CHOCOLATE DESSERT WITH RASPBERRY SAUCE
My family never turns down this dessert. I make it for special occasions-anniversaries and birthdays, for example-and Sunday meals, too.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings (2 cups sauce).
Number Of Ingredients 13
Steps:
- Line bottom of a 9-in. springform pan with parchment; set aside. , Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted. , In a large bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400° for 15 minutes (cake will not be set in the middle). Chill. , For the sauce, combine raspberries, 1-3/4 cups water and sugar in a saucepan. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Put through sieve; discard the seeds. Add water if needed to make 2 cups juice. , Combine cornstarch and 1 tablespoon water in small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool. , To serve, spoon about 2 tablespoons sauce on each dessert plate; place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries.
Nutrition Facts :
RASPBERRY CHOCOLATE SAUCE
This is the perfect sauce to add to ice cream, cake or brownies. It has a wonderful fruity flavor.-Linda Gronewaller, Hutchinson, Kansas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/4 cups.
Number Of Ingredients 6
Steps:
- Puree raspberries in a food processor or blender. Press through a fine sieve; set aside. , In a saucepan, combine cocoa and cream. Add sugar, corn syrup, butter and raspberries; mix well. Bring to a boil over medium heat, stirring often. Boil for 8 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving. , Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.
Nutrition Facts : Calories 415 calories, Fat 15g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 26mg sodium, Carbohydrate 79g carbohydrate (14g sugars, Fiber 21g fiber), Protein 21g protein.
DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE
Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
- In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
- Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
- Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
- Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.
Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 31 g, TransFat 1/2 g
CHOCOLATE-RASPBERRY BAGS WITH RASPBERRY SAUCE
This is a great dessert to serve company. It's always easy to make ahead, or it can even be done at the last minute, and it never fails to impress. The pastry bags hold two flavors of chocolate morsels. People will think you went to a lot of trouble, but the truth is that this only takes about 20 minutes to make, thanks to puff pastry and ingredients that don't have to be cooked before assembly. Note that cooking time does not include chilling time for raspberry sauce. I don't remember where I got this recipe...it was clipped from a magazine many years ago.
Provided by Epi Curious
Categories Dessert
Time 50m
Yield 4 bags, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine raspberries and one cup powdered sugar in container of an electric blender; process until smooth, stopping once to scape down the sides.
- Pour raspberry mixture through a large wire mesh strainer into a bowl, discarding seeds; chill.
- Roll each pastry sheet on a lightly floured surface into a 12-inch square; cut each sheet of pastry into 4 squares.
- Combine raspberry flavored chocolate morsels, white chocolate morsels and chopped pecans; place evenly in middle of each pastry square. Reserve some morsel mixture for garnish, if desired. Pull up sides of pastry to enclose morsel mixture; twist ends just above morsels, pinching to seal at "neck" and spreading open top edges of pastry to fan out. (The packages will look like little gift bags that are twisted near the top.) Place filled bags on an ungreased baking sheet.
- Bake in a preheated 425 degree oven for 20 minutes, covering loosely with aluminum foil after 10 minutes to prevent excess browning.
- Spoon raspberry sauce evenly onto dessert plates; set aside. Sprinkle baked pastries with remaining 1/4 cup powdered sugar and place a pastry bag in the center of each dessert place on the sauce. Sprinkle reserved morsel mixture over sauce. Serve immediately.
- Note: Pastry bags can be assembled up to 4 hours before cooking; cover with plastic wrap and refrigerate. Commercial raspberry sauce can be substituted for the raspberry sauce. For puff pastry sheets, Pepperidge Farm is recommended.
Nutrition Facts : Calories 1310, Fat 80, SaturatedFat 21.7, Cholesterol 6, Sodium 343.8, Carbohydrate 140, Fiber 7.6, Sugar 79.3, Protein 14.4
CHOCOLATE CARAMEL RASPBERRY SAUCE
Provided by Food Network
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
- Calories 473,Total Fat Grams25.5,Calories From Fat 229,Calories From Fat Grams Pct Daily Value 39,Saturated Fat Grams 15,Saturated Fat Grams Pct DailyValue 79,CholesterolMilligrams 87,SodiumMilligrams 250,Sodium Milligrams Pct Daily Value 10,Potassium Milligrams 204,Potassium Milligrams Pct Daily Value 6,Total Carbohydrates Grams 49,Total Carbohydrates Grams Pct Daily Value 16,Dietary Fiber Grams 2.6,Dietary Fiber Grams Pct Daily Value 10,Sugars Grams 37,Protein Grams 5.1,Protein Grams Pct Daily Value 10,Vitamin A Pct Daily Value 10,Calcium Pct Daily Value 7,Thiamin Pct Daily Value 5,Niacin Pct Daily Value 11,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 7,Magnesium Pct Daily Value 18,
- **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"
CHOCOLATE RASPBERRY MOUSSE TRUFFLE CAKE, RASPBERRY-CASSIS SAUCE
This recipe is the winner, hands down! Just in case you want to know what it is that I'm saying -- this is the dessert that my friend Judy chose for her very elegant dinner party. This is not easy at all! It's very involved but it is so worth it! I can't begin to tell you; takes 3 hours plus baking, cooling and chilling times. Allow the truffle cake to chill overnight before serving. I am posting this for safe keeping. Can be made up to four days ahead of time.
Provided by Manami
Categories Dessert
Time 4h
Yield 18-20 serving(s)
Number Of Ingredients 41
Steps:
- MAKE THE CHOCOLATE SOUR CREAM CAKE:.
- Preheat oven to 350ºF.
- Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
- Sift together flour, baking soda and salt onto a piece of waxed paper.
- Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
- Stir until smooth. Let cool.
- Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
- Add brown sugar.
- Continuing to beat, gradually add granulated sugar over a 4 minute period.
- Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
- Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
- Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
- At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
- Divide batter between prepared pans and smooth top.
- Bake 35-40 minutes or until center springs back when gently pressed with a finger.
- Cool in pans on wire racks for 5 minutes.
- Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
- Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
- Cool cake layers completely.
- MAKE THE RASPBERRY SYRUP:.
- Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
- Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
- Keep syrup covered until ready to assemble the cake.
- MAKE THE CHOCOLATE RASPBERRY MOUSSE:.
- Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
- Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
- Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
- Pour hot pureé over ground chocolate.
- Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
- Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
- Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
- With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
- With a spatula, scrape down the side of bowl.
- Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
- Turn chocolate/raspberry mixture into large bowl.
- Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
- Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
- ASSEMBLE THE TRUFFLE CAKE:.
- Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
- Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
- Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
- Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
- Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
- MAKE THE RAPBERRY-CASSIS SAUCE:.
- Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
- Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
- Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
- Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
- Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
- MAKE THE TRUFFLE FROSTING:.
- Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
- Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
- Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
- Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
- ASSEMBLE THE TRUFFLE CAKE:.
- Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
- Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
- Create decorative swirls in the frosting using the back of a soup spoon.
- Lightly dust the cake with cocoa powder.
- Store the truffle cake in refrigerator under a cake dome for up to 4 days.
- TO SERVE:.
- Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.
Nutrition Facts : Calories 697.4, Fat 37.3, SaturatedFat 21.1, Cholesterol 138.1, Sodium 237.5, Carbohydrate 87.8, Fiber 4.7, Sugar 62.4, Protein 6.6
CHOCOLATE RASPBERRY SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Quick & Easy Raspberry Summer Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a heavy saucepan bring the cream to a simmer with the jam, whisking, remove the pan from the heat, and add the chocolates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl and serve it warm over ice cream.
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
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