MINI CHOCOLATE RASPBERRY RUM CAKES
This easy dessert is BIG on chocolate! Raspberry and chocolate are a heavenly flavor marriage and neither are overwhelming in the Bundt cake. The chocolate cake is light and moist. Drizzling the raspberry sauce over makes this rich chocolate dessert even more decadent.
Provided by Lisa Cox
Categories Chocolate
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Mix together the first 6 ingredients.
- 2. Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
- 3. Bake at the 350 for 45 minutes.
- 4. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
- 5. When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
- 6. Then top with powder sugar and raspberry.
- 7. Enjoy!
RASPBERRY TRIFLE WITH RUM SAUCE
Provided by Sandra Lee
Time 56m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.
CHOCOLATE RASPBERRY SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Quick & Easy Raspberry Summer Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a heavy saucepan bring the cream to a simmer with the jam, whisking, remove the pan from the heat, and add the chocolates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl and serve it warm over ice cream.
RUM MOCHA CHOCOLATE SAUCE
This recipe is from "Maida Heatter's Book of Great Chocolate Desserts." This may be served hot, warm, at room temperature, or cold. It may be kept warm or reheated over hot water. It may be refrigerated for weeks. It is wonderful over ice cream--it does not harden.
Provided by MSnow
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a medium-size heavy saucepan over low heat melt the butter.
- Add the sugar, cocoa, rum, heavy cream, and salt.
- Stir over moderate heat until the mixture comes to a boil.
- Add the instant coffee and stir to dissolve.
- Reduce the heat and let simmer for 5 minutes.
- Remove from the heat and stir in the vanilla.
Nutrition Facts : Calories 1294, Fat 93, SaturatedFat 58.3, Cholesterol 285, Sodium 522.6, Carbohydrate 115.6, Fiber 7.1, Sugar 100.7, Protein 7.2
RASPBERRY CHOCOLATE SAUCE
This is the perfect sauce to add to ice cream, cake or brownies. It has a wonderful fruity flavor.-Linda Gronewaller, Hutchinson, Kansas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/4 cups.
Number Of Ingredients 6
Steps:
- Puree raspberries in a food processor or blender. Press through a fine sieve; set aside. , In a saucepan, combine cocoa and cream. Add sugar, corn syrup, butter and raspberries; mix well. Bring to a boil over medium heat, stirring often. Boil for 8 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving. , Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.
Nutrition Facts : Calories 415 calories, Fat 15g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 26mg sodium, Carbohydrate 79g carbohydrate (14g sugars, Fiber 21g fiber), Protein 21g protein.
RASPBERRY CHOCOLATE SAUCE
Make and share this Raspberry Chocolate Sauce recipe from Food.com.
Provided by Dee514
Categories Sauces
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate in a saucepan over very low heat.
- Add sugar and cream, stirring to combine.
- Raise heat to medium and continue cooking the sauce until it reaches the"syrup" stage (about 5 minutes).
- Remove from heat and add butter and vanilla, stir until well mixed.
- Place raspberries in a strainer (over a bowl); using the back of a large spoon, press the berries through the strainer to remove the seeds.
- Stir the strained berries into the chocolate sauce.
- Serve over ice cream or desserts.
- The sauce will keep refrigerated for up to 1 week (make sure it is in a covered container).
- If stored in the refrigerator, allow to soften before serving.
Nutrition Facts : Calories 347.4, Fat 19.9, SaturatedFat 12.1, Cholesterol 28, Sodium 31.9, Carbohydrate 47.6, Fiber 7.5, Sugar 36.4, Protein 3.8
CHOCOLATE RUM RASPBERRY CAKE ROLL
Cooking time is definitely an estimate, and prep time is for the raspberry sauce , which is better made 24 hours in advance.
Provided by spatchcock
Categories Dessert
Time P1DT1h
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth.
- Strain to remove seeds.
- At this point (before liqueur is added), remove 1/4 cup of the purée and reserve for filling.
- Stir liqueur into remaining purée.
- Refrigerate until ready to serve.
- (Best if made 24 hours ahead.).
- Cake Roll: Preheat oven to 375°F.
- Prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan.
- Stir together dry ingredients except coffee and sugar.
- Set aside.
- Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature.
- Separate eggs.
- In small narrow bowl, blend together yolks, rum flavoring and coffee granules.
- Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes.
- Set aside.
- Clean beaters well in preparation for next step.
- In larger bowl, beat egg whites on medium speed until foamy.
- Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
- Briefly fold yolks into whites without being too thorough.
- Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated.
- Turn into prepared pan, and smooth to edges with as few strokes as possible.
- Bake for 12 to 15 minutes, until top springs back when gently pressed with finger.
- Do not overbake.
- As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar.
- As cake is removed from oven, immediately turn cake out onto prepared cloth.
- Gently remove parchment or wax paper from bottom.
- Grasping cake from the shortest side, (the 10" side), roll cake and towel together, so that towel remains inside the cake roll.
- Set aside to cool, seam side down.
- Filling: Combine cold water and 1 tablespoon liqueur.
- Sprinkle gelatin over and allow to soften for 2-3 minutes.
- Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved.
- Combine reserved purée with gelatin mixture.
- Refrigerate until syrupy.
- (If it gels too quickly, simply warm again.).
- Whip cream with sugar and vanilla until stiff.
- Fold purée/gelatin mixture into sweetened whipped cream.
- Refrigerate until ready to use.
- Stir remaining 1 tablespoon liqueur into jam.
- Carefully unroll cake, remove towel and spread jam over unrolled cake.
- Top with mousse, sprinkle with fresh raspberries, if available.
- Roll up again, seam side down.
- Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth.
- Brush all crumbs from surface of cake roll.
- Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface.
- Refrigerate cake for 10 minutes.
- Reheat glaze so that it pours easily.
- (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum.
- Refrigerate until ready to serve.
- To Serve: Remove from refrigerator 15- 20 minutes before serving.
- Place 2-3 tablespoons raspberry sauce on each dessert plate.
- Slice with a clean knife dipped in warm water and place a slice on each plate.
- Pass raspberry sauce around the table.
Nutrition Facts : Calories 597.5, Fat 31.9, SaturatedFat 19, Cholesterol 151.6, Sodium 221.1, Carbohydrate 80.8, Fiber 8.4, Sugar 55.1, Protein 9.4
CHOCOLATE RUM SAUCE
Make and share this Chocolate Rum Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine sugar and margarine; cook over medium heat until sugar has dissolved, about 5 minutes, stirring occasionally.
- Remove from heat.
- Stir in remaining ingredients.
JAQUES PEPIN'S CHOCOLATE SOUFFLÈ CAKE WITH RASPBERRY SAUCE
Steps:
- Preheat the oven to 325 degrees. FOR THE CAKE: Grease a 3-inch-deep 9-inch round cake pan or springform with 1 teaspoon of the oil. Combine the chocolate, butter, the remaining 5 teaspoons oil, and the sugar in the top of a double boiler (or in a microwave-safe bowl) and cook over boiling water (or in the microwave) until the chocolate and butter have melted. Stir to combine. Add the potato starch and mix it in with a whisk. Remove from the heat and whisk in the egg yolks; the mixture will thicken. Whip the egg whites in a large bowl until firm. Fold them lightly and as quickly as possible into the chocolate mixture. Pour the batter into the pan, and bake for about 20 to 25 minutes. The cake should still be soft in the center. Let cool to lukewarm. Invert the cake onto a plate, then invert again so it's top side up onto a serving platter (or remove the sides of the springform pan and transfer the cake to the platter). Sprinkle with the confectioners' sugar. FOR THE SAUCE: If not using seedless preserves, strain and combine with the rum and water. To serve, arrange a slice of cake on each of six to eight dessert dishes and spoon some sauce alongside. POTATO STARCH I often use a "pure starch" - generally potato starch or arrowroot - to finish a sauce and give it a bit of viscosity. If nothing else is available, you can substitute cornstarch, but it tends to make a sauce gooey and gelatinous. I prefer potato starch, which is made from steamed potatoes that are dried and ground. Inexpensive and available in 1-pound packages, it can be found in the Kosher section of many supermarkets and in Asian specialty food shops. Arrowroot, comes in very small containers and is very expensive. All of these starches are used in the same way: they are diluted with a little cold liquid and then stirred into a hot sauce. The starch thickens the sauce on contact and then it is usually brought to a boil.
BACARDI DOUBLE-CHOCOLATE RUM CAKE
Make and share this Bacardi Double-Chocolate Rum Cake recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
- Using an electric mixer, beat at low speed until moistened.
- Beat at medium speed for 2 minutes.
- Stir in 1 cup of chocolate pieces.
- Pour batter into a greased 12-cup Bundt pan.
- Bake 50 to 60 minutes or until cake tests done.
- Cool in pan for 15 minutes.
- Remove from pan and cool on a wire rack.
- Heat raspberry preserves and remaining 1/2 cup of rum.
- Strain through a sieve to remove seeds.
- Place cake on a serving platter.
- Prick surface of cake with a fork.
- Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
- Repeat until all the glaze has been absorbed.
- Combine remaining 1 cup of chocolate pieces and shortening.
- Microwave on high for 1 minute or until melted. Stir until smooth.
- Spoon chocolate icing over cake. Let stand 10 minutes.
- Combine vanilla baking bar and 1 tsp water.
- Microwave on high for 30 seconds or until melted.
- Drizzle on top of icing.
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