Chocolate Soufflé Layer Cake with Mascarpone Cream and Raspberries

Chocolate Soufflé Layer Cake with Mascarpone Cream and Raspberries
Photo by Martha Holmberg

Ingredients

  • 1 Tbs. unsalted butter
  • Confectioner's sugar for dusting
  • 1-½ cups fresh raspberries
  • 1-¼ cups heavy or whipping cream
  • ¼ tsp. table salt
  • 1 cup granulated sugar
  • ¼ cup strong coffee or whiskey, or a mix
  • + 11 more ingredients
    • 1 tsp. pure vanilla extract
    • 7 large eggs
    • 8 oz. good-quality bittersweet or semisweet chocolate, chopped
    • ¼ cup heavy or whipping cream
    • ¼ cup light corn syrup
    • 3 Tbs. granulated sugar
    • Confectioners’ sugar for dusting
    • 4 oz. semisweet chocolate, chopped
    • 1 Tbs. whiskey or liqueur (optional)
    • 1 oz. (2 Tbs.) unsalted butter
    • 1 cup mascarpone cheese

In a small saucepan, mix the cream with the corn syrup. Stir over medium heat until the syrup dissolves, and then bring the mixture to a full boil. Remove from the heat, and add the chocolate all at once. Let stand for 2 minutes and then whisk until smooth. Whisk in the butter and then the whiske...

View full recipe at Fine Cooking

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