Black Satin Chocolate Raspberry Cake Pt 1

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy, Grains			10	Servings

INGREDIENTS

5	oz	Unsweetened chocolate
		coarsely chopped
2	c	Sifted cake flour, not
		self-rising
1 1/2	t	Baking soda
1/4	t	Salt
8	T	1 stick unsalted butter
		slightly softened
1/3	c	Solid vegetable shortening
1/2	c	Packed light brown sugar
1/4	c	Granulated sugar, used in
		two separate measurements
1	T	Vanilla extract
2		Whole eggs plus:
2		Eggs, separated at room
		temperature
3/4	c	Sour cream, at room
		temperature
1	c	Milk, at room temperature
1		12-ounce frozen
		unsweetened raspberries
2/3	c	Granulated sugar
2	t	Arrowroot
1	T	Water
1	T	Black raspberry liqueur
		such as Chambord up to
6	oz	Chunk dark chocolate, about
		3/4-inch thick
		BLACK SATIN RASPBERRY
20	oz	Semisweet chocolate
		coarsely chopped
1 1/4	c	Evaporated milk
6	T	Unsalted butter, softened
1/4	c	Black raspberry liqueur
		such as Chambord
4	t	Vanilla extract
6	T	Seedless raspberry preserves
		Fresh raspberries, for
		garnish

INSTRUCTIONS

2
           FROSTING:
DIFFICULTY: ** PREPARATION: 2 hours plus baking, cooling and chilling
times. Recipe From: Chocolatier Magazine  Make the sour cream chocolate
cake:  1.Position a rack in the center of the oven and preheat to 350
degrees F. Lightly butter the bottom and sides of three 9-by-2-inch
cake pans. Line the bottoms of the pans with baking parchment or  waxed
paper and tap out the excess.  2.Melt the chocolate according to the
instructions given in the  Chocolate Melting Tips. Let the chocolate
cool for 10 to 15 minutes,  until tepid.  3.In a medium bowl, using a
wire whisk, stir together the flour,  baking soda, and salt until
thoroughly blended. Sift the flour  mixture onto a piece of waxed
paper.  4.In a 4 1/2-quart bowl of a heavy-duty electric mixer using
the  paddle attachment, beat the butter and shortening at medium speed
for  45 to 60 seconds, until the mixture is creamy. Add the brown sugar
and while continuing to beat, gradually add 1 cup of the granulated
sugar, 2 tablespoons at a time over a 6 minute period. Using a rubber
spatula, scrape down the side of the bowl and continue beating for 1
to 2 minutes longer, until the mixture is light in texture and
off-white in color. Beat in the vanilla.  5.Break the 2 whole eggs into
a measuring cup and add the two  separated egg yolks. Beat with a fork
until frothy. At medium speed  while continuing to beat, slowly add the
beaten eggs to the batter.  Add the sour cream and beat until smooth.
Beat in the melted  chocolate until blended.  6.At low speed, one-third
at a time, beat in the flour mixture  alternating it with half of the
milk. Mix briefly, just until each  addition is barely incorporated
into the batter. Scrape down the side  and the bottom of the bowl with
a rubber spatula. Mix the batter for  10 more seconds.  7.In a
grease-free 4 1/2-quart bowl of a heavy-duty electric mixer,  using the
wire whip attachment, beat the egg whites at low speed  until frothy.
Gradually increase the speed to medium-high and beat  the whites until
soft peaks start to form. One teaspoon at a time,  add the remaining
1/4 cup of sugar and continue beating the whites  until stiff, shiny
peaks form.  8.Using a large rubber spatula, fold the beaten whites
into the  batter to lighten it. Divide the batter evenly between the
prepared  pans and smooth it with the back of a soup spoon. Bake the
cake  layers for 15 minutes. Reposition the cake pans so that the pans
at  the back of the oven rack are placed in the front. Continue to bake
for 5 to 10 minutes longer, until the edge of each cake layer has
pulled away slightly from the side of the pan and the center  continued
in part 2

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 770 Calories From Fat: 450 Total Fat: 53g Cholesterol: 101.5mg Sodium: 395mg Potassium: 320.1mg Carbohydrates: 77.5g Fiber: 6.1g Sugar: 24.1g Protein: 9.8g