Recipe by: Michelle Pilarczyk
Source: Adapted from Laura Calder’s “French Food at Home” series. Cooking Channel TV
- 340 g (12 oz) semisweet chocolate (one bag of chocolate chips is good)
- 6 baskets raspberries
- 3 for puree
- 3 for decoration
- 95 g (1/2 cup) sugar
- 225 g unsalted butter, cubed
- 5 eggs
- 1 Tbsp raspberry liqueur or kirsch
- 250 ml (1 cup) heavy cream, whipped
- Fresh mint leaves to garnish
Preheat oven to 180 C (350 F) and boil water for a bain-marie (double boiler).
- Pour into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl.
- Stir in the raspberry liqueur / kirsch.
- Remove from the heat and beat in the eggs, one at a time.
- Whisk in the butter, a piece at a time, until smooth.
- Put the chocolate, raspberry puree and sugar in a bain-marie (double boiler) and heat to melt.
- Transfer to a blender and purree for a few seconds. Strain to remove seeds. You should have about ¾ cup (175 ml) of the puree, repeat to get more if necessary. (be sure to wipe bottom of the strainer, juices collect here)
- Make the raspberry puree: put 3 baskets of raspberries on a skillet for 3-5 mins until juices run. Squish raspberries with the back of a wooden spoon to aid the process.
- Set the mold or bowl in a casserole dish that will accommodate it, pour boiling water halfway up the sides of the mold, and bake until the mixture has risen and set, about 50 – 55 minutes until firm on the top.
- Remove from the casserole dish and let cool. It will shrink.
- Cover and chill overnight.
- Turn the framboise out onto a serving plate.
- Spread with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until the cake is completely covered.
- Garnish with a few fresh mint leaves.
- Serve and enjoy!
Download PDF here: French Chocolate Framboise Michelle Pilarczyk