chocolate raspberry cake
A Brown Table
A Brown Table
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 3 tablespoons hot clarified unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/3 cup plus
  • 1 tablespoon sifted
  • 1/3 cup plus
  • 1 tablespoon sifted
  • unsweetened dark cocoa powder
  • 4 large eggs
  • 2/3 cup sugar
  • 1 pound bitters
  • Syrup
  • 1/3 cup water
  • 1/3 cup sugar
  • 1/4 to cup
  • 1 cup fresh raspberries
  • 3 cups creme fraiche
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons sugar
  • 5 ounces sem
  • 3 tablespoons boiling water
  • Three
  • fresh raspberries
  • fresh raspberries
  • Chocolate Wrap
  • 3 ounces bitters
  • 1/3 cup of chocolate. Use an offset spatula to spread
  • 8- inch metal icing spatula in one hand and, with the other hand,
  • 1 cup raspberries in 1 cup St.Germain for at least 24hours in the refrigerator. Drain the raspberries and
  • 1/4 cup St.Germain. Taste syrup and adjust flavor; set aside in the
  • 2 tablespoons sugar, beating until thickened. Taste and add
  • 3 even layers using a serrated knife and rotating the cake a turn
  • 1/4 cup creme fraiche into the chocolate. Fold in another 1/2 cup creme fraiche, then quickly spread the chocolate creme fraiche evenly over the
  • 4 inches longer than
  • inches wider than the height of the cake. Place a
  • 15 minutes,
  • 10 minutes, then try again. You can

Instructions

Comments

Log in or Register to write a comment.