For The Chocolate Genoise Cake:
1/3 cup cake flour
1/3 cup cornstarch
1/4 cup unsweetened alkalized cocoa powder
3 large eggs plus 3 large egg yolks, at room temperature
3/4 cup granulated sugar
Pinch of salt
For The Raspberry Syrup:
1/4 cup sugar
1/3 cup water
1/4 cup raspberry liqueur (a couple of types of raspberry liqueur are: Framboise, or Chambord, there are many different brands and at different prices)
For The Chocolate Filling:
1/2 cup heavy cream
5 ounces dark chocolate (bittersweet), coarsely chopped
2 tablespoons butter
For The Raspberry Bavarian:
2 bags (12 ounces each) frozen unsweetened raspberries
3/4 cup granulated sugar
1/3 cup raspberry liqueur
1 1/2 envelopes unflavored gelatin powder
2 cups heavy cream
For The Garnish:
1 cup heavy cream
Bittersweet chocolate, coarsely grated
1/2 pint fresh raspberries
To Make The Genoise Cake:
1. Preheat oven to 350°F (180°C). Butter bottom and side of 9-inch round baking pan. Line with parchment or waxed paper.
2. Sift together cake flour, cornstarch and cocoa.
3. Beat together whole eggs, egg yolks, sugar and salt in heatproof bowl, using hand-held electric mixer at medium speed. Place bowl over pan of simmering water and continue beating until the mixture is lukewarm, about 100°F. Remove from water. Increase speed to high and beat until mixture is cooled and increased in volume, about 3 to 4 minutes.
4. Sift dry ingredients over egg mixture in three additions, gently folding with a rubber spatula. Spread batter in prepared pan.
5. Bake for 30 minutes or until cake springs back when touched with finger. Cool in pan on wire rack for 10 minutes. Loosen edge with knife and invert cake onto a rack. Carefully remove paper. Place another rack on cake and invert again. Cool completely.
To Make The Raspberry Syrup:
Combine sugar and water in saucepan over medium heat. Heat to a boil. Remove from heat and let cool. Stir in liqueur.
To Make The Chocolate Filling:
Heat heavy cream in saucepan to a boil over medium heat. Remove from heat. Add chocolate and let stand 30 seconds. Whisk in butter until smooth.
Make the Raspberry Bavarian:
1. Combine raspberries and sugar in a saucepan. Heat to a boil and simmer 10 minutes. Strain mixture through a fine-meshed sieve into bowl. Cool to room temperature. Combine liqueur and gelatin in heatproof cup and let stand 5 minutes. Place in saucepan with simmering water and heat until gelatin is dissolved. Whisk into raspberry purée.
2. Beat heavy cream in bowl until stiff peaks form, using electric mixer at high speed. Fold whipped cream into raspberry mixture.
1. Cut genoise cake horizontally into two equal layers. Place one layer in bottom of 9-inch springform pan, cut side up. Brush with half of raspberry syrup. Whisk cooled chocolate filling to lighten it.
2. Spread half of filling over cake. Top with half of the raspberry Bavarian. Top with other cake layer, cut side down. Repeat layers. Cover and refrigerate until mixture sets, about 2 hours.
Run a small knife between dessert and pan. Remove side of springform pan. Spread whipped cream on side of dessert. Press chocolate shavings into cream. Arrange raspberries in two concentric circles around rim of dessert. Sprinkle center with more grated chocolate and confectioners' sugar.
Makes 12 servings.
Adapted from Godiva Chocolatier. Photo was sent to Diana's Desserts from a friend, and I am told is from Godiva.com.
Source: Godiva Chocolatier
Date: November 16, 2002-Revised 1/11/04