FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE
Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!
Provided by happy17cooker
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
- Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
- Turn cake out of pan upside-down onto a cake plate.
- Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 27.3 g, Cholesterol 183.8 mg, Fat 33.8 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 19.9 g, Sodium 217.5 mg, Sugar 7.2 g
FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE
Provided by Marlin Kaplan
Categories Cake Coffee Food Processor Chocolate Dessert Bake Wedding Raspberry Chill Bon Appétit Cleveland Ohio Kidney Friendly
Yield Serves 20
Number Of Ingredients 10
Steps:
- FOR SAUCE:
- Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
- FOR CAKE:
- Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
- Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
- Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
- Serve with sauce and fresh berries.
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.
FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE
Make and share this Flourless Chocolate Espresso Cake With Raspberry Sauce recipe from Food.com.
Provided by Juenessa
Categories Raspberries
Time 1h25m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- FOR SAUCE:.
- Working in batches, puree raspberries and syrup in processor.
- Strain puree into medium bowl and chill. (Can be made 2 days ahead. Keep chilled.).
- FOR CAKE:.
- Preheat oven to 350 °F.
- Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment.
- Place all chocolate in large bowl.
- Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
- Add to chocolate; whisk until smooth.
- Cool slightly.
- Whisk in eggs.
- Pour batter into prepared pan.
- Place cake pan in roasting pan.
- Pour enough hot water into roasting pan to come halfway up sides of cake pan.
- Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour.
- Remove pan from water.
- Chill cake overnight.
- Cut around pan sides to loosen cake.
- Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake.
- Place platter over pan.
- Hold pan and platter together tightly and invert.
- Lift off cake pan; peel off parchment.
- Serve with sauce and fresh berries.
- **Cook time does not include refrigerating cake overnight.
Nutrition Facts : Calories 377.2, Fat 32.4, SaturatedFat 19.6, Cholesterol 133.4, Sodium 40.9, Carbohydrate 25.1, Fiber 5.6, Sugar 16.6, Protein 6
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. I haven't tried this yet so the servings are a guess. Because it sounds so rich, it may serve more people. Cook time includes the chill time.
Provided by lazyme
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 325ºF.
- Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches.
- Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes.
- Stir in flour until smooth.
- Stir in egg yolks until well blended.
- Beat egg whites in large bowl with electric mixer on high speed until foamy.
- Beat in sugar, 1 tablespoon at a time, until soft peaks form.
- Gently stir chocolate mixture into egg whites.
- Spread in pan.
- Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
- Run knife along side of cake to loosen; remove side of springform pan.
- Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour.
- Place on serving plate.
- Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted.
- Spread over top of cake, allowing some to drizzle down side.
- Place whipped cream in decorating bag fitted with tip.
- Pipe a rosette on each serving. Serve with Raspberry Sauce.
- Garnish with fresh raspberries.
- Raspberry Sauce:.
- Add enough water to reserved juice to measure 1 cup.
- Stir together sugar and cornstarch in 1-quart saucepan.
- Stir in juice and raspberries.
- Heat to boiling over medium heat.
- Boil and stir 1 minute; strain.
- Stir in liqueur.
- Refrigerate any remaining sauce.
Nutrition Facts : Calories 486.5, Fat 27.4, SaturatedFat 16.1, Cholesterol 146.7, Sodium 149.6, Carbohydrate 60.8, Fiber 3.7, Sugar 45.8, Protein 5.8
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
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