chocolate and raspberry fontaine
Chocolate and Raspberry Fontaine Source: Recipe by pastry chef Jacques Torres This recipe is made of crispy phyllo packages stuffed with warm, bitter-sweet chocolate ganache topped...
Ingredients
- 7ouncebittersweet chocolate, chopped
- 1/2cupheavy cream
- 4tablespoonraspberry brandy
- 1/2cupconfectioners' sugar plus extra for dusting
- 8(10 x 20-inch) sheets phyllo dough
- 1/2cupsweet butter, melted
- 1recipe cocoa sponge cake or commercial pound cake
- 1pint raspberries
Directions
- 1
Chocolate and Raspberry Fontaine Source: Recipe by pastry chef Jacques Torres This recipe is made of crispy phyllo packages stuffed with war
- 2
The fontaine can be prepared 6 to 8 hours in advance, wrapped in plastic wrap and refrigerated, then baked for 8 to 10 minutes just before s
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Once assembled, the fontaines can also be frozen for later use and defrosted for 15 minutes before baking
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7 ounces bittersweet chocolate, chopped 1/2 cup heavy cream 4 tablespoons raspberry brandy 1/2 cup confectioners' sugar plus extra for dusti
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Brush an 8-inch springform cake mold with the butter and dust with the flour
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With an electric mixer, whip the eggs whites, slowly adding the sugar, and continue to whip until stiff
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With a spatula, fold in the egg yolks, then gradually incorporate the sifted cocoa/flour mixture
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Pour the batter into the cake mold and bake in the oven for 15 to 18 minutes