Chocolate Raspberry Bavarian Cake
Ingredients for Raspberry Syrup:
1/4 cup sugar
1/4 cup raspberry liqueur
1/2 cup heavy whipping cream
4 ounces semisweet chocolate, cut into ¼-inch pieces
3/4 cup sugar
2 cups heavy whipping cream
1 cup heavy whipping cream
3/4 cup sugar
pinch of salt
To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 minutes. Use a food mill or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 minutes. Place bowl over simmering water to make liquid again, then whisk into cooled puree. Whip cream and fold it in.
Slice Genoise into two layers and place one in the bottom of 10-inch springform pan. Moisten with half the syrup. Whip cooled chocolate filling to lighten and spread half of it over cake layer; pour on half the Bavarian. Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian. Chill to set.
To unmold, run a small knife between dessert and mold and lift off side of pan. Whip the cream and spread over sides of dessert. Press some of the chocolate shavings into cream. Arrange raspberries on top in two concentric circles around the top rim, then sprinkle center with shavings and confectioners' sugar.
Inch) round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment paper
Set a rack at the middle level of the oven and preheat to 350 degrees.
Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of wax paper to break up any small lumps in the cocoa. Set sifted ingredients aside with the strainer.
Bake the layer about 30 minutes, until it is well risen and the center is firm to the touch.