Warm Chocolate Raspberry Pudding Cake Recipes
WARM CHOCOLATE RASPBERRY PUDDING CAKE
Gourmet: Jan 1999 The beauty of this cake is that the frosting is baked in the same pan with the batter. When the cake is inverted onto a cake plate a few minutes after baking, it is bathed, miraculously, with frosting. Although this cake is best served warm, it is also delicious at room temperature.
Provided by Lizzie Rodriquez
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F and generously butter a 9- by 2-inch round cake pan.
- Make frosting:.
- Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
- Make cake batter:.
- In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
- Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F 10 to 15 minutes.
- Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
- Serve cake garnished with raspberries.
Nutrition Facts : Calories 536.3, Fat 25.6, SaturatedFat 15.5, Cholesterol 139.4, Sodium 312.2, Carbohydrate 73.6, Fiber 2.8, Sugar 45.3, Protein 6.4
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Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 25
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Nutrition Facts :
WARM CHOCOLATE RASPBERRY PUDDING CAKE
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Raspberry Winter Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6 generously
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. and generously butter a 9- by 2-inch round cake pan.
- Make frosting:
- Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
- Make cake batter:
- In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
- Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
- Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
- Serve cake garnished with raspberries.
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- In a small saucepan set over medium-high heat, bring the raspberries, sugar and lemon juice to a boil. Cook for 2 minutes, breaking up the berries with a wooden spoon as they cook. Pass the cooked berries through a fine-mesh strainer to remove pulp and seeds, pressing to extract as much puree as possible. Set aside to cool completely.
- Meanwhile, make the cake layer. Sift flour, white sugar, cocoa powder, baking powder and salt into a large bowl. Pour in milk, melted butter, and vanilla extract, and stir until combined. (The batter will look very thick at this stage. That's to be expected. Keep calm and carry on.)
- Scrape the batter into prepared baking dish, and spread it out into a more or less even layer. Spoon the raspberry puree onto the batter in large dollops.
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- Preheat the oven to 350°F. Butter an 8" square pan, or eight 8-ounce ramekins., For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt, and set aside.
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