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Death By Chocolate a word, WOW!

Veteran Member
2342 posts
Joined: Dec 14, 2005


Posted to Thread #17007 at 3:51 pm on Nov 29, 2009

No baking required! Just made this for a lunch we're hosting on December 13. It can be frozen. The bowl scrapings were absolutely divine. Can't wait to wow my friends.

Death by Chocolate with Raspberry Splash

Posted By isabelle On July 24, 2008 @ 4:43 pm In Desserts, Recipes | 2 Comments

15 oz best-quality bittersweet chocolate (Valrhona or Callebaut work well)
1 cup heavy cream
4 tbsp butter
4 egg yolks
1/2 cup icing sugar
6 tbsp Cointreau or Grand Marnier
Cocoa powder for dusting

Raspberry Splash:
10 oz frozen raspberries
3 tbsp berry sugar
1 tsp fresh lemon juice


Line a 9- by 5-inch loaf pan with parchment paper.
Chop the chocolate into small pieces and place in the top of a double boiler; add the cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.

Whisk in the eggs yolks. Sift the icing sugar into the chocolate mixture, whisking constantly. Whisk in the Cointreau until smooth. Pour into the prepared pan. Refrigerate for at least 8 hours to set or overnight.

Raspberry Splash:
In a food processor, purée the raspberries, berry sugar and lemon juice. Pass the sauce through a sieve to remove the seeds.

Unmould the cake, removing paper. Dust the top with cocoa powder. Drizzle a large spoonful of Raspberry Splash on each plate. Using a hot, wet knife, slice cake and place on plates.

Serves 16

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