RASPBERRY TRUFFLE CAKE RECIPES

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CHOCOLATE-RASPBERRY TRUFFLE CAKE RECIPE - FOOD.COM

This is originally from the "Christmas with Southern Living 2004" book, but I've adapted it somewhat to what I think is even better than the original recipe! I made this for four occasions over the past holiday season and everyone raved about it. It's very dense and has a wonderful flavor and I especially like the fact that I can make it a day ahead of when I want to serve it. Chocolate and raspberry- what's not to love!

Total Time 1 hours 25 minutes

Prep Time 40 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 12

1 (12 ounce) package frozen raspberries (not sweetened)
1 -2 tablespoon sugar, depending on how sweet you like your dessert (I used about 1 1/2 T. sugar)
1/3 cup Chambord raspberry liquor (raspberry liquor)
1/3 cup sugar
1/2 cup unsalted butter, cut into pieces
12 ounces good quality semisweet chocolate, broken into pieces
6 large eggs
2 tablespoons flour
1/4 teaspoon almond extract
sweetened whipped cream, for garnish
fresh raspberry, for garnish
chocolate syrup, for garnish

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.

Nutrition Facts : Calories 306.4, FatContent 25, SaturatedFatContent 14.8, CholesterolContent 126.1, SodiumContent 43.2, CarbohydrateContent 23.7, FiberContent 6, SugarContent 13.2, ProteinContent 7.2

RASPBERRY TRUFFLE CAKE | BETTER HOMES & GARDENS



Raspberry Truffle Cake | Better Homes & Gardens image

This rich, dense flourless dessert is almost like a fudge brownie but much more elegant. It's also surprisingly easy to make.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 4 hours 50 minutes

Prep Time 25 minutes

Number Of Ingredients 10

16 ounces semisweet chocolate, cut up
½ cup butter
1 tablespoon granulated sugar
1?½ teaspoons all-purpose flour
4 egg yolks
4 egg whites
1 12 ounce jar seedless raspberry jam
1 tablespoon raspberry liqueur or orange juice
Whipped cream or powdered sugar (optional)
Fresh raspberries (optional)

Steps:

  • Grease and flour an 8-inch springform pan; set aside. In a heavy, large saucepan stir chocolate and butter over low heat just until chocolate melts. Remove from heat; cool slightly (about 5 minutes). Stir in granulated sugar and flour. Using a wooden spoon, beat in egg yolks, one at a time, just until combined. Set aside.
  • In a medium mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold into chocolate mixture. Pour into the prepared pan. Bake in a 350 degree F oven for 25 to 30 minutes or until edges puff (toothpick will not come out clean). Cool in pan on a wire rack for 30 minutes. Remove side of pan; cool completely. Cover and chill for at least 4 hours or up to 24 hours.
  • To serve, cut cake into wedges. In a small saucepan heat and stir jam and liqueur or orange juice over low heat just until jam is melted. Drizzle jam on dessert plates; top each with a cake wedge. (See note below.) If desired, top with whipped cream or dust with powdered sugar and garnish with fresh raspberries. Makes 12 servings.

Nutrition Facts : Calories 363 calories, CarbohydrateContent 42 g, CholesterolContent 93 mg, FatContent 22 g, ProteinContent 5 g, SaturatedFatContent 12 g, SodiumContent 115 mg

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