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Ingredients Jump to Instructions ↓

  1. ** chocolate -cake --

  2. ** 1/2 lb Unsalted butter

  3. (2 tblsps. melted) 6 1/2 oz Semisweet chocolate; chopped

  4. 9 Extra large egg yolks

  5. 1 c Granulated sugar

  6. 4 Extra large egg whites

  7. ** chocolate -ganache --

  8. ** 1 c Hazelnuts; toasted

  9. 3 1/2 c Heavy cream

  10. 4 tb Unsalted butter

  11. 1/4 c Granulated sugar

  12. 2 lb Semisweet chocolate; chopped

  13. ** raspberry -filling --

  14. ** 1/2 pt Red rasperries

  15. 2 tb Granulated sugar

  16. Recipe by: Mimi Markofsky

  17. 2 10x15" baking sheets with the melted butter. Line each sheet with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside. Preheat the oven to

  18. 325 degrees. In the top of a double boiler that is set over medium heat, place the remainder of the

  19. 1/2 pound butter and the

  20. 6-1/2 oz. semisweet chocolate. Tighly cover with plastic wrap and allow to heat for 10-12 minutes. Remove from heat, uncover and stir until smooth. Hold at room temperature. Place the egg yolks and 1 cup sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on high until the mixture is lemon-colored and slightly thickened, about 4 minutes. Scrape down the sides of the bowl and beat on high for another

  21. 2 minutes. In another dry bowl,using the whip attachment, beat the egg whites until they are stiff but not dry. Using a rubber spatula, fold the chocolate mixture into the egg yolks. Add

  22. 1/4 of the egg white mixture into the chocolate mixture stirring to incorporate. Gently fold in the remaining egg whites until completely incorporated, with no white streaks remaining. Divide the mixture between the

  23. 2 prepared pans, smoothing the batter. Bake on the top and middle shelves in the oven for 20-22 minutes, rotating the sheets halfway through baking. Remove from oven and allow to cool for 30 minutes.

  24. 350 degree oven for 10-15 minutes.

  25. 1/8" size pieces. Invert

  26. 1 sheet of cake onto a large cutting board (larger than the pan). Place in the refrigerator for 30 minutes. Hold the remaining cake at room temperature until needed. To prepare the ganache, heat the heavy cream,

  27. 4 Tblsps. butter and 1/4 cup sugar in a medium sized, heavy saucepan, stirring to dissolve the sugar. Bring the mixture to a boil. Place

  28. 2 pounds of chocolate in a medium stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand 6-7 minutes. Stir until smooth. Combine

  29. 3 cups ganache with the chopped hazelnuts. Hold this mixture at room temperature to use for filling. Remove

  30. 1 more cup of ganache and place it in a bowl in the refrigerator (to be used to decorate the diamonds). Keep the remaining ganache at room temperature until needed. To make the raspberry filling, puree the rasperries and 2 Tblsps. sugar in a food processor for 12-15 seconds. Strain the puree in a fine mesh sieve over a stainless steel bowl. Cover with plastic wrap and refrigerate unitl needed. ASSEMBLY: Remove the cake from the refrigerator. Using a cake spatula, spread the raspberry puree over the cake, to the edges. Spread the hazelnut ganache over the raspberry filling, to the edges. Invert the other cake layer on top of the ganache covered layer. Remove the parchment paper from the second layer and press the layers together to hold them. Place the entire cake in the freezer for 1 hour. Remove the cake from the freezer. Using a very sharp serrated knife, cut away the uneven edges of the cake so it will measure

  31. 9" x

  32. 13-1/2". Use a serrated knife to cut the cake widthwise into 9 1-1/2" strips. Trim a

  33. 1", diagonally cut piece from each end of the strips, then cut the strip --

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