Tiffany Cake (Chocolate Raspberry Custard Cake) Featured

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Issue Date: November, 2011
Serves: Serves 8
Pairings:
Courtesy of: Courtesy of Chef Tariq Hanna, Sucre, New Orleans, LA

Ingredients:

  • 1 stick plus 2 tablespoons butter
  • 4 ounces bittersweet chocolate
  • 1 cup Raspberry Purée (method follows)
  • 3 large eggs
  • 7 tablespoons sugar
  • 5 tablespoons cake flour
  • Raspberry Gelée (recipe follows)
  • Raspberry Mousse (recipe follows)
  • Chocolate Mousse (recipe follows)
  • Miroir Glaze (recipe follows)
  • fresh raspberries for garnish

Instructions:

Preheat oven to 350°F. Grease a 10x3-inch round cake pan or spring form pan and line with parchment paper. Melt butter, chocolate, and Raspberry Purée together in a double boiler set over medium-high heat.

Mix sugar and eggs in a mixing bowl. Add a small amount of chocolate mixture to eggs and mix to temper, then add remaining chocolate mixture. Blend thoroughly. Add flour and blend. Pour into pan and bake until set, about 8 to 10 minutes. Cool but do not remove from pan.

Pour Raspberry Mousse over the top of the frozen Gelée and freeze to set.

Pour Raspberry Gelée over cooled cake layer and freeze till firm.

Pour Chocolate Mouse over frozen Raspberry Mousse, and freeze until fully set.

If not using a spring form pan, to unmold cake, put about 3 inches of hot water in large bowl or roasting pan. Place cake pan in water, taking care not to get water in cake pan. This will slightly melt the sides of the cake enough to loosen it from the pan. Invert cake onto a plate and return it to the freezer to reset the sides.

Carefully slide frozen cake from plate onto a wire rack. Pour glaze gently over surface of cake, allowing it to run down sides until cake is evenly coated. Transfer to a serving plate and place in refrigerator for 6 hours to re-set before serving. Garnish with raspberries.

Chef’s Note: Chef Hanna decorated the Tiffany Cake with raspberry macaroons and a magnolia sculpted from sugar. Both are available at sucre.com

Raspberry Puree:
Yields anout 3 cups

  • 6 cups fresh or frozen raspberries

Purée berries in a food processor or with an immersion blender.

Raspberry Gelee:
Yields about 1 1/2 cups

  • 1 cup Raspberry Puree (see method, above)
  • 4 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla paste (available at beanilla.com or in specialty stores)
  • 1 1/2 sheets silver gelatin or 1/2 envelope Knox gelatin, bloomed in cold water

Add Raspberry Puree, sugar, lemon juice, and vanilla paste to a small saucepan set over medium heat until mixture is warm and liquefied, about 5 minutes. Remove from heat, add gelatin, and stir to blend thoroughly.

Raspberry Mousse:

  • 1 cup Raspberry Puree (see method, above)
  • 3 tablespoons egg yolks
  • 1 tablespoon sugar
  • 1 1/2 sheets silver gelatin or 1/2 envelope Knox gelatin, bloomed in cold water
  • 1 cup heavy cream, whipped

Add puree, egg yolks, and sugar to a saucepot set over medium heat. Cook, whisking constantly until mixture is shiny, warm, and thoroughly blended. Remove from heat and add gelatin. Stir to combine. Fold in whipped cream while gelatin mixture is still warm.

Chocolate Mousse:
Makes about 3 cups

  • 8 ounces 72% bittersweet chocolate
  • 1 cup light cream
  • 1 tablespoon light corn syrup
  • 1 cup heavy cream, whipped

Break chocolate into a mixing bowl and set aside. Add cream and corn syrup to a saucepan set over medium-high heat and bring to a boil. Pour cream mixture over chocolate and stir until chocolate is melted. Fold mixture into whipped cream.

Miroir Glaze:
Makes about 1 1/2 cups

  • 1 cup sugar
  • 1/4 cup water
  • 2 tablespoons cocoa powder
  • 2 tablespoons sour cream
  • 3 silver gelatin sheets or 1 envelope Knox gelatin, bloomed in cold water
  • 1 ounce semisweet chocolate

Bring sugar, water, and cocoa powder to a boil in a saucepan set over high heat. Remove from heat and stir in sour cream and gelatin. Add chocolate and stir until melted. Cool for 10 minutes. Mixture should still be liquid.

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