Chocolate Damnation Help Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
-The Chefs touch:,
Directions:
Hic flegetoteas patiatur sulphure flammas: "May he endure
the fire and brimstone of hell." Contrary to this ancient
curse, eating our chocolate damnation will bring about only
heavenly pleasure. On the other hand, preparing it may drive
you in the other direction.
Although the preparation and assembly of this cake can be
completed in one day (an early wake up call is recommended),
it may be more practical to spread out the preparation over
a two or three day period.
Two-Day program: Day 1: Prepare and refrigerate the
chocolate cheesecake, chocolate cake, and raspberry glaze
(all covered with film wrap) until assembly. Keep the
reserved cup of chocolate cookie crumbs at room temperature
until assembly. Day 2: Early in the day, complete assembly
except for the last ganache and cookie crumb coating, which
can be done two to three hours before serving the cake. Cut
and serve the cake as directed.
Three-Day Program: Day 1: Prepare and refrigerate the
chocolate cheesecake, chocolate cake and raspberry glaze
(all covered with film wrap). Keep the reserved cup of
chocolate cookie crumbs at room temperature until final
assembly. Day 2: Complete assembly except for the ganache
coating and cookie crumb coating. Keep the partially
assembled cake refrigerated. Day 3: Early in the day,
complete the final assembly. Keep the chocolate damnation
refrigerated until cutting and serving.
In making the cheesecake, it is important that the mixing
bowl be frequently scraped down as directed and that the
mixture be thoroughly combined. Failure to do so will result
in a lumpy batter and visible white lumps or streaks of
cream cheese in the baked cheese cake.
Use several toothpicks inserted in the sides of the
chocolate cake as guides to accurately halve the cake
horizontally.
The preparations may also be completed using a hand held
electric mixer (mixing time may increase slightly), or by
hand with a wire whisk (mixing time may double).
Use half the following recipe to make the raspberry glaze if
fresh red raspberries are not available.
1 10oz package frozen red raspberries in syrup
1/4 cup granulated sugar
5 Tablespoons water
1 Tablespoon fresh lemon juice
Puree the frozen raspberries in a food processor fitted with
a steel blade. Transfer the puree to a 2.1/2 qt saucepan and
combine with sugar, water and lemon juice. Bring to a boil
over medium high heat and allow to boil for 5 minutes.
Remove and cool in an ice water bath. Refrigerate until
ready to use.
Ice Water Bath:
In order to quickly lower temperature of foods, it is
advisable to use an ice water bath.
To reduce the development of food-spoiling bacteria, hot
foods that are to be refrigerated must be cooled quickly
before refrigeration. Depending on the volume of food to be
cooled, the ice water bath may be set up in the kitchen
sink, or in a stainless steel bowl large enough to hold the
container of food to be cooled. There should be sufficient
space in the sink or the bowl to place enough ice and water
to surround most of the outside surface area of the
container. Place a stainless steel ladle or stirring spoon
in the container of food and stir frequently during the
cooling process to promote rapid cooling.
Certain items, such as ice cream and sorbert bases, need to
be cooled before they are placed in an ice cream freezer to
facilitate the freezing process.
Source: The Trellis Cookbook
From The Cookie Ladys Files
Source from luhu.jp
the fire and brimstone of hell." Contrary to this ancient
curse, eating our chocolate damnation will bring about only
heavenly pleasure. On the other hand, preparing it may drive
you in the other direction.
Although the preparation and assembly of this cake can be
completed in one day (an early wake up call is recommended),
it may be more practical to spread out the preparation over
a two or three day period.
Two-Day program: Day 1: Prepare and refrigerate the
chocolate cheesecake, chocolate cake, and raspberry glaze
(all covered with film wrap) until assembly. Keep the
reserved cup of chocolate cookie crumbs at room temperature
until assembly. Day 2: Early in the day, complete assembly
except for the last ganache and cookie crumb coating, which
can be done two to three hours before serving the cake. Cut
and serve the cake as directed.
Three-Day Program: Day 1: Prepare and refrigerate the
chocolate cheesecake, chocolate cake and raspberry glaze
(all covered with film wrap). Keep the reserved cup of
chocolate cookie crumbs at room temperature until final
assembly. Day 2: Complete assembly except for the ganache
coating and cookie crumb coating. Keep the partially
assembled cake refrigerated. Day 3: Early in the day,
complete the final assembly. Keep the chocolate damnation
refrigerated until cutting and serving.
In making the cheesecake, it is important that the mixing
bowl be frequently scraped down as directed and that the
mixture be thoroughly combined. Failure to do so will result
in a lumpy batter and visible white lumps or streaks of
cream cheese in the baked cheese cake.
Use several toothpicks inserted in the sides of the
chocolate cake as guides to accurately halve the cake
horizontally.
The preparations may also be completed using a hand held
electric mixer (mixing time may increase slightly), or by
hand with a wire whisk (mixing time may double).
Use half the following recipe to make the raspberry glaze if
fresh red raspberries are not available.
1 10oz package frozen red raspberries in syrup
1/4 cup granulated sugar
5 Tablespoons water
1 Tablespoon fresh lemon juice
Puree the frozen raspberries in a food processor fitted with
a steel blade. Transfer the puree to a 2.1/2 qt saucepan and
combine with sugar, water and lemon juice. Bring to a boil
over medium high heat and allow to boil for 5 minutes.
Remove and cool in an ice water bath. Refrigerate until
ready to use.
Ice Water Bath:
In order to quickly lower temperature of foods, it is
advisable to use an ice water bath.
To reduce the development of food-spoiling bacteria, hot
foods that are to be refrigerated must be cooled quickly
before refrigeration. Depending on the volume of food to be
cooled, the ice water bath may be set up in the kitchen
sink, or in a stainless steel bowl large enough to hold the
container of food to be cooled. There should be sufficient
space in the sink or the bowl to place enough ice and water
to surround most of the outside surface area of the
container. Place a stainless steel ladle or stirring spoon
in the container of food and stir frequently during the
cooling process to promote rapid cooling.
Certain items, such as ice cream and sorbert bases, need to
be cooled before they are placed in an ice cream freezer to
facilitate the freezing process.
Source: The Trellis Cookbook
From The Cookie Ladys Files
Source from luhu.jp