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
Baked Raspberry and Lemon Cheesecake | Gordon Ramsay
A zesty, fruit-filled New York-style cheesecake with raspberry and lemon.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
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.
Crystal@Home | Sunday Cooking with Chef Jon Ashton | Chocolate Cakes with Raspberry Sauce
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.
I would love to see - Share anything that you have created, from the tutorials I have taught, with me over on Instagram:
Instagram: #arisecakecreations
***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 -
__________________________________________________________
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 -
______________________________________________________
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA:
Blog: arisecakecreations.com
Facebook:
Pintrest:
Instagram:
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.
_____________________________________________________
Music: – This Is A Jazz Space - Midnight North, Fender Bender - Bad Snacks
With Love,
Thanks for watching!
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***
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:
ADD ME ON:
Instagram:
Website:
Pinterest:
Facebook:
............................................................................................................................................
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.