RASPBERRY GANACHE PIE
Enjoy the creamy, sweet inside of a truffle poured on top of a pie shell with this Raspberry Ganache Pie. Raspberry Ganache Pie is like heaven on a plate.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
- Pour into crust. Refrigerate 4 hours.
- Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
CHOCOLATE RASPBERRY GANACHE CAKE
This pull-out-all-the-stops cake for special occasions may be prepared in steps in advance and glazes on the day it is to be served.
Provided by dev_carlsen
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Make génoise:.
- Preheat oven to 350°F.
- Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
- In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda.
- In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined. Set mixture over a saucepan of simmering water and continue to whisk until lukewarm. Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume.
- Sift one third cocoa mixture over egg mixture and fold together. Sift and fold in remaining cocoa mixture, half at a time, in same manner. Pour batter into pan and smooth top. Bake génoise in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert génoise onto a rack and immediately invert onto another rack to cool right side up. Génoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Thaw génoise before assembling cake.
- Make ganache:.
- In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes. Whisk ganache until smooth and transfer to a bowl. Chill ganache, covered, at least 2 hours and up to 3 days.
- Assemble cake:.
- Let ganache stand at room temperature until slightly softened and pliable but still cool. With a whisk or electric mixer beat ganache just until light and fluffy.
- Remove parchment paper from génoise and with a long serrated knife cut cake horizontally into 3 rounds.
- Invert top layer of génoise onto a springform pan base or a 9-inch cardboard round and brush with one third syrup. Spread layer with half of jam and spread one third ganache over jam. Top ganache with middle layer of génoise and repeat layering of, jam, and ganache. Top with third layer of génoise. Spread top and side of cake with remaining ganache. Chill cake until ganache is set, about 30 minutes. Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1 month. Thaw cake before proceeding.
- Make glaze:.
- In a saucepan bring cream to a boil and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot cream, and let stand 2 minutes. Whisk glaze until smooth and pour through a sieve set over a bowl. Cool glaze to room temperature.
- With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake. Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal spatula. Let cake stand until glaze is set, about 5 minutes.
- Garnish cake with raspberries and keep at cool room temperature until ready to serve.
Nutrition Facts : Calories 429.1, Fat 38.1, SaturatedFat 23.1, Cholesterol 128.7, Sodium 96.2, Carbohydrate 29.6, Fiber 7.8, Sugar 9.6, Protein 8.5
CHOCOLATE-RASPBERRY GANACHE FROSTING
Make and share this Chocolate-Raspberry Ganache Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
- Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
- Let stand for 1 1/2 minutes, or until the chocolate has melted.
- Beat the mixture with a wire whisk until smooth.
- Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
- *Trywith milk chocolate or white chocolate chips.
- *.
Nutrition Facts : Calories 1204.7, Fat 82.2, SaturatedFat 50.1, Cholesterol 135.7, Sodium 221.6, Carbohydrate 131.7, Fiber 8.6, Sugar 104.4, Protein 7.4
CHOCOLATE & RASPBERRY MOELLEUX BY PIERRE HERMé
If you're familiar with the good old chocolate fondant then let me introduce it's classier cousin - this raspberry filled Moelleux! These could best be described as a rich chocolate-y brownie like exterior which oozes a raspberry & chocolate cream centre...OK, I'll be honest - there is a bit of work involved here but at the end of it, you'll have a dessert to die for.....IF you don't have the ice-cube bags, then regular ice cube trays sealed in a ziploc bag would be absolutely fine. You can use fresh or frozen raspberries for these Moelleux and you can even experiment with what fruits you use but in my opinion the raspberry is the best!
Provided by Um Safia
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For the Ganache:.
- Place the chocolate in bowl over a pan of hot water. Allow to melt slowly without stirring too often - don't allow any water to get into the chocolate bowl.
- Liquidise the raspberries in a small blender. Push the raspberries through a sieve to extract 100g of juice. Heat the raspberry juice in a small saucepan and add the cream.
- Mix the chocolate with the raspberry juice and cream and whip slowly, without adding any air, to gently combine the ingredients.
- Slowly pour the raspberry chocolate ganache through a funnel into an icecube bag. When all the ganache is finished, seal the bag & massage to spread the ganache evenly throughout the ice cube pockets. Place in the freezer.
- For the Chocolate Batter:.
- While the ganache is firming in the freezer, prepare the chocolate batter by creaming the butter & sugar until light, fluffy & creamy coloured.
- Melt the chocolate using the same method as for the ganache & add to the butter cream. Lightly beat the eggs & mix into the chocolate buttercream.
- Gently add the flour to the bowl.
- Once the ganache cubes are solid, heat the oven to 170°C.
- Using a pastry bag, fill each hole of 12 muffin pan, to 1/3 of it's capacity with chocolate batter. (or use two 6 holed muffin pans).
- Carefully place one teaspoon of raspberry preserve in the center of the third-filled pans. Place a frozen ganache cube on each & cover with the remaining batter. Take care that the cubes are completely covered.
- Bake in the oven for 12-14 minutes.
- Once cooked, remove from the oven and allow to cool for 10 minutes before unmolding. It is easier to unmold the moelleux onto a sheet of aluminium foil.
- Cut the foil around the moelleux and carefully lay them on individual serving plates. When done, remove the foil by sliding it carefully from under the moelleux.
- Serve immediately with a few fresh raspberries & a quenelle of mascarpone or whipped cream.
Nutrition Facts : Calories 434.6, Fat 32.7, SaturatedFat 19.8, Cholesterol 118.5, Sodium 152, Carbohydrate 38.8, Fiber 5.9, Sugar 22.9, Protein 6.6
LESLIE'S RASPBERRY CHOCOLATE GANACHE
Make and share this Leslie's Raspberry Chocolate Ganache recipe from Food.com.
Provided by Kimke
Categories Dessert
Time 15m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Boil cream.
- Pour over chips in a bowl.
- Beat until smooth.
- Mix in jam.
- Set aside to cool until thick enough to spread on cake.
Nutrition Facts : Calories 2018.7, Fat 156.1, SaturatedFat 95.1, Cholesterol 326.1, Sodium 128.2, Carbohydrate 177.3, Fiber 13.8, Sugar 143.3, Protein 14.6
RASPBERRY AND WHITE CHOCOLATE GANACHE TART
Celebrate the season with the fresh taste of luscious raspberries and creamy white chocolate in a baked chocolate tart. This is a special occasion treat that should be chilled for at least one hour before serving. Beautiful -
Provided by Chef mariajane
Categories Tarts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- CRUST: Combine flour, cocoa and icing sugar in a medium sized bowl unitl pea sized lumps appear. Mix in egg yolk and heavy cream. Knead gently on floured board until a soft dough forms. Cover with plastic wrap and chill for 30 minutes.
- Preheat oven to 375°F Press dough into bottom and up sides of 10-inch flan pan or springform pan with removeable sides. Prick with fork and line with parchment paper. Fill with pie weights. Bake 30 minutes.
- Carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. Remove to wire rack.
- FILLING: Combine vanilla and cream and heat cream until boiling on top of double boiler. Add white chocolate and stir until melted. Remove from heat.
- ASSEMBLY: Place frozen raspberries in a single layer on bottom of baked tart shell. Cover with chocolate filling. Chill at least 1 hour.
Nutrition Facts : Calories 416.3, Fat 26.4, SaturatedFat 16, Cholesterol 62.9, Sodium 95.7, Carbohydrate 42.1, Fiber 2.6, Sugar 30.3, Protein 4.6
CHOCOLATE-COVERED RASPBERRY BROWNIES
These intensely rich brownie bars are not for the faint of appetite. Each brownie bears a fruity layer of raspberry jam and fresh raspberries that's covered with a truffle-like blanket of chocolate ganache over top. In other words, they're decadence incarnate. If raspberries aren't your favorite, you can always substitute strawberry jam and fresh strawberries--but you'll want to slice them in half rather than leaving them whole. If desired, garnish with a drizzle of melted white chocolate.
Provided by Darcy Lenz
Time 1h30m
Yield 9
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease parchment.
- Make the brownies: Melt butter in a small saucepan over medium-low heat; once melted, stir in the chocolate chips. Stir until the chocolate is completely melted and mixture is smooth; set aside and allow the mixture to cool to room temperature.
- Whisk flour, cocoa powder, salt, and baking powder together in a medium mixing bowl; set aside.
- Combine sugar and eggs in a large mixing bowl; beat with an electric mixer at medium speed until pale and fluffy. Mix in vanilla. Mix in the cooled, melted chocolate, adding it to the bowl in a slow, steady stream. Mix in the dry ingredients in increments, at low speed, until just combined. Finish incorporating the batter by hand with a rubber spatula if necessary. Scrape the batter into prepared pan.
- Bake in the preheated oven until brownies begin to pull away from the sides of pan and a toothpick inserted into the center of the brownies tests clean, 30 to 35 minutes. Place the pan on a wire rack and allow brownies to cool completely, 30 to 40 minutes.
- To prepare the topping, spread the raspberry jam evenly over the brownies in the pan, spreading right to the edge. Arrange the whole raspberries in a single layer over the jam.
- Place the chocolate chips in a medium, heat-proof mixing bowl. Warm heavy cream and butter in a small saucepan over medium heat, stirring occasionally. When the butter melts and the cream begins steaming and bubbling at the edges, pour the hot cream mixture over the chocolate. Let stand for 3 to 5 minutes to allow chocolate to melt; add salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until chocolate is set, about 30 minutes.
- Carefully pull the brownies from the pan using parchment paper overhang; place on a cutting board and carefully peel the parchment paper from the sides. Slice into 9 squares and serve.
Nutrition Facts : Calories 633.5 calories, Carbohydrate 76.9 g, Cholesterol 111.5 mg, Fat 38.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 23.1 g, Sodium 211.6 mg, Sugar 60.2 g
CHOCOLATE GANACHE AND RASPBERRY TART
Provided by Anna Pump
Categories Milk/Cream Food Processor Chocolate Dessert Bake Valentine's Day Raspberry Kahlúa Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makaes 8 servings
Number Of Ingredients 12
Steps:
- Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
- Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
- Bake crust until golden, 25 minutes; cool.
- Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
- Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
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 RASPBERRY GANACHE CAKE
Steps:
- Make génoise:
- Preheat oven to 350°F. Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
- In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda.
- In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined. Set mixture over a saucepan of simmering water and continue to whisk until lukewarm. Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume.
- Sift one third cocoa mixture over egg mixture and fold in. Sift and fold in remaining cocoa mixture, half at a time, in same manner. Pour batter into pan and smooth top. Bake génoise in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert génoise onto a rack and immediately invert onto another rack to cool right side up. Génoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Thaw génoise before assembling cake.
- Make syrup:
- In a small saucepan bring water and sugar to a boil over moderately low heat, stirring occasionally until sugar is dissolved. Cool syrup and stir in liqueur. Syrup may be made 1 week ahead and chilled, covered.
- Make ganache:
- In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes. Whisk ganache until smooth and transfer to a bowl. Chill ganache, covered, at least 2 hours and up to 3 days.
- Assemble cake:
- Let ganache stand at room temperature until slightly softened and pliable but still cool. With a whisk or electric mixer beat ganache just until light and fluffy.
- Remove parchment paper from génoise and with a long serrated knife cut cake horizontally into 3 rounds.
- Invert top layer of génoise onto a springform pan base or a 9-inch cardboard round and brush with one third syrup. Spread layer with half of jam and spread one third ganache over jam. Top ganache with middle layer of génoise and repeat layering of syrup, jam, and ganache. Top with third layer of génoise, smooth-side up, and brush with remaining syrup. Spread top and side of cake with remaining ganache. Chill cake until ganache is set, about 30 minutes. Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1 month. Thaw cake before proceeding.
- Make glaze:
- In a saucepan bring cream to a boil and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot cream, and let stand 2 minutes. Whisk glaze until smooth and pour through a sieve set over a bowl. Cool glaze to room temperature.
- With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake. Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal spatula. Let cake stand until glaze is set, about 5 minutes.
- Garnish cake with raspberries and keep at cool room temperature until ready to serve.
More about "raspberry chocolate ganache recipes"
10 BEST RASPBERRY GANACHE RECIPES | YUMMLY
From yummly.com
PALEO CHOCOLATE RASPBERRY GANACHE CAKE | FREAKING …
From themerrymakersisters.com
BROTHER ARJAVAN'S RASPBERRY CHOCOLATE GANACHE - YOGAVILLE
From yogaville.org
CHOCOLATE GANACHE CAKE WITH RASPBERRY WHIPPED CREAM …
From bluebowlrecipes.com
RASPBERRY FILLED CHOCOLATE GANACHE TORTE WITH DARK …
From more.ctv.ca
RASPBERRY CHOCOLATE GANACHE RECIPE ⋆ SHANI'S SWEET ART
From shanissweetart.com
CHOCOLATE RASPBERRY GANACHE - BEN INTENTIONAL
From benintentional.com
Category SaucesTotal Time 12 mins
- Start by combing water, [washed] raspberries, and mint leaves in a small saucepan. Set on medium low and cover.
- Add in lemon zest and sugar. Return to low heat. Let reduce [low simmering boil] until bubbles are lethargic [about 4-minutes].
RECIPE FOR RASPBERRY GANACHE - WHEREISCAKE.COM
From whereiscake.com
RASPBERRY MACARONS WITH A RASPBERRY GANACHE FILLING
From dulcetscintilla.com
RUBY CHOCOLATE & RASPBERRY GANACHE TABLETS
From chocolate-academy.com
CHOCOLATE RASPBERRY GANACHE CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
VEGAN RASPBERRY CHOCOLATE GANACHE TART - MINIMALIST BAKER RECIPES
From minimalistbaker.com
A RUBY GANACHE RECIPE FOR YOUR VALENTINE BAKES - BASTE CUT FOLD
From bastecutfold.com
RASPBERRY CHOCOLATE CAKE WITH CHAMBORD GANACHE
From familytabletreasures.com
CHOCOLATE RASPBERRY CAKE WITH WHIPPED CHOCOLATE GANACHE
From homecookingadventure.com
RASPBERRY CHOCOLATE GANACHE WITH COCONUT ICE CREAM
From crystaldawnculinary.com
CHOCOLATE RASPBERRY CUPCAKES WITH RASPBERRY BALSAMIC AND …
From olivethis.com
CHOCOLATE GANACHE TART RECIPE| GRITSANDPINECONES.COM
From gritsandpinecones.com
CHOCOLATE RASPBERRY TART (CHOCOLATE GANACHE ... - DISHING WITH …
From dishingwithdelaney.com
CHOCOLATE GANACHE AND RASPBERRY TART » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
RASPBERRY CHOCOLATE LAYER CAKE | CHOCOLATE CAKE & GANACHE
From lifeloveandsugar.com
RASPBERRY CHOCOLATE MACARONS RECIPE - CHATELAINE.COM
From chatelaine.com
31 RASPBERRY AND CHOCOLATE DESSERTS WE LOVE | TASTE OF HOME
From tasteofhome.com
RASPBERRY-ALMOND TORTE WITH CHOCOLATE GANACHE RECIPE
From myrecipes.com
CHOCOLATE RASPBERRY TRUFFLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
BROWNIES WITH RASPBERRY SAUCE - ZONA COOKS
From zonacooks.com
RASPBERRY MACARONS RECIPE WITH CHOCOLATE RASPBERRY GANACHE
From foodtalkdaily.com
GANACHE AND RASPBERRY TART | RICARDO
From ricardocuisine.com
RASPBERRY GANACHE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GUSTO TV - RASPBERRY-CHOCOLATE GANACHE TORTE
From gustotv.com
RASPBERRY CHOCOLATE TARTLETS - A BAKING JOURNEY
From abakingjourney.com
CHOCOLATE RASPBERRY GANACHE TART (VEGAN GLUTEN-FREE) - FOOD
From nourishingamy.com
CHOCOLATE GANACHE AND RASPBERRY TART RECIPE | BON APPéTIT
From bonappetit.com
RASPBERRY CHOCOLATE GANACHE TART - FORK KNIFE SWOON
From forkknifeswoon.com
DARK CHOCOLATE & RASPBERRY GANACHE MACARONS - EMILY LAURAE
From emilylaurae.com
CHOCOLATE GANACHE - VALRHONA
From valrhona.us
You'll also love