Post by JJ Judkins on Mar 26, 2010 21:19:44 GMT -6
* Exported from MasterCook *
SEBASTIAN'S CHOCOLATE RASPBERRY MOUSSE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cake Dessert
Fruit Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Devil's Food Cake:
1 cup cocoa powder
2 3/4 cup flour
2 1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup oil
3 eggs
2 cups hot coffee (or water)
Tart Raspberry Mousse:
1 1/2 cups raspberry jam
1 1/2 cups heavy cream
gelatin - 1 packet powder or 4 sheets
Drunken Raspberries:
1 pint raspberries
1/4 cup sugar
2 tablespoons Chambord
Raspberry Garnishes:
1 pint raspberries
8 oz. white chocolate
Devil's Food Cake:Preheat oven to 350°F.
Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together. Add
eggs one at a time. Add hot coffee or water in 3 stages, mixing well each time, making sure
to scrape down the sides of the bowl with a spatula. Pour batter onto a greased sheet pan,
spreading evenly. Bake at 350°F for 12 minutes.
Tart Raspberry Mousse:
Bloom gelatin, and set aside. Heat raspberry jam in a small sauce pan. Add the gelatin to
the heated jam. Cool on ice. Whip cream and fold into chilled raspberry jam mixture.
Drunken Raspberries:
Place cleaned raspberries in a bowl. Toss raspberries with sugar until well coated. After
5-10 minutes, pour Chambord over raspberries. Cover bowl loosely and allow to sit at room
temperature, stirring occasionally.
Raspberry Garnishes:
Melt tempered or Baker's Dipping Chocolate and put into a pastry piping bag. Pipe into the
raspberries and chill.
Assembly:
Use 3" ring molds to cut out 20 pieces of cake. Place 4 drunken raspberries around the edges
of the ring mold, and on top of the cake. Pipe or pour raspberry mousse into the mold to the
top.
Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.
Freeze the cakes for 20 minutes or until set. Unmold and garnish with chocolate filled
raspberries.
This delicious recipe comes from Boston based Sebastian's.
Submitted by: Sebastian's
Source:
"iMPORTED INTO mASTER cOOK BY JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 9321 Calories; 461g Fat (42.3% calories from fat); 95g Protein; 1323g Carbohydrate; 91g Dietary Fiber; 1125mg Cholesterol; 1405mg Sodium. Exchanges: 20 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Fruit; 1 Non-Fat Milk; 88 1/2 Fat; 63 1/2 Other Carbohydrates.
NOTES : CAKE TORT
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
SEBASTIAN'S CHOCOLATE RASPBERRY MOUSSE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cake Dessert
Fruit Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Devil's Food Cake:
1 cup cocoa powder
2 3/4 cup flour
2 1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup oil
3 eggs
2 cups hot coffee (or water)
Tart Raspberry Mousse:
1 1/2 cups raspberry jam
1 1/2 cups heavy cream
gelatin - 1 packet powder or 4 sheets
Drunken Raspberries:
1 pint raspberries
1/4 cup sugar
2 tablespoons Chambord
Raspberry Garnishes:
1 pint raspberries
8 oz. white chocolate
Devil's Food Cake:Preheat oven to 350°F.
Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together. Add
eggs one at a time. Add hot coffee or water in 3 stages, mixing well each time, making sure
to scrape down the sides of the bowl with a spatula. Pour batter onto a greased sheet pan,
spreading evenly. Bake at 350°F for 12 minutes.
Tart Raspberry Mousse:
Bloom gelatin, and set aside. Heat raspberry jam in a small sauce pan. Add the gelatin to
the heated jam. Cool on ice. Whip cream and fold into chilled raspberry jam mixture.
Drunken Raspberries:
Place cleaned raspberries in a bowl. Toss raspberries with sugar until well coated. After
5-10 minutes, pour Chambord over raspberries. Cover bowl loosely and allow to sit at room
temperature, stirring occasionally.
Raspberry Garnishes:
Melt tempered or Baker's Dipping Chocolate and put into a pastry piping bag. Pipe into the
raspberries and chill.
Assembly:
Use 3" ring molds to cut out 20 pieces of cake. Place 4 drunken raspberries around the edges
of the ring mold, and on top of the cake. Pipe or pour raspberry mousse into the mold to the
top.
Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.
Freeze the cakes for 20 minutes or until set. Unmold and garnish with chocolate filled
raspberries.
This delicious recipe comes from Boston based Sebastian's.
Submitted by: Sebastian's
Source:
"iMPORTED INTO mASTER cOOK BY JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 9321 Calories; 461g Fat (42.3% calories from fat); 95g Protein; 1323g Carbohydrate; 91g Dietary Fiber; 1125mg Cholesterol; 1405mg Sodium. Exchanges: 20 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Fruit; 1 Non-Fat Milk; 88 1/2 Fat; 63 1/2 Other Carbohydrates.
NOTES : CAKE TORT
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0