CHOCOLATE-ESPRESSO TORTE WITH RASPBERRY SAUCE
A dense and chocolaty torte made without flour, and served with and exquisite mixed berry sauce.
Provided by Allrecipes Member
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Butter and flour an 8-inch cheese-cake pan.
- In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.
- In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.
- Bake torte in a 350 degree regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.
- Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub puree through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.
- Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 39.2 g, Cholesterol 155.2 mg, Fat 35.4 g, Fiber 5.7 g, Protein 5.9 g, SaturatedFat 21.2 g, Sodium 201.3 mg, Sugar 32.1 g
DUCK BREASTS WITH RASPBERRY SAUCE
If you want to use frozen raspberries for this recipe, allow them to thaw first.
Provided by Allrecipes Member
Categories Duck Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
- Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
- Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
- Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 15.2 g, Cholesterol 174.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 45.3 g, SaturatedFat 3 g, Sodium 1011.8 mg, Sugar 10.5 g
PORK TENDERLOIN WITH RASPBERRY MINT SAUCE
I love raspberries, and will try cooking with them every chance I have. A beautiful dish, slices of pork with raspberry sauce..
Provided by Potluck
Categories Pork
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place pork in shallow baking pan.
- Roast 350 degrees for 30-45 minutes.I suggest using a meat thermometer 160 degrees.
- Meanwhile in medium saucepan, combine 2/3 cup water,vinegar and sugar. Bring to a boil. Add mint and chives. Cover. Simmer for 15 minutes. Strain. Reserve liquid. Bring liquid to a boil. Gradually stir in cornstarch combined with 1 tablespoon water. Cook, stirring until thickened.
- Remove from heat. Fold in raspberries. Serve sauce with pork tenderloin slices.
Nutrition Facts : Calories 166.2, Fat 4.8, SaturatedFat 1.6, Cholesterol 56.1, Sodium 43.4, Carbohydrate 12.5, Fiber 1.8, Sugar 9.3, Protein 17.9
DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE
Make and share this Delightful Lemon Mousse With Raspberry Sauce recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
- POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
- REFRIGERATE 4 hours or until firm.
- Tip: Substitute 1 pkg. (10 oz.) frozen strawberries for frozen raspberries. Substitute orange juice for apple juice.
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