Flourless Chocolate Raspberry Cake Food

CHOCOLATE-RASPBERRY LAYER CAKE

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.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment.
• Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler. Stir the mixture frequently until combined and smooth. Remove the chocolate from heat and put the bowl into an "ice bath" to cool the chocolate.
• Cook's Note: This step is important so the eggs will not cook when added to the chocolate. Mix in the sugar and cocoa powder. Stir in the eggs and pour into the prepared cake pan. Put the cake pan on a sheet tray and bake for 20 to 25 minutes.
• Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper. Pour the ganache over the cake. Allow the cake to cool and set for 10 minutes before serving. Garnish with fresh berries and powdered sugar.
• Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts.

FLOURLESS CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat your oven to 325 degrees F (162 degrees C) and line the bottom of an 8 inch springform pan with parchment paper. Butter the sides of the pan, or coat with non-stick cooking spray, and dust with cacao powder (or cocoa).
• Break the chocolate pieces into small pieces, as uniform in size as possible. Place in a large bowl, add the butter, and microwave in 30 second increments. Stir after each 30 second heating, until all of the chocolate is melted, mixed with the butter, and smooth.
• Beat the eggs and sugar (or honey + cacao powder) using a stand mixer or hand mixer until light and bubbly. The egg mixture will nearly double in volume when beaten. Gently fold the beaten egg mixture into the chocolate a little bit at a time, carefully trying not to burst all of the bubbles. Add in portions of the egg mixture until fully incorporated to the chocolate.
• Mash the fresh raspberries with the back of a spoon, only partially breaking them up. Stir cacao powder in just enough to coat the mashed raspberries, then gently add into the cake mixture. Only stir the raspberries enough that they are distributed throughout the cake batter.
• Transfer to the springform pan and bake at 325 degrees F (162 degrees C) for 40-45 minutes or until the center of the cake is only slightly jiggly but firm to the touch. Allow to cool to room temperature, then refrigerate for at least two hours before serving. Top with more raspberries and confectioners sugar, if desired.

FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
• Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
• Turn cake out of pan upside-down onto a cake plate.
• Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.

INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES

Steps:

• Preheat oven to 350 degrees. In a medium pan, combine sugar, water and butter. Bring to a boil. Remove from heat and add chocolate, stir until melted and smooth. In a mixing bowl, combine eggs and egg yolks and beat to mix well. Slowly add chocolate mixture and framboise and mix well. Pour into greased molds and bake for 6 to8 minutes. Remove from oven and let stand a few minutes. Invert onto serving plates and garnish with fresh raspberries and whipped cream.

FLOURLESS CHOCOLATE-RASPBERRY CAKES

Steps:

• Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
• Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.
• In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
• Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE

Steps:

• FOR SAUCE:
• Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
• FOR CAKE:
• Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
• Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
• Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
• Serve with sauce and fresh berries.

FLOURLESS CHOCOLATE CAKE WITH MARZIPAN AND RASPBERRIES

Steps:

• Cake Directions:.
• Pre-heat oven to 325 degrees.
• Butter 9 inch spring foam pan.
• Wrap foil around bottom and 2 inches up on the outsides of pan.
• Combine 1 cup of butter and the semisweet chocolate in top of double boiler.
• Melt over simmering water. Stir until smooth. Remove from water.
• Whisk sugar and eggs in a large bowl to blend.
• Mix in flour.
• Stir in warm chocolate mix.
• Pour batter into pan.
• Repeat previous steps to make second cake.
• pour enough boiling water into pan to come 1/2 inch up the side of the cake.
• Bake cakes until top is firm and toothpick comes out with some crumbs, roughly 1 hour.
• Top bottom cake with layer of marzipan.
• Place second cake on top of first cake and top with the glaze. allow to cool until glaze makes a hard shell.
• Glaze cooking directions:.
• Boil coffee liqueur, frangelico, and rum in a sauce pan until reduced to 1/4 cup about 2 minutes.
• Reduce heat to low and add chocolate, cream and butter.
• Stir until chocolate and mix is smooth.
• Cool until mix thickens but is still pourable about 45 minutes.
• Serve with fresh raspberries on the side and on top.

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE

Steps:

• FOR SAUCE:.
• Working in batches, puree raspberries and syrup in processor.
• Strain puree into medium bowl and chill. (Can be made 2 days ahead. Keep chilled.).
• FOR CAKE:.
• Preheat oven to 350 °F.
• Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment.
• Place all chocolate in large bowl.
• Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
• Add to chocolate; whisk until smooth.
• Cool slightly.
• Whisk in eggs.
• Pour batter into prepared pan.
• Place cake pan in roasting pan.
• Pour enough hot water into roasting pan to come halfway up sides of cake pan.
• Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour.
• Remove pan from water.
• Chill cake overnight.
• Cut around pan sides to loosen cake.
• Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake.
• Place platter over pan.
• Hold pan and platter together tightly and invert.
• Lift off cake pan; peel off parchment.
• Serve with sauce and fresh berries.
• **Cook time does not include refrigerating cake overnight.

DIVINE CHOCOLATE RASPBERRY TORTE (FLOURLESS)

Steps:

• Preheat oven to 400 degrees. Lightly oil a 10-inch round cake pan, line bottom with parchment paper, spray oil on the parchment and dust with flour.
• Over low heat, melt butter with chocolate. Remove from heat. Combine sugar with cocoa and whisk into chocolate. Whisk in sour cream, extract and egg yolks.
• In a separate bowl, whip egg whites to soft peaks and fold into chocolate one third at a time. Turn mixture into cake pan, set in a large roasting pan, and pour in enough hot water to go 1 inch up sides of cake pan. Bake for 10 minutes, then reduce temperature to 325 degrees and bake for an additional 40 to 50 minutes; the center will appear soft and the sides firm. Remove from oven and cool on a rack. Refrigerate cake overnight.
• The next day, remove cake from pan. Invert a plate on top, then flip pan over. Peel off parchment paper. Spread raspberry jam (mixed with the liqueur, if using) over top, then smother with raspberries. Serve with dollops of whipped cream.
• NOTE: To make clean slices, use a knife warmed in hot water, then dried with a towel; clean knife and repeat for each slice.