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
Chocolate Mousse Dome Cake (with Raspberry Jelly and Mirror Glaze)
Dome cakes are wonderful for portion control especially when you have a sweet tooth! This recipe cuts down on sugar significantly and relies on the natural sweetness from the chocolate. With a soft chocolate sponge cake bottom topped with a fluffy chocolate mousse and raspberry jelly center, you might be having more than one of these!
Bonus points to those who recognized all the substitute equipment I used during the video… (I definitely don’t own every equipment out there so gotta improvise with what you got!)
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0:00 Intro
0:10 Raspberry Jelly
2:19 Chocolate Sponge Cake
5:36 Chocolate Mousse
7:06 Assembling the Cake
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Ingredients
????Raspberry Jelly:
2 cups raspberry
1/4 cup sugar
2 tbsp lemon juice
1 tsp lemon zest
2 g gelatin
30 ml water
????Chocolate Sponge Cake:
4 eggs (separated)
150 g 70% dark chocolate
65 g unsalted butter
70 g sugar
30 g all purpose flour
(adapted from Bavette-Gastronomia
???? Chocolate Mousse:
4 g gelatin
20 ml cold water
100ml whipping cream
115g 70% dark chocolate
160 ml whipping cream
???? Mirror Glaze:
1 tbsp + 1/2 tsp gelatin
1/4 cup cold water
1/2 cup whipping cream
1/2 cup hot water
1/2 cup sugar
1/2 cup cocoa powder
(adapted from Anna Olson
Additional:
Chopped pistachios
Raspberries
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#Cake #Dessert #Chocolate
Raspberry Soufflé | Gordon Ramsay's The F Word Season 4
Learn how to make raspberry soufflé.
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How To Make The World Best Raspberry Sponge Cake Recipe By | Chef Ricardo Cooking
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[Video Title]How To Make The World Best Raspberry Sponge Cake Recipe By | Chef Ricardo Cooking
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In The Bender Kitchen: Chef Raquel Rivera-Pablo cooks up chocolate molten cake with raspberry coulis
If you love chocolate, you want to come into the kitchen with Chef Raquel Rivera-Pablo from A Pinch of Salt.
Chocolate Lava Cake WITH RASPBERRY FILLING | Molten Chocolate Cake
This Gluten Free Chocolate Lava Cake, takes it one step further, combining the gorgeous gooey and delicate light as air chocolate cake with raspberry filling right at the centre. This recipe is easy to follow, so you will make perfect Gluten free Chocolate Lava Cake every time, by following this recipe.
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***RECIPE BELOW***
Check out some of my other videos:
CHOCOLATE & RASPBERRY MOUSSE CAKE WITH MIRROR GLAZE -
STRAWBERRY & VANILLA PANNA COTTA -
STRAWBERRY AND CREAM LAYER CAKE -
VANILLA BUTTERMILK CAKE -
TIRAMISU -
STICKY TOFFEE -
PERFECT CHOCOLATE CAKE -
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CHOCOLATE LAVA CAKE WITH RASPBERRY FILLING
***My Chocolate Lava Cakes Took 8 minutes to bake***
170G (6oz) Chocolate (good quality)
113g (1/2 cup) Unsalted butter
16 Fresh raspberries
15g (1 tbsp) Seedless Raspberry Preserve/Jam
2 Eggs
2 Egg yolks
50g (1/4 cup) Sugar
15g (1/8 cup) All Purpose Flour - *Fold the flour into the egg mixture along with the chocolate mixture
½ tsp instant coffee / expresso powder (optional – however I do recommend, since the coffee enhances the chocolate flavour)
1tsp Vanilla (optional)
STABILISED WHIPPED CREAM: Small Quantity Used in this video - Please see my Strawberry And Cream Layer Cake video for full instructions on how to make it
125ml (1/2 cup) Whipping Cream (very cold)
15g (1/8 cup) Icing sugar
½ tsp Gelatin powder
2 tsp Cold water
¼ tsp Vanilla
I have given cup measurements; however, my biggest suggestion is to use kitchen scales. This will provide the most accurate way to bake all your yummy creations and make your bakes super professional.
Check out this link to YouTuber ‘Sugar Geek Show’, who explains the reasons why it is best to use a kitchen scale for baking:
Top 10 best Kitchen Scales 2021 -
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I owe all of my baking skills to my Mum; as a child I remember spending every Saturday with her whisking up yummy creations from scratch. I believe that everyone has the potential to learn baking and decorating skills with the right tips and tricks. I take great pleasure in seeing people reach their full potential, gain self-confidence, become whole and achieve life-changing results through using creative arts.
You all have the ability to create, allow yourself to dream, so let the creating, baking and artist cake creations begin.
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