CHOCOLATE RASPBERRY DESSERT RECIPE: HOW TO MAKE IT | TASTE ...
Guests are sure to find wedges of this fruity frozen pie irresistible. The crustless concoction from Judy Schut of Grand Rapids, Michigan has a creamy mousse-like consistency that's melt-in-your-mouth good.
Provided by Taste of Home
Categories Desserts
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a blender, combine the cottage cheese, milk and spreadable fruit; cover and process until smooth. Add dry pudding mix; cover and process until smooth., Pour into a large bowl; fold in whipped topping. Spoon into a 9-in. pie plate. Drizzle with chocolate. Cover and freeze for 8 hours or overnight. , Let stand at room temperature for 20 minutes before serving. Garnish with raspberries.
Nutrition Facts : Calories 161 calories, FatContent 5g fat, CholesterolContent 4mg cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 22g carbohydrate, FiberContent 1g fiber), ProteinContent 5g protein. Diabetic Exchanges 1-1/2 starch
CHOCOLATE-SWISS-ROLL WITH RASPBERRY-CREAM-FILLING | JUST A ...
Since Ireland—and supposedly the whole world—is under lockdown again we have loads of time to spend in the kitchen. I graved an Austrian dessert (or Swiss I suppose) this week and decided to get creative. I looked up a few recipes, wasn’t quite happy with what I found and created my own, adapted the ingredients to what I had at home. I am really happy with the result and encourage you all to try it out! Now, making a Swiss-roll has a few essential steps you need to follow: After…
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Separate the eggs. Beat the egg whites until they form soft peaks.
- Add the sugar and the vanilla essence.
- Add one egg yolk at a time.
- Combine flour and baking powder and add bit by bit to the batter. Gently fold it in. (Do not use the mixer at this point)
- Add the cocoa powder. Fold it in.
- Spread evenly on a baking tray, covered with parchment paper.
- Put into the oven for 12-15 min by 180 Celsius degrees. (365 Fahrenheit)
- Whisk the cream, fold in the sugar and the jam.
- Set aside in the fridge to cool until ready to use.
- Spread evenly on the Swiss roll and put half-raspberries on top in a raster. At this point, feel free to add chocolate drops as well.
- Roll up the cake and cover with tin foil so that it stays in shape. Refrigerate to cool for 1-2 hours.
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NIGELLA LAWSON'S CHOCOLATE RASPBERRY PUDDING CAKE | HOW TO EAT
From thehappyfoodie.co.uk
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.
6. Put into the preheated oven and bake for 40–45 minutes. Don’t try and test by poking in a skewer as you don’t want it to come out clean: the gunge is what the cake is about. But when it’s cooked, the top will be firm, and slightly cracked. Don’t worry about that: a little icing sugar will deflect attention. When it’s ready, take the cake out of the oven and put on a rack. Leave in the tin for 15 minutes before removing the sides of the tin; the cake must stay on its base.
7. When you’re just about to eat – and this should be around an hour after the cake’s come out of the oven – dust with a little icing sugar pushed through a tea strainer. Serve with lots more fresh raspberries, and Greek yoghurt, whipped double cream or crème fraîche as wished.
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