*Double boiler (if you don’t have one, you can use a stainless steel bowl hand held over a saucepan of boiling water)
Heavy large saucepan
Large steel or glass mixing bowl
Large mixing bowl
Medium mixing bowl
Baking pans (either two 8” round pans or two 10×15” jelly roll pans)
Food processor, grinder or heavy duty blender
1/2 c. unsalted butter
1 c. semisweet chocolate morsels
2 tbs. Chambord
1 1/3 c. husked toasted hazelnuts (1 lb. In the shells)
2/3 c. flour
10 eggs, separated (at room temp)
1 1/2 c. sugar
2 tbs. sugar
pinch cream of tartar
Husk the nuts, lay out on a baking sheet, and toast lightly in the oven at 350F. Grind nuts in processor, add flour and salt until mix is finely ground. Set aside.
Melt chocolate in a double boiler.
Beat yolks and 1 1/2 c. sugar in largest bowl until mix thickens, and slowly dissolving ribbons form when beaters are lifted.
Beat whites with clean dry beaters in totally dry, oil free stainless steel or glass bowl with cream of tartar until peaks begin to form. Gradually add 2 tbs. sugar and beat until soft peaks form.
Stir lukewarm chocolate into egg yolk mixture, then stir in flour mixture. Gradually fold in whites gently.
Divide mixture evenly into buttered pans lined with wax paper, smooth tops. Bake at 350F until toothpick or knife comes out clean, about 15 minutes for the jelly roll pans or 20 minutes for round pans. Cool in pans on racks.
2 c. whipping cream
2 2/3 c. semisweet chocolate morsels
1/4 c. Chambord
1/4 c. seedless raspberry jam
Bring cream to boil in heavy large saucepan. Pour into medium size bowl. Add chocolate, and stir until smooth. Mix in Chambord and jam. Chill until just beginning to firm, about an hour. Beat until light and fluffy with hand mixer.
12 tbs. unsalted butter
2 tbs. light corn syrup
1 1/2 c. semisweet chocolate morsels
3 tbs. Chambord
Melt 6 tbs. butter in heavy saucepan over low heat stirring occasionally. Add chocolate and stir until melted and smooth. Remove pan from heat. Add remaining butter and Chambord. Wisk until smooth.
1 1/6 c. white chocolate morsels
1/4 c. light corn syrup
1 1/6 c. semisweet chocolate morsels
1/4 c. light corn syrup
Melt white chocolate in double boiler* over barely simmering water, stirring until smooth. Blend in syrup, mix thoroughly, remove and place in a small bowl. Refrigerate for at least four hours until firm. Thoroughly clean double boiler and repeat process for the dark chocolate.
Remove from refrigerator and knead until candy is pliable. Remove grease by patting dry with a paper towel. Working with the white chocolate first, make sure your work surface is completely clean. Divide in half, and roll out candy to about 1/8” to 1/4” thick. With a sharp knife, and a guide if necessary, cut four pieces approximately 10×1” long. Lay out on a clean, wax paper covered large baking sheet. Repeat the process to create ten pieces, approximately 6×1” long. Lay out on baking sheet. Prepare dark chocolate the same way, making four 10×1/2” strips, and ten 6×1/2” strips. Lay these strips on top of the white strips, centering the dark chocolate on the white. On eight of the 6” strips, cut the ends so that they are pointed (between a 45 and 90 degree angle). Only cut one end this way of the remaining two 6” strips, inverting the angle cut for the other end. For the four 10” strips, leave one end squared, and cut the other end into a point as described above. Chill strips for at least 1/2 an hour.
Putting the cake together
For round cake, slice cakes in half lengthwise into four round, thin layers. For square cake, cut rectangular pieces into sqares first, then slice squares in half lengthwise into eight thin layers. Place first layer on inverted round cake pan, and alternate ganache and cake layers, reserving enough ganache to cover top and sides of the layers. Refrigerate until ganache is well chilled, about 3 hours. Holding the cake over a large bowl or the sink, pour warm glaze over the cake quickly, coating the top and sides completely, creating a smooth shell. Chill until glaze is set. Carefully separate cake from inverted cake pan, and transfer cake to serving plate. Remove ribbons from refrigerator. Aligning each squared end on the bottom of the cake at the serving plate, run the ribbons up the sides of the cake so that the pointed ends line up together in the center of the cake, fitting together. Take one of the 6” ribbons with the inverted point and extend it from the center down the side of the cake, pointed end in the center of the cake. Cut the other one in half (setting one half aside for the center curl), make another point, and drape it the same way in a different place on the cake, creating trailing ribbons. Take the eight 6” ribbons and fold each one over on itself, pressing the pointed ends together, making sure the bow remains full, not flat. Line up the points so they fit together. Take the set aside ribbon and make a curl for the center of the bow, cutting to make the size appropriate to the size of the bow. Place in the center. Refrigerate for at least an hour. Serve.