DARK CHOCOLATE-RASPBERRY LAYER CAKE
Dark chocolate and fresh raspberries are a perfect dessert pairing.
Categories chocolate-raspberry chocolate raspberry dark chocolate cake layer cake dessert chocolate desserts
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. Line bottoms with parchment paper; grease paper. Lightly dust with cocoa, tapping out excess.
- Fill 4-quart saucepan with water to depth of 2 inches. Heat to simmering. In large heatproof bowl, combine chocolates, vanilla, salt, 1 1/4 cups granulated sugar, and 10 tablespoons butter. Set over simmering water. Gently stir occasionally until chocolates and butter melt. Remove from heat. While stirring, add egg yolks, 1 at a time, beating well after each addition. Gently fold in flour just until incorporated.
- In another large bowl, with mixer on medium-high speed, beat egg whites until frothy. Gradually add remaining 1/4 cup granulated sugar and continue beating until stiff peaks form. Gently fold egg whites into chocolate mixture one-third at a time just until incorporated. Divide batter among prepared pans.
- Bake 15 minutes or until cakes are set and toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Invert onto racks; remove pans. Discard parchment paper; cool completely.
- Place 1/2 cup raspberries in fine-mesh sieve set over small bowl. With wooden spoon, mash raspberries to extract 2 tablespoons juice; discard solids. In large bowl, with mixer on medium speed, beat cream cheese and remaining 12 tablespoons butter until smooth and fluffy. Beat in confectioners' sugar, then raspberry juice, until blended. If thin and runny, refrigerate 5 minutes to achieve frosting consistency. Transfer to piping bag fitted with 1/2-inch plain tip.
- Place 1 cake layer on cake stand. Decoratively pipe on one-third of frosting. Top with another cake layer. Repeat, piping remaining frosting on final layer. Decorate top of cake with raspberries and serve with any remaining raspberries. Refrigerate up to 1 day. Bring to room temperature before serving.
Nutrition Facts : Calories 670 calories
CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE
Who could resist our chocolate and raspberry cake? Like a Victoria sponge but better, try budget-friendly frozen raspberries for the cream
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
- Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
- For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
- Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.
Nutrition Facts : Calories 549 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE-RASPBERRY LAYER CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
- Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
- In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
- Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
- For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
- In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
- To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
- Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.
CHOCOLATE RASPBERRY BUNDT CAKE
Provided by Katie Lee Biegel
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
- In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
- Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
- For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
- Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.
RICH, DARK CHOCOLATE PATE WITH RASPBERRY SPLASH
I absolutely love chocolate and this pate is for the "true chocoholics". It is rich, smooth and worth every sinful bite!!!! A little goes a long way, so I usually serve this with fresh raspberries and kiwi. I got this recipe from our local paper.
Provided by Abby Girl
Categories < 30 Mins
Time 30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Line a 9 by 5 loaf pan with parchment paper.
- Place chopped chocolate into the top of a double boiler; add cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
- Whisk in egg yolks. Sift icing sugar into chocolate mixture, whisking constantly. Whisk in liqueur. Pour into prepared pan.
- Chill for at least 8 hours to set, or overnight.
- Unmould cake, removing paper. Dust top with cocoa powder. Drizzle a large spoonful of the raspberry splash on each plate. Using a hot, wet knife, slice cake and place on plate.
- Raspberry Splash: In a food processor, puree raspberries, berry sugar and lemon juice. Pass sauce through sieve to remove seeds.
- Note: I have taken this recipe and cut it in half quite successfully ~ or ~ I have placed the cake in 2 smaller loaf pans and frozen one. Freeze for 1 month.
DARK CHOCOLATE-RASPBERRY LAYER CAKE
Two 8-inch round chocolate cakes are layered with alternating raspberry filling and super chocolate frosting.
Provided by Cricketbug
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h15m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- Sift cake flour, sugar, 1/2 cup cocoa powder, baking powder, and salt together in the bowl of a stand mixer fitted with a paddle attachment. Add 1 stick butter and oil and beat on slow speed for 1 to 2 minutes. Increase speed to high for 4 minutes. Turn off mixer and scrape sides of the bowl. Add 1 cup milk, eggs, applesauce, and chocolate extract and beat on medium speed until well combined into a thick batter. Pour evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick comes out clean and the center springs back to a light touch, 25 to 35 minutes. Allow to cool completely, about 30 minutes. Slice each cake in half horizontally to create 4 layers.
- Combine semi-sweet chocolate chips and bittersweet chocolate chips in the top of a double boiler set over hot but not boiling water. Stir until chocolate is melted and smooth, about 5 minutes. Remove from heat and let sit.
- Cream 2 sticks butter in the bowl of the stand mixer. Mix on low speed and add confectioners' sugar, 8 tablespoons milk, 1 tablespoon chocolate extract, and 1 teaspoon cocoa. Scrape the bowl and add melted chocolate chips. Mix frosting until fluffy and light.
- Pour raspberry preserves in a microwave-safe bowl and warm in the microwave oven for 1 minute; stir well.
- Place the first cake layer on a serving plate and spread 1/2 the jar of preserves just to the edge. Lay the second layer on top and spread about 1 cup of frosting just to the edge. Lay the third layer down and spread remaining preserves just to the edge. Lay the final layer down and frost the entire cake with a thin crumb-coating of frosting, reserving remaining frosting. Refrigerate cake for 30 minutes.
- Remove cake from refrigerator and decorate as desired with remaining frosting.
Nutrition Facts : Calories 1066.1 calories, Carbohydrate 183.9 g, Cholesterol 94.4 mg, Fat 37.6 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 21 g, Sodium 262.6 mg, Sugar 140.1 g
RASPBERRY & DARK CHOCOLATE CHEAT'S ICE CREAM TERRINE
Try this easy terrine for dessert, layered with ice cream, dark chocolate and marbled with a zingy raspberry purée. Prepare it ahead to wow your guests
Provided by Liberty Mendez
Categories Dessert
Time 23m
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Line a 900g loaf tin (ours was 9 x 20 x 7cm) with two sheets of overlapping baking parchment, leaving some overhanging on all sides of the tin. Put 175g of the raspberries, the caster sugar and lemon juice in a pan over a medium heat and simmer for 3 mins until softened slightly. Tip into a food processor or use a hand blender to blitz until smooth.
- Whisk the double cream, vanilla and condensed milk using an electric whisk until soft peaks form. Pour in the raspberry purée, then stir carefully a few times to marble the raspberry through the cream.
- Tip the remaining raspberries into the base of the lined tin. Cover with a third of the cream mixture, spreading it out evenly. Tap the tin down on a surface so that the mixture covers the raspberries. Using a spoon, drizzle over half of the melted chocolate to cover the cream. Top with another third of the cream mixture and spread it out. Drizzle over the remaining chocolate and top with the remaining cream.
- Use the overhanging parchment to cover the top of the tin, using more parchment if it doesn't cover the terrine completely, and freeze for at least 8 hrs, or overnight. Before serving, let the ice cream sit at room temperature for 10 mins. Tip upside down and remove from the tin, and drizzle with a little more melted chocolate to decorate. Run boiling water over your knife, wipe dry, and slice to serve.
Nutrition Facts : Calories 416 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
DARK CHOCOLATE CAKE WITH A RASPBERRY FILLING
This is a fudgey, brownie-like cake with a chocolate cream cheese frosting and a sweet raspberry filling. It is decadence at its best.
Provided by MizEmerilLagasse
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Batter: Preheat oven to 350°F.
- Grease 2 9-inch cake pans, set side.
- In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium (50%) heat.
- In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.
- Stir in the eggs, 1 at a time until they are all incorporated.
- Stir in the chocolate.
- Stir in the salt and oil.
- Stir in 1 1/4 cups of the flour then the 1/2 cup of milk.
- Stir in the last 1 1/4 cup on flour and the baking powder.
- Pour the batter evenly between the 2 cake pans and bake for 20 minutes or until a toothpick comes out clean.
- Filling: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.
- Frosting: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.
- Cake: When the cake is done, remove it from the oven and let sit for 5 minutes.
- Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.
- When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with the other cake.
- Let cake cool for a while, then spread the frosting on the top and sides.
- To garnish you can place raspberries on the top and around then cake.
DARK CHOCOLATE-RASPBERRY CAKE
This is such a quick, easy, and delicious cake to make! This recipe uses cake mix and canned pie filling, so you can also make wonderful variations using other fruits and cake flavors.
Provided by KEN-N-STEPH
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.
- For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.
- Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 50.2 g, Cholesterol 43.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.4 g, Sodium 305.1 mg, Sugar 16.4 g
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DARK CHOCOLATE RASPBERRY UPSIDE-DOWN CAKE - …
From ambitiouskitchen.com
5/5 (1)Category DessertCuisine AmericanTotal Time 55 mins
- Heat oven to 350°F. Generously butter two 9-inch cake pans and sprinkle 2 tbsp brown sugar in each. Next, add a generous 1 cup of raspberries to each cake pan.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add eggs, yogurt, butter, and vanilla; beat on medium speed of mixer for 2 minutes. Mix in water or coffee. Pour batter over the raspberries into prepared pans evenly.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack, then place a plate on top of the pan and use both hands to flip it over. You may need to use a knife to run along the edges first. Place it upside-down on a sturdy surface and knock the bottom a few times until you feel the cake release onto the plate. Replace any raspberries that were dislodged. Do the same with the next pan, except place the cake directly on top of the other so they are stacked.
CHOCOLATE RASPBERRY CAKE WITH RASPBERRY JAM, CHOCOLATE ...
From carlsbadcravings.com
Reviews 133Estimated Reading Time 10 minsCategory DessertTotal Time 1 hr 5 mins
- Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans at least 2 1/2” deep with parchment paper or two 9” pans. Spray pans with nonstick cooking spray WITH flour or butter and flour pans.
- Add raspberries (and any juices from thawing) to food processor and puree. Add puree to a fine mesh sieve over a bowl to discard seeds. Press down on the puree with the back of a spoon or spatula, until only seeds remain. This will take several minutes. Take care to wipe the back of your sieve to get all of the puree. You should end up with about 1 1/4 cups of puree.
- Do NOT start Ganache until your cakes are cooled because we will use part of it within 20 minutes to frost our cooled cakes.
- Immediately after making Ganache, make Chocolate Mascarpone (so you can start assembling your cake before the Ganache cools completely).
DARK CHOCOLATE CAKE WITH RASPBERRY MOUSSE - BLUE JEAN CHEF
From bluejeanchef.com
5/5 (1)Total Time 1 hr 40 minsCategory Desserts/SweetsCalories 1032 per serving
- Combine the raspberries, sugar and ¼ cup of water in a medium saucepan. Bring the raspberries to a boil and simmer stirring occasionally for 10 minutes, until the berries break down. Transfer the raspberry mixture to a food process or blender and purée until the raspberries are smooth. Pour the puréed raspberries through a fine mesh strainer to remove the seeds, pushing with a wooden spoon or rubber spatula. Return the raspberries to the saucepan and add the soaked gelatin, stirring over low heat until well combined. Pour the raspberry mixture into a large bowl and let it cool to room temperature.
- Whip the heavy cream with an electric mixer into stiff peaks. Fold the whipped cream into the raspberry mixture and chill for at least 4 hours, until the mousse sets up.
- Make the cake layers. Start by pre-heating the oven to 350°F and greasing two 9-inch cake pans with butter. Line the pans with parchment paper and lightly grease the parchment paper too.
CHOCOLATE RASPBERRY ICE CREAM CAKE - DEMAND AFRICA
From demandafrica.com
Estimated Reading Time 2 mins
- Melt 200g chopped chocolate, butter and vanilla together in a heatproof bowl, set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from the heat and stir in the sugar, then leave to cool for a few minutes.
- Beat in the eggs, then sift in the flour, cocoa and salt and fold in until the mixture is smooth and glossy. Stir in the remaining chocolate.
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DARK CHOCOLATE CHEESECAKE WITH ... - ELECTRIC BLUE FOOD
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Reviews 2Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Open each Oreo cookie and separate the biscuits from the filling. Place the filling in one bowl and the cookies in another. Crush the biscuits in a food processor. Melt the butter and add it to the crushed biscuits. Combine and spread the biscuit base over a springform pan. Place in the freezer for the time being.
- Melt the chocolate in a double boiler. I recommend the use of 70% dark chocolate for the best taste in the end product. In the bowl with the Oreo filling add the cream cheese and powdered sugar. Mix with an electric mixer at medium speed until combined. When the melted chocolate has reached room temperature, add that to cream cheese mix and combine.
- Soak the gelatin sheets in cold water until soft, for a couple of minutes. Warm up 100 ml of cream and stir in the soaked gelatin to melt. Combine with the rest of the cream. Slowly pour the cream into cream cheese and chocolate mixture, mixing at low speed. Stop when the mixture is even and combined.
- Take the crust out of the freezer and spread a thin layer of raspberry jam on its surpface, making sure to keep about 1 cm away from the edges. Pour the chocolate and cream cheese mixture on the crust and even out the top with a spatula. Place in the fridge and let set for a minimum of 2 hours (overnight is preferred).
MOLTEN CHOCOLATE CAKE WITH RASPBERRY FILLING - FOOD & WINE
From foodandwine.com
5/5 (356)Total Time 40 minsServings 4Published 2013-12-07
- Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess.
- In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes.
- Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly.
- Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins.
DARK CHOCOLATE RASPBERRY COFFEE CAKE - SALLY'S BAKING ...
From sallysbakingaddiction.com
4.8/5 (32)Category CakeServings 12Total Time 1 hr 30 mins
- Preheat oven to 350°F (177°C). Spray a 9-inch baking pan* (see recipe note) with nonstick spray.
- Mix the sugar and flour together. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This takes a few minutes. Fold in the almonds. Set aside to use in step 4.
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Add the egg and vanilla extract and beat until combined. Add the dry ingredients and begin beating on low speed. With the mixer running, slowly pour in the buttermilk. Finally, add the chocolate chips. Beat on low until everything is combined. Avoid over-mixing. Using a large spoon or rubber spatula, gently fold in the raspberries. They’ll break a little bit, but try to be extra careful.
- Spread the batter into the prepared baking pan. Top with the streusel. If you have any extras, dot the top of the cake with a few raspberries and chocolate chips.
DARK CHOCOLATE RASPBERRY COFFEE CAKE - THE BEST CAKE ...
From thebestcakerecipes.com
Servings 8Calories 632 per servingEstimated Reading Time 5 mins
- Preheat oven to 375º Fahrenheit. Line an 8” round cake pan with parchment paper and spray with baking spray. Set aside.
- In a small bowl, combine the sugar and the flour. Add in the butter and using two forks or a pastry cutter, combine until the mixture is crumbly.
- Once the streusel is spread on top of the cake, place pan into the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. If your toothpick comes out wet and dark, you may have poked it into a piece of the chocolate in which case you will need to insert a different toothpick into a different part of the cake to determine if it is done or not.
- In a small bowl, combine the powdered sugar and milk or water. Stir well until an even liquid comes together. If it is too thick, you may add a teaspoon of milk at a time until you reach the desired consistency. If your drizzle becomes too thin, just add more powdered sugar. You do not want a thin drizzle or it will soak into the cake and cause the streusel to become mushy.
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Cuisine AmericanCategory DessertServings 16Calories 500 per serving
- First, make your cake layers! Preheat the oven to 300° F and grease three 9-inch round cake pans with either butter or cooking spray. In a medium bowl, whisk together all of the dry cake ingredients (flour, sugar, cocoa powder, baking soda, baking powder, salt).
- In a large bowl, whisk together the the eggs, sour cream, canola oil, and vanilla extract until fully blended and creamy. Once combined, add in the dry ingredients and use a spatula or wooden spoon to mix. Fun step! Poor in that cup and a half of piping hot coffee and stir until fully combined (it’ll take some working). Pour cake batter evenly into the two greased cake pans and bake for 35-45 minutes or until a knife inserted into the middle of the cake comes out clean.
- Once the cakes are baked, let them cool completely before constructing the cake. While the cakes are cooling, make your cream cheese buttercream. In a large bowl, using an electric mixer, beat together the cream cheese and butter until smooth and creamy, at least 2-3 minutes. Add in the cocoa and blend, then add in the sifted powdered sugar 1 cup at a time until frosting is stiff enough to spread. Add in the salt and vanilla extract and beat to combine. If the frosting is too stiff, you can add a tbsp of cream. Set frosting aside and make the raspberry whipped cream.
- First, blitz up your freeze dried raspberries until they're a fine powder, then sift it to remove seeds. Then In a medium bowl, using the cleaned electric mixer, beat the heavy cream until soft peaks form. Add in the sifted powdered freeze dried raspberries, powdered, sugar, and vanilla and continue to beat until stiffer and spreadable. Set aside.
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4.3/5 (4)Total Time 30 minsCategory CupcakesCalories 117 per serving
- Mix flour, sugar, cocoa, baking soda, baking powder, and salt until combined. You can use a mixer on low speed to do this.
MINI DARK CHOCOLATE AND RASPBERRY CHEESECAKES - LINDT
From lindt.ca
- Preheat oven to 350°F (180°C). Grease a 6-cup heart-shaped silicone mould, each cup should have ½ cup capacity. If you prefer a different shape, you can also use a large muffin pan with large liners.
- Combine crushed cookie crumbs with melted butter. Divide cookie crumb mixture evenly between silicone heart-shaped mould, about 2 tbsp per heart. Press crust into bottom of moulds using your fingers. Bake for 8 minutes and set aside to cool.
- Beat cream cheese with sugar until well combined. Scrape down sides of bowl and add eggs, one at a time. Beating well after each addition. Drizzle in melted chocolate and mix to combine. Place silicone mould onto a baking sheet. Evenly divide filling between heart moulds.
- Bake for 12-15 minutes, until centres are just set and still have a bit of jiggle to them. Let cool at room temperature for 30 minutes, then place in the fridge to cool for three hours or overnight.
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