| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dutch | Clprime3 | 1 | Servings |
INGREDIENTS
| 3 | oz | Fine-quality bittersweet |
| chocolate not | ||
| unsweetened | ||
| 1/2 | c | Seedless raspberry jam |
| about 5 ounces | ||
| 1/2 | c | Heavy cream |
| 1/2 | c | Boiling water |
| 1/3 | c | Plus 2 teaspoons unsweetened |
| cocoa powder not Dutch | ||
| process | ||
| 1 1/2 | uit, 28 1/2 Fat 9 Other Carbohydrates |
INSTRUCTIONS
/4 c Whole milk 1/2 ts Vanilla 1/3 c Seedless raspberry jam; ~(about 3 1/2 ounces) 1 Stick unsalted butter; -softened 1/3 c Packed light brown sugar 1/3 c Granulated sugar 2 lg Eggs 1 c All purpose flour 3/4 ts Baking soda 1/4 ts Salt 1 pt Raspberries; for garnish Preheat oven to 350 degrees, and generously butter a 9 by 2-inch round cake pan. To make the frosting, chop the chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan. To make the cake batter, 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 degrees for 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. Serve cake garnished with raspberries. Yield: 6 servings Converted by MC_Buster. Per serving: 2056 Calories (kcal); 148g Total Fat; (63% calories from fat); 19g Protein; 175g Carbohydrate; 794mg Cholesterol; 1708mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0060 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 987
Calories From Fat: 430
Total Fat: 49.1g
Cholesterol: 176.5mg
Sodium: 1209.1mg
Potassium: 848.8mg
Carbohydrates: 132.8g
Fiber: 11.4g
Sugar: 6.3g
Protein: 28.2g