Servings: 8 to 12
Deep chocolate cake and ganache with a creamy raspberry interior and a stunning presentation make this showstopper the perfect end to any celebratory meal. See the article for step-by-step photos. If you’re not a fan of the spiral sliced look, you can also make a stacked geometric design (see the variation below).
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Make Ahead: Make and freeze the rolled cake for up to one month. Refrigerate the ganache, covered, for up to two weeks. Line and fill the mold with the mousse for up to two days. Unmold the day you serve it.
I made this last night. It was delicious. I found the dehydrated strawberries at Target. I was amazed at the flavor of the raspberries in the filling. My guests commented on the flavor of the dessert and that it was not too sweet. It was not difficult to make and came out of the pan looking almost as good as the picture!
I made this for a dinner party and it was a big hit. I reviewed the recipe for a month and must have studied it at least 20 times. I modified the recipe and used fresh raspberries. We can get fresh raspberries all year and so choose to use them. I used 9 ounces of the berries and used the food processor to extract the juice and used a strainer to filter out the seeds. I then added the juice to the warmed white chocolate and water. Then folded as per the recipe. I also choose to use the alternate configuration.
How about using fresh raspberries instead of freeze-dried raspberries. Any idea on how much to use.
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