Best Raspberry Chocolate Sauce Recipes

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.

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE

Steps:

• FOR SAUCE:
• Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
• FOR CAKE:
• Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
• Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
• Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
• Serve with sauce and fresh berries.

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.

PASSOVER CHOCOLATE TORTE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with parchment paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm.
• Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
• Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)
• Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with Raspberry Sauce.

DECADENT DARK CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350°F Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.
• Whisk together the flour and cocoa powder in a medium bowl; set aside.
• Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.
• Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.
• In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.
• Place the dark chocolate in a large bowls. Bring the remaining 1 cup cream to a boil in a small saucepan. Pour the hot cream over the dark chocolate and set aside till it melts. Once it's nearly melted start gently the mixture until smooth.
• Let the chocolate mixtures cool for 10 minutes, then fold the chocolate into the remaining whipped cream.
• Combine 1/4 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then mix in the Raspberry Liqueur. Let the syrup cool to room temperature.
• Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the Raspberry syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with Raspberry syrup. Chill the cake for at least 2 hours and up to 24 hours.
• To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.

CHOCOLATE RASPBERRY MOUSSE TRUFFLE CAKE, RASPBERRY-CASSIS SAUCE

Steps:

• MAKE THE CHOCOLATE SOUR CREAM CAKE:.
• Preheat oven to 350ºF.
• Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
• Sift together flour, baking soda and salt onto a piece of waxed paper.
• Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
• Stir until smooth. Let cool.
• Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
• Add brown sugar.
• Continuing to beat, gradually add granulated sugar over a 4 minute period.
• Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
• Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
• Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
• At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
• Divide batter between prepared pans and smooth top.
• Bake 35-40 minutes or until center springs back when gently pressed with a finger.
• Cool in pans on wire racks for 5 minutes.
• Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
• Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
• Cool cake layers completely.
• MAKE THE RASPBERRY SYRUP:.
• Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
• Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
• Keep syrup covered until ready to assemble the cake.
• MAKE THE CHOCOLATE RASPBERRY MOUSSE:.
• Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
• Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
• Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
• Pour hot pureé over ground chocolate.
• Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
• Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
• Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
• With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
• With a spatula, scrape down the side of bowl.
• Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
• Turn chocolate/raspberry mixture into large bowl.
• Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
• Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
• ASSEMBLE THE TRUFFLE CAKE:.
• Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
• Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
• Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
• Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
• Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
• MAKE THE RAPBERRY-CASSIS SAUCE:.
• Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
• Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
• Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
• Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
• Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
• MAKE THE TRUFFLE FROSTING:.
• Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
• Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
• Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
• Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
• ASSEMBLE THE TRUFFLE CAKE:.
• Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
• Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
• Create decorative swirls in the frosting using the back of a soup spoon.
• Lightly dust the cake with cocoa powder.
• Store the truffle cake in refrigerator under a cake dome for up to 4 days.
• TO SERVE:.
• Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.

MOLTEN CHOCOLATE CAKES WITH RASPBERRY SAUCE

Steps:

• For Cakes:
• To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.
• Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
• In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.
• Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
• Put 1 into the center of each ramekin and press down slightly to cover with the batter.
• (Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with raspberry sauce and reserved raspberries and serve immediately.
• For Raspberry Sauce and Garnish:
• Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved.

RASPBERRY CHOCOLATE SAUCE

Steps:

• Puree raspberries in a food processor or blender. Press through a fine sieve; set aside. , In a saucepan, combine cocoa and cream. Add sugar, corn syrup, butter and raspberries; mix well. Bring to a boil over medium heat, stirring often. Boil for 8 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving. , Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.

LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
• Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
• Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

CHOCOLATE CREPES WITH RASPBERRY SAUCE

Steps:

• In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour., In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes., Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE

Steps:

• FOR SAUCE:.
• Working in batches, puree raspberries and syrup in processor.
• Strain puree into medium bowl and chill. (Can be made 2 days ahead. Keep chilled.).
• FOR CAKE:.
• Preheat oven to 350 °F.
• Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment.
• Place all chocolate in large bowl.
• Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
• Add to chocolate; whisk until smooth.
• Cool slightly.
• Whisk in eggs.
• Pour batter into prepared pan.
• Place cake pan in roasting pan.
• Pour enough hot water into roasting pan to come halfway up sides of cake pan.
• Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour.
• Remove pan from water.
• Chill cake overnight.
• Cut around pan sides to loosen cake.
• Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake.
• Place platter over pan.
• Hold pan and platter together tightly and invert.
• Lift off cake pan; peel off parchment.
• Serve with sauce and fresh berries.
• **Cook time does not include refrigerating cake overnight.

WHITE CHOCOLATE PRALINE ICE CREAM TERRINE WITH BLACKBERRY-RASPBERRY SAUCE

Steps:

• For praline:
• Line rimmed baking sheet with foil. Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add nuts; stir with wooden spoon until coated with syrup. Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer. Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula. Let praline stand until cool and firm, about 1 hour. Break praline into irregular pieces. Set aside a few pieces for garnish. Coarsely chop remaining praline. (Can be made 3 days ahead. Store airtight at room temperature.)
• For terrine:
• Whisk yolks in bowl to blend. Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Transfer custard to 4-cup measuring cup; cool slightly.
• Place white chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth. Remove bowl from over water. Gradually whisk warm custard into melted chocolate. Mix in vanilla. Cover and chill custard at least 4 hours and up to 1 day.
• Process custard in ice cream maker. Transfer ice cream to container; cover and freeze at least 6 hours or overnight.
• Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang. Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline. Spread half of remaining ice cream over; sprinkle with remaining chopped praline. Spread remaining ice cream over. Fold plastic wrap over to cover. Freeze overnight. (Can be made 3 days ahead. Keep frozen.)
• Invert terrine onto platter; remove plastic wrap. Serve terrine with sauce and garnish with reserved praline pieces.

CHOCOLATE ANGEL FOOD CAKE WITH RASPBERRY SAUCE

Steps:

• In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , In a small saucepan, combine sugar substitute and cornstarch; add raspberries. Bring to a boil, stirring constantly. Cook and stir 2 minutes longer or until the mixture is thickened. Remove saucepan from the heat; cool., Run a knife around side and center tube of cake pan; remove cake to a serving platter. Strain the raspberry sauce; spoon over cake sliced. Serve with whipped topping.

DARK CHOCOLATE TRUFFLE CAKE WITH RASPBERRY SAUCE

Steps:

• 1. For the Cake: Preheat oven to 350 degrees F.
• 2. Line the bottom of a 9" round cake pan with 2" high sides with parchment paper. Butter the bottom and sides of the pan, as well as the parchment paper. You could also use a 9" spring form pan. If you use a spring form pan, wrap the outside of the pan with foil.
• 3. Place all the chocolate in a large bowl. Bring the butter, coffee, water and brown sugar to a boil, stirring to dissolve sugar. Pour over the chocolate and stir until all is melted. Allow to cool slightly, then whisk in the eggs until all is combined.
• 4. Pour the chocolate mixture into the prepared pan. Place the cake pan in a large roasting pan in the oven. Pour hot water into the roasting pan until it comes halfway up the sides of the cake pan. A water bath will help the cake cook more evenly.
• 5. Bake until the center of the cake is barely set - about 50 minutes. Check at 45 minutes as oven temperatures vary. Carefully remove the pan from the hot water bath. Allow to cool for about 30 minutes, then chill the cake for at least 4 hours or overnight.
• 6. To remove the cake from the pan when time to serve: Cut around pan sides to loosen. If you used a regular cake pan, hold the pan bottom in hot water for about 15 seconds to loosen. Place platter over the pan. Hold pan and platter together, then turn over. Lift off the cake pan and remove the parchment. If you used a spring form pan, carefully remove sides of the pan. Turn onto a platter, then gently loosen from the base of the spring form pan with a long metal spatula or thin bladed knife, if needed. Remove the parchment paper.
• 7. To serve,slice into 12-16 portions. Drizzle with raspberry sauce. Top with whipped cream or place it to the side of the cake. Garnish with a few fresh raspberries and/or a fresh mint leaf, if desired.
• 8. For the Raspberry Sauce: Place the raspberries in a blender, and blend. Strain the puree into a bowl through a wire mesh strainer. Discard the seeds.
• 9. Combine the sugar and water in a small saucepan. Bring to a boil, then turn the heat down and simmer for 3 minutes to make a simple syrup.
• 10. Add the simple syrup to the raspberries, along with the Chambord, if desired. The sauce can be made ahead, and kept in the refrigerator, or frozen if you are making it more than a couple days in advance.
• 11. To Freeze for Future Use: Wrap the whole cake in plastic wrap and aluminum foil. Or wrap individual slices in plastic wrap and place in a freezer bag. To serve individual slices, unwrap first, then thaw.

BITTERSWEET CHOCOLATE MOUSSE IN PHYLLO WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350°F.
• On a work surface, stack phyllo sheets and cut out three 6-inch squares (6 total), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each of two 1/2-cup muffin tins with 1 phyllo square, pressing gently into bottom, with edges overhanging top of tin. Repeat with remaining squares in same 2 tins, overlapping corners in different directions, but do not reposition phyllo once in tin (it may tear).
• Bake phyllo shells in middle of oven until edges are golden brown, 5 to 10 minutes. Carefully transfer phyllo shells to a rack and cool completely. Phyllo shells may be made 1 day ahead and kept in an airtight container at room temperature.
• Make sauce:
• In a saucepan, simmer raspberries and granulated sugar, stirring occasionally, 10 minutes and stir in eau-de-vie or liqueur. In a blender, purée mixture until smooth and strain through a sieve into a heatproof bowl. Chill sauce, covered, at least 30 minutes and up to 2 days.
• Make mousse:
• In a small saucepan whisk together granulated sugar and cornstarch and add water and egg, whisking until smooth. Bring mixture to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute. Remove pan from heat and add chocolate and eau-de-vie or liqueur, stirring until chocolate is melted. Transfer mixture to a metal bowl set in a bowl of ice and cold water and beat until cold and lightened in color. In a bowl, beat cream until it just holds stiff peaks and fold into chocolate mixture gently, but thoroughly. Chill mousse, covered, at least 30 minutes and up to 2 days.
• To make chocolate curls:
• In a small metal bowl, set over a saucepan of barely simmering water, melt chocolate and on a baking sheet (not non-stick) spread it with a metal spatula as thinly and evenly as possible. Cool chocolate until firm to the touch but not hard. (Alternatively, chill chocolate on sheet in refrigerator; if it becomes too hard let it soften slightly at room temperature.) with a pastry scraper or metal spatula held at an angle, scrape chocolate slowly from sheet, letting it curl. Transfer curls carefully as formed to another baking sheet lined with wax paper. Chocolate curls may be made 1 day ahead and chilled, covered loosely. An ounce of chocolate yields enough chocolate curls to garnish 2 to 4 Servings.
• To serve:
• In a bowl, whisk cream until it just begins to thicken. Pour some raspberry sauce onto 2 dessert plates and dot with thickened cream. Pull point of a skewer or wooden pick through cream to form hearts. With a sieve, dust phyllo shells with confectioners' sugar and cocoa powder. Arrange phyllo shells on top of sauce and spoon about 1/3 cup mousse into each shell (do not overfill). Top mousse with chocolate curls.

ALMOND ICE CREAM TERRINE WITH CHOCOLATE TRUFFLES AND RASPBERRY SAUCE

Steps:

• Make truffles:
• Bring cream and butter to boil in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in amaretto. Pour into small bowl. Freeze until firm enough to form into balls, about 50 minutes.
• Line baking sheet with foil. Using teaspoon, scoop out level teaspoonfuls of chocolate mixture. Drop onto baking sheet. Freeze until firm, about 20 minutes. Using hands, roll chocolate into balls; return to baking sheet and freeze. (Can be made 1 week ahead. Cover and keep frozen.)
• Make ice cream:
• Combine cream, milk and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add chopped almonds. Cover and let steep 2 hours.
• Pour cream mixture through fine strainer set over bowl; discard solids in strainer. Return cream mixture to same saucepan. Bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Cool slightly. Mix in almond extract. Transfer to bowl and chill custard until cold, at least 3 hours or overnight.
• Line 9x5x3-inch glass loaf dish with plastic wrap, overlapping sides by 2 inches. Process custard in ice cream maker according to manufacturers instructions. Transfer ice cream to prepared dish. Press truffles into ice cream, spacing apart. Cover terrine and freeze until firm, at least 8 hours or overnight.
• Make sauce:
• Puree thawed raspberries in processor. Pour through strainer set over bowl, pressing with back of spoon to extract as much liquid as possible. Discard solids in strainer. Whisk sugar and amaretto into sauce. Cover and chill. (Terrine and sauce can be prepared 2 days ahead. Keep terrine frozen. Keep sauce refrigerated.)
• Turn terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Serve with sauce and fresh berries.

ULTIMATE WHITE CHOCOLATE MOUSSE WITH CHOCOLATE PHYLLO AND RASPBERRY SAUCE

Steps:

• Melt the chocolate in a double boiler. Reserve at room temperature. In a saucepan, add 4 ounces heavy cream and 1-ounce butter, heat until butter is melted. Reserve. In a mixing bowl, add the egg yolks and whisk in the heavy cream and butter mixture, whisk until blended well. Then pour back into saucepan. Place on a low heat, heat until it thickens, be careful not to boil and not to curdle the yolks (making a creme anglaise). Let cool. Place the chocolate into a mixer with a paddle blade, add the creme anglaise, add the warm heavy cream, whip until cool. Fold in the soft peak cream until smooth (about 15 seconds). Place in a tightly covered plastic container, refrigerate overnight. Serve with crispy phyllo and raspberry sauce.;
• In food processor, combine the raspberries, sugar, and lemon juice. Process to blend. Strain through a fine mesh sieve to remove seeds. Transfer to a sealed container. The sauce may be refrigerated for 2 to 3 days, or frozen up to a month.;
• Preheat oven to 350 degrees. In a saucepan melt the butter. Remove from the heat and stir in cocoa powder. Take a sheet of phyllo pastry dough and brush with butter/cocoa mixture. Then sprinkle with granulated sugar and add another sheet of phyllo on top. Continue to layer the phyllo and brush with butter/cocoa mixture until 5 layers have been assembled. Place the phyllo layers between 2 pieces of parchment, then sandwich the paper/phyllo between 2 sheet pans. Place in oven and bake for 9 minutes or until crisp. May take longer in a conventional oven. Remove from the oven and let cool. Then remove the parchment paper and break up the phyllo into abstract pieces. On 4 plates, layer the mousse the phyllo then mousse, etc. until 3 layers are complete. Then drizzle the raspberry sauce around the mousse and garnish mint and fresh raspberrries.

BLACK AND WHITE CHOCOLATE MACAROON TART WITH RASPBERRY SAUCE

Steps:

• Make the macaroon shell:
• Preheat the oven to 375°F. Butter generously the bottom and sides of a 9-inch square or 10-inch round tart pan with a removable bottom, line the bottom with parchment paper, and butter the paper. In a bowl toss together the coconut, the flour, and the salt. In another bowl whisk together the egg whites and the sugar until the mixture is white and foamy, stir the sugar mixture into the coconut mixture, and with a rubber spatula spread the mixture evenly on the bottom and up the sides of pan. Bake the shell in the middle of the oven for 20 to 25 minutes, or until it is firm and golden, loosen it from the sides of the pan with a small knife, and remove the sides of the pan. Let the shell cool completely on a rack, remove the bottom of the pan, peeling off the paper from the bottom of the shell, and put the shell on a platter.
• Make the filling:
• In a small metal bowl whisk together the egg yolks and the heavy cream, set the bowl over a saucepan of simmering water, and cook the mixture whisking constantly, until it is thickened and registers 160°F. on a candy thermometer. Remove the bowl from the pan, add the bittersweet chocolate, stirring until the chocolate is melted, and stir in the rum. In another small metal bowl set over the pan of barely simmering water melt the white chocolate, stirring, stir in the sour cream, and stir the mixture until it is just smooth. Remove the bowl from the pan and let the white and dark chocoalte mixtures cool to warm, stirring frequently.
• Spoon the chocolate mixtures into the macaroon shell, alternating them, shake the platter gently to settle them together. Chill the tart, covered loosely, for 8 hours, or until it is set. The tart may be made 1 day in advance and kept covered and chilled.
• Make the sauce:
• Force the raspberries through a fine sieve into a bowl, pressing hard on the solids, scrape the pulp from the underside of the sieve into the sauce, and whisk the sauce until it is combined well. The sauce may be made 2 days in advance and kept covered and chilled.
• Arrange slices of the tart on each of 8 dessert plates and pour some of the raspberry sauce around them.

DECADENT CHOCOLATE CAKE ON A BED OF RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour a 10-inch round cake pan.
• For the cake: Melt the chocolate and butter in a double boiler.
• Set aside to cool.
• Beat the egg yolks (equaling 1/3 cup)until light and fluffy.
• Slowly add the sugar and continue beating until mixture is pale yellow.
• Fold in the melted chocolate.
• Sift the flour over the chocolate mixture until it just disappears.
• In a separate bowl, whisk the egg whites (equaling 3/4 cup)until soft peaks form.
• Gently fold egg whites into the chocolate mixture in 2 parts.
• Pour the batter into the prepared pan and tap on the counter to remove air bubbles.
• Bake for 20 to 25 minutes.
• For the ganache: Place the chopped chocolate in a mixing bowl.
• Place the cream in a saucepan and bring to a boil.
• Add the hot cream to the chocolate and stir until all lumps are gone; then stir in Chambord.
• Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula Raspberry Sauce: In blender puree rasperries and Chambord.
• You can strain, but I like the seeds. You can use preserves: just melt in micro and add Chambord is what I did in these pictures because the berries were $5.00 a pint!
• Pour Sauce on each plate and top with cake.
• You can garnish with my Chocolate Grand marnier covered strawberries! Or any berries you desire.

SPARKLING WHITE CHOCOLATE CAKE WITH CHAMPAGNE-RASPBERRY SAUCE

Steps:

• Finely chop 12 oz. of the white chocolate and place in large bowl; reserve remaining 4 oz. chocolate for garnish. Place remaining frosting ingredients in medium saucepan; cook over medium heat 2 to 3 minutes or until butter is melted and cream is hot (do not let cream boil). Pour over chocolate; let stand 3 to 4 minutes or until chocolate is soft and melted. Gently whisk until smooth.
• Pour into 13x9-inch baking pan. Refrigerate 2 to 4 hours or until frosting is of spreadable consistency.
• Meanwhile, heat oven to 350°F Spray 2 (9x2-inch) round baking pans with nonstick cooking spray. Line bottoms with parchment paper. Spray paper with nonstick cooking spray; lightly flour.
• To make cake, melt 1/4 cup butter in small saucepan over low heat or in microwave. Skim foam from top; cover to keep warm.
• In large bowl, whisk together eggs, 1 cup sugar and salt until blended. Set bowl over saucepan of barely simmering water (bowl should not touch water). Cook 2 to 3 minutes or until sugar is dissolved and mixture is warm to the touch, whisking constantly. Remove from heat.
• Beat at medium-high speed 5 minutes or until mixture is pale and thick; beat in vanilla. Sift half of flour over egg mixture; gently fold until combined. Sift and fold in remaining flour. Stir about 1 cup of the cake batter into melted butter. Fold mixture back into batter. Divide batter between cake pans.
• Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Run small knife around pan edges to loosen; invert onto rack; cool completely.
• Meanwhile, make syrup. Combine 1/2 cup of the Champagne and 1/4 cup sugar in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil 2 to 3 minutes or until reduced to 1/2 cup. Place in small bowl; cool to room temperature.
• To make sauce, place remaining 2 cups Champagne in another medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes. Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.
• To assemble cake, place one layer on serving platter or cardboard round. Brush with half of the syrup; spread with remaining 1/4 cup of the jam. Spread about 1/2 cup of the frosting over raspberry jam (don't worry if layers blend together). Top with second cake layer. Brush with remaining half syrup; frost top and sides of cake with remaining frosting. Using vegetable peeler, make chocolate curls or shavings. Press curls onto sides of cake. Store in refrigerator; let stand at room temperature 30 minutes before serving. Serve with raspberry sauce.