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1
Place 12 (2 3/4-inch round by 1 1/2-inches tall) steel individual cake rings on a parchment lined sheet pan.
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2
(Alternately, you can use 1 large 9-inch round by 2 1/2-inch tall metal dessert ring).
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3
Cut 12 circles from the Chocolate Butter Sheet Cake and put 1 in the bottom of each metal ring.
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4
Using a pastry brush, moisten each cake with Raspberry Simple Syrup.
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5
Arrange 3 or 4 fresh raspberries inside the rings on top of the cake circles.
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6
Melt the chocolate and 7-ounces of the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water.
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7
Remove from the double boiler but keep the mixture warm and liquid.
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8
Whip the cream until it comes to soft peaks that hold their shape.
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9
Refrigerate until needed.
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10
Whisk the remaining 2 ounces of butter with the eggs, sugar, and raspberry liqueur in a medium bowl.
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11
Place over gently boiling water; the bowl should not touch water.
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12
Cook, whisking constantly, for 5 to 10 minutes, until the mixture reaches 160 degrees on a thermometer.
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13
Immediately remove from the heat and with an electric mixer, whip at high speed for about 5 minutes, until cool to touch.
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14
Whisk the egg mixture into the melted chocolate and butter.
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15
Fold in the whipped cream, mixing until no streaks of white remain.
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16
Using a pastry bag or a large spoon, fill the prepared metal rings with the chocolate mousse, covering the raspberries.
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17
With a flat knife, scrape the mousse to make it level with tops of the rings.
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18
Cover and refrigerate at least 8 hours, until firm.
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19
To remove from mold, warm the sides of the rings by wrapping briefly with a hot towel, or use propane torch to heat sides so they release.
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20
Wrap a chocolate band around each torte, if desired.
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21
You can also decorate by arranging fresh raspberries, chocolate truffles, chocolate shards or chocolate leaves on top.
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22
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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24
Preheat oven to 325 degrees F. Brush the sides of a 12 by 16-inch sheet pan with melted butter or cooking spray, and dust lightly with flour with cooking spray.
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25
Line the bottom with a rectangle of parchment or waxed paper.
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26
Cream the butter in a bowl, using an electric mixer until it is very light and aerated.
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27
Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions.
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28
Add the melted chocolate, scraping the bowl again, beating until the chocolate is incorporated.
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29
Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer.
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30
When they are frothy, gradually add the sugar, whipping until soft peaks form.
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31
Fold the whites into the yolk mixture.
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32
Sift the flour onto the batter and gently fold it in.
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33
Spread evenly into the prepared pan.
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34
Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top.
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35
Cool.
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36
Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves.
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37
Cook just until the syrup is clear: do not boil.
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38
Stir in raspberry sauce and the liqueur, if using.
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39
Raspberry Sauce 2 cups raspberries (fresh or frozen) 1/4 cup sugar 2 teaspoons fresh-squeezed lemon juice 1 tablespoon raspberry-flavored liqueur
