Recipe: Chocolate and Raspberry Cake Recipes (3)

I promised to find some recipes during last night's chat session and my pickings were pretty slim with the time I had to give to this project. Wish I could have found you some more, but... Maybe someone else has some for you. I've never tried any of these so I can't help you with them. :(

* Exported from MasterCook *

CHOCOLATE RASPBERRY CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Chocolate cake mix *
12 ounces Semisweet chocolate chips
1/4 cup Chambord
1/2 cup Seedless raspberry jam
8 ounces Sour cream
2 tablespoons Chopped pecans -- toasted

* butter recipe chocolate cake with pudding ******************************************************* ****************** Prepare cake mix according to package directions; stir in 1/2 chocolate chips. Spoon batter into 2 greased and floured 9 inch round cake pans. Bake at 350~F for 25-30 minutes. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. Brush tops of layers with Chambord. Place on cake layer on a plate; spread with jam and top with second layer. Melt remaining chocolate chips over low heat, stirring often. Remove from heat, gradually stir in sour cream. Spread on top and sides of cake, sprinkle top with toasted pecans Chill at least 2 hours.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

CHOCOLATE RASPBERRY MOUSSE CAKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHOCOLATE CAKE-----
3 Eggs -- separated
1/3 cup Granulated sugar
1/2 cup Flour
2 tablespoons Unsweetened cocoa powder
-----RASPBERRY SYRUP-----
1/4 cup Sugar
1/4 cup Water
2 tablespoons Raspberry liqueur
-----RASPBERRY MOUSSE-----
1 1/2 Unflavored gelatin
1/4 cup Water
2 packages (each 300 grams) frozen
Raspberries -- thawed
3/4 cup Sugar
2 tablespoons Lemon juice
2 tablespoons Raspberry liqueur
2 cups Whipping cream
-----CHOCOLATE GLAZE-----
4 ounces Semisweet chocolate
1/4 cup Whipping cream

This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors.

CHOCOLATE CAKE: In large bowl, beat egg yolks with 1/4 cup of the sugar until very pale. In separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form.
Fold egg white mixture into egg yolk mixture. Sift flour and cocoa over egg mixture; gently fold in. Pour into buttered 8 inch springform pan;bake in 350F oven for 30-35 minutes or until top springs back when lightly touched. Run knife around edge of cake to loosen. Let cool on wire rack.

RASPBERRY SYRUP: In small saucepan, combine sugar and water; cook over medium heat until sugar has dissolved, about 1 minutes.
Stir in liqueur. Let cool.

RASPBERRY MOUSSE: In small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Pass berries through food mill to puree and remove seeds to make about 2 cups. Transfer puree to separate saucepan. Add sugar and lemon juice; cook over medium heat, stirring occasionally, until sugar hs dissolved, about 5 minutes.
Stir in liqueur; transfer to large bowl. Over low heat, heat gelatin until dissolved; stir into raspberry mixture. Chill, stirring occasionally,over larger bowl of ice and water for about 20 minutes or until consistency of raw egg whites. Whip cream; fold into cooled raspberry mixture. Reserve 1/2 cup for garnish.

TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and freeze remaining layers for another use. Sprinkle 1 cut side of each of the 2 layers with raspberry syrup. Place 1 layer, syrup side up, in 9 inch springorm pan; pour in half of the raspberry mousse. Top with second cake layer;pour in enough of the remaining mousse to come almost to top of pan. Smooth surface. Refrigerate until firm, 1-2 hours.

CHOCOLATE GLAZE: In top of double boiler over hot, not boiling, water, melt chocolate with crea, stirring until smooth. Let cool to room temperature yet still spreadable; pour over mousse and spread evenly. Spoon remaining mouse into pastry bag fitted with small plain tip; pipe three concentric circles over top of cake. Pull toothpick through circles to form spiderweb design. Refrigerate until chilled.
Shared by: Sharon Stevens.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

DECADENT CHOCOLATE CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate American
Microwave Desserts
Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Semisweet chocolate chips
1/2 cup Margarine or butter
1/2 cup All-purpose flour* or -- Cake flour
4 Eggs -- separated
1/2 cup Sugar
1/2 cup Semisweet chocolate chips
2 tablespoons Margarine or butter
2 tablespoons Corn syrup
Raspberry sauce
1 package (10 ounces) frozen -- Raspberries, thawed,
-Juice reserved.
1/4 cup Sugar
2 tablespoons Orange- or raspberry- -- Flavored liqueur, if

*do not use self-rising flour In this recipe.

Decadent Chocolate Cake with Raspberry Sauce. Heat oven to 325 degrees. Grease springform pan, 8 X 2-1/2 inches, or round pan, 9 X 1-1/2 inches. Heat 1 cup chocolate chips and 1/2 cup margarine in 2-quart heavy saucepan over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.Beat egg whites in large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form.
Fold chocolate mixture into egg whites. Spread in pan.Bake springform 35 to 40 minutes, round 30 to 35 minutes (top will appear dry and cracked) or until wooden pick inserted in center comes out clean; cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Invert cake onto wire rack; remove bottom of springform pan and cool cake completely. Place on serving plate.Heat 1/2 cup chocolate chips, 2 tablespoons margarine and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Serve with Raspberry Sauce.
Garnish with fresh raspberries and sweetened whipped cream if desired. 12 SERVINGS; 325 CALORIES PER SERVING.RASPBERRY SAUCEAdd enough water to reserved juice to measure 1 cup. Mix 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.

- - - - - - - - - - - - - - - - - -