-
1
Lightly coat the insides of two 9 by 1 1/2-inch cake pans with melted butter.
-
2
Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter.
-
3
Set aside.
-
4
Preheat oven to 325u00b0F.
-
5
Heat 1 inch of water in bottom half of double boiler over medium heat.
-
6
Place the remaining butter and 6 1/2 ounces semisweet chocolate in top half of double boiler.
-
7
Tightly cover the top with film wrap.
-
8
Allow to heat for 10- 12 minutes.
-
9
Remove from heat, stir until smooth, and hold at room temperature.
-
10
Place 2/3 cup egg yolks and 1 cup sugar in bowl of an electric mixer fitted with a paddle.
-
11
Beat on high speed until lemon colored and slightly thickened about 4 minutes.
-
12
Scrape down sides of bowl and beat for additional 2 minutes.
-
13
While egg yolks are beating, whisk 2/3 cup egg whites in a large stainless steel bowl until soft peaks form, about 3 minutes.
-
14
Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture.
-
15
Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in remaining egg whites.
-
16
Divide between prepared pans, spreading evenly, and bake in oven until toothpick inserted in center comes out clean, about 30 minutes.
-
17
Remove cakes from oven and allow to cool in pans for 15 minutes.
-
18
During baking, the surface of the cake will form a crust; this crust will normally collapse when the cake is removed from the oven.
-
19
Adjust the oven temp to 425u00b0F.
-
20
Invert cakes onto cake plates.
-
21
Remove parchment paper and refrigerate cakes for 1 hour.
-
22
While cakes are cooling, prepare the ganache.
-
23
First toast the hazelnuts on a baking sheet for 5 minutes in the 450u00b0F oven.
-
24
Remove from oven and immediately cover with a damp towel.
-
25
Invert another baking sheet over the top to steam the skins off.
-
26
After 5 minutes, remove the skins from the nuts.
-
27
Allow nuts to cool to room temperature.
-
28
In a food processor fitted with metal blade, chop nuts into 1/8-inch pieces.
-
29
Heat 1 1/2 cups heavy cream, 4 Tablespoons butter, and 1/4 cup sugar in a 2 1/2 quart saucepan over medium high heat.
-
30
Bring to a boil.
-
31
Place 10 1/2 ounces semisweet chocolate in a stainless steel bowl.
-
32
Pour the boiling cream over chocolate and allow to stand for 3-4 minutes.
-
33
Stir until smooth.
-
34
Remove 1/2 cup chocolate ganache and combine with chopped hazelnuts.
-
35
Hold this mixture at room temp to use for the filling.
-
36
Remove another 1/2 cup chocolate ganache and reserve under refrigeration for 1 hour (this 1/2 cup will be used to decorate the Temptation).
-
37
Hold the remaining ganache at room temp until needed.
-
38
Puree the raspberries and 1/2 cup sugar in food processor with metal blade for 12- 15 seconds.
-
39
Transfer to stainless steel bowl.
-
40
Cover and refrigerate until needed.
-
41
Assemble and decorate the cake.
-
42
Remove cake from refrigerator.
-
43
Using a cake spatula, spread 1/4 cup raspberry puree over one cake.
-
44
Spread the puree evenly to the edges.
-
45
Spread the ganache and hazelnut mixture over raspberry puree.
-
46
Spread ganache evenly to edges of cake.
-
47
Invert the other cake layer on top of the ganache covered cake.
-
48
Pres cakes together.
-
49
Using a very sharp serrated knife, trim the top and sides of the cake so they are even.
-
50
At this point, the cake must be refrigerated for 30 minutes.
-
51
Remove the well-chilled cake from the refrigerator.
-
52
Pour the room temp chocolate ganache over the cake, spreading with a spatula to create an even coating of ganache on both the top and sides of the cake.
-
53
Refrigerate the cake for 20- 25 minutes, to set the ganache.
-
54
Transfer the 1/2 cup well-chilled ganache to a pastry bag fitted with a#2 star tip.
-
55
Removed the cake from the refrigerator.
-
56
Pipe 8- 12 stars on top of the cake.
-
57
Using a vegetable peeler, shave chocolate curls from the 1 ounce piece of chocolate directly onto the center of the cake.
-
58
Refrigerate for 1 hour before slicing.
-
59
Temper the cake slices at room temp for 1 1/2- 2 hours before serving.
-
60
Portion 1/4 cup raspberry puree onto each plate.
-
61
Place a slice in the center of each plate and serve.
-
62
Cooks notes: The cake layers may be refrigerated for 2- 3 days before assembly of dessert.
-
63
The raspberries are not strained for seeds.
-
64
Do not pour ganache over cake until completely cooled, or it will not adhere.
-
65
The cake will cut much more easily when cold; using a knife dipped in hot water between each slice will assist this.
-
66
The chocolate for the chocolate curls should be room temperature.
