Winning Recipe for Chocolate Raspberry Comfort Cake!
This semi-sweet cake should have contrast to the sweet raspberry caramel
syrup. This recipe was developed to use family favorite flavors. It is a
beautiful cake rich with great depth - just like our family!!
1 pound Ghirardelli semi sweet chocolate chips
2 sticks unsweetened butter
1 4 cup coffee
1/4 cup raspberry syrup
Pre-heat oven to 325 degrees. Grease and line an 8 inch spring form Pan.
Melt chocolate and butter together in a medium sized bowl. In a separate
bowl beat eggs until frothy and thick. Add eggs to chocolate mixture until
all incorporated. Stir in coffee and raspberry. Pour into prepared pan.
Place pan in large oven pan and fill half way with boiling water. Bake
cake in water bath about 25 minutes until cake is set.
Remove from oven and cool on rack two hours. Refrigerate for four hours.
1 1 /2 cup sugar
1/4 cup water
1 cup heavy cream
2 tablespoons butter
2 tablespoons raspberry syrup
Combine sugar and water in a small saucepan. Do not stir. Bring to a boil.
Lower heat and add cream, butter and raspberry syrup. Whisk together.
Decorate / serve with cake. Extra caramel can be served warm.
Garnish: whipped cream and fresh raspberries
Use a wet knife to serve.
To serve: place a slice of cake on a white plate drizzled with caramel
sauce. Drizzle more across the top and add a dollop of whipped cream and a
few fresh raspberries. Delightful!
D. Ryan, Massachusetts