RASPBERRY FUDGE BROWNIES
These moist chocolate brownies are topped with a rich fudge layer and a fluffy raspberry cream cheese frosting. To make them even prettier, I like to garnish them with chocolate curls.
Provided by larkspur
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h
Yield 32
Number Of Ingredients 17
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.
- In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.
- Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.
- Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 14.5 g, Cholesterol 32.9 mg, Fat 8.4 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 68.7 mg, Sugar 11.8 g
RASPBERRY FUDGE TORTE
This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix-they're sure I bought it at a bakery. -Julie Hein, York, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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 ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally., For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.
Nutrition Facts : Calories 544 calories, Fat 31g fat (15g saturated fat), Cholesterol 95mg cholesterol, Sodium 377mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 4g fiber), Protein 6g protein.
RASPBERRY SUNDAES
For a fast-to-fix finish, spoon this ruby-red raspberry sauce over individual dishes of vanilla ice cream for a simple yet special dessert.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 cups sauce.
Number Of Ingredients 4
Steps:
- Drain raspberries, reserving juice; set berries aside. In a bowl, combine cornstarch and 2 tablespoons of juice until smooth. In a saucepan, bring the raspberries and remaining juice to a boil; stir in the cornstarch mixture. Cook for 1-2 minutes or until thickened. Remove from the heat; stir in almond extract. Cool. Serve over ice cream.
Nutrition Facts :
FUDGE SUNDAE CAKE
A no-bake, no-fuss, delicious dessert that needs just three ingredients!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 8
Number Of Ingredients 3
Steps:
- Cut 20x18-inch sheet of heavy-duty foil. Cut frozen cake horizontally into 4 thin slices; place bottom layer lengthwise on foil.
- Spread 1/4 cup of the ice cream topping over bottom layer. Spoon 1/3 of the ice cream over topping; smooth top. Repeat layers twice and top with remaining cake slice, pressing cake firmly.
- Wrap tightly in foil; freeze until firm, about 4 hours. To serve, cut into slices.
Nutrition Facts : Calories 430, Carbohydrate 53 g, Cholesterol 75 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 36 g, TransFat 1 1/2 g
RASPBERRY-FUDGE SUNDAE TOPPING
You could buy super-expensive deliciousness like this at a gourmet shop. Or you can make our Raspberry-Fudge Sundae Topping at home.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2-1/2 cups or 20 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Mix dry ingredients; set aside.
- Cook cream and butter in large saucepan on low heat until butter is melted, stirring constantly. Cook and stir on medium heat 3 min. or until mixture just starts to bubble around edge of saucepan. Stir in dry ingredients; cook 1 to 2 min. or until sugar is dissolved, stirring constantly. Remove from heat.
- Add chocolate; stir until melted. Stir in liqueur. Pour into 3 (1-cup) airtight containers; seal with lids. Store in refrigerator.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 30 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 15 g, Protein 1 g
CHOCOLATE-RASPBERRY SUNDAES
Steps:
- Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
- Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.
RASPBERRY HOT FUDGE SUNDAES
Make and share this Raspberry Hot Fudge Sundaes recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts.
- Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes.
- Remove sauce from heat.
- Stir in framboise.
- (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving).
- For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet.
- Top with 2 scoops of ice cream.
- Spoon 3 tablespoons sauce over.
- Sprinkle raspberries over and serve immediately.
Nutrition Facts : Calories 255.4, Fat 14.1, SaturatedFat 8.8, Cholesterol 12.6, Sodium 66.3, Carbohydrate 37.1, Fiber 3.1, Sugar 27.1, Protein 3.1
RASPBERRY SUNDAE CAKE
Sweet elegance! Bake up a fudge-swirled cake mix and top with vanilla ice cream and a ready-in-a-flash raspberry sauce.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- Make Easy Raspberry Sauce; set aside.
- Preheat oven to 350°F (metal or glass pan). Grease (or use cooking spray) bottom of 8- or 9-inch square pan. Beat cake mix, water, butter and eggs in large bowl on low speed 1 minute, scraping bowl, or stir 2 minutes by hand. (Do not overbeat; batter may be slightly lumpy.) Spread in pan.
- See directions on Fudge pouch. Squeeze fudge onto batter in 4 lines, using all the fudge. Place tip of knife on bottom of pan, and draw across all lines of fudge in 7 or 8 back-and-forth motions as shown on package.
- Bake 8-inch pan 30 to 35 minutes, 9-inch pan 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. (Decrease bake time by 2 to 3 minutes if using dark, nonstick or glass pan.) Cool at least 10 minutes before serving.
- Serve cake warm or cool with ice cream and sauce.
Nutrition Facts : Calories 415, Carbohydrate 62 g, Cholesterol 55 mg, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 460 mg
RASPBERRY FUDGE SAUCE
Make and share this Raspberry Fudge Sauce recipe from Food.com.
Provided by JeriBinNC
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine over low heat until melted.
- Serve over ice cream or whatever.
- Garnish with whole raspberries.
Nutrition Facts : Calories 835.7, Fat 81.4, SaturatedFat 50.4, Cholesterol 81.5, Sodium 63.5, Carbohydrate 52.4, Fiber 18.8, Sugar 7, Protein 15.8
RASPBERRY HOT FUDGE SUNDAES
Categories Berry Chocolate Dairy Dessert Valentine's Day Kid-Friendly Quick & Easy Oscars Backyard BBQ Frozen Dessert Raspberry Winter Birthday Bon Appétit Small Plates
Yield Makes 6 Servings
Number Of Ingredients 9
Steps:
- Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes. Remove sauce from heat. Stir in framboise. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving.)
- For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet. Top with 2 scoops of ice cream. Spoon 3 tablespoons sauce over. Sprinkle raspberries over and serve immediately.
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