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.
Ingredients:
- 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.
God help us! New Year’s resolution to reduce chocolate gluttony is seriously threatened.
No pity. That’s a resolution I’d never make!
wow. wow that looks good!! cant wait to try it myself and so i shall as soon as i leave this computer because (thank the lord) i made no anti-chocolate pact this year! 2008 shall be one of pure decadence and indulgence for moi!
This sounds similar to Chocolate Decadence that I order from a local chocolatier–sooo good!
oh, it looks so mouth-wateringly yummy !
That looks like a big slice of fudge…and that aint a bad thing!
oooooooooo looks DIVINE!!! Must stay strong and remain on the diet though!!! Bookmarking as we speak, when’s the next occasion I can dream up???
Words fail….
MMM looks like heaven! I have to say id go for the ultimate treat and replace the puree with some whipped cream with bailys in it! And then a drizzle of nice melted dark chocolate over the whole thing! Gluttony! 🙂
Not a bad idea!
That looks to die for! And I love the addition of cognac!
This is so tempting!
I’m in work craving something rich and delicious like this, it looks gorgeous. Laura posted her most recent recipe of a lemon cheescake on her blog which I was thinking of making when I get home…….but this has swayed me completly. Looks Divine ..sure maybe I should just make them both.!!!
that is sex in a cake tin mmmmmmm
I love it! I have been looking for something like this. Thank you for the recipe!
Love fudge more than life itself! I just had the best cupcakes ever and they were obviously filled with fudge. This is delish!