Chocolate Diamonds

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   Lightly coat the bottom and sides of 2 10x15-inch baking sheets with the melted butter.

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   Line each sheet with parchment paper, then lightly coat the parchment paper with more melted butter.

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   Set aside.

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   Preheat the oven to 325F.

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   In the top of a double boiler that is set over medium heat, place the remainder of the 1/2 pound butter and the 6-1/2 oz.

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   semisweet chocolate.

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   Tightly cover with plastic wrap and allow to heat for 10-12 minutes.

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   Remove from heat, uncover and stir until smooth.

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   Hold at room temperature.

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    Place the egg yolks and 1 cup sugar in the bowl of an electric mixer fitted with a paddle attachment.

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    Beat on high until the mixture is lemon-colored and slightly thickened, about 4 minutes.

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    Scrape down the sides of the bowl and beat on high for another 2 minutes.

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    In another dry bowl, using the whip attachment, beat the egg whites until they are stiff but not dry.

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    Using a rubber spatula, fold the chocolate mixture into the egg yolks.

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    Add 1/4 of the egg white mixture into the chocolate mixture stirring to incorporate.

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    Gently fold in the remaining egg whites until completely incorporated, with no white streaks remaining.

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    Divide the mixture between the 2 prepared pans, smoothing the batter.

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    Bake on the top and middle shelves in the oven for 20-22 minutes, rotating the sheets halfway through baking.

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    Remove from oven and allow to cool for 30 minutes.

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    While the cakes are cooling, toast the hazelnuts on a baking sheet in the 350F oven for 10-15 minutes.

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    (They will begin to give off a toasted scent when ready.

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    Watch carefully, as they can burn easily.)

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    Place the hot nuts in a large, clean kitchen towel and rub vigorously to skin.

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    Allow the nuts to cool, then place them in a food processor and chop them to 1/8-inch pieces.

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    Invert 1 sheet of cake onto a large cutting board (larger than the pan).Place in the refrigerator for 30 minutes.

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    Hold the remaining cake at room temperature until needed.

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    To prepare the ganache, heat the heavy cream, 4 tbsp.

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    butter and 1/4 cup sugar in a medium-sized, heavy saucepan, stirring to dissolve the sugar.

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    Bring the mixture to a boil.

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    Place 2 pounds of chocolate in amedium stainless steel bowl.

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    Pour the boiling cream over the chocolate and allow to stand 6-7 minutes.

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    Stir until smooth.

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    Combine 3 cups ganache with the chopped hazelnuts.

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    Hold this mixture at room temperature to use for filling.

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    Remove 1 more cup of ganache and place it in a bowl in the refrigerator (to be used to decorate the diamonds).

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    Keep the remaining ganache at room temperature until needed.

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    To make the raspberry filling, puree the rasperries and 2 tbsp.

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    sugar in a food processor for 12-15 seconds.

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    Strain the puree in a fine mesh sieve over a stainless steel bowl.

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    Cover with plastic wrap and refrigerate unitl needed.

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    To assemble, remove the cake from the refrigerator.

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    Using a cake spatula, spread the raspberry puree over the cake, to the edges.

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    Spread the hazelnut ganache over the raspberry filling, to the edges.

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    Invert the other cake layer on top of the ganache covered layer.

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    Remove the parchment paper from the second layer and press the layers together to hold them.

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    Place the entire cake in the freezer for 1 hour.Remove the cake from the freezer.

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    Using a very sharp serrated knife, cut away the uneven edges of the cake so it will measure 9x13-1/2-inches.

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    Use a serrated knife to cut the cake width wise into 9 1-1/2-inch strips.

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    Trim 1 diagonally cut piece from each end of the strips, then cut the strip diagonally 3 times to form 4 evenly sized diamonds from each strip.

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    Place a cooling rack on a baking sheet with sides (a jelly roll pan isperfect).

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    Place 9-12 diamonds on the rack.

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    Using the room temperature ganache, pour 2 tbsp.

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    ganache over each diamond, coating the tops andsides.

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    Using a large fork, remove the coated diamonds from the rack and place them on a parchment-lined baking sheet.

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    Place the sheet in the refrigerator until firm, about 20 minutes.

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    Scrape the ganache from the rack and pan and return it to the bowl of room temperature ganache.

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    Warm the ganache over a double boiler to the right pouring consistency.

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    Repeat the coating process with the remaining diamonds.

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    Transfer the refrigerated ganache to a pastry bag that has been fitted with a medium-sized star tip.

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    Decorate each diamond with a ganache star.

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    Refrigerate the diamonds for at least 1 hour before serving.

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    Allow the diamonds to come to room temperature for 10-15 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.