1 10-ounce package frozen red raspberries in syrup, thawed
1 envelope unflavored gelatin
1 12-ounce package semisweet chocolate pieces (2 cups)
1-1/2 cups whipping cream
1 teaspoon vanilla
- Press undrained raspberries through a sieve; discard seeds. (You should have about 1 cup puree.) Combine the puree and gelatin in a small saucepan; let stand 5 minutes. Cook and stir over medium-low heat until gelatin is dissolved; set aside.
- Meanwhile, combine the chocolate pieces, whipping cream, and vanilla in a heavy medium saucepan. Cook and stir over low heat until chocolate pieces are melted. Whisk smooth. Stir in raspberry mixture; heat and stir until smooth.
Transfer to a large mixing bowl. Cover and refrigerate about 3 hours or until thoroughly chilled, stirring occasionally. Beat with an electric mixer just until fluffy. Makes about 3-1/2 cups (enough to fill and frost a four-layer cake).
Chocolate Raspberry Cake
1 box devil’s food cake mix
1 can (21 oz.) rasperry pie filling
2 large eggs
1 t. pure almond extract
1 pkg frosting
Preheat oven to 350Â¿. Lightly grease a 13x9-inch baking pan.
Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute. Increase speed to medium and beat for 2 minutes longer. Batter should be thick and well blended. Pour batter into prepared pan, smoothing the top with a spatula.
Bake at 350Â¿ for 30-35 minutes. Remove pan from oven and place on wire rack to cool. Frost, if desired
CHOCOLATE RASPBERRY CAKE
4 whole eggs
1 c. sugar
1 c. flour
1/2 c. firmly packed cocoa
1/4 c. butter, melted and cooled
Preheat oven to 350 degrees. In mixing bowl, beat together egg yolks, whole eggs, and sugar to produce mixture that is pale yellow and thick. Sift flour and cocoa; stir into egg mixture. Fold in melted butter. Spread batter into buttered, floured 9 inch round cake pan. Bake 30 minutes until cake is slightly resistant to gentle pressure. Remove cake from pan and cool. Split into 3 layers.
1 1/2 pts. whipped cream
1/4 c. or more of chocolate raspberry liqueur
(Combine whipped cream with 1/4 cup liqueur and set aside.) 3 tbsp. chocolate raspberry liqueur 1 c. simple sugar syrup 2 pts. fresh raspberries (doesn’t work well with frozen)
Brush bottom and middle layers with simple sugar and remaining liqueur. Spread raspberry preserves on bottom and middle layers. Reassemble layers with alternate layers of whipped cream and fresh raspberries, reserving 1/4 of cream mixture for frosting and decorating.
more to follow in post…