Dark chocolate raspberry layer cake

Delight your birthday with this decadent gooey three tiered chocolate cake. It is heavily loaded with fresh raspberries juice and white frosting consisting of raspberry juice and confectioner’s sugar. When unmolding the cake, you have to place a wired rack over its top, holding the rack and pan together and flip both tops, lifting off the pan, and peel off the paper.

Servings: 12

Ingredients:

• 9 ounces bittersweet chocolate
• Unsweetened cocoa for dusting
• 3 ounces unsweetened chocolate
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 8 large eggs
• 1 1/2 granulated sugar
• 1 cup butter or margarine
• 6 tablespoons butter or margarine
• 12 ounces cream cheese
• 1/2 cup all purpose flour
• 1 pint raspberries
• 1 1/2 cup confectioners sugar

Preparation:

Preheat oven at 350 degrees Fahrenheit. Prepare three pieces 9 inch round pans by lining with parchment paper and grease. Dust the paper lightly with cocoa and tap out to remove excess powder. Heat a four inch pot with two inches deep of water until simmering. Combine in a heatproof bowl the unsweetened chocolate, bittersweet chocolate, 1 1/4 cups of granulated sugar, 10 tablespoons of butter, salt and vanilla, stir and place over the simmering water. Stir constantly until the butter and chocolates have melted. Remove from fire. Stir in egg yolks in a single batches and beat after each addition. Fold chocolate butter mixture into flour mixture until fully blended. Beat on medium high speed the egg white in the bowl of mixer until frothy. Slowly add the remainder of one fourth cup granulated sugar and beat until a stiff peak is formed. Fold egg whites gently into the chocolate mixture about 1/3 at a time until well blended. Fill prepared pans equally with better. Bake for fifteen minutes until set and the toothpick is clean when inserted in the center. Let cool on wire racks for ten minutes. To unmold cake, invert them onto the racks, remove pan and discard the paper. Cool completely until ready to serve. In a fine mesh cloth/sieve set on top of the bowl, place one half cup raspberries. Mash fruit with wooden spoon and extract two tablespoons juice. Discard the pulp. Set aside. Beat on medium speed in a bowl with mixer, the cream cheese and twelve tablespoons butter until fluffy and smooth. Add confectioner’s sugar, beating until melted and followed by raspberry juice. Beat mixture until runny and thin. Chill for five minutes until it reaches the desired frosting consistency. Place frosting in a piping bag attached to one half inch plain tip. Place frosting consistency. Place frosting in a piping bag attached to one half inch plain tip. Place first layer of cake on a cake stand and decorate 1/3 of the frosting. Top the cake with the second layer and again pipe frosting on the last layer. Decorate raspberries on top of cake. Serve with the last batch of raspberries. Keep refrigerated until ready to serve. Let stand at room temperature before serving the cake.

Note:

Bittersweet chocolate should be 60% to 70% cacao.

Nutritional Information:

• Calories: 644
• Fat: 41.7 g (25.5 g saturated fat)
• Cholesterol: 208 mg
• Sodium: 329 mg
• Carbohydrate: 62.9
• Dietary fiber: 3.7
• Total sugars: 52.3
• Protein: 9.9 g