Rich Dark Chocolate Pate With Raspberry Splash Food

RICH, DARK CHOCOLATE PATE WITH RASPBERRY SPLASH

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.

RASPBERRY-CHOCOLATE PIE

Steps:

• Crust: Preheat oven to 375 degrees. Roll out pate sucree to a 1/8-inch thickness between two sheets of lightly floured parchment. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze 15 minutes.
• Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool 30 minutes.
• Filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand 5 minutes. Add salt; whisk until smooth.
• Pour filling into piecrust. Refrigerate at least 1 hour.
• Topping: Combine 1 cup raspberries, the sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool 5 minutes.
• Add remaining 4 cups raspberries; very gently stir to coat. Let stand 15 minutes to cool slightly, then spoon over pie. Refrigerate 15 to 30 minutes.

DARK CHOCOLATE-RASPBERRY LAYER CAKE

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.

CHOCOLATE PATE^ WITH RASPBERRY COULIS

Steps:

• Line 9x5x3 inches dampened loaf pan with plastic wrap. Melt butter in a large saucepan over hot water,or on low. Add chocolate chips and coffee granules,stirring constantly,until smooth. Do Not overheat. Pour into large bowl. Add sugar.beat well. Beat in eggs, 1 at a time.beat until sugar is dissolved.mix in vanilla.Beat whipping cream in a small bowl until stiff. fold it into chocolate mixture. Turn into pan and cover loosely .Chill for at least 8 hours or overnight.
• Now make your raspberry coulis. and pour a little over each thin slice.
• Strain raspberries through a sieve. Reserve and measure syrup. Add sugar and corn starch., stir ,heat stirring constantly ,until mixture boils and thickens. Cool , Makes 1 1/4 cups.

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.

DARK CHOCOLATE-RASPBERRY CAKE

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.

DARK CHOCOLATE CAKE WITH A RASPBERRY FILLING

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.