Black and White Raspberry Cake

Name: Black and White Raspberry Cake
Cuisine: American
Ingredients: 4 ounces semisweet or bittersweet chocolate, cut into bits; ½ cup sieved raspberry preserves; 6 ounces white chocolate, cut into bits; Small batch Buttercream; 4 ounces semisweet or bittersweet chocolate, cut into bits; 8-inch Chocolate Génoise, baked and cooled; White chocolate shavings made by shaving a block of chocolate, or scalloped shavings scraped from a pan (paged 189–91); ¼ cup Framboise (raspberry liqueur); ¼ cup Framboise (raspberry liqueur); Handful of fresh raspberries or raspberry candies; 1–2 tablespoons confectioners’ sugar; White chocolate shavings made by shaving a block of chocolate, or scalloped shavings scraped from a pan (paged 189–91); Handful of fresh raspberries or raspberry candies

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

For best flavor and texture, assemble cake at least one day ahead.

Ingredients

4 ounces semisweet or bittersweet chocolate, cut into bits
Small batch Buttercream
6

Americas
United States
Preserve
Dessert
Cake
Vegetarian

Method

Combine dark chocolate with 2 tablespoons water in a small bowl. Melt gently in a barely simmering water bath. Or, microwave on medium (50%) for about 1 minute and 15 seconds. Stir until smooth; set aside to cool to lukewarm. Stir in ¼