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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 cup semisweet chocolate chips
1/2 cup butter
1/2 cup flour
4 eggs, separated
1/2 cup sugar
Sauce
1 (10 oz) box frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tbsp cornstarch
1 to 2 tbsp orange- or raspberry-flavored liqueur, if desired
Glaze
1/2 cup semisweet chocolate chips
2 tbsp butter
2 tbsp light corn syrup
Garnish
1/2 cup whipped cream
Fresh raspberries, if desired
Heat oven to 325. 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 until foamy. Beat in 1/2 cup sugar, 1 tbsp 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 serving. Serve cake with sauce. Garnish with fresh raspberries.
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CHOCOLATE CAKE WITH RASPBERRY SAUCE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 cup semisweet chocolate chips
1/2 cup butter
1/2 cup flour
4 eggs, separated
1/2 cup sugar
Sauce
1 (10 oz) box frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tbsp cornstarch
1 to 2 tbsp orange- or raspberry-flavored liqueur, if desired
Glaze
1/2 cup semisweet chocolate chips
2 tbsp butter
2 tbsp light corn syrup
Garnish
1/2 cup whipped cream
Fresh raspberries, if desired
Heat oven to 325. 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 until foamy. Beat in 1/2 cup sugar, 1 tbsp 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 serving. Serve cake with sauce. Garnish with fresh raspberries.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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