Directions: Prepare and bake Chocolate Genoise cake. Set aside to cool.
To prepare filling, bring cream to boil in pan. Remove from heat. Add chocolate and let stand 2 minutes to melt chocolate. Whisk in butter until smooth. Cool. Set aside.
� To prepare Raspberry Bavarian, combine raspberries and sugar in pan. Bring to boil and simmer 10 minutes. Use food mill or fine sieve to puree and strain away seeds. Cool.
� Combine liqueur and gelatin in small heatproof bowl and soak 5 minutes. Place bowl over simmering water and stir until gelatin is dissolved, then whisk into cooled puree. Whip cream and fold into gelatin mixture.
� To assemble, slice genoise into 2 layers. Place 1 layer in bottom of 10-inch springform pan. Moisten with half of Syrup. Whip cooled Filling to lighten. Spread half over cake layer. Pour on half of Raspberry Bavarian. Repeat with remaining cake layer, Syrup, Filling and Raspberry Bavarian. Chill to set.
� To finish, run small knife between cake and mold and lift off side of pan. Whip cream and spread over sides of dessert. Press some chocolate shavings into cream. Arrange raspberries on top of 2 concentric circles around top rim, then sprinkle center with more shavings and powdered sugar.Makes 1 (10-inch) cake, about 12 servings.
Chocolate Genoise
Ingrediants:
1/3 c cake flour
1/3 c cornstarch
1/4 c alkalized (dutch process) cocoa powder
3 large eggs plus 3 large egg yolks
3/4 c sugar
dash salt
1 (9X2-inch) round layer cake pan, or 1 (9-inch) springform pan, buttered and bottom lined with disk of parchment or wax paper.
Directions:
� Set rack in middle of oven and preheat to 350 degrees.
� Sift together cake flour, cornstarch and cocoa powder through fine-meshed strainer over piece of wax paper to break up any small lumps of cocoa. Set aside with strainer.
� Whisk together eggs, yolks, sugar and salt in bowl of electric mixer. Place bowl over pan of simmering water and continue whisking gently until mixture is lukewarm, about 100 degrees. This should take only 1 or 2 minutes. Whip with electric mixer on high speed until mixture is cooled and increased in volume, 3 to 4 minutes.
� Remove bowl from mixer and sift in dry ingredients in 3 additions, gently folding each third in with rubber spatula. Pour batter into prepared pan and spread top even with spatula.
� Bake cake at 350 degrees until well risen and center is firm to the touch, about 30 minutes. If necessary, loosen cake from side of pan with small knife or spatula and invert cake onto rack. Place another rack on top of cake and invert again. Remove top rack, so that layer cools right side up, still on paper.
� If not using immediatly, you can double-wrap the cake in plastic wrap and refrigerate several days or freeze for several months. Remove paper before using. Makes 1 round layer, 9 inches in diameter by 2 inches deep.
� Note: Hint for success--keep egg and sugar mixture just warm. If temperature gets higher, mixture will not whip up well and cake will not rise well while baking.
Prepare and bake Chocolate Genoise cake. Set aside to cool.
