Death by Chocolate with Raspberry Splash
To many, this dessert needs no introduction, as it was our signature dessert for years. When I decided to open my own catering operation in 1985, I saw a need for a company that could provide top-quality desserts to high-end restaurants that didn't have their own pastry chefs. One of the first restaurants I approached was Bishop's, which had also recently opened. John Bishop was interested, so in walked Death By Chocolate. At one time, Death By Chocolate even had the honour of being Prime Minister Pierre Trudeau's favourite dessert. He often ordered more than one piece when he was at Bishop's. Now, after all these years, I've decided to share it here. As you see, it makes a lot; however, it does freeze well, so you'll just have to throw another dinner party.
Ingredients
15 oz best-quality bittersweet chocolate (Valrhona or Callebaut work well)
1 cup heavy cream
4 tbsp butter
4 egg yolks
1/2 cup icing sugar
6 tbsp Cointreau or Grand Marnier
Cocoa powder for dusting
Raspberry Splash:
10 oz frozen raspberries
3 tbsp berry sugar
1 tsp fresh lemon juice
Directions
Line a 9- by 5-inch loaf pan with parchment paper.
Chop the chocolate into small pieces and place in the top of a double boiler; add the cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
Whisk in the eggs yolks. Sift the icing sugar into the chocolate mixture, whisking constantly. Whisk in the Cointreau until smooth. Pour into the prepared pan. Refrigerate for at least 8 hours to set or overnight.
Raspberry Splash:
In a food processor, purée the raspberries, berry sugar and lemon juice. Pass the sauce through a sieve to remove the seeds.
Unmould the cake, removing paper. Dust the top with cocoa powder. Drizzle a large spoonful of Raspberry Splash on each plate. Using a hot, wet knife, slice cake and place on plates.
Serves 16