I ended 2007 with a chocolate recipe (Chocolate Whiskey Ice Cream), and given my chocoholic predilection, I think my first recipe for 2008 has to be a chocolate one as well.
This is a dense, intense chocolate experience. There’s a bit of cognac in it for kick, and a topping of fresh raspberry puree. There’s no flour, so it’s gluten-free. It’s not for the meek or chocolate-ambivalent. It’s a chocolate lover’s dream.
- 500 g dark (70%) chocolate
- 500 ml cream
- 60 g butter
- 1 vanilla bean
- 2 tablespoons cognac
For the raspberry puree:
- 200 g raspberries
- 50 g sugar
What to do:
- Melt the chocolate and butter in a double boiler over simmering water or a in a microwave. Take care – chocolate melts at a low temperature (ca. 37C) and it burns easily, so once it’s melted, remove from the heat!
- Cut the vanilla bean lengthwise and place with the cream in a small saucepan.
- Cook over medium heat to a simmer.
- Remove the vanilla beans and scrape out the vanilla seeds with a spoon or knife. Whisk in to the cream, and discard the beans.
- Add the cream to the melted chocolate in small parts and mix thoroughly until smooth and velvety.
- Stir in the cognac.
- Pour into a 9 inch baking spring form or shallow, medium-sized metal bowl and refrigerate until hard.
- Heat the raspberries and sugar in a small pan until the sugar is dissolved.
- Press through a sieve with a rubber spatula or wooden spoon to remove the seeds.
- Allow to cool.
- If you have used a metal bowl, use a cloth soaked in hot water to heat the bowl enough to free the cake. Invert the bowl onto a plate and top with the raspberry puree.
- Refrigerate until set.
- If you have used a baking form, top with the raspberry puree and refrigerate until set.
- Use a cloth soaked in hot water to heat the form enough to free the cake.
- Slide it onto a plate.
- Serve at room temperature with vanilla ice cream and a bit of chocolate sauce.