Cocoa Raspberry Sweethearts Recipe - Cooking Index
Cocoa Raspberry Sweethearts Recipe - Cooking Index
| 2/3 cup | 41g / 1.4oz | Flour - all purpose |
| 2/3 cup | 73g / 2.6oz | Cocoa |
| 1/2 teaspoon | 2.5ml | - salt |
| 5 | Eggs - separated | |
| 1/2 teaspoon | 2.5ml | Cream of tartar |
| 1 1/2 cups | 297g / 10oz | Sugar - divided |
| 2/3 cup | 157ml | - water |
| 1 teaspoon | 5ml | Vanilla |
| Icing sugar - confectioner's | ||
| Easy Raspberry Sauce | ||
| 1 | Raspberries - frozen, 425 g. | |
| Light syrup | ||
| 1 tablespoon | 15ml | Cornstarch |
| Chocolate Syrup | ||
| 1 1/4 cups | 247g / 8.7oz | Sugar - granulated |
| 3/4 cup | 82g / 2.9oz | Cocoa |
| 1 cup | 237ml | - water |
| 1 teaspoon | 5ml | Vanilla |
| For Garnish | ||
| Raspberries - fresh | ||
| Mint leaves - fresh |
Grease a 13X9 inch cake pan. Line with wax paper or parchment paper. Set aside.
Sift together flour, cocoa and salt; set aside. In large bowl, beat egg whites and cream of tartar until frothy. Gradually beat in 1/2 cup of sugar, 1 Tbsp at a time, continuing to beat until stiff peaks forms; set aside. In large bowl, beat egg yolks and remaining sugar at high speed until very light and lemon-coloured, about 6 minutes. Stir in water and vanilla. Sift dry ingredients over surface of yolk mixture; whisk together gently. Scrape over egg whites and fold together.
Spread evenly in prepared pan. Bake in 375F oven for 12 to 15 minutes or until cake sprigs back when lightly touched. Cool pan on rack. (Make cake up to 8 hours ahead and wrap well to prevent it from drying out.) Invert on cutting board; peel off paper.
Using heart shaped cookie cutters of various shapes, cut out hearts, leaving as little space as possible between hearts. (Eat the scraps or freeze in freezer bags for crumble, chocolate pudding or chocolate trifle.) Using sieve, shake icing (powdered) sugar over hearts; arrange on serving plates. Pool raspberry and chocolate sauces around the hearts and garnish with fresh raspberries and mint leaves.
EASY RASPBERRY SAUCE: Thaw 1 pk of raspberries in light syrup; place in blender. Cover and puree until smooth. Strain though sieve to remove seeds. Transfer puree to small saucepan; stir in 1 tbsp cornstarch and cook over medium heat until thickened and clear; stirring often. Transfer to a storage container; cover surface with plastic wrap. Transfer to a refrigerator to chill. (Sauce can be made a day ahead and stored in refrigerator).
MAKES ABOUT: 1 1/2 CUPS
CHOCOLATE SAUCE: In medium saucepan, whisk together granulated sugar and cocoa. Gradually whisk in 1 cup water. Cook over medium heat, stirring often, until boiling . Reduce heat and boil gently 4 minutes until slightly thickened. Let cool; stir in 1 tsp vanilla. Transfer to storage container and refrigerate up to several days.
MAKES: 1 3/4 CUPS
Source:
Tish Boyle
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