Monday, August 9, 2010
Chocolate Raspberry Truffle Cake
1 c chambord liquor
½ tsp salt
1 ½ c sugar
36 oz of bittersweet or milk chocolate
2 c unsalted butter softened
12 eggs beaten
1 tsp vanilla
Preheat oven to 300 degrease. Butter 1 12 x 3 inch spring form pan and set aside. Wrap springform pan in heavy duty foil to prevent water from getting inside of pan.
In a small sauce pan add chambord, sugar and salt and heat until sugar is dissolved and syrup is hot, set syrup aside.
In the top half of a double boiler melt chocolate until smooth. Pour into bowl of your mixer and beat the softened butter into chocolate one piece at a time until all butter is incorporated and smooth. Beat in hot sugar syrup. Slowly beat in eggs one at a time mixing thoroughly.
Pour batter into prepared pan. Place spring form pan into a roasting pan and pour enough water into the roasting pan to come halfway up the sides of the spring form pan. Bake the cake until it is slightly firm and set, but the center still looks a little wet. Remove cake from roasting pan and chill cake in springform pan overnight. To loosen cake from pan, dip pan in hot water for about 15 seconds and remove from pan.