Recipe: RE: Malgieri Cake

Dawn,

Hope this is the recipe that you are looking for:

CHOCOLATE RASPBERRY BAVARIAN CAKE

RASPBERRY SYRUP:

1/4 cup sugar
1/3 cup water
1/4 cup raspberry liqueur


CHOCOLATE FILLING:

1/2 cup heavy whipping cream
4 oz. semisweet chocolate, cut into 1/4" pieces
2 tbsp. (1/4 stick) unsalted buter

RASPBERRY BAVARIAN

2-10oz. packages frozen raspberries
3/4 cup sugar
3/4 cup raspberry liqueur
1 1/2 envelopes unflavored gelatin
2 cups heavy cream

One 9" round Chocolate Genoise, baked and cooled (recipe follows)

Finishing:

1 cup heavy whipping cream
Chocolate shavings
1/2 pint basket raspberries
Confectioners' sugar

You will need 1 10" springform pan.


For the syrup, combine the sugar and water, bring to a boil and cool. Stir in
liqueur.
For the chocolate filling, bring the cream to a boil. Remove from the heat, add
the chocolate, and allow to stand 2 mins. Whisk in the butter until smooth and
cool.


To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 mins. Use a food mil or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 mins. Place the bowl over simmering water to make liquid again, then whisk into cool puree. Whip cream and fold it in.

Slice the genoise into 2 layers and place one in the bottom of a 10" springform pan. Moisten with half the syrup. Whip the cooled chocolate filling to lighten and spread half over cake layer; pour on half the Bavarian. Chill to set.

To unmold, run a small knife between desset and mold and lift off side of pan. Whip the cream and spread over sides of dessert. Press some of the chocolate shavings into cream. Arrange raspberries on top in two concentric circles around the tip rim, then sprinkle center with shavings and confectioners' sugar.


CHOCOLATE GENOISE

1/3 cup cake flour
1/3 cup cornstarch
1/4 cup alkalized (Dutch process)coca powder
3 large eggs plus 3 large egg yolks
3/4 cup sugar
Pinch salt

One 9 by 2" round layer pan, or a 9" springform pan, buttered and bottom lined with a disk of parchment or wax paper.

Set a rack at the middle level of the oven and preheat to 350 degrees.

Sift together the cake flour, cornstarch and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lum[s in the cocoa. Set sifted ingredients aside with the strainer.

Whisk together the egg yolks, sugar and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two.

Whip with the electric mixer onhigh speed until mixture is cooled and increased in volume, about 3 to 4 mins.

Remove bowl from mixer and sift dry ingredients,in three additions gently folding each third in with a rubber spatula. Pour batter into the prepared pan and spread the top even with a spatula.

Bake the layer about 30 mins. unil it is wll risen and the center is firm to the touch.

If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on paper.

Yield: 1 round layer, 9" in diameter by 2" deep


Enjoy!