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Chocolate
Raspberry Ganache
The Cake Lady (Gladyce)
10 oz package
frozen raspberries (in syrup), with their liquid thawed
1-1/2 cups heavy whipping cream
8 Tablespoons
(1 stick) unsalted butter
1-1/4 pounds semisweet chocolate, cut into 1/4-inch pieces (use a good
quality such as Lindt, Valhrona, Callebault, etc.)
1/2 cup seedless raspberry preserves
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1. Bring the raspberries and liquid from container to a
boil and reduce slightly. Use a food mill or a fine sieve to puree the
berries and strain away the seeds. Cool the puree.
2. Bring the cream and butter to a boil, remove from heat, and add
chocolate. Let stand 2 minutes, then whisk smooth.
3. Whisk in raspberry puree and cool until thickened.
4. Slice your cooled cake layers into two. Place on your cardboard or
platter and spread thinly with the seedless raspberry preserves. Spread
with the filling. Repeat with remaining layers. Mask outside of cake with
remaining filling.
Filling recipe (I [Gladyce]
use this filing with the chocolate devils food cake)
Recipe: The Cake
Lady (Gladyce)
Thanks: Karen a.k.a
h82bnml |
