ScarlettRaspberry Chocolate Cake
May 24th 2007 15:20
Raspberry Chocolate Cake
About Cake
A cake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter or margarine, although a fruit puree can be substituted to avoid using fat), a liquid (milk, water or fruit juice), flavours and some form of leavening agent (such as yeast or baking powder).
About Rum
Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks. While there are rum producers in places such as Australia, India, Reunion Island, and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara river in South America.
Rum is produced in a variety of styles. Light rums are commonly used in mixed drinks, while golden and dark rums are appropriate for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed neat or on the rocks.
About corn syrup
Corn syrup, whose chemical formula is C6H12O6, is a syrup made from corn starch and composed mainly of glucose. A series of three enzymatic reactions is used to convert the corn starch to corn syrup. Its major use is in commercially prepared foods as a sweetener and for its moisture-retaining properties which keep foods moist and helps to maintain freshness. As a sucrose replacement, its sweetness is oftern insufficient and it is used in conjunction with high intensity sweeteners.
The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is most commonly made from corn starch. Technically though, glucose syrup is any liquid starch hydrolysate of mono, di, and higher saccharides and can be made from starch from any source, of which maize, wheat, rice and potatoes are the most common sources.
High fructose corn syrup is a variant in which other enzymes are used to convert some of the glucose into fructose with increased sweetness and higher solubility.
Until recently, corn syrup sold into the retail market, e.g. in supermarkets, was a high glucose version. HFCS is also appearing in retail products. The largest by market in the United States, “Karo Syrup” is a fructose/ glucose syrup.
Corn syrup can be found in many foods, especially increasing in the United States. Among these foods are: baking and cooking ingredients, beverages, breads, breakfast cereals, breakfast pastries, candy bars, condiments, cookies and cakes, cough syrups, crackers, dairy, drink mixers, frozen foods, fruits and vegetables, ice creams, jams, jellies and syrups, meats, pastries, salad dressings, sauces, snacks and microwavable soup.
INGREDIENTS
Makes 12 – 16 servings
For the cake batter
1 cup flour
2/3 cup cocoa powder
¼ teaspoon salt
7 eggs, lightly beaten
2 egg yolks, lightly beaten
1 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons sweet butter, melted and cooled
For the filling
¾ cup sweet butter, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
3 oz bittersweet chocolate, melted
1½ tablespoons cocoa powder
½ teaspoon powdered instant coffee
1 teaspoon dark rum
pinch salt
¼ cup light rum
1/3 cup raspberry jam, melted
For the chocolate leaves
4 oz semisweet chocolate
about 12 fresh clean leaves
For the chocolate glaze
5 tablespoons sweet butter
¼ cup light corn syrup
5 oz bittersweet chocolate, finely chopped
1 tablespoon light rum
1 pint fresh raspberries
1. Preheat oven to 350ºF.
2. To prepare the cake batter, in a large mixing bowl, sift together the flour, cocoa, and salt.
3. In the top of a double boiler, combine the eggs, egg yolks, sugar, and vanilla and stir over barely simmering water until sugar has dissolved and the mixture is barely warm.
4. Pour into a large mixing bowl and mix with an electric beater at medium speed or with a wire whisk until mixture is very thick and has quadrupled in volume.
5. Gently fold flour and cocoa mixture, one third at a time, into the batter, until thoroughly incorporated. Quickly fold the melted butter into the batter.
6. Pour the batter into a thoroughly greased and floured 10-inch round cake pan or springform pan.
7. Place in the oven and bake for about 25 minutes, until the cake springs back when touched lightly in the center.
8. Remove from the oven and let cool for 5-10 minutes.
9. Turn cake out onto a wire rack and let cool for at least 2 hours.
10. Meanwhile, prepare the filling. In a large mixing bowl, cream the butter with an electric beater until light and fluffy.
11. Add the powdered sugar a little at a time, beating thoroughly after each addition.
12. Add the vanilla and beat at high speed for 3 minutes.
13. Add the egg and continue to beat for 2 minutes.
14. Add the egg yolk and beat 2 minutes longer.
15. Add the chocolate, cocoa, and coffee and stir until well blended.
16. Stir in the dark rum and salt.
17. Using a long, serrated knife, slice the cooled cake horizontally through the center to form two equal layers. Sprinkle the cut side of each layer with the light rum. Spread half of the jam over each layer.
18. Place one layer, cut side up, on a platter and spread with the butter cream.
19. Place second layer, cut side down, on top of the first. The top of the cake should be flat and even. If it isn’t, trim carefully with a serrated knife and brush away crumbs.
20. Refrigerate until thoroughly chilled.
21. Meanwhile, prepare the chocolate leaves and glaze. For the chocolate leaves, melt the 4 oz of the semisweet chocolate in the top of a double boiler.
22. Brush the melted chocolate quickly over the shiny side of fresh clean leaves (you will need about 12 leaves), being careful not to let the chocolate drip onto the underside of the leaves.
23. Place leaves, chocolate side up, on a baking sheet and chill or freeze until the chocolate has hardened, about 30 minutes or longer.
24. To prepare chocolate glaze, in a small saucepan, combine the butter and corn syrup and simmer over low heat, stirring constantly for the chocolate glaze and simmer over low heat, stirring constantly for 1 minute.
25. Remove from the heat and stir in the chocolate and rum. Whisk vigorously until the chocolate is melted and the mixture is very smooth and shiny.
26. Let glaze cool for 8 minutes, then spread it evenly over the tip and sides of the cake.
27. Remove the chocolate leaves from the freezer. Starting at the stem end and working quickly, peel the leaves away from the chocolate.
28. Arrange the raspberries and chocolate leaves on top of the cake and chill cake for at least 1 hour before serving.
Note:
This is Wayne Roger’s adaptation of Judith Olney’s recipe.
**From “Outdoor Entertaining” and “Wikipedia, the free encyclopedia”**
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Comment by Nickoftime's Sanity Corner
now this one looks great but has a fairly east recipe! Great for a dinner part desert!
I'll have to try it and see what happens!
Great post!
Take care,
Nick
Comment by Tracy
Movies and Life
Yet another delicious looking dessert....I wish you did home deliveries!!
Tracy
Comment by charles
ZCars
Ponderous
Charles.