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This recipe for CHOCOLATE GIFT BOX CAKE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, April 18, 2009


1/2 cup (1 stick) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 tablespoons framboise
1 1/3 toasted hazelnuts
2/3 cup all-purpose flour
pinch of salt
10 eggs, separated, room temperature
1 1/2 cups plus 2 tablespoons sugar
pinch of cream of tartar

2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped .
1/4 cup framboise
1/4 cup seedless raspberry jam

12 tablespoons (1 1/2 sticks) unsalted butter
2 tablespoons light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3 tablespoons framboise

White Chocolate Ribbons*

Preheat oven to 350F. Butter two 10x15x1-inch jelly roll pans. Line with parchment. Melt 1/2 cup butter in heavy saucepan over low heat. Add chocolate and stir until melted and smooth. Mix in framboise. Cool to lukewarm. Coarsely grind nuts in processor. Add flour and salt and blend until nuts are. finely ground. Using electric mixer, beat yolks and 1 cups sugar in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted. Using clean dry beaters, beat whites with cream of tartar in another large bowl until peaks begin to form. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Stir lukewarm chocolate into yolk mixture, then stir in nut mixture. Fold in 1/4 of whites. Gently fold in remaining whites. Divide batter evenly between prepared pans; smooth tops. Bake until tester inserted in centers comes out clean, about 15 minutes. Cool in pans on racks. (Can be prepared 1 day ahead. Cover pans tightly and store at room temperature.)

Bring cream to boil in heavy large sauce pan. Pour into medium bowl. Add chocolate and stir until smooth. Mix in framboise and jam. Chill ganache until just beginning to firm, about 1 hour. Set long cake rack on large baking sheet. Cut 5x13-inch. cardboard rectangle; set on rack. Run knife around sides of pans to loosen cakes. Invert cakes onto work surface. Peel off paper. Cut and trim each cake into one 6x14-inch rectangle and one 3x14-inch rectangle. Set aside. Beat ganache until light and fluffy. Place one 6-inch-wide cake on cardboard. Spread 1 1/2 cups ganache over cake. Arrange both 3-inch-wide cakes side by side.

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