Dark chocolate raspberry tart

GREEN BAY - Kohler's Executive pastry chef Richard Palm has an amazing dessert for Valentine's Day.

Check out the recipe for a dark chocolate raspberry tart with chocolate sabayon sauce.

Pâté Sablée Dough

Ingredients:

1 cup all-purpose flour

6 tablespoons unsalted butter, chilled and cut into pieces

1/8 teaspoon salt

½ cup confectioners’ sugar

1 large egg, lightly beaten

Method:

Place the flour, butter, salt, and sugar in a food processor.  Process just until the mixture resembles coarse crumbs, about 10 seconds.  Add the egg and pulse just until the pastry begins to hold together, about 20 times.  Transfer the pastry to waxed paper.  Flatten the dough into a disk.

Dust your fingers with flour, then, working very quickly with just your fingertips, press the dough into a 10 ½-inch loose-bottomed black tin tart pan.  Press the dough up sides of the shell and crimp evenly. Cover carefully with plastic wrap or foil.  Refrigerate for 2-3 hours.

Preheat the oven to 375° F.

Prick the bottom of the shell with the tines of a fork.  Line the shell loosely with heavy-duty foil, pressing well into the edges so the pastry does not shrink while baking.  Fill with baking weights, rice, or dried beans – making sure you get all the way into the edges – to prevent shrinkage.  Bake just until the pastry begins to brown around the edges and seems firm enough to stand up by itself, about 20 minutes.

For a partially baked shell:  Remove the weights and foil and continue baking until lightly browned all over, about 10 more minutes.

For a fully baked shell:  Remove the weights and foil.  Bake for an additional 20 minutes.  Watch the pastry carefully!  Ovens vary tremendously and pastry can brown very quickly.  Cool for at least 10 minutes before filling.

One (10 1/2-inch) pastry shell

 

Chocolate Sabayon

INGREDIENTS:

5 tablespoons dry Marsala

4 large egg yolks

6 tablespoons granulated sugar

2 tablespoons water

4 teaspoons unsweetened cocoa powder

1 ounce unsweetened chocolate, finely chopped

METHOD:

Heat the Marsala in a microwavable glass bowl covered with plastic wrap for about 30 seconds.

In a separate metal mixing bowl whip egg yolks with sugar until light and lemony colored.  Add the cocoa powder.  Gradually add the hot Marsala.

Set bowl over pan of simmering, not boiling water, whisk continuously until very thick and mixture just begins to stick to the bottom.  Remove from heat and add the chocolate.  Whisk until melted and warm.  Cool slightly

Yields ¾ cup

 

Chocolate Decadence Torte

Ingredients:

For the Sponge Cake:

4 tablespoons unsalted butter, clarified*

1 teaspoon vanilla extract

½ cup plus 1 tablespoon sifted cake flour

1/3 cup plus 1 tablespoon sifted unsweetened cocoa powder

4 large eggs

2/3 cup sugar

For the Syrup:

1 cup granulated sugar

1 cup water

2 tablespoons Myers Dark Rum

For the Chocolate Chantilly:

9 ounces bittersweet chocolate (Callebaut)

3 cups whipped cream - beaten stiff

For the Chocolate Glaze:

2 cups heavy cream

1 pound and 6 ounces chocolate - finely chopped

Method:

For the Sponge Cake:

Over a hot water bath, heat eggs and sugar together until about 100° F.  Beat in an electric mixer with a whip attachment at moderate speed until light and fluffy and just to room temperature.  Fold in flour and cocoa powder mixture until blended.  Fold in clarified butter and vanilla extract.

Pour batter into prepared 9-inch cake pan.  Bake at 350° F. for about 30-35 minutes or until a inserted toothpick comes out clean.

For the Syrup:

In a medium saucepan, bring sugar and water to a rolling boil.  Cool to room temperature. 

Refrigerate overnight.

Add rum just before using.

For the Chocolate Chantilly:

Melt chocolate thoroughly until completely smooth.  Remove from the water bath and leave at room temperature for 5 minutes.  Beat the chilled cream until stiff.  Whisk 1/4 of the cream into the chocolate, scraping the sides to insure incorporation.  Fold the rest of the cream in until thoroughly incorporated.

For the Chocolate Glaze:

Bring cream to a boil.  Remove from heat and add all of finely chopped chocolate.  Whisk until absolutely smooth.

Final Preparation:

When cake is cool, cut into 2 portions horizontally . Brush first layer with rum syrup.  Place back in 9-inch cake pan that has been lined with parchment on the bottom and sides.  Make the Chocolate Chantilly cream.  Place two-thirds of the cream into the bottom layer of the cake, cover with 2nd cake layer. Brush with rum syrup. Cover with rest of the Chocolate Chantilly Cream.

Thoroughly wrap cake in plastic wrap.  Freeze overnight.

After completely frozen unmold the cake and place on cardboard round, cut exactly to fit.  Chocolate cream layer should be up.  Let defrost in refrigerator for 4 hours.  Make the chocolate glaze.  Allow to cool somewhat until glaze is only light warm.  Place cake on a wire rack on a sheet pan.  Pour all over cake and sides and allow to flow.   With