Trinas Decadent Chocolate Cake W Raspberry Sauce Recipes

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE

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.

MOLTEN CHOCOLATE CAKES WITH RASPBERRY SAUCE

Steps:

• For Cakes:
• To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.
• Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
• In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.
• Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
• Put 1 into the center of each ramekin and press down slightly to cover with the batter.
• (Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with raspberry sauce and reserved raspberries and serve immediately.
• For Raspberry Sauce and Garnish:
• Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved.

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE

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.

TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE

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.

DECADENT CHOCOLATE CAKE ON A BED OF RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour a 10-inch round cake pan.
• For the cake: Melt the chocolate and butter in a double boiler.
• Set aside to cool.
• Beat the egg yolks (equaling 1/3 cup)until light and fluffy.
• Slowly add the sugar and continue beating until mixture is pale yellow.
• Fold in the melted chocolate.
• Sift the flour over the chocolate mixture until it just disappears.
• In a separate bowl, whisk the egg whites (equaling 3/4 cup)until soft peaks form.
• Gently fold egg whites into the chocolate mixture in 2 parts.
• Pour the batter into the prepared pan and tap on the counter to remove air bubbles.
• Bake for 20 to 25 minutes.
• For the ganache: Place the chopped chocolate in a mixing bowl.
• Place the cream in a saucepan and bring to a boil.
• Add the hot cream to the chocolate and stir until all lumps are gone; then stir in Chambord.
• Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula Raspberry Sauce: In blender puree rasperries and Chambord.
• You can strain, but I like the seeds. You can use preserves: just melt in micro and add Chambord is what I did in these pictures because the berries were $5.00 a pint!
• Pour Sauce on each plate and top with cake.
• You can garnish with my Chocolate Grand marnier covered strawberries! Or any berries you desire.

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 325 . 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 margarine 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. Place on serving plate.
• Heat 1/2 cup chocolate chips, 2 tablespoons margarine 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.

CHEF JOHN'S CHOCOLATE DECADENCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
• Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
• Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
• Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
• Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

CHOCOLATE-RASPBERRY CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
• Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
• Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
• Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

TRINA'S DECADENT CHOCOLATE CAKE W/ RASPBERRY SAUCE

Steps:

• Cake 1. Preheat the oven to 350 f (use normal oven) 2. Butter a nine by two inch round cake pan and then line bottom with a round of wax paper. 3. Butter paper and dust pan with flour knocking out excess 4. Melt chocolate and butter in a metal bowl over top a saucepan of simmering water whisking until smooth (you only need a small amount of water) 5. Cool slightly 6. Beat together eggs and sugar with an electric mixer until pale yellow think and a ribbon forms when the beater is lifted, about four minutes with a standing mixer and eight minutes with a hand held 7. Fold one forth of egg mixture into chocolate mixture to lighten 8. GENTALLY fold in rest of egg mixture into chocolate 9. Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles (lift and let go) 10. Put cake pan in a hot water bath and place it in the middle of the oven. (Put cake pan into a larger pan with hot water halfway up....DO NOT let water get into cake) 11. Check at about 35 minutes 12. Bake for about 45 minute (top will be set but a tester will NOT come out clean...not supposed to) 13. Remove cake from water bath cool completely on pan on rack....run a thin knife around the cake and chill covered at least for four hours and up to twelve Sauce 1. Puree the raspberries with sugar in a food processor or blender 2. Force into a fine sift into a bowl 3. Chill until ready to serve To Remove Cake from Pan 1. Put cake pan directly on a burner at VERY low heat 2. Move pan around on burner to warm bottom about thirty seconds to 3. Shake pan to loosen cake 4. Invert cake onto a plate 5. Remove wax paper and invert cake onto serving plate 6. Put back in fridge for couple of minutes Serve it sauce and whipped cream!!!!