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Warm Chocolate Cake & Raspberry Sauce
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4 cakes
Prep Time
20 minutes
Cook Time
45 minutes
This gorgeous chocolate dessert is topped with Blood Orange Smoothie Herbal Tea-infused raspberry sauce and just a hint of salt and caramel.
Ingredients
-
1 Tbsp. Cocoa - Natural, additional for dusting molds
- 6 Tbsp. unsalted butter, additional softened for molds
- 4 oz. bittersweet chocolate, chopped
- 1 tsp. instant coffee
- 2 large eggs
- 2 large egg yolks
- 1 cup granulated sugar
-
1 tsp. Salted Caramel Sugar
-
1 tsp. Madagascar Pure Vanilla Extract
- 3 Tbsp. flour
- ½ cup orange liquor
-
2 tsp. Blood Orange Smoothie Herbal Tea
- 24 oz. frozen raspberries
- ½ cup cane sugar
-
1 Tbsp. Raspberry Sugar
-
1 Tbsp. Lemon Sugar
Directions
- PREHEAT oven to 450°F.
- GENEROUSLY butter and dust 4 - 8 oz. oven-proof ramekins with Cocoa - Natural.
- MELT butter and chocolate in a double boiler. Add instant coffee and Cocoa - Natural. Set aside.
- WHISK eggs and yolks.
- ADD granulated sugar and Salted Caramel Sugar. Whisk to thoroughly blend.
- SLOWLY stir in chocolate mixture and then gently fold in flour. Add Madagascar Pure Vanilla Extract. Pour into greased molds.
- BAKE 8-10 mins. (or prepared batter can be held at room temperature for up to 2 hrs before baking).
Raspberry Sauce:
- BRING orange liquor to simmer and add Blood Orange Smoothie Herbal Tea. Remove from heat and allow to steep for 30 mins. Strain and refrigerate.
- IN a medium saucepan heat raspberries, ½ cup cane sugar, Raspberry Sugar, and Lemon Sugar until bubbling and the berries are soft (about 5 mins.).
- PROCESS in a food processor and then strain, pressing to remove the seeds. Add orange liquor mixture. Refrigerate until ready to use.