Olives Falling Chocolate Cake With Raspberry Sauce Recipes

TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• 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.
• 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.
• 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.
• 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:.
• 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.

FALLING CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Make raspberry sauce: In a small saucepan, mix raspberries, sugar and lemon juice together.
• Boil until the sugar dissolves.
• Let cool.
• Puree half of the sauce in the blender.
• Then add the remaining sauce to the pureed mixture.
• Chill, covered in the refrigerator until ready to use.
• Preheat oven to 350*F.
• In the top part of a double boiler, over simmering water, melt the chocolate and unsaled butter.
• Let cool.
• In the bowl of an electric mixer, place the sugar, flour and eggs.
• Beat with it's wire whisk for 5 minutes, or until very thick and fluffy.
• Fold in the cooled chocolate.
• Refrigerate covered with plastic wrap until ready to use.
• (can be done several days ahead) Pour the mixture into buttered individual ramekins (3 inches by 2 inches) Bake in the oven for 15 minutes or until the edges are firm and the center loose.
• To serve, spoon a 4 inch circle of sauce onto each plate.
• Remove the cakes from the ramekins and place on top of raspberry sauce.
• Dust with confectioners sugar.
• If desired place a scoop of vanilla icecream next to the cake.
• However I prefer to accompany mine with a small dollop of clotted cream, mmmmm, heaven.

FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
• Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
• Turn cake out of pan upside-down onto a cake plate.
• Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.

DARK CHOCOLATE-RASPBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.
• For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.
• Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.

OLIVE'S FALLING CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Instructions for Chocolate Cake: • Preheat the oven to 350 degrees. Generously butter and flour six 8-ounce ramekins. • Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool. • Place the sugar, flour and eggs in a large bowl and beat until thick and fluffy, about 5 minutes. Gently beat in the cooled chocolate mixture. • Pour the batter into the prepared ramekins, filling them two-thirds to three quarters of the way up the sides. Bake until they begin to puff up, about 15 minutes. Run a knife around the edge of each ramekin and turn the ramekin upside down on a plate to unmold. Instructions for Raspberry Sauce: • Place the raspberries and sugar in a small saucepan and bring to a boil, stirring over high heat. Boil until the sugar dissolves. Add lemon juice to taste. Let cool. • Place half the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold. To finish and assemble: : • Serve each warm cake surrounded by sauce, with a scoop of vanilla ice cream alongside. Garnish with confectioners' sugar and sprigs of fresh mint.