Ingredients
- 9 1/2 springform with cocoa (pan)
- 5 egg whites at highest speed until soft peaks form
- 5 egg yolks at highest speed
- 5 eggs
- 2 egg yolks
- 1 if desired heat oven
- 300 gr raspberries
- 240 ml whipping cream
- 200 gr semi-sweet chocolate
- 160 gr seedless raspberry jam
- 140 gr hazelnuts
- 160 ml sugar raspberry sauce
- 130 gr sugar
- 110 gr butter
- 65 gr sugar
- 26 gr vanilla
- 16 ml cherry flavor liqueur
- 4 gr vanilla
for 2 hrs. (yes, 120ºC ) Cool completely; cover and refrigerate until ready to serve. CUSTARD SAUCE: In medium saucepan, bring cream just to a boil. In small bowl, combine egg yolks and sugar. Blend a small amount of cream into yolks. Blend yolk mixture into cream and cook over low heat about 10 minutes. or until custard coats a spoon, stirring constantly. DO NOT BOIL. Remove from heat. Cool to room temperature and refrigerate. RASPBERRY SAUCE: In blender, puree raspberries. Strain ingredients. Refrigerate until ready to serve. TO SERVE: Remove sides from springform pan. Cut cake into wedges. To serve, pour small amount of custard and raspberry sauce onto cake plate. Marble a creative pattern with knife if desired. Place wedge of cake on top. Garnish with white chocolate rose and shavings if desired. Pillsbury Chocolate Lovers II cookbook. ----
