RASPBERRY CHOCOLATE PUFFS RECIPE: HOW TO MAKE IT
This chocolaty, flaky dessert is one of my favorite show-off recipes because it makes a spectacular presentation. The best part? It’s actually surprisingly easy and quick to make. —Anneliese Deising, Plymouth, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.
Nutrition Facts : Calories 699 calories, FatContent 39g fat (13g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 81g carbohydrate (40g sugars, FiberContent 7g fiber), ProteinContent 9g protein.
RASPBERRY CHOCOLATE PUFFS RECIPE: HOW TO MAKE IT
This chocolaty, flaky dessert is one of my favorite show-off recipes because it makes a spectacular presentation. The best part? It’s actually surprisingly easy and quick to make. —Anneliese Deising, Plymouth, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.
Nutrition Facts : Calories 699 calories, FatContent 39g fat (13g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 81g carbohydrate (40g sugars, FiberContent 7g fiber), ProteinContent 9g protein.
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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.
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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