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).
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.
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I do not understand the weights given in this recipe. Is it 11.2 0z of dried raspberries or 1 to 1.2 oz. Could someone please confirm. Thank you.
I had a hard time with the filling, I mistakenly used raspberry POWDER instead of freeze dried raspberries...the filling was skimpy and did not fill the molded cake. Any one else have a problem????
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