How To make Raspberry Truffle Cake
16 Oz. Semisweet Chocolate
cut up
1/2 Cup Butter
1 Tbls. Sugar
1 1/2 Tsp. Flour
4 Eggs :
separated
Sweetened Whipped Cream Raspberries Chocolate Curls 3/4 Cup Seedless Raspberry Jam, Melted
In heavy saucepan, combine chocolate and butter. Cook and stir oer low heat until chocolate melts. Remove from heat. Stir in sugar, flour, and 1 tsp. raspberry liquer, if desired. With wooden spoon, beat in yolks, 1 at a time, just until combined; set aside. In large bowl beat egg whites with electric mixer on high speed until stiff peaks form. Fold in chocolate mixture. Pour into greased 8 inch springform pan. Bake in 350F oven 25 to 30 minutes or until edges puff. Cool on rack 30 minutes. Remove sides of pan; cool. Chill, covered, 4 to 24 hours.
To serve, top with Sweetened Whipped Cream, raspberries, and Chocolate Curls. Drizzle each piece with 1 tbls. melted jam. Serves 12. Sweetened Whipped Cream: Chill mixing bowl and beaters of electric mixer in refrigerator. In chilled bowl combine 1 cup whipping cream, 2 tbls. powdered sugar, and 1/2 tsp. vanilla. Beat with chilled beaters on medium speed until soft peaks form. Makes 2 cups. Chocolate Curls: Draw vegetable peeler across bar of chocolate. Transfer curls to top of cake with toothpick or wooden skewer.
How To make Raspberry Truffle Cake's Videos
CHOCOLATE TRUFFLE CUPCAKES RECIPE | Easy DIY Fluffy Chocolate Cake | Yummy Dessert | Baking Cherry
Learn how to make this delicious and fluffy chocolate cupcake, filled with semi-sweet chocolate ganache, and topped with cocoa whipped cream frosting.
#recipe #dessert #yummy
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Music: Spanish Summer - Creative Commons Music by Jason Shaw on
3 min. Chocolate Raspberry Truffle Cake
Craving a guilt-free treat? Join me in whipping up a delectable on-plan chocolate raspberry truffle cake in just 3 minutes! Indulge without compromise.
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Vegan Raspberry Truffles | easy, plant-based, gluten-free | Chef Ani
These decadent raspberry truffles have to be one of my absolute favorite treats – a super cool treat for any occasion, but equally unique for special occasions and absolutely perfect for Valentine’s day.
Consider making these wonderfully festive raspberry truffles. They are easy and quick to make, requiring only a few ingredients, and are healthy and delicious to eat.
These festive and beautiful vegan raspberry truffles make wonderful gifts for your friends and family. Place them in a small gift box with a pretty ribbon, and they will make a perfect Valentine’s gift.
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Hi, I’m Ani, a plant-based Chef. I am a graduate of the Natural Gourmet Institute of NYC. If you are interested in delicious and wholesome food, cooked in a simple and easy way, subscribe to my channel, and we will have fun exploring the world of healthy gourmet cooking.
EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com
Raspberry Truffles and very good memories????
In the Kitchen with Chris: Chocolate Raspberry Truffles
CHOCOLATE RASPBERRY TRUFFLES
½ cup heavy cream
12 ounces semisweet chocolate chopped fine
½ stick (¼ cup) unsalted butter, cut into bits and softened
½ cup seedless red raspberry jam
2 tablespoons Chambord (black raspberry liqueur), or to taste
½ cup sifted unsweetened cocoa powder for coating the truffles
In a saucepan bring the cream just to a boil over moderate heat and remove the pan from the heat. Add the chocolate, stirring, and stir the mixture until the chocolate is melted completely and the mixture is smooth. Let the mixture cool slightly, add the butter, bit by bit, stirring, and stir the mixture until it is smooth. Stir in the jam, the Chambord, and a pinch of salt, transfer the mixture to a bowl, and chill it, covered, for 4 hours, or until it is firm. Form the mixture by heaping teaspoons into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with waxed paper for 1 hour, or until they are firm. The truffles keep in an airtight container, chilled, for 2 weeks. Makes about 40 truffles.