Best Raspberry Chocolate Sauce Recipes

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FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE



Flourless Dark Chocolate Cake with Fresh Raspberry Sauce image

Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!

Provided by happy17cooker

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

8 ounces dark chocolate chips
1 cup butter
6 eggs
1 cup fresh raspberries
½ cup water
¼ cup white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
  • Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
  • Turn cake out of pan upside-down onto a cake plate.
  • Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 27.3 g, Cholesterol 183.8 mg, Fat 33.8 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 19.9 g, Sodium 217.5 mg, Sugar 7.2 g

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE



Flourless Chocolate Espresso Cake with Raspberry Sauce image

Provided by Marlin Kaplan

Categories     Cake     Coffee     Food Processor     Chocolate     Dessert     Bake     Wedding     Raspberry     Chill     Bon Appétit     Cleveland     Ohio     Kidney Friendly

Yield Serves 20

Number Of Ingredients 10

SAUCE
3 10-ounce packages frozen raspberries in syrup, thawed
CAKE
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tablespoon instant espresso powder dissolved in 1 cup water
1 cup (packed) golden brown sugar
8 large eggs, beaten to blend
Fresh raspberries

Steps:

  • FOR SAUCE:
  • Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
  • FOR CAKE:
  • Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
  • Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
  • Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
  • Serve with sauce and fresh berries.

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE



Decadent Chocolate Cake With Raspberry Sauce image

Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite. I haven't tried this yet so the servings are a guess. Because it sounds so rich, it may serve more people. Cook time includes the chill time.

Provided by lazyme

Categories     Dessert

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1/2 cup butter or 1/2 cup margarine
1/2 cup all-purpose flour
4 eggs, separated
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
fresh raspberry, if desired
1 (10 ounce) package frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon orange liqueur (to taste) or 1 tablespoon raspberry liqueur, if desired (to taste)

Steps:

  • Heat oven to 325ºF.
  • Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches.
  • Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes.
  • Stir in flour until smooth.
  • Stir in egg yolks until well blended.
  • Beat egg whites in large bowl with electric mixer on high speed until foamy.
  • Beat in sugar, 1 tablespoon at a time, until soft peaks form.
  • Gently stir chocolate mixture into egg whites.
  • Spread in pan.
  • Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
  • Run knife along side of cake to loosen; remove side of springform pan.
  • Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour.
  • Place on serving plate.
  • Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted.
  • Spread over top of cake, allowing some to drizzle down side.
  • Place whipped cream in decorating bag fitted with tip.
  • Pipe a rosette on each serving. Serve with Raspberry Sauce.
  • Garnish with fresh raspberries.
  • Raspberry Sauce:.
  • Add enough water to reserved juice to measure 1 cup.
  • Stir together sugar and cornstarch in 1-quart saucepan.
  • Stir in juice and raspberries.
  • Heat to boiling over medium heat.
  • Boil and stir 1 minute; strain.
  • Stir in liqueur.
  • Refrigerate any remaining sauce.

Nutrition Facts : Calories 486.5, Fat 27.4, SaturatedFat 16.1, Cholesterol 146.7, Sodium 149.6, Carbohydrate 60.8, Fiber 3.7, Sugar 45.8, Protein 5.8

DECADENT DARK CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE



Decadent Dark Chocolate Mousse Cake With Raspberry Sauce image

A recipe from Martha Stewart Desserts, that I added a Raspberry glaze to. She also calls for both light and dark chocolate but I think keeping it all-dark goes better with the Raspberry.

Provided by Chef Pisces

Categories     Dessert

Time 1h

Yield 1 4, 4 serving(s)

Number Of Ingredients 8

2 tablespoons all-purpose flour, sifted
3/4 cup unsweetened alkalized cocoa powder, sifted
6 large eggs
1 1/2 cups sugar
2 tablespoons unsalted butter, melted
3 1/2 cups heavy cream
10 ounces valrhona dark chocolate
1/4 cup raspberry liqueur or 1/4 cup raspberry flavored syrup

Steps:

  • Preheat the oven to 350°F Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.
  • Whisk together the flour and cocoa powder in a medium bowl; set aside.
  • Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.
  • Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.
  • In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.
  • Place the dark chocolate in a large bowls. Bring the remaining 1 cup cream to a boil in a small saucepan. Pour the hot cream over the dark chocolate and set aside till it melts. Once it's nearly melted start gently the mixture until smooth.
  • Let the chocolate mixtures cool for 10 minutes, then fold the chocolate into the remaining whipped cream.
  • Combine 1/4 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then mix in the Raspberry Liqueur. Let the syrup cool to room temperature.
  • Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the Raspberry syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with Raspberry syrup. Chill the cake for at least 2 hours and up to 24 hours.
  • To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.

CHOCOLATE RASPBERRY MOUSSE TRUFFLE CAKE, RASPBERRY-CASSIS SAUCE



Chocolate Raspberry Mousse Truffle Cake, Raspberry-Cassis Sauce image

This recipe is the winner, hands down! Just in case you want to know what it is that I'm saying -- this is the dessert that my friend Judy chose for her very elegant dinner party. This is not easy at all! It's very involved but it is so worth it! I can't begin to tell you; takes 3 hours plus baking, cooling and chilling times. Allow the truffle cake to chill overnight before serving. I am posting this for safe keeping. Can be made up to four days ahead of time.

Provided by Manami

Categories     Dessert

Time 4h

Yield 18-20 serving(s)

Number Of Ingredients 41

2 cups sifted cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
1/2 cup unsalted butter, slightly softened
1/3 cup vegetable shortening
1/2 cup packed light brown sugar
1 cup granulated sugar
2 tablespoons granulated sugar
1 tablespoon vanilla extract
3 large eggs, at room temperature
3/4 cup sour cream, at room temperature
1 cup milk, at room temperature
1/3 cup water
3 tablespoons granulated sugar
3 tablespoons framboise eau-de-vie (raspberry brandy)
1 tablespoon Grand Marnier
8 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
1 1/4 cups frozen unsweetened raspberries
1/3 cup granulated sugar
3 tablespoons granulated sugar
3 large egg yolks
1 pinch salt
2 cups heavy cream, divided
3 tablespoons framboise eau-de-vie (raspberry brandy)
1 tablespoon Grand Marnier
2 teaspoons vanilla extract
3 cups frozen unsweetened raspberries
1 cup red currant jelly
2/3 cup granulated sugar
1 tablespoon arrowroot
1 tablespoon water
creme de cassis, to taste
4 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
1/2 cup heavy cream
1 tablespoon heavy cream
2 tablespoons light corn syrup
1 pinch salt
3/4 teaspoon vanilla extract
sifted unsweetened cocoa powder (for dusting)
fresh raspberry, for garnish

Steps:

  • MAKE THE CHOCOLATE SOUR CREAM CAKE:.
  • Preheat oven to 350ºF.
  • Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
  • Sift together flour, baking soda and salt onto a piece of waxed paper.
  • Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
  • Stir until smooth. Let cool.
  • Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
  • Add brown sugar.
  • Continuing to beat, gradually add granulated sugar over a 4 minute period.
  • Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
  • Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
  • Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
  • At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
  • Divide batter between prepared pans and smooth top.
  • Bake 35-40 minutes or until center springs back when gently pressed with a finger.
  • Cool in pans on wire racks for 5 minutes.
  • Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
  • Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
  • Cool cake layers completely.
  • MAKE THE RASPBERRY SYRUP:.
  • Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
  • Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
  • Keep syrup covered until ready to assemble the cake.
  • MAKE THE CHOCOLATE RASPBERRY MOUSSE:.
  • Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
  • Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
  • Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
  • Pour hot pureé over ground chocolate.
  • Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
  • Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
  • Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
  • With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
  • With a spatula, scrape down the side of bowl.
  • Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
  • Turn chocolate/raspberry mixture into large bowl.
  • Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
  • Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
  • ASSEMBLE THE TRUFFLE CAKE:.
  • Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
  • Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
  • Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
  • Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
  • Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
  • MAKE THE RAPBERRY-CASSIS SAUCE:.
  • Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
  • Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
  • Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
  • Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
  • Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
  • MAKE THE TRUFFLE FROSTING:.
  • Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
  • Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
  • Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
  • Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
  • ASSEMBLE THE TRUFFLE CAKE:.
  • Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
  • Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
  • Create decorative swirls in the frosting using the back of a soup spoon.
  • Lightly dust the cake with cocoa powder.
  • Store the truffle cake in refrigerator under a cake dome for up to 4 days.
  • TO SERVE:.
  • Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.

Nutrition Facts : Calories 697.4, Fat 37.3, SaturatedFat 21.1, Cholesterol 138.1, Sodium 237.5, Carbohydrate 87.8, Fiber 4.7, Sugar 62.4, Protein 6.6

PASSOVER CHOCOLATE TORTE WITH RASPBERRY SAUCE



Passover Chocolate Torte with Raspberry Sauce image

Categories     Cake     Berry     Chocolate     Dessert     Bake     Passover     Raspberry     Spring     Kosher     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 8

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted kosher-for-Passover pareve (non-dairy) margarine
8 large egg yolks
1 cup plus 1/3 cup sugar
5 large egg whites
Paper doily
Fresh raspberries (optional)
Raspberry Sauce

Steps:

  • Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with parchment paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm.
  • Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
  • Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)
  • Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with Raspberry Sauce.

LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE



Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce image

Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 8

2 tablespoons unsweetened baking cocoa
1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 package (10 oz) frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice
3 cups Cool Whip lite frozen whipped topping, thawed

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
  • Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg

MOLTEN CHOCOLATE CAKES WITH RASPBERRY SAUCE



Molten Chocolate Cakes with Raspberry Sauce image

Provided by Brian Boitano

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

12 ounces semisweet chocolate, chopped, divided
2 tablespoons heavy cream
1/2 cup sugar, plus 2 tablespoons for dusting ramekins
1 cup butter, cubed, plus 2 tablespoons for ramekins
4 eggs
4 egg yolks
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon almond extract
1 pint fresh raspberries
2 tablespoons sugar
1 tablespoon Kirsch, optional

Steps:

  • For Cakes:
  • To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.
  • Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
  • In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.
  • Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
  • Put 1 into the center of each ramekin and press down slightly to cover with the batter.
  • (Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with raspberry sauce and reserved raspberries and serve immediately.
  • For Raspberry Sauce and Garnish:
  • Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved.

RASPBERRY CHOCOLATE SAUCE



Raspberry Chocolate Sauce image

This is the perfect sauce to add to ice cream, cake or brownies. It has a wonderful fruity flavor.-Linda Gronewaller, Hutchinson, Kansas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3-1/4 cups.

Number Of Ingredients 6

1 package (12 ounces) unsweetened frozen raspberries, thawed
34 cup baking cocoa
3/4 cup heavy whipping cream
1-1/2 cups sugar
1/3 cup light corn syrup
1/4 cup butter, softened

Steps:

  • Puree raspberries in a food processor or blender. Press through a fine sieve; set aside. , In a saucepan, combine cocoa and cream. Add sugar, corn syrup, butter and raspberries; mix well. Bring to a boil over medium heat, stirring often. Boil for 8 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving. , Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.

Nutrition Facts : Calories 415 calories, Fat 15g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 26mg sodium, Carbohydrate 79g carbohydrate (14g sugars, Fiber 21g fiber), Protein 21g protein.

WHITE CHOCOLATE PRALINE ICE CREAM TERRINE WITH BLACKBERRY-RASPBERRY SAUCE



White Chocolate Praline Ice Cream Terrine with Blackberry-Raspberry Sauce image

Categories     Chocolate     Nut     Dessert     Freeze/Chill     Christmas     Blackberry     Raspberry     Walnut     Summer     Bon Appétit

Number Of Ingredients 13

Praline
1 cup sugar
1/2 cup water
1/8 teaspoon cream of tartar
1 1/3 cups coarsely chopped walnuts
Terrine
4 large egg yolks
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1/2 cup sugar
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1/2 teaspoon vanilla extract
Blackberry-Raspberry Sauce

Steps:

  • For praline:
  • Line rimmed baking sheet with foil. Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add nuts; stir with wooden spoon until coated with syrup. Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer. Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula. Let praline stand until cool and firm, about 1 hour. Break praline into irregular pieces. Set aside a few pieces for garnish. Coarsely chop remaining praline. (Can be made 3 days ahead. Store airtight at room temperature.)
  • For terrine:
  • Whisk yolks in bowl to blend. Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Transfer custard to 4-cup measuring cup; cool slightly.
  • Place white chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth. Remove bowl from over water. Gradually whisk warm custard into melted chocolate. Mix in vanilla. Cover and chill custard at least 4 hours and up to 1 day.
  • Process custard in ice cream maker. Transfer ice cream to container; cover and freeze at least 6 hours or overnight.
  • Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang. Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline. Spread half of remaining ice cream over; sprinkle with remaining chopped praline. Spread remaining ice cream over. Fold plastic wrap over to cover. Freeze overnight. (Can be made 3 days ahead. Keep frozen.)
  • Invert terrine onto platter; remove plastic wrap. Serve terrine with sauce and garnish with reserved praline pieces.

BITTERSWEET CHOCOLATE MOUSSE IN PHYLLO WITH RASPBERRY SAUCE



Bittersweet Chocolate Mousse in Phyllo with Raspberry Sauce image

Categories     Milk/Cream     Blender     Chocolate     Fruit     Dessert     Bake     Valentine's Day     Raspberry     Eau de Vie     Chambord     Anniversary     Chill     Phyllo/Puff Pastry Dough     Gourmet

Yield Serves 2

Number Of Ingredients 20

2 phyllo sheets, thawed if frozen
For sauce:
a 10-ounce package frozen raspberries in light syrup
2 tablespoons granulated sugar
1 tablespoon eau-de-vie-de framboise or raspberry liqueur
For mousse:
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 cup water
1 large egg
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 tablespoon eau-de-vie-de framboise or raspberry liqueur
1/4 cup well-chilled heavy cream
For serving:
3 tablespoons well-chilled heavy cream
confectioners' sugar
unsweetened cocoa powder
chocolate curls
To make Chocolate Curls
fine quality bittersweet chocolate (not unsweetened), chopped

Steps:

  • Preheat oven to 350°F.
  • On a work surface, stack phyllo sheets and cut out three 6-inch squares (6 total), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each of two 1/2-cup muffin tins with 1 phyllo square, pressing gently into bottom, with edges overhanging top of tin. Repeat with remaining squares in same 2 tins, overlapping corners in different directions, but do not reposition phyllo once in tin (it may tear).
  • Bake phyllo shells in middle of oven until edges are golden brown, 5 to 10 minutes. Carefully transfer phyllo shells to a rack and cool completely. Phyllo shells may be made 1 day ahead and kept in an airtight container at room temperature.
  • Make sauce:
  • In a saucepan, simmer raspberries and granulated sugar, stirring occasionally, 10 minutes and stir in eau-de-vie or liqueur. In a blender, purée mixture until smooth and strain through a sieve into a heatproof bowl. Chill sauce, covered, at least 30 minutes and up to 2 days.
  • Make mousse:
  • In a small saucepan whisk together granulated sugar and cornstarch and add water and egg, whisking until smooth. Bring mixture to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute. Remove pan from heat and add chocolate and eau-de-vie or liqueur, stirring until chocolate is melted. Transfer mixture to a metal bowl set in a bowl of ice and cold water and beat until cold and lightened in color. In a bowl, beat cream until it just holds stiff peaks and fold into chocolate mixture gently, but thoroughly. Chill mousse, covered, at least 30 minutes and up to 2 days.
  • To make chocolate curls:
  • In a small metal bowl, set over a saucepan of barely simmering water, melt chocolate and on a baking sheet (not non-stick) spread it with a metal spatula as thinly and evenly as possible. Cool chocolate until firm to the touch but not hard. (Alternatively, chill chocolate on sheet in refrigerator; if it becomes too hard let it soften slightly at room temperature.) with a pastry scraper or metal spatula held at an angle, scrape chocolate slowly from sheet, letting it curl. Transfer curls carefully as formed to another baking sheet lined with wax paper. Chocolate curls may be made 1 day ahead and chilled, covered loosely. An ounce of chocolate yields enough chocolate curls to garnish 2 to 4 Servings.
  • To serve:
  • In a bowl, whisk cream until it just begins to thicken. Pour some raspberry sauce onto 2 dessert plates and dot with thickened cream. Pull point of a skewer or wooden pick through cream to form hearts. With a sieve, dust phyllo shells with confectioners' sugar and cocoa powder. Arrange phyllo shells on top of sauce and spoon about 1/3 cup mousse into each shell (do not overfill). Top mousse with chocolate curls.

CHOCOLATE CREPES WITH RASPBERRY SAUCE



Chocolate Crepes with Raspberry Sauce image

Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 12

1 cup fat-free milk
1/2 cup fat-free evaporated milk
2 large egg whites
1 large egg
1 cup all-purpose flour
1/4 cup plus 1/3 cup sugar, divided
1/4 cup baking cocoa
1/2 teaspoon salt
4-1/2 teaspoons cornstarch
1 cup water
4-1/2 cups fresh or frozen raspberries, thawed, divided
Optional: Whipped cream and confectioners' sugar

Steps:

  • In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour., In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes., Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.

Nutrition Facts : Calories 203 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 202mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 6g fiber), Protein 7g protein.

ALMOND ICE CREAM TERRINE WITH CHOCOLATE TRUFFLES AND RASPBERRY SAUCE



Almond Ice Cream Terrine with Chocolate Truffles and Raspberry Sauce image

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Freeze/Chill     Frozen Dessert     Raspberry     Almond     Summer     Chill     Simmer     Boil     Bon Appétit

Yield Serves 12

Number Of Ingredients 17

For truffles
1/2 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 tablespoons amaretto or other almond liqueur
For ice cream
2 1/2 cups whipping cream
1 1/4 cups whole milk
3/4 cup plus 2 tablespoons sugar
1 cup whole almonds, toasted, coarsely chopped
7 large egg yolks
1/2 teaspoon almond extract
For sauce
1 12-ounce package frozen unsweetened raspberries, thawed
6 tablespoons sugar
1/4 cup amaretto or other almond liqueur
Fresh raspberries

Steps:

  • Make truffles:
  • Bring cream and butter to boil in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in amaretto. Pour into small bowl. Freeze until firm enough to form into balls, about 50 minutes.
  • Line baking sheet with foil. Using teaspoon, scoop out level teaspoonfuls of chocolate mixture. Drop onto baking sheet. Freeze until firm, about 20 minutes. Using hands, roll chocolate into balls; return to baking sheet and freeze. (Can be made 1 week ahead. Cover and keep frozen.)
  • Make ice cream:
  • Combine cream, milk and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add chopped almonds. Cover and let steep 2 hours.
  • Pour cream mixture through fine strainer set over bowl; discard solids in strainer. Return cream mixture to same saucepan. Bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Cool slightly. Mix in almond extract. Transfer to bowl and chill custard until cold, at least 3 hours or overnight.
  • Line 9x5x3-inch glass loaf dish with plastic wrap, overlapping sides by 2 inches. Process custard in ice cream maker according to manufacturers instructions. Transfer ice cream to prepared dish. Press truffles into ice cream, spacing apart. Cover terrine and freeze until firm, at least 8 hours or overnight.
  • Make sauce:
  • Puree thawed raspberries in processor. Pour through strainer set over bowl, pressing with back of spoon to extract as much liquid as possible. Discard solids in strainer. Whisk sugar and amaretto into sauce. Cover and chill. (Terrine and sauce can be prepared 2 days ahead. Keep terrine frozen. Keep sauce refrigerated.)
  • Turn terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Serve with sauce and fresh berries.

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE



Flourless Chocolate Espresso Cake With Raspberry Sauce image

Make and share this Flourless Chocolate Espresso Cake With Raspberry Sauce recipe from Food.com.

Provided by Juenessa

Categories     Raspberries

Time 1h25m

Yield 20 serving(s)

Number Of Ingredients 8

3 (10 ounce) packages frozen raspberries in light syrup, thawed
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 lb unsalted butter, diced
1 cup freshly brewed espresso (or 1 tablespoon instant espresso powder dissolved in 1 cup water)
1 cup packed golden brown sugar
8 large eggs, beaten to blend
fresh raspberry

Steps:

  • FOR SAUCE:.
  • Working in batches, puree raspberries and syrup in processor.
  • Strain puree into medium bowl and chill. (Can be made 2 days ahead. Keep chilled.).
  • FOR CAKE:.
  • Preheat oven to 350 °F.
  • Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment.
  • Place all chocolate in large bowl.
  • Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
  • Add to chocolate; whisk until smooth.
  • Cool slightly.
  • Whisk in eggs.
  • Pour batter into prepared pan.
  • Place cake pan in roasting pan.
  • Pour enough hot water into roasting pan to come halfway up sides of cake pan.
  • Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour.
  • Remove pan from water.
  • Chill cake overnight.
  • Cut around pan sides to loosen cake.
  • Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake.
  • Place platter over pan.
  • Hold pan and platter together tightly and invert.
  • Lift off cake pan; peel off parchment.
  • Serve with sauce and fresh berries.
  • **Cook time does not include refrigerating cake overnight.

Nutrition Facts : Calories 377.2, Fat 32.4, SaturatedFat 19.6, Cholesterol 133.4, Sodium 40.9, Carbohydrate 25.1, Fiber 5.6, Sugar 16.6, Protein 6

DARK CHOCOLATE TRUFFLE CAKE WITH RASPBERRY SAUCE



Dark Chocolate Truffle Cake with Raspberry Sauce image

Dark chocolate and raspberries complement each other in this dessert that tastes like a dense dark chocolate truffle candy. Friends who came for dinner raved about this decadent flourless cake. (I made it because one friend cannot eat gluten.) They said it was even better than a similar favorite dessert from a local upscale...

Provided by Dawn Beye

Categories     Chocolate

Time 1h15m

Number Of Ingredients 16

CAKE
12 oz bittersweet (or semi-sweet) chocolate chips (i used ghiradelli.)
4 oz unsweetended chocolate, chopped
1 lb (4 sticks) butter
1 c hot water
1 tsp espresso powder, instant, or instant coffee powder
1 c brown sugar (or to lower sugar, use 1 cup whey low d golden)
8 large eggs, lightly beaten in a separate bowl
RASPBERRY SAUCE
10 oz bag of frozen red raspberries (organic)
1/2 c granulated sugar (or to reduce sugar - use whey low d granulated)
1/2 c water
1/4 c chambord (optional)
GARNISH
8 oz cream, whipped - sweetened to taste
fresh raspberries or mint leaves (optional)

Steps:

  • 1. For the Cake: Preheat oven to 350 degrees F.
  • 2. Line the bottom of a 9" round cake pan with 2" high sides with parchment paper. Butter the bottom and sides of the pan, as well as the parchment paper. You could also use a 9" spring form pan. If you use a spring form pan, wrap the outside of the pan with foil.
  • 3. Place all the chocolate in a large bowl. Bring the butter, coffee, water and brown sugar to a boil, stirring to dissolve sugar. Pour over the chocolate and stir until all is melted. Allow to cool slightly, then whisk in the eggs until all is combined.
  • 4. Pour the chocolate mixture into the prepared pan. Place the cake pan in a large roasting pan in the oven. Pour hot water into the roasting pan until it comes halfway up the sides of the cake pan. A water bath will help the cake cook more evenly.
  • 5. Bake until the center of the cake is barely set - about 50 minutes. Check at 45 minutes as oven temperatures vary. Carefully remove the pan from the hot water bath. Allow to cool for about 30 minutes, then chill the cake for at least 4 hours or overnight.
  • 6. To remove the cake from the pan when time to serve: Cut around pan sides to loosen. If you used a regular cake pan, hold the pan bottom in hot water for about 15 seconds to loosen. Place platter over the pan. Hold pan and platter together, then turn over. Lift off the cake pan and remove the parchment. If you used a spring form pan, carefully remove sides of the pan. Turn onto a platter, then gently loosen from the base of the spring form pan with a long metal spatula or thin bladed knife, if needed. Remove the parchment paper.
  • 7. To serve,slice into 12-16 portions. Drizzle with raspberry sauce. Top with whipped cream or place it to the side of the cake. Garnish with a few fresh raspberries and/or a fresh mint leaf, if desired.
  • 8. For the Raspberry Sauce: Place the raspberries in a blender, and blend. Strain the puree into a bowl through a wire mesh strainer. Discard the seeds.
  • 9. Combine the sugar and water in a small saucepan. Bring to a boil, then turn the heat down and simmer for 3 minutes to make a simple syrup.
  • 10. Add the simple syrup to the raspberries, along with the Chambord, if desired. The sauce can be made ahead, and kept in the refrigerator, or frozen if you are making it more than a couple days in advance.
  • 11. To Freeze for Future Use: Wrap the whole cake in plastic wrap and aluminum foil. Or wrap individual slices in plastic wrap and place in a freezer bag. To serve individual slices, unwrap first, then thaw.

CHOCOLATE ANGEL FOOD CAKE WITH RASPBERRY SAUCE



Chocolate Angel Food Cake with Raspberry Sauce image

"When I needed a light dessert for guests who were on a restricted diet, I combined two of my favorite recipes to create this chocolate cake with berry sauce," says Lana Drum, Maryville, Tennessee.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package (16 ounces) angel food cake mix
1-1/4 cups cold water
1/2 cup baking cocoa
RASPBERRY SAUCE:
Sugar substitute equivalent to 1/4 cup sugar
2 teaspoons cornstarch
1 package (12 ounces) frozen unsweetened raspberries, thawed
1-1/4 cups reduced-fat whipped topping

Steps:

  • In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , In a small saucepan, combine sugar substitute and cornstarch; add raspberries. Bring to a boil, stirring constantly. Cook and stir 2 minutes longer or until the mixture is thickened. Remove saucepan from the heat; cool., Run a knife around side and center tube of cake pan; remove cake to a serving platter. Strain the raspberry sauce; spoon over cake sliced. Serve with whipped topping.

Nutrition Facts : Calories 184 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 4g protein.

SPARKLING WHITE CHOCOLATE CAKE WITH CHAMPAGNE-RASPBERRY SAUCE



Sparkling White Chocolate Cake With Champagne-Raspberry Sauce image

This special-occasion cake has many steps. Luckily, they can be made in stages and you can assemble the cake the day before. For true white chocolate flavor, be sure that cocoa butter is a primary ingredient in the chocolate that you buy. Because the frosting has to chill completely, plan to make it at least four hours before frosting the cake.

Provided by Vseward Chef-V

Categories     < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

16 ounces white chocolate, divided
3/4 cup whipping cream
10 tablespoons unsalted butter, cut up
2 teaspoons light corn syrup
1/4 cup unsalted butter
6 large eggs
1 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla
1 cup all-purpose flour
2 1/2 cups sweet champagne or 2 1/2 cups sparkling wine, divided
1/4 cup sugar
1 (12 ounce) package frozen raspberries
1/2 cup seedless raspberry jam, divided

Steps:

  • Finely chop 12 oz. of the white chocolate and place in large bowl; reserve remaining 4 oz. chocolate for garnish. Place remaining frosting ingredients in medium saucepan; cook over medium heat 2 to 3 minutes or until butter is melted and cream is hot (do not let cream boil). Pour over chocolate; let stand 3 to 4 minutes or until chocolate is soft and melted. Gently whisk until smooth.
  • Pour into 13x9-inch baking pan. Refrigerate 2 to 4 hours or until frosting is of spreadable consistency.
  • Meanwhile, heat oven to 350°F Spray 2 (9x2-inch) round baking pans with nonstick cooking spray. Line bottoms with parchment paper. Spray paper with nonstick cooking spray; lightly flour.
  • To make cake, melt 1/4 cup butter in small saucepan over low heat or in microwave. Skim foam from top; cover to keep warm.
  • In large bowl, whisk together eggs, 1 cup sugar and salt until blended. Set bowl over saucepan of barely simmering water (bowl should not touch water). Cook 2 to 3 minutes or until sugar is dissolved and mixture is warm to the touch, whisking constantly. Remove from heat.
  • Beat at medium-high speed 5 minutes or until mixture is pale and thick; beat in vanilla. Sift half of flour over egg mixture; gently fold until combined. Sift and fold in remaining flour. Stir about 1 cup of the cake batter into melted butter. Fold mixture back into batter. Divide batter between cake pans.
  • Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Run small knife around pan edges to loosen; invert onto rack; cool completely.
  • Meanwhile, make syrup. Combine 1/2 cup of the Champagne and 1/4 cup sugar in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil 2 to 3 minutes or until reduced to 1/2 cup. Place in small bowl; cool to room temperature.
  • To make sauce, place remaining 2 cups Champagne in another medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes. Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.
  • To assemble cake, place one layer on serving platter or cardboard round. Brush with half of the syrup; spread with remaining 1/4 cup of the jam. Spread about 1/2 cup of the frosting over raspberry jam (don't worry if layers blend together). Top with second cake layer. Brush with remaining half syrup; frost top and sides of cake with remaining frosting. Using vegetable peeler, make chocolate curls or shavings. Press curls onto sides of cake. Store in refrigerator; let stand at room temperature 30 minutes before serving. Serve with raspberry sauce.

Nutrition Facts : Calories 641.5, Fat 33.7, SaturatedFat 20.1, Cholesterol 167, Sodium 108.7, Carbohydrate 70.7, Fiber 1.7, Sugar 56.9, Protein 7.2

ULTIMATE WHITE CHOCOLATE MOUSSE WITH CHOCOLATE PHYLLO AND RASPBERRY SAUCE



Ultimate White Chocolate Mousse with Chocolate Phyllo and Raspberry Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

1 pound white chocolate (valhrona)
4 ounces heavy cream
1-ounce sweet butter
1 1/2 egg yolk
3 1/4 ounces heavy cream, warm
22 1/2 ounces heavy cream whipped, soft peaked
12 broken pieces chocolate phyllo (recipe follows)
4 ounces raspberry sauce
4 mint sprigs and fresh raspberries for garnish
2 cups fresh raspberries
1 tablespoon confectioners' sugar
2 tablespoons fresh lemon juice
1 pound butter
1 cup cocoa powder (brut)
5 sheets phyllo pastry dough
8 ounces granulated sugar (approximately)

Steps:

  • Melt the chocolate in a double boiler. Reserve at room temperature. In a saucepan, add 4 ounces heavy cream and 1-ounce butter, heat until butter is melted. Reserve. In a mixing bowl, add the egg yolks and whisk in the heavy cream and butter mixture, whisk until blended well. Then pour back into saucepan. Place on a low heat, heat until it thickens, be careful not to boil and not to curdle the yolks (making a creme anglaise). Let cool. Place the chocolate into a mixer with a paddle blade, add the creme anglaise, add the warm heavy cream, whip until cool. Fold in the soft peak cream until smooth (about 15 seconds). Place in a tightly covered plastic container, refrigerate overnight. Serve with crispy phyllo and raspberry sauce.;
  • In food processor, combine the raspberries, sugar, and lemon juice. Process to blend. Strain through a fine mesh sieve to remove seeds. Transfer to a sealed container. The sauce may be refrigerated for 2 to 3 days, or frozen up to a month.;
  • Preheat oven to 350 degrees. In a saucepan melt the butter. Remove from the heat and stir in cocoa powder. Take a sheet of phyllo pastry dough and brush with butter/cocoa mixture. Then sprinkle with granulated sugar and add another sheet of phyllo on top. Continue to layer the phyllo and brush with butter/cocoa mixture until 5 layers have been assembled. Place the phyllo layers between 2 pieces of parchment, then sandwich the paper/phyllo between 2 sheet pans. Place in oven and bake for 9 minutes or until crisp. May take longer in a conventional oven. Remove from the oven and let cool. Then remove the parchment paper and break up the phyllo into abstract pieces. On 4 plates, layer the mousse the phyllo then mousse, etc. until 3 layers are complete. Then drizzle the raspberry sauce around the mousse and garnish mint and fresh raspberrries.

DECADENT CHOCOLATE CAKE ON A BED OF RASPBERRY SAUCE



Decadent Chocolate Cake on a Bed of Raspberry Sauce image

Make and share this Decadent Chocolate Cake on a Bed of Raspberry Sauce recipe from Food.com.

Provided by Rita1652

Categories     Sauces

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 11

8 ounces dark chocolate
2 ounces bittersweet chocolate (chopped)
3/4 cup unsalted butter
4 large eggs, separated
4 ounces sugar
1/3 cup flour
8 ounces dark chocolate, chopped
3/4 cup heavy cream
2 tablespoons Chambord raspberry liquor
2 tablespoons Chambord raspberry liquor
2 pints raspberries or 2 pints berries, preserves melted in microwave oven

Steps:

  • Preheat the oven to 350 degrees.
  • Butter and flour a 10-inch round cake pan.
  • For the cake: Melt the chocolate and butter in a double boiler.
  • Set aside to cool.
  • Beat the egg yolks (equaling 1/3 cup)until light and fluffy.
  • Slowly add the sugar and continue beating until mixture is pale yellow.
  • Fold in the melted chocolate.
  • Sift the flour over the chocolate mixture until it just disappears.
  • In a separate bowl, whisk the egg whites (equaling 3/4 cup)until soft peaks form.
  • Gently fold egg whites into the chocolate mixture in 2 parts.
  • Pour the batter into the prepared pan and tap on the counter to remove air bubbles.
  • Bake for 20 to 25 minutes.
  • For the ganache: Place the chopped chocolate in a mixing bowl.
  • Place the cream in a saucepan and bring to a boil.
  • Add the hot cream to the chocolate and stir until all lumps are gone; then stir in Chambord.
  • Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula Raspberry Sauce: In blender puree rasperries and Chambord.
  • You can strain, but I like the seeds. You can use preserves: just melt in micro and add Chambord is what I did in these pictures because the berries were $5.00 a pint!
  • Pour Sauce on each plate and top with cake.
  • You can garnish with my Chocolate Grand marnier covered strawberries! Or any berries you desire.

Nutrition Facts : Calories 663.7, Fat 58.1, SaturatedFat 35.2, Cholesterol 169.3, Sodium 61, Carbohydrate 45.2, Fiber 14.6, Sugar 18.3, Protein 12.6

FROZEN NOUGAT TERRINE WITH BITTERSWEET CHOCOLATE SAUCE AND RASPBERRY-FIG SAUCE



Frozen Nougat Terrine with Bittersweet Chocolate Sauce and Raspberry-Fig Sauce image

Categories     Liqueur     Food Processor     Chocolate     Egg     Nut     Dessert     Frozen Dessert     Almond     Walnut     Triple Sec     Honey     Christmas Eve     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 8

Number Of Ingredients 13

Terrine
5 tablespoons cold water
1 teaspoon unflavored gelatin
6 ounces good-quality white chocolate (such as Baker's or Lindt), chopped
5 large eggs, separated
6 tablespoons honey
1 tablespoon Grand Marnier or other orange liqueur
3/4 cup chilled whipping cream
1 teaspoon vanilla extract
3 tablespoons almonds, toasted, finely chopped
3 tablespoons walnuts, toasted, finely chopped
">Bittersweet Chocolate Sauce
Raspberry-Fig Sauce

Steps:

  • Line 9 x 5 x 2 3/4-inch metal loaf pan with plastic wrap, leaving overhang. Pour 1 tablespoon cold water into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir white chocolate in top of double boiler set over simmering water (do not allow bottom of pan to touch water) until melted. Remove chocolate from over water.
  • Whisk egg yolks, 2 tablespoons honey, Grand Marnier and 3 tablespoons water in large metal bowl to blend. Set over saucepan of gently boiling water (do not allow bottom of bowl to touch water) and whisk until mixture thickens and thermometer registers 160°F, about 3 minutes. Remove bowl from over water; add gelatin mixture and whisk until dissolved.
  • Stir remaining 1 tablespoon water and 4 tablespoons honey in small pan over low heat until honey dissolves. Increase heat and boil until candy thermometer reaches 220°F, tilting pan to submerge thermometer bulb, about 2 minutes.
  • Meanwhile, using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat hot honey syrup into whites. Continue beating until whites are cool and very stiff, about 4 minutes. Fold white chocolate into yolk mixture; then fold whites into yolk mixture in 3 additions. Beat cream and vanilla in medium bowl until medium-firm peaks form. Fold cream and nuts into mousse. Transfer mixture to prepared pan; smooth top. Cover with plastic; freeze overnight. (Can be made 1 week ahead. Keep frozen.)
  • Freeze oval platter 15 minutes. Uncover terrine. Place platter on pan. Invert terrine onto platter; peel off plastic. Spoon chocolate sauce onto center of plates. Slice terrine; place atop sauce. Spoon Raspberry-Fig Sauce over center of terrine slices and serve immediately.

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