Weight Watchers Chocolate Raspberry Heart Cake Recipes

WEIGHT WATCHERS CHOCOLATE-RASPBERRY HEART CAKE

Steps:

• Preheat oven to 350ºF.
• Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.
• Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more.
• Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes.
• Cool on a wire rack for 10 minutes.
• Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.
• Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries.
• (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.).

CHOCOLATE-RASPBERRY TRUFFLE CAKE

Steps:

• Puree raspberries in a food processor.
• Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
• Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
• Remove from heat and cool completely.
• Butter an eight inch cake pan and line bottom with parchment or waxed paper.
• Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
• Add butter and continue heating and stirring until butter melts.
• Remove from heat and add chocolate, stir until smooth and cool.
• (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
• Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
• Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
• Pour into prepared cake pan.
• Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
• Bake at 325°F for 42 to 45 minutes.
• Cake will have risen and not be completely "set".
• Remove from water bath and cool cake completely on a wire rack.
• Cake will "collapse" as it cools down.
• Run a thin knife around pan to loosen cake.
• Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
• To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
• Garnish with whipped cream and a few fresh raspberries and serve.
• If desired, cake can be made a day ahead of time.
• Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.

WEIGHT WATCHERS LEMON-RASPBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Spray 4 1/2 x 8 1/2 inch loaf pan with nonstick spray.
• Whisk 2 cups flour, grated zest of lemons, baking powder, baking soda and salt and ground allspice in bowl.
• With electric mixer on medium speed, beat softened butter and vanilla 1 minute.
• Gradually add sugar and beat until light and fluffy, 4 minutes.
• At low speed, gradually beat in 2/3 cup egg substitute.
• Alternately add flour mixture and 1/2 cup light sour cream, beginning and ending with flour mixture, and beating just until blended.
• Gently fold in fresh raspberries.
• Scrape batter into pan; spread evenly.
• Bake until toothpick inserted into center comes out clean, 1 hour, 10 minutes.
• Cool in pan on rack 10 minutes.
• Remove cake from pan and cool completely on rack.

RASPBERRY CHOCOLATE CUPCAKES - WEIGHT WATCHERS®

Steps:

• Preheat oven to 450°.
• Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
• Melt butter in a small saucepan over low heat.
• Add 1/4 cup preserves and the half-and-half, stirring with a whisk until preserves melt.
• Remove from heat; add 1/2 cup cocoa, stirring until smooth.
• Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
• Gradually add chocolate mixture to egg mixture, beating until smooth.
• Add flour, beating until blended. Stir in vanilla.
• Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
• Bake at 450° for 8 to 10 minutes or until edges are set and center is soft.
• Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
• Combine 2-1/2 tablespoons preserves and 1-1/2 teaspoons water in a small microwave-safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth.
• Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.