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home > recipes > dessert > molten chocolate raspberry hearts
from U.S. Here is a recipe for Valentine day. A brownie like cake with melted trruffle center. Delectable and worth the effort to make. MOLTEN CHOCOLATE-RASPBERRY HEARTS Serves 6 Prep: 45 min. Chill & Freeze (chocolate-raspberry centers): At least 24 hr. Bake: About 13 min. Planning tip: The sauce can be made up to 3 days ahead. refrigerate covered. Chill and freeze the chocolate-raspberry centers at least 1 day or airtight up to 3 months. Batter-filled cake pans (step 6) can be refrigerated, covered up to 1 day. Let stand at room temperature 30 minutes before baking. Raspberry sauce 1 bag (12 oz) frozen unsweetened raspberries, thawed 3 tablespoons sugar Frozen chocolate-raspberry centers 1/3 cup (2 oz) raspberry chocolate chips 2 1/2 tablespoons heavy (whipping) cream Warm chocolate-raspberry cakes 2/3 cup (4oz) raspberry chocolate chips 1 stick (1/2 cup) unsalted butter 1/4 cup unsweetened Dutch-process cocoa powder 3 large eggs 3/4 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 cup all-purpose flour Garnish: unsweetened whipped cream, fresh raspberries and mint sprigs 1. Raspberry sauce: Press raspberries with back of a wooden spoon through a strainer set over a bowl. discard seeds. Stir sugar into sauce in bowl. 2. Frozen chocolate-raspberry centers: Melt raspberry chocolate chips in cream in a small saucepan over low heat or on medium in microwave, stirring until blended and slightly thickened. Pour into a small metal bowl. Refrigerate 4 hours or until firm enough to shape. 3. Divide in 6 equal pieces, roll into balls and flatten to 1 1/2-in diameter disks. Freeze until very firm. 4. Warm chocolate -raspberry cakes: Heat oven to 425F. Lightly coat six 6-oz (3/4 cup capacity) heart shaped pans or six 6 oz ramekins with nonstick spray. Place on a rimmed baking sheet. 5. Melt chips and butter in a small saucepan over low heat or on medium in microwave, stirring until well blended. Stir in cocoa powder. 6. Whisk eggs, sugar, vanilla and baking powder in a medium bowl until blended. Whisk in chocolate mixture, then flour. Divided evenly among prepared pans. 7. Bake 6 minutes or until cake sides are set but center is still soft. Push a frozen chocolate-raspberry disk into middle of each cake, but not to the bottom (the batter does not have to cover the disk). 8. Bake 6 to 7 minutes longer or until cakes have risen and centers are liquid. Cool in pans on a wire rack 5 minutes. 9. Run a thin sharp knife between cakes and pans. Invert on serving plates. spoon sauce around cakes; garnish with cream, raspberries and mint. Serve very warm. Per serving: 539 cal., 7 g pro., 67 g car., 2 g fiber, 31 g fat (17 g saturated fat), 156 mg chol., 106 mg sodium. Source: Womansday magazine. Enjoy Kamala

Molten Chocolate Raspberry Hearts


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keyword: molten
keyword: chocolate
keyword: raspberry
keyword: hearts
recipes for dessert
recipes by Putridujung
Email Address:
(posted February 6, 2002)

from U.S.

Here is a recipe for Valentine day. A
brownie like cake with melted trruffle center. Delectable and worth the effort to make.

MOLTEN
CHOCOLATE-RASPBERRY HEARTS

Serves 6
Prep: 45 min.
Chill & Freeze (
chocolate-raspberry centers): At least 24 hr.
Bake: About 13 min.

Planning tip: The
sauce can be made up to 3 days ahead. refrigerate covered. Chill and freeze the chocolate-raspberry centers at least 1 day or airtight up to 3 months. Batter-filled cake pans (step 6) can be refrigerated, covered up to 1 day. Let stand at room temperature 30 minutes before baking.

Raspberry sauce

1 bag (12 oz) frozen unsweetened raspberries, thawed
3 tablespoons
sugar

Frozen
chocolate-raspberry centers

1/3 cup (2 oz)
raspberry chocolate chips
2 1/2 tablespoons
heavy (whipping) cream

Warm
chocolate-raspberry cakes

2/3 cup (4oz)
raspberry chocolate chips
1 stick (1/2 cup)
unsalted
butter
1/4 cup unsweetened Dutch-process
cocoa powder
3 large
eggs
3/4 cup
sugar
1 teaspoon
vanilla extract
1/2 teaspoon
baking powder
1/2 cup
all-purpose
flour
Garnish: unsweetened whipped cream, fresh raspberries and mint sprigs

1.
Raspberry sauce: Press raspberries with back of a wooden spoon through a strainer set over a bowl. discard seeds. Stir sugar into sauce in bowl.

2. Frozen
chocolate-raspberry centers: Melt raspberry chocolate chips in cream in a small saucepan over low heat or on medium in microwave, stirring until blended and slightly thickened. Pour into a small metal bowl. Refrigerate 4 hours or until firm enough to shape.

3. Divide in 6 equal pieces, roll into balls and flatten to 1 1/2-in diameter disks. Freeze until very
firm.

4. Warm
chocolate -raspberry cakes: Heat oven to 425F. Lightly coat six 6-oz (3/4 cup capacity) heart shaped pans or six 6 oz ramekins with nonstick spray. Place on a rimmed
baking sheet.

5.
Melt chips and butter in a small saucepan over low heat or on medium in microwave, stirring until well blended. Stir in cocoa powder.

6.
Whisk
eggs, sugar, vanilla and baking powder in a medium bowl until blended. Whisk in chocolate mixture, then flour. Divided evenly among prepared pans.

7.
Bake 6 minutes or until cake sides are set but center is still soft. Push a frozen chocolate-raspberry disk into middle of each cake, but not to the bottom (the batter does not have to cover the disk).

8.
Bake 6 to 7 minutes longer or until cakes have risen and centers are liquid. Cool in pans on a wire rack 5 minutes.

9. Run a
thin sharp knife between cakes and pans. Invert on serving plates. spoon sauce around cakes; garnish with cream, raspberries and mint. Serve very warm.

Per serving: 539 cal., 7
g pro., 67 g car., 2 g fiber, 31 g fat (17 g saturated
fat), 156 mg chol., 106 mg sodium.

Source: Womansday magazine.

Enjoy
Kamala



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