Chocolate Framboise

TOTAL TIME: 8 hr 55 min
Prep: 10 min
Inactive Prep: 8 hr
Cook: 45 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

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Directions

Heat the oven to 350 degrees F/175 degrees C and bring a full kettle to the boil for a bain-marie.

Make the framboise: Put the chocolate, raspberry puree and sugar in a bain-marie and heat to melt, then bring to a boil to thicken. Whisk in the butter, a piece at a time, until smooth. Remove from the heat and beat in the eggs, one at a time. Strain into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl.

Set the mold or bowl in a casserole that will accommodate it, pour the water halfway up the sides of the mold, and bake until the mixture has risen and set, about 45 minutes. Remove from the casserole dish and let cool. It will shrink. Cover and chill overnight.

Turn the framboise out onto a serving plate. Spread with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until the cake is completely covered.

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  • on September 30, 2013

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    Very tasty and easy to make. I used a tablespoon of burbon instead of Krish, which I did not have. Seemed to work really well. I used the reverse side of the bowl to initially shape the tin foil then placed the shaped foil inside the bowl. We and our guests really enjoyed. Visually very good. Makes you want to did in.

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  • on April 30, 2012

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    Good dessert, nice and rich. I would increase the sugar to 3/4 c next time, since it was a little more bitter than expected. We ended up sweetening up the whipped cream to make up for it.

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  • on April 29, 2012

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    This is a very tasty desert that is easy to make and has wow factor.

    people found this review Helpful.
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