How To make Falling Chocolate Cake with Raspberry Sauce
1 recipe todd english's raspberry
sauce (see below 12 ounces chocolate, bittersweet -- chopped
2 sticks butter, unsalted
1 cup sugar
6 large eggs
1/2 cup flour, all-purpose
confectioner's sugar mint leaves vanilla ice cream
Preheat oven to 350. Butter 10 1/2 cup ramekins.
Melt chocolate and butter in a double boiler, stirring. Cool mixture to room temperature.
Beat sugar and eggs with an electric mixer until well-combined. Add flour and beat until thick and creamy, about 3 minutes. Stir in chocolate mixture until well-combined and divide batter among ramekins.
Put ramekins on making sheet and bake in middle of oven until cake surfaces are cracked, about 15 minutes (centers will tremble slightly). Cool cakes in ramekins on a rack for 5 to 10 minutes, or until cool enough to handle.
Run a thin knife around edges of ramekins and invert warm cakes onto dessert plates. Sprinkle cakes with confectioner's sugar and garnish with mint. Serve cakes with ice cream and raspberry sauce.
Note: ULB (my brother, the Culinary Institute of America graduate) suggested using pastry, cake, walnut, or other nut flour in place of regular flour. Or a mixture (i.e. 3/4 cake, 1/4 nut flour).
How To make Falling Chocolate Cake with Raspberry Sauce's Videos
Flourless (GF) Chocolate Raspberry Torte
In this video we make flourless chocolate cake, which is much like a brownie, and completely gluten free! To fill it, we make a lovely and simple raspberry sauce.
***This was originally recorded for Facebook live, so some content may not translate totally***
Raspberry Flourless Chocolate Cake
Recipe:
Music: Keep Your Head Up by Ben Howard
BEST eggless gluten free chocolate cake with raspberry sauce- Vegan & fudgy fit for Valentine's day!
An eggless gluten free chocolate cake with raspberry sauce which is a delicious healthy-ish dessert. It is rich and fudgy and wins over hearts making it great for Valentine’s day! One of my favorite desserts is a flourless chocolate cake with raspberry because i love the moist fudgy texture and combination of flavors. I made this eggless version to give the same texture and with a protein source. The cake is very simple to make with easily available ingredients and it just pairs perfectly with raspberries. This cake is such a romantic mood by itself which is why i had to share it before Valentine’s Day! Oh also- this cake can be made Vegan- i have all the substitutions in my notes at the end of the recipe.
Happy Baking!
Full Recipe with tips and notes:
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Servings: 5-6 servings
Prep Time: 25 mins
Cooking Time: 40-50 mins
Chilling time: 2 hours
Total Time: 3-4 hours
Ingredients:
Cake:
6 tbsp butter
4 oz chocolate
2/3 cup- 142g sugar
1/2 cup- 125g milk
2/3 cup less 1.5 tbsp- 65g chickpea flour (besan)
1/2 cup-32 g cocoa powder
1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 tsp coffee - Optional
Confectioners sugar to dust
Raspberry sauce:
I cup raspberries about 144 g
2 -3 tbsp sugar (based on taste)
1-2 tsp lemon juice
2 tbsp water
Directions:
Preheat oven to 325F. Prepare a cake tin by greasing it and lining the base with parchment.
In a bowl mix the chickpea flour with milk and whisk till it is a smooth mixture with no lumps. You can even mix it together in a blender if you want.
Add the cocoa powder, baking powder and salt and whisk it all together.
Melt the butter and chocolate together.
Add coffee and whisk together. Optional, but it helps to bring out the chocolate flavor.
Add the sugar and whisk together till it is all well combined.
Add the chickpea mixture to the butter mixture. GENTLY fold it. Do not over mix. Fold till just combined. The cake will fall if you over mix it.
Add vanilla before it comes together and fold it in.
Pour in a the cake tin.
Bake at 325F for 40-50 mins till it is baked through.
While baking prepare the raspberry sauce- In a pan on low-medium heat add the raspberries, sugar & lemon juice. Cook for 5-7 minutes. Once it started breaking down add water and keep mixing together. Once it comes to a boil and has slightly thickened, turn off the flame and strain it through the sieve. Let the sauce chill for 1 hour and use.
Run a knife through the edges when out. Let it cool and then chill in the fridge for 1-2 hours.
Dust with powdered sugar and top with fresh raspberries, raspberry sauce and whipped cream.
Serve with ice cream.
Chocolate raspberry mousse cake
Crystal@Home | Sunday Cooking with Chef Jon Ashton | Chocolate Cakes with Raspberry Sauce
Raspberry White Chocolate Layer Cake Recipe | Cupcake Jemma Channel
Would you choose Fruity or Chocolatey? We choose both with this Raspberry and White Chocolate layer cake. An 8 layer cake to be precise! Sally and Dane are back to show you the ins and outs of yet another Crumbs and Doilies classic cake. This moist yet fluffy Raspberry Ripple sponge is filled with alternating layers of White Chocolate Buttercream and home made Raspberry Goo (video link below!) and decorated with Meringue Kisses and Gold Leaf decorated White Chocolate balls.
It may look tricky but if you have all the right tools and equipment this cake is WAY more achievable than you may think. Head over to our website to pick up all the tools used in this video:
Don't forget to send us your cake photos by tagging us on Instagram. We are constantly blown away by your incredible bakes so keep them coming! @cupcakejemma @sallydells @danepemberton and us the tag #cupcakejemma so we can share the love around!
See below for other helpful videos:
Meringue Kisses:
Fruit Goo:
Tuesday Tips on how to do ALL the techniques:
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Raspberry Ripple Sponge (4 x 9 tins)
Preheat Oven to 170C (fan assisted)
625g softened Unsalted Butter
625g Caster Sugar
10 Eggs
625g SR Flour
4 tbsp Whole Milk
Raspberry Goo (see above link)
White Chocolate Buttercream
500g softened Unsalted Butter
730g Icing Sugar
Whole Milk to loosen
320g White Chocolate
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