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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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Directions: Preheat the oven to 350F degrees. Spray a 5-cup ring mold with nonstick
cooking spray.
In a food processor, combine the chocolate chips and 1 cup sugar, then
process until finely chopped. Add the boiling water and process until
melted and smooth. Add the butter in three additions, processing briefly
each time. Add the eggs, liqueur, 2 teaspoons vanilla extract, and salt.
Process until well blended.
Pour the mixture into the prepared ring mold. Place the mold in a larger
pan and fill the pan with 2 inches of boiling water. Bake for 1 hour, or
until firm to the touch; a knife inserted in the center should come out
clean.
Remove the mold from the water bath and let cool for 1 hour on a rack.
Cover and refrigerate for at least 3 hours.
In a small bowl, beat the cream with the jam, 2 tablespoons sugar, and
remaining 2 teaspoons vanilla until soft peaks form.
Run a knife around the edges of the mold and invert ring onto a serving
dish. Pipe a ring of raspberry cream rosettes around the base of the ring.
Fill the center ot the ring with remaining rapsberry cream. Garnish the
ring with fresh raspberries.
Ingredients:
1 1/4 Cup(s) Semisweet Chocolate Chips
1 Cup(s) Sugar
1/2 Cup(s) Boiling Water
1 Cup(s) Softened, Unsalted Butter
4 large Eggs
2 Tablespoon(s) Raspberry Liqueur
2 Teaspoon(s) Vanilla Extract
1/8 Teaspoon(s) Salt
1 Cup(s) Heavy cream
2 Tablespoon(s) Seedless Raspberry Jam |
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