Chocolate Raspberry Schnapps Cake Recipes

CHOCOLATE-RASPBERRY MOUSSE PIE

Steps:

• Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

ALL NATURAL RASPBERRY SCHNAPPS

Steps:

• Find a good sealing glass jar- An old spaghetti sauce jar with lid works nicely.
• Please note that the above amounts are approximate, depending on the size jar you use- and how much you'd like to make.
• Fill the jar halfway with uber-ripe raspberries.
• Fill the rest of the way with sugar cubes.
• Pour Vodka into the jar up to the top.
• SEAL the jar, and shake for 10-15 seconds, and then place the jar somewhere you'll be sure to see it every day- out of direct sunlight.
• Shake the jar for 10-15 seconds EVERY DAY for about 6 weeks- You'll notice the berries break up more, and the sugar will totally dissolve over time.
• (It is helpful to mark the end date on your calendar- if you go over, it's no big deal).
• AT THE END OF THE 6 WEEKS, open the jar and strain the Raspberry Schnapps through cheesecloth; I like to tightly rubber band the cheesecloth around the opening and let it drain for a few hours.
• After it has drained, you may gently squeeze the extra juice out of the fruit; Try not to over-squeeze, or you'll get fruit as well.
• STORAGE: You may store this in a clean glass jar; What I like to do is store the schnapps in a pretty glass decanter with a stopper you could find at a thrift store- and while you're there, you can probably find some Schnapps Glasses!
• They look like teeny wine glasses- Some have longer stems than others.
• SERVING TIPS: Serve at room temperature in Schnapps glasses, if you have them; If not, pour a small amount into a wine glass and enjoy.
• NOTE: You may substitute Loganberries, Marionberries, or whatever kinds of berries or fruit as you wish.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
• Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
• For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
• Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

CHOCOLATE & RASPBERRY SCHNAPPS CAKE

Steps:

• Mix the cake ingredients together and pour into a bundt pan. Bake at 325 degrees for 40 to 45 minutes. Cool.
• Combine the first three glaze 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.
• Serve with raspberries.