Thaw the raspberries in a medium mixing bowl in the fridge
overnight or on the counter for 4 hours (or in the microwave
from frozen for 1 minute). Then pour out some of the juice from
the bottom of the bowl.
Add the sugar, cinnamon and lemon juice and stir well.
Pour into your prepared pie shell (follow the recipe and be sure
to pre-bake the pie crust for 10 minutes first before adding the
filling).
Add a top crust and seal with an egg wash (1 egg yolk and three
tbsp. of water, milk or cream) and brush the top with the egg
wash. Poke holes in the top crust with a fork.
Place the pie on a flat cookie sheet or pan to make it easier to
move in and out of the oven. Bake in a preheated 350 degree F
oven for 35 to 40 minutes
Let cool on a cooling rack for 1/2 to 1 hour before putting into
your cake mix.
Prepare a 10 inches springform cake pan with a round
parchment paper in the bottom (you can use a regular 10 inch
cake pan if you do not have a springform pan in that size).
Grease the paper and the sides of the cake pan.
Preheat the oven to 350 degrees F.
Place the chopped butter and chocolate in a heat-proof bowl
over a double boiler (a small pot with 1 inch of water in it at a
low simmer) and stir constantly until melted. Remove from heat.
You can use the stainless steel bowl from your stand mixer, if it
does not have a thick-plated or rubber base.
Add the sugar and stir well. Let rest five minutes.
Add all 8 eggs and mix with a hand mixer (or stand mixer) until
well blended (do not over-beat, if it starts to get fluffy, stop
mixing).
Toss in the salt and mix for about 10 seconds more with your
hand mixer or with a spatula.
Pour 1/3 to 1/2 of the cake batter into your prepared cake pan.
Flip your pie over, upside-down onto the centre of the batter in
the pan.
Pour the remaining batter over the pie. Spread the batter
around and into the edges to even out the top.
Bake in a preheated oven for 50 minutes. Turn off oven when
done baking. Open the door, pull out the oven rack the cake is
sitting on and leave the door open for 15 minutes until the cake
cool and sinks a bit. Remove carefully from the oven, then let
cool completely on a cooling rack. Refrigerate for at least two
hours before flipping onto a serving plate and topping the
cake.Once completely cooled and chilled, run a hot knife around
the edges and, if using, release your springform pan sides and
remove.
Place your serving plate upside down and centred onto the
cake, then flip the cake and plate over so the cake is upside
down on your serving plate (this means the pie inside the cake is
now right-side-up!).
Place your broken chocolate pieces into a heat-proof bowl.Boil
the cream in a small pan on the stove top until it just reaches
the boiling point. Pour it over the chocolate and stir with a
wooden spoon slowly until completely mixed and smooth.
Add the tbsp. of syrup and stir. This will add a nice shine to your
glaze. Pour over the cake and, working quickly with an offset
spatula, spread to the sides and run along the sides to smooth
out. Wipe any excess off of the serving plate with wet and dry
paper towels.
Originally Submitted
7/17/2015
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