Glace Ivoire

By miss5elements

Ingredients

• 2 c all-purpose flour
• 2.33 c sugar, divided
• 1/4 c cocoa
• 1 t baking soda
• 1/2 t salt
• 8 T (1 stick) unsalted butter
• 1/2 c vegetable oil
• 4 eggs, divided
• 1/2 c milk
• 2 t vanilla, divided
• 6 oz good-quality white chocolate, chopped
• 1/2 t peppermint extract
• 1.5 c heavy cream, chilled
• 1 pt raspberries

Details

Servings 8
Cooking time 30mins
Adapted from instyle.com

Preparation

Step 1

1. Heat oven to 350F.
2. Grease & flour 12'x15' sheet pan.
3. In lg bowl sift together flour, 2c sugar, cocoa, baking soda, & salt.
4. In saucepan, heat butter, 1c H2O & oil to boiling. Pour hot liquid over dry ingredients & mix.
5. Whisk together 2 eggs, milk & 1t vanilla. Stir into batter
6. Pour batter into prepared sheet pan; bake 18-22 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
7. In top of double boiler set over simmering H2O, melt chocolate, stirring occasionally; remove from heat.
8. In medium bowl beat remaining 2 eggs w/remaining sugar to combine.
9. Set bowl over pan of simmering H2O & beat until mixture is thick & pale & registers 140F on instant-read thermometer. Continue beating for 3 minutes; remove from heat.
10. Stir in chocolate, remaining 1t vanilla & peppermint extract.
11. In med bowl beat cream to stiff peaks; gently fold into egg mixture.
12. Line eight 3"x1.5" metal ring molds w/acetate strips & place on baking sheet lined w/wax paper. Cut 8 pieces of cake using 1.5" round cookie cutter. Place in center of each ring mold, leaving empty border around cake.
13. Top each piece of cake w/raspberries. Fill mold w/cream mixture, completely covering cake & berries.
14. Smooth top w/metal spatula. Cover w/plastic wrap & freeze overnight.
15. When ready to serve, remove metal rings & acetate strips. garnish w/raspberries.