RASPBERRY ROSE BLOODY LAVA CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, cocoa powder, raspberry jam, white food coloring, red food coloring, rose water, unsalted butter, dark chocolate chip, large eggs, granulated sugar, kosher salt, all purpose flour, powdered sugar
Provided by Snoop & Martha's Very Tasty Halloween
Categories Bakery Goods
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C). Coat 6 4-ounce ramekins with butter and dust with cocoa powder, tapping out any excess.
- Make the raspberry filling: In a small bowl, combine the raspberry jam, white food coloring, red food coloring, and rose water. Transfer the filling to a piping bag and set aside until ready to use.
- Make the cake: Fill a small pot a third of the way with water and bring to a simmer. Add the butter and chocolate chips to a metal bowl large enough to fit over the pot and place over the simmering water, making sure the water is not touching the bottom of the bowl. Cook, stirring frequently, until the butter and chocolate chips have completely melted, about 5 minutes. Remove the bowl from the pot and let cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, granulated sugar, and salt. Beat on medium speed for 4-6 minutes, until pale in color.
- Gently fold the cooled chocolate mixture into the egg mixture with a rubber spatula until just incorporated. Sift the flour into the batter and fold until incorporated.
- Place the prepared ramekins on a rimmed baking sheet. Divide the batter between the ramekins, filling each just under halfway. Reserve enough batter to top each ramekin off after adding the filling.
- Pipe about 1 tablespoon of raspberry filling into the center of each ramekin, then top with the remaining batter, making sure the filling is fully covered.
- Bake the cakes for 7-9 minutes, or until the tops are matte but they still have a slight jiggle in the center.
- Let the cakes cool for 1 minute before carefully turning out the ramekins onto plates and dusting with powdered sugar. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 296 calories, Carbohydrate 40 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, Sugar 29 grams
RASPBERRY CAKE
Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. -Marion Anderson, Dalton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.
Nutrition Facts : Calories 330 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY ROSE CAKES
This recipe is for use with the NordicWare Sweetheart Rose muffin pan - the recipe came with the pan. I'm typing it in here so I don't lose it! It can also probably be made in a regular muffin pan as well.
Provided by Michelle Berteig
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Grease and flour pan well.
- In large mixing bowl, combine sugar and butter and mix well.
- Add eggs, one at a time, mixing well after each one.
- Add remaining ingredients except jam and mix well, scraping bowl occasionally.
- Fill individual cups 2/3 full.
- Spoon half the jam (this recipe makes 2 batches) on top of the batter, dividing evenly between the cups.
- Gently swirl jam into the top of the batter, using the tip of a knife.
- Bake for 20-25 minutes or until toothpick inserted comes out clean; cool 10 minutes in pan; turn out and continue to cool.
- Bake second batch.
- Dust with powdered sugar if desired.
Nutrition Facts : Calories 210, Fat 9.3, SaturatedFat 5.5, Cholesterol 66.2, Sodium 99.8, Carbohydrate 28.3, Fiber 0.5, Sugar 14.8, Protein 3.4
ROSEWATER & RASPBERRY SPONGE CAKE
Eloise Shardlow creates a delicate, floral twist on the classic sponge cake. Dried rose petals, rose icing and raspberries make for a showstopping decoration
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease two 20cm cake tins and line with baking parchment. In a large mixing bowl, beat the butter and sugar together until pale and fluffy. Gradually add the eggs a little at a time, scraping down the side of the bowl after each addition. If the mixture starts to curdle, add 1 tsp flour. Add the vanilla extract, mix in half the flour, then fold in the rest.
- Divide the mixture between the cake tins and bake for 20-25 mins - a skewer inserted into the middle of the cakes should come out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
- Meanwhile, make the filling. Whisk the cream to soft peaks, adding the rosewater as you go, then fold in the jam, being careful not to over-mix.
- Place one of the sponges on a serving plate and top with the cream mixture. Scatter with the raspberries, then top with the other sponge.
- For the icing, mix together the icing sugar, 2 tbsp water and the rosewater, and stir in the juice from a few crushed raspberries. Drizzle over the cake, arrange the rose petals and the remaining raspberries on top and dust with icing sugar.
Nutrition Facts : Calories 443 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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