Black Satin Chocolate Raspberry Cake Pt 1 Recipe

RASPBERRY SAUCE
1 pk (12-ounce) frozen
-unsweetened raspberries
2/3 c Granulated sugar
2 ts Arrowroot
1 tb Water
1 tb Black raspberry liqueur;
-such as Chambord (up to 2)

DARK CHOCOLATE SHAVINGS
6 oz Chunk dark chocolate; about
-3/4-inch thick
BLACK SATIN RASPBERRY
-FROSTING:
20 oz Semisweet chocolate;
-coarsely chopped
1 1/4 c Evaporated milk
6 tb Unsalted butter; softened
1/4 c Black raspberry liqueur;
-such as Chambord
4 ts Vanilla extract

ASSEMBLY
6 tb Seedless raspberry preserves
Fresh raspberries; for
-garnish

DIFFICULTY: ** PREPARATION: 2 hours plus baking, cooling and chilling
times. Recipe From: Chocolatier Magazine

Make the sour cream chocolate cake:

1.Position a rack in the center of the oven and preheat to 350 degrees F.
Lightly butter the bottom and sides of three 9-by-2-inch cake pans. Line
the bottoms of the pans with baking parchment or waxed paper and tap out
the excess.

2.Melt the chocolate according to the instructions given in the Chocolate
Melting Tips. Let the chocolate cool for 10 to 15 minutes, until tepid.

3.In a medium bowl, using a wire whisk, stir together the flour, baking
soda, and salt until thoroughly blended. Sift the flour mixture onto a
piece of waxed paper.

4.In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle
attachment, beat the butter and shortening at medium speed for 45 to 60
seconds, until the mixture is creamy. Add the brown sugar and while
continuing to beat, gradually add 1 cup of the granulated sugar, 2
tablespoons at a time over a 6 minute period. Using a rubber spatula,
scrape down the side of the bowl and continue beating for 1 to 2 minutes
longer, until the mixture is light in texture and off-white in color. Beat
in the vanilla.

5.Break the 2 whole eggs into a measuring cup and add the two separated egg
yolks. Beat with a fork until frothy. At medium speed while continuing to
beat, slowly add the beaten eggs to the batter. Add the sour cream and beat
until smooth. Beat in the melted chocolate until blended.

6.At low speed, one-third at a time, beat in the flour mixture alternating
it with half of the milk. Mix briefly, just until each addition is barely
incorporated into the batter. Scrape down the side and the bottom of the
bowl with a rubber spatula. Mix the batter for 10 more seconds.

7.In a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer, using
the wire whip attachment, beat the egg whites at low speed until frothy.
Gradually increase the speed to medium-high and beat the whites until soft
peaks start to form. One teaspoon at a time, add the remaining 1/4 cup of
sugar and continue beating the whites until stiff, shiny peaks form.

8.Using a large rubber spatula, fold the beaten whites into the batter to
lighten it. Divide the batter evenly between the prepared pans and smooth
it with the back of a soup spoon. Bake the cake layers for 15 minutes.
Reposition the cake pans so that the pans at the back of the oven rack are
placed in the front. Continue to bake for 5 to 10 minutes longer, until the
edge of each cake layer has pulled away slightly from the side of the pan
and the center

continued in part 2