TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE
Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination. -Jenny Staniec, Oak Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings (2-2/3 cups sauce).
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.
Nutrition Facts : Calories 466 calories, Fat 19g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 548mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 4g fiber), Protein 5g protein.
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 :
CHOCOLATE PATE^ WITH RASPBERRY COULIS
I found these in a comany's coming book a while agp and tried it at home melts in your mouth Have been making this every year now for our Ladies Christmas Festival's ever since do not use margerine
Provided by bunz aka Pat
Categories Dessert
Time 8h5m
Yield 1 loaf pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- Line 9x5x3 inches dampened loaf pan with plastic wrap. Melt butter in a large saucepan over hot water,or on low. Add chocolate chips and coffee granules,stirring constantly,until smooth. Do Not overheat. Pour into large bowl. Add sugar.beat well. Beat in eggs, 1 at a time.beat until sugar is dissolved.mix in vanilla.Beat whipping cream in a small bowl until stiff. fold it into chocolate mixture. Turn into pan and cover loosely .Chill for at least 8 hours or overnight.
- Now make your raspberry coulis. and pour a little over each thin slice.
- Strain raspberries through a sieve. Reserve and measure syrup. Add sugar and corn starch., stir ,heat stirring constantly ,until mixture boils and thickens. Cool , Makes 1 1/4 cups.
Nutrition Facts : Calories 373.2, Fat 33.4, SaturatedFat 20.6, Cholesterol 87.5, Sodium 105.3, Carbohydrate 23.5, Fiber 5.3, Sugar 13.9, Protein 4.8
RICH, DARK CHOCOLATE PATE WITH RASPBERRY SPLASH
I absolutely love chocolate and this pate is for the "true chocoholics". It is rich, smooth and worth every sinful bite!!!! A little goes a long way, so I usually serve this with fresh raspberries and kiwi. I got this recipe from our local paper.
Provided by Abby Girl
Categories < 30 Mins
Time 30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Line a 9 by 5 loaf pan with parchment paper.
- Place chopped chocolate into the top of a double boiler; add cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
- Whisk in egg yolks. Sift icing sugar into chocolate mixture, whisking constantly. Whisk in liqueur. Pour into prepared pan.
- Chill for at least 8 hours to set, or overnight.
- Unmould cake, removing paper. Dust top with cocoa powder. Drizzle a large spoonful of the raspberry splash on each plate. Using a hot, wet knife, slice cake and place on plate.
- Raspberry Splash: In a food processor, puree raspberries, berry sugar and lemon juice. Pass sauce through sieve to remove seeds.
- Note: I have taken this recipe and cut it in half quite successfully ~ or ~ I have placed the cake in 2 smaller loaf pans and frozen one. Freeze for 1 month.
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.
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
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.
CHOCOLATE GANACHE CAKE WITH RASPBERRY SAUCE
Divine and heavenly are the words that come to mind when I take a bite of this fudgy, luscious cake. Nothing soothes the soul like dark chocolate. - Laura Moore, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Grease a 10-in. springform pan and dust with baking cocoa; set aside., In a large saucepan, melt chocolate and butter over medium heat; stir until smooth. Set aside to cool. In a large bowl, beat eggs on medium-high speed for 5 minutes. Using low speed, add the flour, 1 tablespoon at a time. Gradually add chocolate mixture; beat on medium for 2 minutes. Pour into prepared pan. , Bake at 350° for 25-28 minutes or just until set. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate; invert again, so top side is up., For ganache, in a small saucepan over low heat, melt chocolate chips with cream; stir until smooth. Cool until slightly thickened, stirring occasionally. Spread ganache over top of cake, allowing some to drape over the sides., For sauce, in a large saucepan, heat raspberries. Transfer raspberries to a fine mesh strainer over a large bowl. Mash and strain raspberries, reserving juice. Discard seeds. , In another saucepan, combine the sugar, cornstarch, water and reserved raspberry juice until smooth. Bring to a boil. Reduce heat to medium; cook and stir for 2-3 minutes or until mixture reaches desired consistency. Stir in orange extract., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar, cocoa and vanilla; beat until soft peaks form. Garnish cake with chocolate whipped cream and sauce.
Nutrition Facts : Calories 777 calories, Fat 56g fat (33g saturated fat), Cholesterol 199mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (57g sugars, Fiber 7g fiber), Protein 10g protein.
CHOCOLATE PATE
A family tradition that I make every Christmas. I got this from a Colorado Cookbook. Always gets rave reviews. Easy, elegant and freezes beautifully!
Provided by Allison Hazell
Categories Desserts
Time 25m
Number Of Ingredients 11
Steps:
- 1. In top of a double boiler over simmering water, melt chocolate with cream and butter. Beat with a wire whisk until smooth and glossy.
- 2. Remove from heat and add yolks, one at a time, beating well after each.
- 3. Add powered sugar, whisking constantly until smooth. Mix in Rum.
- 4. Butter a small 4-cup loaf pan. Put waxed paper or plastic wrapt in pan, leaving overhang, and butter sides and bottom of the lining. Pour chocolate mixture into pan, cover with plastic wrap and freeze overnight.
- 5. To remove pate, gently loosen lining from pan. It is sticks, set in hot water for a few seconds. Turn pate onto a serving plate and remover plastic lining. Using a hot knife, slice pate into 1/2 inch slice and serve over a pool of raspberry sauce, with a large dollop of fresh whipped cream. Store pate in freezer and slice when needed.
- 6. For Raspberry Sauce: Drain 1 package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liquer in food processor or blender. Strain puree to remove seeds . Chill until ready to use.
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