Saturday, February 18, 2012

Chocolate Marscapone Delight!

I truly enjoyed creating this dessert! I heard of this culinary challenge to come up with an exquisit chocolate recipe using fair trade chocolate, and I was thrilled! The first that came to mind was “Flourless Chocolate”! What other dessert medium would truly emphasize the pure flavor and silky texture of an amazing chocolate? Then to find the right fair trade chocolate to spotlight in this scrumptious dessert! After an invigorating search, I decided on an Organic Ecuador Dark Chocolate (65% Cacao) by Equal Exchange. I choose this delicious chocolate because of its smoothness and the subtle hint of citrus.

In my desserts I’m all about contrast! Every dessert, I see as an adventure.

This dessert is an extremely dramatic adventure. First you have your rich and flavorful, flourless chocolate cake, set off by the delicate sweet and velvety amaretto Ganache, complimented by the creamy, light mascarpone, and thru it all the fresh raspberries cut through with their naturally sweet, refreshing tang! Wow, I hope you enjoy this dessert as much as I delighted in creating it!



Flourless Chocolate Cake

8 oz. Fair Trade Equal Exchange Ecuador Dark Chocolate

8 oz. butter (unsalted)

6 eggs

1 ½ cup granulated sugar

.5 oz. vanilla

1 cup cocoa

Preheat oven to 350 degrees. Line a 9” cake pan and grease the sides. Chop chocolate and place in the top of a double boiler/ Bane Marie with butter. When melted remove from heat and mix in sugar. Whisk in eggs until combined. Add cocoa. Mix well. Pour batter into prepared pan. Bake in preheated oven for about 35 mins and/or until knife comes out clean. Cool completely.



Amaretto Ganache

10 oz. Fair Trade Equal Exchange Dark Chocolate

10 oz. Heavy whipping cream

2 oz. Amaretto Liquor



Simmer cream, do not boil. Pour over chocolate, let sit until melted. Stir till combined but be careful not to incorporate air. Mix in liquor. Pour over cooled cake. Let set.

Mascarpone Mousse

8 oz. Heavy whipping cream

8 oz. Mascarpone

2 oz. Marsala (sweet)

3.5 oz sugar

.5 oz vanilla



Whip heavy whipping cream. Put aside, Cream Mascarpone and sugar. Mix in Marsala and vanilla. Fold into the whipped Cream. Pipe over set Ganache. Garnish with fresh Raspberries. Enjoy!







4 comments:

Mary P said...

Looks absolutely gorgeous and I'm sure it tasted even better!

debbie said...

wow marie this looks so good!

debbie

Emily said...

What have I told you about posting pictures of yummy desserts when I am pregnant and thousands of miles away???

Fridani Gries said...

absolutely gorgeous. I can not imagine how it tasted

Saturday, February 18, 2012

Chocolate Marscapone Delight!

Posted by Marie
I truly enjoyed creating this dessert! I heard of this culinary challenge to come up with an exquisit chocolate recipe using fair trade chocolate, and I was thrilled! The first that came to mind was “Flourless Chocolate”! What other dessert medium would truly emphasize the pure flavor and silky texture of an amazing chocolate? Then to find the right fair trade chocolate to spotlight in this scrumptious dessert! After an invigorating search, I decided on an Organic Ecuador Dark Chocolate (65% Cacao) by Equal Exchange. I choose this delicious chocolate because of its smoothness and the subtle hint of citrus.

In my desserts I’m all about contrast! Every dessert, I see as an adventure.

This dessert is an extremely dramatic adventure. First you have your rich and flavorful, flourless chocolate cake, set off by the delicate sweet and velvety amaretto Ganache, complimented by the creamy, light mascarpone, and thru it all the fresh raspberries cut through with their naturally sweet, refreshing tang! Wow, I hope you enjoy this dessert as much as I delighted in creating it!



Flourless Chocolate Cake

8 oz. Fair Trade Equal Exchange Ecuador Dark Chocolate

8 oz. butter (unsalted)

6 eggs

1 ½ cup granulated sugar

.5 oz. vanilla

1 cup cocoa

Preheat oven to 350 degrees. Line a 9” cake pan and grease the sides. Chop chocolate and place in the top of a double boiler/ Bane Marie with butter. When melted remove from heat and mix in sugar. Whisk in eggs until combined. Add cocoa. Mix well. Pour batter into prepared pan. Bake in preheated oven for about 35 mins and/or until knife comes out clean. Cool completely.



Amaretto Ganache

10 oz. Fair Trade Equal Exchange Dark Chocolate

10 oz. Heavy whipping cream

2 oz. Amaretto Liquor



Simmer cream, do not boil. Pour over chocolate, let sit until melted. Stir till combined but be careful not to incorporate air. Mix in liquor. Pour over cooled cake. Let set.

Mascarpone Mousse

8 oz. Heavy whipping cream

8 oz. Mascarpone

2 oz. Marsala (sweet)

3.5 oz sugar

.5 oz vanilla



Whip heavy whipping cream. Put aside, Cream Mascarpone and sugar. Mix in Marsala and vanilla. Fold into the whipped Cream. Pipe over set Ganache. Garnish with fresh Raspberries. Enjoy!







4 comments on "Chocolate Marscapone Delight!"

Mary P on February 18, 2012 at 3:59 PM said...

Looks absolutely gorgeous and I'm sure it tasted even better!

debbie on February 21, 2012 at 4:39 PM said...

wow marie this looks so good!

debbie

Emily on February 22, 2012 at 12:52 PM said...

What have I told you about posting pictures of yummy desserts when I am pregnant and thousands of miles away???

Fridani Gries on May 26, 2013 at 11:39 PM said...

absolutely gorgeous. I can not imagine how it tasted