CHOCOLATE AND RASPBERRY RECIPES

DEEP CHOCOLATE RASPBERRY CAKE RECIPE | ALLRECIPES

Deep Chocolate Raspberry Cake Recipe | Allrecipes image

Rich chocolate paired with raspberries--this cake is moist and fudgy. For a special treat, garnish it with fresh raspberries!

Provided by Roz F.

Categories Desserts Cakes Holiday Cake Recipes

Total Time 2 hours 25 minutes

Prep Time 40 minutes

Cook Time 45 minutes

Yield 1 9-inch layer cake

Number Of Ingredients 11

Ingredients

6 (1 ounce) squares semi-sweet chocolate
6 (1 ounce) squares unsweetened chocolate
7 eggs, separated
1 cup all-purpose flour
1 cup butter, room temperature
2 cups white sugar
1?½ teaspoons vanilla extract
6 (1 ounce) squares semisweet chocolate
¾ cup heavy whipping cream
1 (4 ounce) package frozen raspberries, thawed
3 tablespoons seedless raspberry preserves

Steps:

Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9-inch cake pans with parchment or waxed paper.
To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
Bake in preheated oven until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent a skin from forming. Refrigerate until thick enough to spread.
To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.

Nutrition Facts : Calories 629.4 calories, CarbohydrateContent 67.9 g, CholesterolContent 169.5 mg, FatContent 40.2 g, FiberContent 5 g, ProteinContent 9.1 g, SaturatedFatContent 23.6 g, SodiumContent 159.2 mg, SugarContent 52.8 g

CHOCOLATE & RASPBERRY POTS RECIPE | BBC GOOD FOOD

Chocolate & raspberry pots recipe | BBC Good Food image

These individual fluffy chocolate mousses are a great way to get kids into the kitchen to build their skills

Provided by Good Food team

Categories Dessert, Snack

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 5

Ingredients

200g plain chocolate (not too bitter, 50% or less)
100g frozen raspberry , defrosted or fresh raspberries
500g Greek yogurt
3 tbsp honey
chocolate curls or sprinkles, for serving

Steps:

Break the chocolate into small pieces and place in a heatproof bowl. Bring a little water to the boil in a small saucepan, then place the bowl of chocolate on top, making sure the bottom of the bowl does not touch the water. Leave the chocolate to melt slowly over a low heat.
Remove the chocolate from the heat and leave to cool for 10 mins. Meanwhile, divide the raspberries between 6 small ramekins or glasses.
When the chocolate has cooled slightly, quickly mix in the yogurt and honey. Spoon the chocolate mixture over the raspberries. Place in the fridge to cool, then finish the pots with a few chocolate shavings before serving.

Nutrition Facts : Calories 320 calories, FatContent 18 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 33 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.1 milligram of sodium

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CHOCOLATE-RASPBERRY CAKE RECIPE | MARTHA STEWART

This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top. You won't be able to have just one slice.
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Calories 389 calories per serving

Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

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CHOCOLATE-RASPBERRY CAKE RECIPE | MARTHA STEWART

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1. Arrange the oven shelves so that one is in the middle for the cake, and another just below it. Slide a baking sheet onto the lower rack to catch any drips as the cake bakes. Heat the oven to 180°C/ 160°C Fan.

2. Butter a 22–23cm spring-sided cake tin and line the base with baking parchment. Mix the flour and cocoa powder together in a bowl, and set aside.

3. Put the butter, liqueur, sugars, chocolate, coffee and water in a thick-bottomed saucepan and stir over low heat until everything melts and is thickly, glossily smooth. Remove the pan from the heat, and let stand for a couple of minutes.

4. Stir the flour and cocoa mixture into the pan, and beat well – just with a spatula or wooden spoon – until all is smooth and glossy again, then gradually beat in the eggs. The mixture will be runny: don’t panic, and don’t add more flour; the chocolate itself sets as it cooks and then cools.

5. Pour into the prepared tin until you have covered the base with about 2cm of the mixture (which will be about half of it) and then cover with the raspberries and pour the rest of the mixture on top. You may have to push some of the raspberries back under the cake batter by hand.

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WHITE CHOCOLATE RASPBERRY CHEESECAKE | ALLRECIPES

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Calories 412 calories per serving

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