oven and if necessary, loosen sides with a knife. Invert cake onto a rack.
When cool, carefully cut cake in half horizontally so that you have two layers, each about 1/2" thick. This may seem impossible, but with a serrated knife and patience, it is not that difficult. The cake is very light, almost sponge-like and can handle some manipulation.
Wrap cakes in plastic until you are ready to assemble.
For syrup:
Add water and sugar to a small saucepan and bring to a boil Let cool and add raspberry liqueur.
For filling:
Place raspberries in a small saucepan and bring to a boil. Let reduce slightly.
Pour raspberries into a food processor and puree. Press pureed raspberries into a strainer to remove seeds. Set aside.
Place egg whites and sugar in work-bowl of an electric mixer. Set bowl over a pan of simmering water and whisk until egg whites are hot and sugar dissolves.
Attach work-bowl to electric mixer, and using a whisk attachment beat until mixture has cooled.
Change attachment to a paddle and gradually beat in butter. When mixture is smooth, beat in strained raspberries and liqueur.
For glaze:
Bring cream to a boil in a small saucepan. Remove from heat and add chocolate and let sit for 5 minutes. Whisk until smooth, then strain and let cool.
To assemble:
Place one cake layers on a piece of cardboard or wooden cutting board. With a pastry brush, brush top of cake layer with syrup. Spread with three-quarters of the filling and then top with 2nd cake layer. Moisten again with syrup and spread with remaining filling; chill to set.
When chilled, spread cooled glaze on top of cake and chill again to re-set.
Using a sharp knife dipped in hot water, slice cake into 2" squares. Be sure that knife is dipped in hot water and dried between each slicing. Place a fresh raspberry on each square and serve. |
|
|
Tips
This cake requires several steps. If you have the time and desire, it is worth every minute. Definately one of the best tasting and most beautiful presentations we have tested. We served this devine cake at a baby shower.
This cake will keep beautifully in the refrigerator, or if you want to store it for longer, wrap it with plastic wrap and freeze it. Let it come to room temperature before serving again and it will be exactly as it was before freezing. |
|
|
|
|
ADVERTISEMENT
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
