How To make Glazed Raspberry Fudge Cake
Cake: 1/3 c Cake flour
2 ts Baking powder
6 tb Unsalted butter; soft
1 c Sugar
5 lg Eggs; separate
5 oz Semisweet chocolate; melt,
Cool slightly 2 tb Cocoa
1 tb Vanilla
1 tb Dark rum
1 tb Water
1/4 ts Cream of tartar
1/4 ts Salt
Glaze: 2 tb Raspberry preserves
2 tb Water
2 tb Unsalted butter
3 oz Semisweet chocolate
3/4 c Powdered sugar, sifted
1 1/2 ts Dark rum
2 pt Raspberries; (2 to 4)
Sift flour and baking powder in bowl. Set aside. Use mixer to cream butter and 3/4 cup sugar. Add egg yolks, 1 at time, until mixture is satiny. Add melted chocolate, cocoa, vanilla, rum and water. Mix well. Add flour mixture. Mix well. In large, grease-free mixing bowl, beat egg whites on low speed until frothy (easiest to do with stand mixer). Add cream of tartar and salt. Beat until they hold soft peaks. Slowly add remaining sugar by tb. Do not overbeat. Peaks should still be soft. Stir 1/4 whites into batter. Gently fold in remaining whites. Transfer batter to generously greased (9-inch) springform pan, bottom lined with greased parchment or wax paper. Smooth surface. Bake at 350~ until well browned and crusty and wooden pick inserted into center comes out without batter (it is not bone dry), about 35 minutes. Cool in pan on cooling rack until completely cooled. Cake will deflate as cools. Use sharp flexible knife to carefully separate cake from collar, then from bottom of spring form. Place piece of plastic wrap over cake and gently compress high edges of cake to make uniform surface. Invert cake onto serving platter. Remove paper. GLAZE- Heat raspberry preserves until flowing. Brush onto top and sides of cake. Combine water, butter and chocolate in microwaveable dish or small pot. Gently melt chocolate. Add powdered sugar and rum. Stir well. Let glaze stand until slightly thickened and spreadable. Use flexible spreader to coat sides and top of cake with glaze. Can be made day ahead and held at room temperature, covered airtight. Serve with raspberries, passed separately in bowl. -----
How To make Glazed Raspberry Fudge Cake's Videos
Mary Berry Chocolate Cake Masterclass with Lakeland
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The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
Get the recipe:
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Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Raspberry Chocolate Ganache Cake
Raspberry Chocolate Ganache Cake
Raspberry Chocolate Ganache Cake. Where are my chocoholics at? Taza stone ground dark chocolates takes this ganache cake up a massive notch. In the cake I used their raspberry chocolate and the ganache I used their coffee chocolate. These flavors give the cake a bold decadent flavor that will definitely satisfy your sweet tooth.
Ingredients for Cake
2.5oz Taza Raspberry Chocolate, chopped
6oz fresh brewed coffee
1 tsp vanilla
1/3 cup unsweetened yogurt, I used a df
2 tbsp butter, room temp
1/8 cup of raspberries, smashed up
1 egg
1 cup of 1.1 GF flour
1 cup of sugar
1/2 tsp kosher salt
1 tsp baking soda
Preheat the oven to 350 degrees and spray a 9 round cake pan with baking spray. Add the butter and chocolate to a bowl and pour in the hot coffee. Stir until smooth. Mix in the rest of the liquids in and then add the dry ingredients, mix until just incorporated. The key is to not over mix. Bake for 20-25 mins. Check with a toothpick, once it comes out clean it's done. Remove, allow to cool completely.
Ingredients for Ganache
2.7oz Taza Chocolate Coffee Chocolate, chopped
1/4 cup evaporated milk, I used a df
1 cup of fresh raspberries
Add the milk to a small stock pot, place over medium heat and bring to a low boil. Add the chopped chocolate to a bowl and pour the milk on top. Mix until smooth. Allow to cool for 10 minutes and pour onto the cake. Top with fresh raspberries. The cake can be served immediately. Or my new personal favorite is placing the cake in the fridge for a few hrs. Then serve chilled. Enjoy!
credit: thesaltycooker from Pinterest
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Chocolate Raspberry Mousse Cake
Chocolate Raspberry Mousse Cake is an elegant and decadent dessert bursting with raspberry flavor. Raspberries and chocolate have always made such a great match and this cake has both in abundance. This mousse cake has a moist cocoa brownie at the bottom, topped with a crunchy chocolate raspberry crunch and a delightful raspberry mousse. The cake is then covered with a chocolate ganache and beautifully decorated with fresh raspberries.
#chocolateraspberrymousse #moussecake #chocolateraspberrycake
To print the recipe check the full recipe on my blog:
Chapters:
0:00 - Intro
0:47 - Raspberry sauce
1:43 - Preparing gelatin
2:04 - Cocoa brownie
2:58 - Pan size
03:16 - Baking time
3:22 - Chocolate raspberry crunch
5:03 - Raspberry mousse
5:59 - Refrigerating time
6:02- Preparing for glazing
6:23 - Chocolate glaze
6:53 - Glazing the cake
7:33 - Decorating the bottom of the cake
8:06 - Decorating the top of the cake
9:07 - Enjoying the cake!
Ingredients
Makes 12 servings
Cocoa Brownie
1/3 cup (70g) vegetable oil
1/3 cup (70g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1 large egg
1/4 cup (30g) all-purpose flour
Chocolate Raspberry Crunch
2.5 oz (70g) shortbread cookie crumbs
1/2 cup (30g) paillete feuilletine
3 tbsp (6g) freeze-dried raspberries, optional
1.5 oz (40g) milk chocolate
1.5 oz (40g) semisweet chocolate
3 tbsp (42g) butter
Raspberry Mousse
18 oz (510g) raspberries, fresh or frozen
⅔ cup (135g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (10g) gelatin powder
¼ cup (60ml) water
1 ⅔ cup (400g) whipping cream, 35% fat, chilled
Chocolate Glaze
5.5 oz (150g) semi-sweet chocolate
6 oz (170g) whipping cream
For decoration
Fresh raspberries
Powdered sugar
Chocolate shards
Fresh mint leaves
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Chocolate Cake With Chocolate Ganache Glaze
The chocolate cake with chocolate butter cream and chocolate ganache recipe
***The cake (16cm round pan)
60g cocoa powder
200ml hot coffee
150g all purpose flour
1tsp baking soda
1/2 tsp baking powder
1 pinch of salt
2 eggs
170g sugar
75ml milk
60g oil
1 tbsp vanilla
1 tbsp vinegar
***Chocolate butter cream
300g room temperature butter
50g cocoa powder
200g powdered sugar (you can add up to 300g if you want more sweet)
80g dark chocolate (finely chopped)
60g heavy cream
***Chocolate ganache glaze
130g dark chocolate (finely chopped)
130g heavy cream (boiled)
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