For the chocolate brownie cake, I used the recipe Simply the Best Chocolate Brownie Layer from Marcel Desaulniers' Death by Chocolate.
For the raspberry glaze, I modified a recipe from Rose Levy Beranbaum's The Cake Bible. The recipe for this is included at the end behind a cut. I spread this over the top of the brownie layer.
For the White Chocolate, I heated up a block of white chocolate in the microwave (in 5 second bursts) until it was a little bit warmer than room temperature, but nowhere close to melting. I used a vegetable peeler to shave the white chocolate and sprinkled the shavings over the raspberry glaze.
The result was excellent and definitely something I will have to make again.
Raspberry Glaze - makes enough to glaze one 9-inch round cake
- 1 12-ounce bag of frozen raspberries
- 65 grams water (a little over 2 1/4 ounces)
- 105 grams sugar (3 3/4 ounces)
In a large-diameter pan, combine the sugar and water. Bring to a boil, stirring constantly. Boil for 1 minute. Add enough berries to form a single layer in the pan. Boil for 1 minute. Remove the berries with a slotted spoon a colander suspended over a bowl to catch the syrup. Reduce the syrup in the pot to no more than one and a half times the original amount and repeat the process with more berries. From time to time return the syrup that drained from the cooked berries to the pot. During this process, remove any white foam that forms on the top of the syrup.
When all of the berries are processed, reduce the syrup down to no more than one and a half times the original amount. Strain the syrup and the cooked berries through a fine strainer to remove the seeds. Refrigerate overnight.
Keeps refrigerated for 2 weeks.