Chocolate Raspberry Marquess

Name: Chocolate Raspberry Marquess
Ingredients: 1 pint fresh raspberry; 10 ounces very bittersweet chocolate, chopped in 1-inch pieces (70% cocoa liquor); 7 ounces unsalted butter, cut into pieces; 2 ounces unsalted butter, cut into pieces; 12 cup heavy cream; 6 eggs; 34 cup sugar; 14 cup Chambord raspberry liquor; 5 ounces unsalted butter; 4 ounces bittersweet chocolate, melted; 7 eggs, separated; 18 teaspoon cream of tartar; 7 ounces sugar (1 cup less 2 tablespoons); 1 cup sifted cake flour; 2 tablespoons sifted cake flour; 14 cup sugar; 13 cup water; 2 teaspoons Chambord raspberry liquor; 2 cups fresh raspberries or 2 cups frozen thawed raspberries; 14 cup sugar; 2 teaspoons fresh-squeezed lemon juice; 2 tablespoons Chambord raspberry liquor

22 ingredients

1 steps

Ingredients

1 pint fresh raspberry
10 ounces very bittersweet chocolate, chopped in 1-inch pieces (70% cocoa liquor)
7 ounces unsalted butter, cut into pieces
2 ounces unsalted butter, cut into pieces
12 cup heavy cream
6 eggs
34 cup sugar
14 cup Chambord raspberry liquor
5 ounces unsalted butter
4 ounces bittersweet chocolate, melted
7 eggs, separated
18 teaspoon cream of tartar
7 ounces sugar (1 cup less 2 tablespoons)
1 cup sifted cake flour
2 tablespoons sifted cake flour
14 cup sugar
13 cup water
2 teaspoons Chambord raspberry liquor
2 cups fresh raspberries or 2 cups frozen thawed raspberries
14 cup sugar
2 teaspoons fresh-squeezed lemon juice
2 tablespoons Chambord raspberry liquor

Directions

1

["CHOCOLATE BUTTER SHEET CAKE:.", "Preheat oven 325 degrees F.", "Brush the sides of a 12x16-inch sheet pan with melted butter, and dust lightly with flour, or spray with cooking spray.", "Line the bottom with a rectangle of parchment or waxed paper.", "Cream the butter in a bowl, using an electric mixer until it is very light and aerated.", "Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions.", "Add the chocolate, scraping the bowl again, beating until the chocolate is incorporated.", "Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer.", "When they are frothy, gradually add the sugar 2 tablespoons at a time, whipping until soft peaks form.", "Fold the whites into yolk mixture.", "Sift the flour onto the batter and FOLD IN GENTLY.", "Spread evenly into the prepared pan.", "Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top.", "Cool.", "RASPBERRY SIMPLE SYRUP:.", "Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves.", "Cook just until the syrup is clear; do not boil.", "Stir in 2 T raspberry sauce; take off heat and add in Chambord.", "RASPBERRY SAUCE:.", "In a blender or food processor, puree the raspberries with the sugar, lemon juice and Chambord.", "Strain through a fine sieve to remove the seeds.", "Refrigerate.", "ASSEMBLE MARQUESS & MAKING CHOCOLATE MOUSSE:.", "Place 12 (2-3/4\"round