Chocolate Desserts: Chocolate Bundt with White Chocolate-Raspberry Cream

Steps

1. Bake the bundt cake as instructed. After the cake has baked, allow it to cool for 10 minutes before removing from the pan. Let the chocolate bundt cake cool to room temperature. While you wait for the cake to cool, wash and dry the Brilliance Bundt Pan. Once it’s cool, slip the cake back into the Bundt pan. Hollow out the middle with a Round Pastry Cutter that creates a trench that is about 2-inches wide. You’ll need to carve into it slowly, and make sure that you don’t get too close to the sides or bottom.
2. In a bowl, melt the white chocolate and raspberry juice, over a double boiler or in the microwave. Stir until smooth. Whip the heavy cream until just soft peaks, it should be thick, but still VERY soft. Fold that into the white chocolate mixture. Fold in the fruit.
3. Place the Raspberry cream in a large piping bag, fitted with a large round tip and pipe it into the hollowed out cake. Replace the top of the cake, cover and refrigerate for at least an hour. This can be done several hours before serving.
4. Heat the remaining raspberries and juice in a pan with the sugar, until the juices have thickened to the consistency of maple syrup. Use an Hand Blender to puree the fruit. Run the mixture through a fine mesh Conical Strainer.
5. Dust the finished chocolate bundt cake with cocoa and serve with the coulis.