*  Exported from  MasterCook  *
                 Chocolate Diamonds from Death by Chocolate
 Recipe By     : Mimi  Markofsky
 Serving Size  : 36   Preparation Time :4:30
 Categories    : Chocolate                        Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *****         CHOCOLATE CAKE -- *****
      1/2  pound         unsalted butter
                         (2 Tblsps. melted)
    6 1/2  ounces        semisweet chocolate -- chopped
    9                    extra large   egg yolks
    1      cup           granulated sugar
    4                    extra large   egg whites
                         *****         CHOCOLATE GANACHE -- *****
    1      cup           hazelnuts -- toasted
    3 1/2  cups          heavy cream
    4      tablespoons   unsalted butter
      1/4  cup           granulated sugar
    2      pounds        semisweet chocolate -- chopped
                         *****         RASPBERRY FILLING -- *****
      1/2  pint          red rasperries
    2      tablespoons   granulated sugar
 Lightly coat the bottom and sides of 2  10x15 baking sheets with the 
 melted butter.  Line each sheet with parchment paper, then lightly coat 
 the parchment paper with more melted butter. Set aside.
 Preheat the oven to 325 degrees.
 In the top of a double boiler that is set over medium heat, place the 
 remainder of the 1/2 pound butter and the 6-1/2 oz. semisweet chocolate.  
 Tighly cover with plastic wrap and allow to heat for 10-12 minutes.  
 Remove from heat, uncover and stir until smooth.  Hold at room 
 Place the egg yolks and 1 cup sugar in the bowl of an electric mixer 
 fitted with a paddle attachment.  Beat on high until the mixture is 
 lemon-colored and slightly thickened, about 4 minutes.  Scrape down the 
 sides of the bowl and beat on high for another 2 minutes.
 In another dry bowl,using the whip attachment, beat the egg whites until 
 they are stiff but not dry.
 Using a rubber spatula, fold the chocolate mixture into the egg yolks.  
 Add 1/4 of the egg white mixture into the chocolate mixture stirring to 
 incorporate.  Gently fold in the remaining egg whites until completely 
 incorporated, with no white streaks remaining.
 Divide the mixture between the 2 prepared pans, smoothing the batter.  
 Bake on the top and middle shelves in the oven for 20-22 minutes, rotating 
 the sheets halfway through baking.  Remove from oven and allow to cool for 
 30 minutes. 
 While the cakes are cooling, toast the hazelnuts on a baking sheet in the 
 350 degree oven for 10-15 minutes.  (They will begin to give off a toasted 
 scent when ready.  Watch carefully, as they can burn easily.)  Place the 
 hot nuts in a large, clean kitchen towel and rub vigorously to skin.  
 Allow the nuts to cool, then place them in a food processor and chop them 
 to 1/8 size pieces.
 Invert 1 sheet of cake onto a large cutting board (larger than the pan).  
 Place in the refrigerator for 30 minutes.  Hold the remaining cake at room 
 temperature until needed.
 To prepare the ganache, heat the heavy cream, 4 Tblsps. butter and 1/4 cup 
 sugar in a medium sized, heavy saucepan, stirring to dissolve the sugar.  
 Bring the mixture to a boil.  Place 2 pounds of chocolate in a medium 
 stainless steel bowl.  Pour the boiling cream over the chocolate and allow 
 to stand 6-7 minutes.  Stir until smooth.
 Combine 3 cups ganache with the chopped hazelnuts.  Hold this mixture at 
 room temperature to use for filling.  Remove 1 more cup of ganache and 
 place it in a bowl in the refrigerator (to be used to decorate the 
 diamonds).  Keep the remaining ganache at room temperature until needed.
 To make the raspberry filling, puree the rasperries and 2 Tblsps. sugar in 
 a food processor for 12-15 seconds.  Strain the puree in a fine mesh sieve 
 over a stainless steel bowl.  Cover with plastic wrap and refrigerate 
 unitl needed.
 Remove the cake from the refrigerator.  Using a cake spatula, spread the 
 raspberry puree over the cake, to the edges.  
 Spread the hazelnut ganache over the raspberry filling, to the edges.  
 Invert the other cake layer on top of the ganache covered layer.  Remove 
 the parchment paper from the second layer and press the layers together to 
 hold them.  Place the entire cake in the freezer for 1 hour.
 Remove the cake from the freezer.  Using a very sharp serrated knife, cut 
 away the uneven edges of the cake so it will measure 9 x 13-1/2“.  Use a 
 serrated knife to cut the cake widthwise into 9  1-1/2 strips.  Trim a 
 1”, diagonally cut piece from each end of the strips, then cut the strip 
 diagonally 3 times to form 4 evenly sized diamonds from each strip.
 Place a cooling rack on a baking sheet with sides (a jelly roll pan is 
 perfect).  Place 9-12 diamonds on the rack.  Using the room temperature 
 ganache, pour 2 Tblsps. ganache over each diamond, coating the tops and 
 sides.  Using a large fork, remove the coated diamonds from the rack and 
 place them on a parchment-lined baking sheet.  Place the sheet in the 
 refrigerator until firm, about 20 minutes.  Scrape the ganache from the 
 rack and pan and return it to the bowl of room temperature ganache.  Warm 
 the ganache over a double boiler to the right “pouring” consistency.  
 Repeat the coating process with the remaining diamonds.  
 Transfer the refrigerated ganache to a pastry bag that has been fitted 
 with a medium-sized star tip.  Decorate each diamond with a ganache star.  
 Refrigerat the diamonds for at least 1 hour before serving.  Allow the 
 diamonds to come to room temperature for 10-15 minutes before serving.
                    - - - - - - - - - - - - - - - - - - 
 NOTES : These may be made in larger sizes for dessert size pieces.  Do not 
        make them too large, they are very rich !!
        You may also make this as a round torte, using 9 round pans.  
        Spread the filling as directed, but cover the entire torte, placed 
        on the cooling rack, with the room temperature ganache.  Decorarte 
        with ganache stars or rosettes around the edges.