Post by Chris in NM on May 8, 2003 15:05:32 GMT -6
Decadent Chocolate Cake with Raspberry Sauce
from www.bettycrocker.com
Springform pans aren’t just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.
1 package (6 ounces) semisweet chocolate chips (1 cup)
1/2 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
4 eggs, separated
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Raspberry Sauce (below)
Fresh raspberries, if desired
1. Heat oven to 325ºF. Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches. Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
2. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Gently stir chocolate mixture into egg whites. Spread in pan.
3. Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour. Place on serving plate.
4. Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with tip. Pipe a rosette on each serving. Serve with Raspberry Sauce. Garnish with fresh raspberries.
Raspberry Sauce
1 package (10 ounces) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Refrigerate any remaining sauce.
from www.bettycrocker.com
Springform pans aren’t just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.
1 package (6 ounces) semisweet chocolate chips (1 cup)
1/2 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
4 eggs, separated
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Raspberry Sauce (below)
Fresh raspberries, if desired
1. Heat oven to 325ºF. Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches. Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
2. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Gently stir chocolate mixture into egg whites. Spread in pan.
3. Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour. Place on serving plate.
4. Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with tip. Pipe a rosette on each serving. Serve with Raspberry Sauce. Garnish with fresh raspberries.
Raspberry Sauce
1 package (10 ounces) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Refrigerate any remaining sauce.