Recipe: Chocolate Raspberry Cake and Cheesecake (19)

Here's a few more.

Joe

CHOCOLATE RASPBERRY CHEESECAKE
3 sq. Baker's semi-sweet chocolate
1/4 c. water
8 oz. Philadelphia light cream cheese
1/2 c. raspberry fruit spread (light or low calorie)
3 1/4 c. (8 oz.) Cool Whip light topping, thawed
2 tbsp. water
Fresh raspberries
Microwave chocolate with water at high for 1 to 1 1/2 minutes or heat on range top on low, stirring constantly until almost melted; remove and stir until completely melted. (Mixture will be thick.) Beat chocolate, cream cheese and 1/4 cup fruit spread. Immediately stir in 2 1/2 cups whipped topping until smooth. Spread in 8 or 9 inch pie plate or springform pan. Freeze 3 to 4 hours. Remove from freezer; let stand 15 minutes. Briefly heat and stir remaining fruit spread and water until well blended. Garnish with fruit spread sauce, a dollop of whip cream and fresh raspberries. Store leftover cheesecake in freezer.

WHITE CHOCOLATE RASPBERRY CAKE
1/4 lb. white chocolate, coarsely chopped
1/2 c. boiling water
1 c. butter, softened
1 3/4 c. sugar
4 eggs, separated
1/2 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. sifted cake flour
1 tsp. baking soda
1 c. buttermilk
1 can raspberry pie filling
1 recipe marshmallow frosting
Combine chocolate and water, stirring until chocolate melts; set aside to cool. Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in white chocolate mixture and flavorings. Combine flour and soda; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Beat egg whites (at room temperature) until stiff peaks form; fold into chocolate mixture. Pour into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove layers from pans, and cool completely on wire racks. Place 1 cake layer on cake platter; spread with 2/3 cup pie filling. Top with second cake layer and pie filling. Top with third cake layer. Frost sides and 1 inch of top edge with marshmallow frosting, leaving an 8 inch circle on top center of cake. Spread remaining pie filling onto center of cake. Yields 16 servings.

CHOCOLATE RASPBERRY POUND CAKE
12 oz. semi-sweet chocolate chips
1 c. sour cream
2 tsp. raspberry, cherry, or mandarin orange liqueur (optional)
1 tsp. vanilla extract
1 (16 oz.) frozen pound cake, not thawed
1 c. seedless red raspberry jam
Put chocolate and sour cream in saucepan. Stir over low heat until chocolate melts. Remove from heat and stir in liqueur and vanilla. Let cool about 10 minutes to a spreadable consistency. Meanwhile, with a long serrated knife, cut frozen cake into 4 even layers. Generously spread each layer with jam, stacking layers evenly on top of one another. Place cake on serving platter. Using a metal spatula, frost cake. Refrigerate at least 1 hour or until frosting is cool and firm. Makes 10 servings.

RASPBERRY ICE BOX CAKE
2 c. heavy or whipping cream
2 tbsp. sugar
1 tsp. vanilla extract
2 tbsp. seedless raspberry preserves
2 1/2 pts. fresh raspberries
(Note: if fresh is unavailable, use frozen, but not in heavy syrup)
1 (8 1/2 oz.) pkg. chocolate wafers
About 6 hours before serving or early in day: In large bowl, with mixer at medium speed, beat cream, sugar and vanilla until stiff peaks form. Reserve 1/2 of mixture in another bowl; cover and refrigerate. In small bowl, with fork, mash raspberry preserves and 1/2 pint of raspberries until pureed...or use blender. Gently fold raspberries into remaining whipped cream mixture just until blended. Spread about 2 teaspoons raspberry whipped cream on one side of each of 6 chocolate wafers; stack on top of each other and top the stack with plain chocolate wafer. Repeat until all cookies are used, making 5 stacks. Turn each stack on its side; place stacks side by side, in long row on platter. Frost roll with reserved cream. Refrigerate 5 hours or until cookies have softened. To serve, top cake with remaining raspberries. Slice cake on an angle. 10 servings.

HOLIDAY CAKE
1 Duncan Hines strawberry supreme
3 eggs
1 1/3 c. water
1/3 c. vegetable oil
4 oz. white chocolate baking bar
--FILLING:--
1/2 c. red raspberry preserves
--FROSTING:--
1 can frosting: sour cream or vanilla flavor
Garnish: white chocolate shavings
Fresh red raspberries
To make shavings: heat half of 4 oz. bar in microwave high 5 to 10 seconds; using a vegetable peeler, make shavings. Save scraps for cake; finely chop to make 1/2 cup. Preheat oven to 350 degrees; grease 2 (9 inch) square pans. Combine cake mix, eggs, water, oil until blended; add white chocolate. Bake 30 to 35 minutes, or until toothpick comes out clean. Cool 15 minutes and invert on racks to cool completely. Place one layer on serving plate; spread preserves over top of bottom layer. Place top layer on cake. Frost sides and top with frosting. Arrange raspberries and shaved white chocolate on top. Serves 9 to 12.

MAD ABOUT CHOCOLATE CHEESECAKE
--CRUST:--1 c. crushed chocolate wafers
3 tbsp. butter, melted
--FILLING:--
3 (8 oz.) pkgs. cream cheese
2 tbsp. raspberry schnapps (optional)
3 eggs
1 tsp. vanilla
3 oz. white chocolate, melted
3 oz. semi-sweet chocolate, melted--GLAZE:--3/4 c. whipping cream
6 oz. semi-sweet chocolate, chopped
Mix crust ingredients. Press into a 9 inch springform pan and bake at 350 degrees for 10 minutes. In a mixer, blend cream cheese and sugar. Add eggs one at a time. Add vanilla. Remove half the batter to another bowl. Stir white chocolate and liquor into this portion. To the remaining batter blend remaining chocolate. Pour chocolate batter into crumb-lined pan. Spread white chocolate mixture carefully over top. Bake at 425 degrees F for 10 minutes. Reduce to 250 degrees F and bake 30 minutes longer. Run a knife around the edge of the pan and cool. In a small heavy saucepan, bring cream to a simmer over low heat. Add chocolate. Stir until melted. Spoon over cake, spread, and let run down sides. (HINT: I find that if I cool the glaze before I put it on the cake it is not so runny.)

DOUBLE INDULGENCE CAKE
1 lb. sweet chocolate
1 1/2 sticks unsalted butter
4 eggs
1 tbsp. sugar
1 tbsp. Butter
--RASPBERRY SAUCE:--
Preheat oven to 400 degrees. Line an 8 inch cake pan with parchment paper or tin foil. In a saucepan, melt chocolate and butter over low heat (may use microwave). Place uncracked eggs in a bowl of hot water for 5 minutes. Crack and combine eggs and sugar in the bowl of an electric mixer. Beat on high speed for 8-10 minutes or until triple in volume. Sift flour on top. Fold into eggs. Stir 1/4 of egg mixture into the chocolate. Carefully fold the chocolate into the remaining eggs until thoroughly combined. Pour into prepared pan. Bake for 20 minutes. The cake will be soft in the middle. cool completely in the pan. Cover and refrigerate in the pan overnight. The cake can be frozen for 2 weeks at this point. Thin a jar of raspberry jam with 2 tablespoons apple juice and/or Grand Marnier until desired consistency. Serve cake on a pool of raspberry sauce and garnish with whipped cream and chocolate curls.

RASPBERRY FUDGE TRUFFLE CAKE
1 c. flour
1/4 tsp. salt
3/4 tsp. baking powder
1/2 c. chocolate chips
6 tbsp. unsweetened cocoa
3/4 c. sugar
3/4 c. & 2 tbsp. margarine
1 tbsp. water
3 eggs
3/4 c. seedless raspberry jam
--TOPPING:--
1/4 c. seedless raspberry jam
1/3 c. chocolate chips
1 tbsp. margarine
1 tsp. corn syrup
Grease 9 inch springform pan. Dust with cocoa powder. Heat oven to 350 degrees. Melt chocolate chips, cocoa and margarine. Stir well to blend. In small bowl whisk together sugar, jam, water and eggs. Stir in melted chocolate and then add dry ingredients. Pour into prepared pan. Bake 40-55 minutes until done. Remove sides of pan. Cool completely. Spread with 1/4 cup jam. Melt together remaining ingredients for topping. Drizzle over cake.

TIA'S CHOCOLATE RASPBERRY CAKE
Chocolate cake mix
1/2 (10 oz.) jar Polaner's seedless raspberry preserves
1 (12 oz.) bag jumbo chocolate chips
Butter and flour heavily a Bundt pan. Prepare cake mix as per package directions, adding also preserves and chocolate chips. (You may want to dust chips with flour first.) Bake as directed. Cool thoroughly before turning onto plate. Frost either with heated chocolate syrup or the other half of the raspberry preserves.

SICILIAN CREAM CAKE
1 c. whole natural almonds
1 pt. ricotta cheese
1/3 c. sugar
2 oz. sweet chocolate, grated
2/3 c. mixed candied fruits
1 tsp. almond extract
1 tsp. grated lemon or orange rind
Sponge cake or angel cake (loaf about 9x4" or ring about 9" in diameter)
1/2 c. raspberry or apricot jam
2 c. whipping cream
Shaved semi-sweet or sweet chocolate, optional
1. Chop almonds medium fine.
2. Mix together almonds, cheese, sugar, chocolate, fruits, almond extract and lemon rind. Beat well.
3. Split cake crosswise into 3 layers. Use toothpicks as markers to help cut evenly.
4. Spread ricotta mixture and jam on two (lower) layers. Stack all 3 layers.
5. Wrap in plastic film and chill for several hours to blend flavors.
6. Whip cream and spread to cover sides and top of cake. Garnish as desired with additional chopped almonds, candied fruits and shaved chocolate. Makes 6-9 servings.

RASPBERRY CHOCOLATE SURPRISE
CRUST:
1 c. flour
1/4 c. powdered sugar
1/2 c. margarine
FILLING:
1/2 c. raspberry jam
1 (3 oz.) pkg. cream cheese
2 tbsp. milk
1 c. vanilla milk chocolate chips, melted
GLAZE:
1 (2 oz.) sq. semi-sweet chocolate
1 tbsp. shortening

CHOCOLATE & RASPBERRY SCHNAPPS CAKE
1 chocolate cake mix with pudding in the mix
3 eggs
1/2 c. cold water
1/2 c. raspberry schnapps
1/2 c. vegetable oil
GLAZE:
1 cube (1 tbsp.) butter or margarine
1/4 c. cold water
1 c. brown sugar
Mix above ingredients together and pour into a bundt pan. Bake at 325 degrees for 40 to 45 minutes. Cool. Combine above ingredients in saucepan and bring to a boil. Boil 5 minutes. Take off burner. Stir in 1/2 cup raspberry schnapps. Using a knife make slits in cake. Brush glaze all over cake until all glaze is absorbed. Store in refrigerator.

RASPBERRY CHOCOLATE CAKE
1 pkg. dark chocolate cake mix
1/2 c. sour cream
1 c. water
1/3 c. oil
3 c. whipping cream
3 eggs
3 tbsp. powdered sugar
1/3 c. raspberry preserves
2 c. fresh raspberries
3 tbsp. raspberry preserves
Preheat oven to 350 degrees. Grease and flour two 9 inch pans. In large bowl, mix cake mix, sour cream, water, oil, eggs at low speed, until moistened, then 2 minutes on high. Pour batter into pans. Bake 25-35 minutes. Cool 15 minutes. Remove from pans and cool completely. In large bowl, whip cream until soft peak forms. Add powdered sugar. Beat until stiff. In medium bowl, mix 1 cup raspberries and 1/2 cup raspberry preserves. Fold in 2 cups of whipped cream. In small saucepan, heat 3 tablespoons preserves until softened. Let cool. Split each layer into 2. Alternate cake layers with cream mixture. Spread top and sides with remaining whipped cream. Arrange raspberries on top of cake. Pour melted preserves over them. Refrigerate.

DOUBLE CHOCOLATE FUDGE CAKE
1 c. semi-sweet chocolate chips
1/2 c. butter
1/2 c. cake flour
4 eggs, separated
1/2 c. sugar
1 c. semi-sweet chocolate chips
1/4 c. butter
1/4 c. corn syrup
Raspberry sauce (below)
RASPBERRY SAUCE:
1 (10 oz.) pkg. frozen raspberries, thawed and drained (reserve juice)
1/4 c. sugar
2 tbsp. cornstarch
Heat oven to 325 degrees. Melt 1 cup 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. 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 into greased 9 x 1 1/2 inch round pan. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes (top will appear dry and cracked); cool 10 minutes. Run knife along side of cake to loosen and invert cake on wire rack. Cool cake completely. Melt 1 cup chocolate chips, 1/4 cup butter, and the corn syrup over medium heat. Cool slightly. Spread over top of cake, allowing some to drizzle down the side. Serve with Raspberry Sauce and, if desired, garnish with fresh raspberries and sweetened whipped cream. Add enough water to reserved juice to measure 1 1/4 cups. 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.

BLACK RASPBERRY CHEESECAKE
1/3 c. semi-sweet chocolate chips, melted
1/4 c. unsalted butter, melted
1 1/4 c. chocolate wafer crumbs
FILLING:
2 lb. 9 oz. cream cheese, softened
1/2 c. sugar
1/2 c. flour
6 eggs
17 oz. black raspberry preserves
TOPPING:
1/2 c. sour cream
1 1/2 tbsp. sugar
1 1/2 tbsp. Chambord (black raspberry liquor)
CRUST: Combine melted chocolate and butter. Cool slightly. Stir in crumbs. Pat in bottom of a greased 10 inch spring form pan. Chill 1 hour.
FILLING: Cream together cheese and sugar. Add flour and continue creaming, scraping down sides of bowl. Add eggs, 2 at a time, beating on low until blended. Blend in black raspberry preserves. Pour into prepared crust and bake in a 325 degree oven for about 60 minutes or until edge of cake is dry and rounded and begins to pull away from sides of pan. Remove from oven and let rest for 5 minutes.
TOPPING: While cake is resting, combine topping ingredients until well blended. Gently pour over cake, using back of spoon as not to crack the top of the cake. Smooth evenly over top of cake. Return to oven and continue baking for 8 more minutes. Remove cake from oven, cool and refrigerate. NOTE; This cake is best if made the day before serving.

WHITE CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE
WHITE CHOCOLATE MOUSSE CAKE:
1 c. vanilla wafer crumbs
3 tbsp. butter, melted
8 oz. white chocolate
3/4 c. sugar
1/4 c. water
4 lg. egg whites
Pinch of cream of tartar
1 1/2 c. whipping cream
1 tbsp. Grand Marnier
1 tsp. vanilla extract
3 tbsp. pistachios or walnuts (chopped)
RASPBERRY SAUCE:
2 c. fresh raspberries or frozen unsweetened, thawed
1/4 c. sugar
2 tbsp. Grand Marnier
Mix crumbs and butter in medium bowl. Press into bottom of 8 inch diameter springform pan. Refrigerate crust while preparing mousse. Melt 6 ounces chopped white chocolate in top of double boiler set over simmering water, stirring until smooth. Cool slightly. Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Continue boiling without stirring until candy thermometer reaches 238 (soft-ball stage). Meanwhile, using electric mixer, beat egg whites with cream of tartar in large bowl until soft peaks form. Gradually beat hot syrup into whites. Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes. Fold in white chocolate. Refrigerate chocolate mixture until cool but not set, about 5 minutes. Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form. Gently fold cream into chocolate mixture. Fold in 2 ounces chopped white chocolate. Pour mixture into crust; smooth top with spatula. Sprinkle top with chopped nuts. Freeze until firm, about 6 hours. Can be prepared 3 days ahead. Serves 8. Top with Raspberry Sauce at serving time. This is an elegant and time consuming dessert but well worth the effort! Puree raspberries in food processor or blender. Strain into medium bowl to remove seeds. Stir in sugar and Grand Marnier. Refrigerate until well chilled, about 1 hour.

CHOCOLATE RASPBERRY BROWNIE TORTE
2 oz. unsweetened chocolate, chopped
1/2 c. unsalted butter2 lg. eggs
1/2 c. sugar
1/2 c. seedless raspberry jam
2 tsp. raspberry liquor
1 oz. semi-sweet chocolate, chopped2/3 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
Melt together in double boiler. Whisk together then add melted mixture. Sift together and add above mixture. Bake at 350 degrees for 25-30 minutes in a 9 inch round pan buttered with waxed paper in bottom.
FLOURLESS CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE
--CAKE:--
6 eggs
6 oz. best quality chocolate (CalleBaut can be purchased at Williams Sonoma)
9 oz. whipped cream (heavy cream)
1/2 pt. fresh raspberries for garnish
--RASPBERRY SAUCE:--
1/2 pt. raspberries
1/2 c. water
1/4 c. sugar
You will need a mixer with a wire whip attachment, a 10 inch cake pan and a second pan larger than 10 inches for a water bath. Heat the chocolate in a bowl over boiling water. Whip the eggs to full volume in mixer. Fold the eggs into the chocolate, then fold in the whipped cream. Blend well. Pour into a 10 inch pan that has been brushed with butter and sprinkled with sugar. Bake cake in water bath with water coming up about 1 inch on the pan. Bake at 350 degrees for 45 minutes. Cool 10 minutes. Turn out of pan onto cake plate. Make raspberry sauce by combining all ingredients and bringing them to a boil. Strain and cool the sauce. Garnish the cake with fresh raspberries and serve with the sauce.

CHOCOLATE GATEAU WITH RASPBERRY SAUCE
Butter and flour for cake pan
3/4 c. sugar
4 eggs, separated
6 oz. sweet chocolate, broken into pieces
3/4 c. butter
4 tbsp. cake flour
Pinch of salt
GLAZE:
3 1/2 oz. sweet chocolate
2-3 tbsp. coffee or water
3 tbsp. Butter
RASPBERRY SAUCE:
2 pkg. (12 oz. each) frozen raspberries in syrup
2 tsp. sugar
Preheat the oven to 375 degrees. Cut a round of waxed paper to fit the bottom of an 8 or 9 inch round cake pan. Butter the sides of the pan and one side of the paper. Lay the paper butter side up in the pan and flour the paper and the sides of the pan. Set aside. Beat the sugar with the egg yolks until they are a creamy yellow. Put the chocolate and the butter in an enamel saucepan over simmering water, and stir until the chocolate is smooth. Add the egg and sugar mixture and continue stirring over low heat until well blended. Stir in the flour. Beat the 4 egg whites with a pinch of salt until stiff but not dry. Fold the egg whites into the chocolate mixture. Fill the cake pan and tap it gently on the table to distribute the mixture evenly. Bake in the preheated oven for 25-30 minutes, watching carefully, until the outside is solid and the center still creamy (not runny and not dry) when tested with a sharp knife. Let the cake cool before unmolding. Melt the chocolate with the coffee or water, remove from heat and stir in butter. Pour on top of the cake and spread or brush on with a pastry brush. Refrigerate and prepare the raspberry sauce. Combine the berries with the sugar and place in a shallow non-stick pan. Bring to a boil and simmer 1-2 minutes. Transfer and puree in a food processor. Then run through a sieve or fine strainer to remove seeds.