Raspberry Dark Chocolate Teacakes Recipes

DARK CHOCOLATE RASPBERRY TRUFFLES

Steps:

• Place chocolate in a medium mixing bowl and set aside.
• Pour heavy cream into a shallow saucepan or cooking pot and heat over medium-high heat until almost boiling. Once you see it begin to steam and form small bubbles on the side, pull it off and immediately pour it over the chocolate.
• Let the mixture sit for 5 minutes, then stir together. The mixture should be extremely smooth, with all the chocolate melted. If needed, microwave the cream and chocolate together in 15 second increments, stirring when finished, until completely smooth.
• Add raspberry preserves/jam and stir to combine. Place uncovered in the refrigerator for 2 hours, or until the chocolate ganache has hardened and is scoopable.
• Line a large half pan baking sheet or tray with parchment paper. Use a melon baller or a tablespoon to scoop out small portions of the ganache. Use your hands to roll them into 1-inch balls. Place on the baking sheet and freeze for 15 minutes.
• Place cocoa powder in a small bowl. Drop each truffle in the cocoa powder and roll until completely coated. Store in an airtight container in refrigerator until ready to serve.

RASPBERRY & DARK CHOCOLATE TEACAKES

Steps:

• First, make the chocolate biscuit bases. Put the butter and icing sugar in a large bowl, mash together with a wooden spoon then beat for 1-2 mins or 2 until smooth. Add the egg yolk, vanilla, milk, flour, cocoa and a pinch of salt, and mix again. Tip onto your work surface and knead briefly until evenly coloured. Wrap in cling film, pat into a disc and chill for 20 mins.
• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Dust the surface with a little flour, unwrap the dough and roll to the thickness of a £1 coin. Use a 5cm cookie cutter to stamp out as many discs as you can, then re-roll the trimmings to cut out more - you should get about 35 in total. Place on the baking sheets and bake for 10-12 mins, swapping the trays over halfway through. Cool on a wire rack.
• Next, make the marshmallow filling. Put the gelatine in a bowl of cold water and set aside to soften. Put the egg whites, sugar, 1 tbsp water and a good pinch of salt in a heatproof bowl. Place over a pan of gently simmering water, making sure the bowl doesn't touch the water, and whisk until thick and leaving a prominent trail from the beaters - this will take about 5 mins. When the meringue is thick, remove the bowl from the heat and continue whisking while you add the gelatine leaves, one at a time. Keep whisking for another 3-5 mins until the meringue has cooled slightly and is really stiff. Transfer to a piping bag fitted with a large round nozzle (mine was 1.5cm).
• Flip each biscuit over so the bottom is facing upwards. Spoon 1/2 tsp jam onto the middle of each biscuit. Holding the piping bag above the jam, pipe a blob of meringue to fill the surface of the biscuit, quickly pulling away to make a spike. Leave to set for 30 mins.
• Melt the chocolate in the microwave, stirring every 20 secs or so to ensure it doesn't burn. To cover the teacakes in chocolate, hold each one above the bowl at an angle and drizzle over the chocolate, letting it run back into the bowl, turning the teacake until completely covered. Place on a wire rack suspended over a baking tray. After every 5-10 teacakes, sprinkle over a little freeze-dried raspberry, if using. Will keep for 3 days in a sealed container.

EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY

Steps:

• Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
• Mix in the melted butter.
• Divide the biscuit crumbs in 12 cases of a muffin tin.
• Freeze for 10 minutes, or until solid.
• Prepare the filling by gently heating the double cream over a low-medium heat.
• Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
• Pour the filling into the biscuit bases and garnish with the raspberries.
• Chill in the fridge for 2-3 hours, until set.
• Drizzle over the white and dark chocolate and sieve over the icing sugar.
• Enjoy!

DARK CHOCOLATE-RASPBERRY LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Sift cake flour, sugar, 1/2 cup cocoa powder, baking powder, and salt together in the bowl of a stand mixer fitted with a paddle attachment. Add 1 stick butter and oil and beat on slow speed for 1 to 2 minutes. Increase speed to high for 4 minutes. Turn off mixer and scrape sides of the bowl. Add 1 cup milk, eggs, applesauce, and chocolate extract and beat on medium speed until well combined into a thick batter. Pour evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick comes out clean and the center springs back to a light touch, 25 to 35 minutes. Allow to cool completely, about 30 minutes. Slice each cake in half horizontally to create 4 layers.
• Combine semi-sweet chocolate chips and bittersweet chocolate chips in the top of a double boiler set over hot but not boiling water. Stir until chocolate is melted and smooth, about 5 minutes. Remove from heat and let sit.
• Cream 2 sticks butter in the bowl of the stand mixer. Mix on low speed and add confectioners' sugar, 8 tablespoons milk, 1 tablespoon chocolate extract, and 1 teaspoon cocoa. Scrape the bowl and add melted chocolate chips. Mix frosting until fluffy and light.
• Pour raspberry preserves in a microwave-safe bowl and warm in the microwave oven for 1 minute; stir well.
• Place the first cake layer on a serving plate and spread 1/2 the jar of preserves just to the edge. Lay the second layer on top and spread about 1 cup of frosting just to the edge. Lay the third layer down and spread remaining preserves just to the edge. Lay the final layer down and frost the entire cake with a thin crumb-coating of frosting, reserving remaining frosting. Refrigerate cake for 30 minutes.
• Remove cake from refrigerator and decorate as desired with remaining frosting.

DARK CHOCOLATE-RASPBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.
• For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.
• Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.

BEST CHOCOLATE RASPBERRY TORTE

Steps:

• Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.

DARK CHOCOLATE CAKE WITH A RASPBERRY FILLING

Steps:

• Batter: Preheat oven to 350°F.
• Grease 2 9-inch cake pans, set side.
• In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium (50%) heat.
• In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.
• Stir in the eggs, 1 at a time until they are all incorporated.
• Stir in the chocolate.
• Stir in the salt and oil.
• Stir in 1 1/4 cups of the flour then the 1/2 cup of milk.
• Stir in the last 1 1/4 cup on flour and the baking powder.
• Pour the batter evenly between the 2 cake pans and bake for 20 minutes or until a toothpick comes out clean.
• Filling: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.
• Frosting: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.
• Cake: When the cake is done, remove it from the oven and let sit for 5 minutes.
• Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.
• When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with the other cake.
• Let cake cool for a while, then spread the frosting on the top and sides.
• To garnish you can place raspberries on the top and around then cake.

CHOCOLATE-FILLED RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F. In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla with electric mixture on medium speed until well mixed. On low speed, beat in flour, salt and walnuts.
• For each cookie, shape scant measuring tablespoonfuls dough around chocolate star to make 1-inch ball; place 2 inches apart on ungreased cookie sheets.
• Bake 12 to 15 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl, mix sugar coating ingredients.
• Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.