Black satin chocolate raspberry cake pt 1

Yield: 10 Servings

Measure Ingredient
5 ounces Unsweetened chocolate; coarsely chopped
2 cups Sifted cake flour (not self-rising)
1½ teaspoon Baking soda
¼ teaspoon Salt
8 tablespoons (1 stick) unsalted butter; slightly softened
⅓ cup Solid vegetable shortening
½ cup Packed light brown sugar
¼ cup Granulated sugar; used in two separate measurements
1 tablespoon Vanilla extract
2 larges Whole eggs plus:
2 larges Eggs; separated (at room temperature)
¾ cup Sour cream; at room temperature
1 cup Milk; at room temperature
1 pack (12-ounce) frozen unsweetened raspberries
⅔ cup Granulated sugar
2 teaspoons Arrowroot
1 tablespoon Water
1 tablespoon Black raspberry liqueur; such as Chambord (up to 2)
6 ounces Chunk dark chocolate; about 3/4-inch thick
20 ounces Semisweet chocolate; coarsely chopped
1¼ cup Evaporated milk
6 tablespoons Unsalted butter; softened
¼ cup Black raspberry liqueur; such as Chambord
4 teaspoons Vanilla extract
6 tablespoons Seedless raspberry preserves
\N \N Fresh raspberries; for garnish





DIFFICULTY: ** PREPARATION: 2 hours plus baking, cooling and chilling times. Recipe From: Chocolatier Magazine Make the sour cream chocolate cake: 1.Position a rack in the center of the oven and preheat to 350 degrees F.

Lightly butter the bottom and sides of three 9-by-2-inch cake pans. Line the bottoms of the pans with baking parchment or waxed paper and tap out the excess.

2.Melt the chocolate according to the instructions given in the Chocolate Melting Tips. Let the chocolate cool for 10 to 15 minutes, until tepid.

3.In a medium bowl, using a wire whisk, stir together the flour, baking soda, and salt until thoroughly blended. Sift the flour mixture onto a piece of waxed paper.

4.In a 4½-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter and shortening at medium speed for 45 to 60 seconds, until the mixture is creamy. Add the brown sugar and while continuing to beat, gradually add 1 cup of the granulated sugar, 2 tablespoons at a time over a 6 minute period. Using a rubber spatula, scrape down the side of the bowl and continue beating for 1 to 2 minutes longer, until the mixture is light in texture and off-white in color. Beat in the vanilla.

5.Break the 2 whole eggs into a measuring cup and add the two separated egg yolks. Beat with a fork until frothy. At medium speed while continuing to beat, slowly add the beaten eggs to the batter. Add the sour cream and beat until smooth. Beat in the melted chocolate until blended.

6.At low speed, one-third at a time, beat in the flour mixture alternating it with half of the milk. Mix briefly, just until each addition is barely incorporated into the batter. Scrape down the side and the bottom of the bowl with a rubber spatula. Mix the batter for 10 more seconds.

7.In a grease-free 4 ½-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy.

Gradually increase the speed to medium-high and beat the whites until soft peaks start to form. One teaspoon at a time, add the remaining ¼ cup of sugar and continue beating the whites until stiff, shiny peaks form.

8.Using a large rubber spatula, fold the beaten whites into the batter to lighten it. Divide the batter evenly between the prepared pans and smooth it with the back of a soup spoon. Bake the cake layers for 15 minutes.

Reposition the cake pans so that the pans at the back of the oven rack are placed in the front. Continue to bake for 5 to 10 minutes longer, until the edge of each cake layer has pulled away slightly from the side of the pan and the center

continued in part 2

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