Many of you requested the recipes for the two winning desserts from CSU’s annual Appreciate Party earlier this month. So, without further ado, here are the recipes for Chocolate Silk Pie and Raspberry Forest Cake….just don’t eat too much all at once!
1/2 cup butter
1/2 cup sugar
2 blocks (2 oz) of unsweetened baking chocolate, melted and cooled
3 egg yolks
1/4 cup sugar
1/2 cup heavy or whipping cream
coffee topping (see below)
crumb crust (see below)
Prepare crumb crust; set aside
Cream butter and 1/2 cup sugar in small mixing bowl until light and fluffy.
Add cooled chocolate and beat well. Add egg yolks one at a time, beating well after each addition:stir in vanilla. Beat egg whites until foamy; gradually add 1/4 cup sugar, beating well until stiff peaks form. Fold egg white mixture into chocolate mixture. Pour into prepared crust. Cover; chill until firm. Garnish with dollops of coffee topping.
Combine 1 and 1/2 cups vanilla wafer crumbs (about 45 wafers) and 1/3 cup melted butter in a small mixing bowl. Press firmly onto bottom and up side of 9 inch pie pan. Bake at 350 degrees for 10 minutes, cool.
Combine 1/2 cup heavy or whipping cream. 1 tsp instant coffee granules and 2 tablespoons confectioner’s sugar in small mixing bowl;beat until stiff peaks form.
Raspberry Forest Cake (brought to you by Kristi Cabot & Tom Dmukauskas)
1/4 cup hot water
2 Tbsp granulated sugar
2-3 Tbsps Framboise or other raspberry liqueur
Filling & Topping:
4 oz semisweet chocolate, chopped
1 1/2 cups cold heavy cream
1/3 cup powdered sugar
3 Tbsp unsweetened Dutch-process cocoa powder
1/2 tsp instant coffee granules
1 Tbsp vanilla extract
One 9-inch square Devil’s Food Cake Layer, baked and cooled (recipe follows)
2 cups fresh raspberries
Chocolate trees (directions follow)
To make the framboise syrup: In a small bowl, stir the hot water and granulated sugar together to dissolve the sugar. Remove from the heat and stir in the framboise. Set aside.
To make the filling and topping: Put the chocolate in a heatproof bowl (or the top of a double broiler) and place it over, but not touching, barely simmering water in a saucepan (for the bottom of the double broiler). Stir constantly until the cholocate is melted and smooth. Scrape the melted chocolate into a large bowl.
In another large bowl, using an electric mixer on medium-high speed, beat the cream, powdered sugar, cocoa powder, instant coffee and vanilla until firm peaks form. Whisk about 1 cup of the whipped cream into the melted chocolate to blend it smoothly and lighten the mixture. Fold the remaining whipped cream int othe chocolate cream.
Transfer the cake to a serving plate so that it is top up. Tuck wax paper strips under the cake all the way around to keep the plate clean. Use a long serrated knife to cut the cake layer horizontally into two eve layers. Carefully slip the removable bottom of a tart pan or springform pan between the layers, lift the top layer, and set it aside. Use a pastry brush to lightly brush the top of both layers with the framboise syrup. Arrange 1 1/2 cups of the raspberries evenly over the bottom cake layer on the plate. Spread about 1 1/2 cups of the chocolate whipped cream over the raspberries. Carefully slide the top layer over the filling, centering it over the bottom layer, and spread the remaining chocolate whipped cream over the top and sides of the cake.
Arrange the remaining 1/2 cup raspberries on top of the cake, then arrange the chocolate trees on the cake. Some can stand up in the chocolate cream, or you can use the raspberries to prop up the trees at an angle. Use a large, sharp knife to cut the cake, carefully wiping it clean after cutting each slice. Make sure that each slice has a chocolate tree. The cake can be covered and refrigerated overnight.
Devil’s Food Cake:
1 1/2 oz unsweetened chocolate, chopped
1 1/2 cup cake flour
1/2 cup unsweetened Dutch-process cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup plus 1 Tbsp unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
Butter the bottom and sides of a 9-inch square cake pan. Line the bottom with parchment paper and butter the paper. Put the chocolate in a heatproof bowl (or the top of a double broiler) and place it over, but not touching, barely simmering water in a saucepan (or bottom of the double broiler). Stir constantly until the cholocate is melted and smooth. Remove from over the water and set aside to cool slightly.
Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown and granulated sugars until smoothly blened and creamy, about 2 minutes. Stop the mixer to scrape the sides of the bowl as needed. Add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat for 2 minutes. On low speed, mix in the melted chocolate. Add the flour mixture in three additions alternately with the butter milk in two additions, beginning and ending with the flour mixture and mixing just until the flour is inorporated and the batter looks smooth. Pour the batter into the prepared pan.
Bake at 350 degrees just until the top feels firm when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes then invert the cake onto the wire rack. Carefully remove the paper and place the paper loosely on the cake. Let cool thoroughly, then discard the paper.
6 oz melted chocolate.
Turn a rimmed baking sheet upside down, cover it with parchment paper and tape the paper to the sheet. Using a thin metal spatula, spread about 6 oz of melted chocolate evenly over the paper into a rectangle about 9×12 inches. The chocolate should be thick enough that the paper doesn’t show through. At this point, the chocolate should look shiny and wet. Chill the chocolate in the refrigerator until it looks dull and dry, and is still soft but no longer melted, about 5 minutes or so. Do not let the chocolate harden as it tends to shatter when you cut it. Use a tree-shaped cookie cutter to cut out the chocolate trees. If you have a large and small tree cookie cutters, then you can make two different sizes of chocolate trees. Press the cutter firmly to cut cleanly and completely through the chocolate. Return the chocolate to the refrigerator to firm completely, about 30 minutes or overnight. Separate the tree cutouts from the rest of the chocolate and paper.