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[cookbook-data.git] / recipe / Chocolate_Raspberry_Charlotte

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+author: George Geary
+directions: 'Coat a 9” round pan with melted butter, applying it with a pastry brush;
+  set aside.  Preheat oven to 375F.  Beat eggs with a whisk then add sugar gradually.  Place
+  the mixing bowl over low heat, moving the bowl to heat the contents evenly, being
+  very careful not to cook the mixture.  So, when this is warm to the touch, place
+  the bowl onto the mixer with the whip attachment.  Whip it at high speed until
+  the eggs triple in volume, about 15 min.  Take the bowl off the mixer and slowly
+  pour in the sifted flour while gently folding with a wooden spoon.  This is best
+  done with the aid of another person, who would be sprinkling the flour during
+  the folding (do in thirds).  Add the almond extract.  Pour the batter into the
+  pan and place it in the center of the oven at 375F.  When the top is slightly
+  brown and it springs back slightly when touched, it’s done.  This will be about
+  20-24 min.  Wait 10 min.  Remove from pan and cool on wire rack for 15 min.  Slice
+  in half or thirds horizontally.  Freeze for up to 2 months.
+
+
+  Chocolate Raspberry Mousse:
+
+  16 oz. Semi-sweet Chocolate, chopped
+
+  16 oz. heavy cream
+
+  4 large eggs, separated
+
+  2 large # eggs
+
+  2 T. Raspberry Liqueur
+
+
+  Place the chocolate over low simmering heat in a double boiler until melted, stirring
+  occasionally.  Set aside when melted.  In a mixing bowl, whip the cream until
+  firm; set aside.  In an oil free, clean mixing bowl whip the egg whites until
+  firm; set aside.  Place the chocolate in a large bowl and with a whisk, mix the
+  egg yolks and the whole eggs into the chocolate until well combined.  Alternately
+  fold the whipped cream and the egg whites into the chocolate mixture until well
+  combined.  Add the liqueur and blend well.
+
+
+  Using a greased 9” cheesecake pan with removable sides, put a layer of genoise
+  cake in the bottom.  Place ladyfingers on the inside sides of the pan.  Pour the
+  mousse in the center and smooth out.  Let firm up in the refrigerator.  Can decorate
+  with whipped cream cheese frosting (½ batch is plenty).'
+ingredient_blocks:
+- ingredients:
+  - amount:
+      alternatives: []
+      range_: null
+      units: t.
+      value: '1'
+    name: unsalted butter, melted
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: large
+      value: '4'
+    name: '# eggs'
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: C.
+      value: ¾
+    name: less 2 t. granulated sugar
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: C.
+      value: '1'
+    name: Cake Flour, sifted onto a paper towel
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: t.
+      value: ½
+    name: Almond Extract
+    note: null
+  name: Amaretto Genoise Cake Base
+name: Chocolate Raspberry Charlotte
+source: null
+tags: null
+url: null
+yield_: 9” cake