Who needs flour when you’ve got rich dark chocolate, Teeccino & eggs? If we’re going to indulge, let’s be purists! I don’t know about you, but my two favorite flavor combinations with chocolate are coffee and raspberry. Teeccino Chocolate Raspberry was born out of that love affair. Now we have a cake to satiate our desire for more of it. Don’t forget to brew a hot cup of Teeccino to sip as you savor this cake!

Created by Lys Gabriella Poet, celebrity Belgian chef, whose creative impusles are cherished in many people’s lives.

Ingredients

CAKE:

  • 1 lb high quality semisweet chocolate (about 2 2/3 cups)
  • 1 cup high quality butter (2 sticks)
  •  3 Tbsp Teeccino Chocolate Raspberry
  • 1/3 cup boiling water
  • 1/2 cup sugar
  • 7 eggs
  • 1 Tbsp vanilla
  • 1 cup fresh raspberries

TEECCINO CHOCOLATE RASPBERRY GLAZE:

  • 3 Tbsp Teeccino Chocolate Raspberry
  • 1/2  cup boiling water
  • 1 1/2 cup bittersweet chocolate, chopped
  • 1/2 cup butter (1 stick)
  • 1 Tbsp rum
  • 1 Tbsp vanilla extract

RASPBERRY COULIS:

  • 1 1/2 cup fresh raspberries
  • 3 Tbsp fresh lemon juice (preferably Meyer Lemon)
  • 1Tbsp aged balsamic vinegar
  • 2 Tbsp powdered sugar
  • 1 tsp vanilla extract

DECORATION: (Optional)

  • powdered sugar
  • 1 cup fresh raspberries
  • fresh mint or rose petals
  • whipping cream
  • ice cream or sherbet of your choice (optional)

Directions

CAKE:

  1. Preheat oven to 325 degrees F.
  2. Grease a 9-inch spring-form pan and line the bottom with parchment paper.
  3. Pour 1/4 cup boiling water over the 3 tablespoons of Teeccino Chocolate Raspberry grounds. Steep for 10 minutes and strain.
  4.  Fill the bottom of a medium sized saucepan with water and bring to a boil.  Lower heat and simmer.
  5. Put the chocolate, Teeccino liquid concentrate and butter in a small saucepan and place over the steaming water. Melt together and stir till smooth. Remove the small saucepan from the heat and let cool to lukewarm.
  6. Beat the eggs, sugar and vanilla in a large metal bowl for a few minutes till mixture is pale and thick (5 to 10 minutes).
  7. Use a spatula to fold 1/3 of the egg mixture into the chocolate mixture.  Repeat this twice till all the egg mixture has been folded in completely.
  8. Fold 1 cup of fresh raspberries into the cake batter and pour the batter into the prepared spring-form pan.
  9. Place the cake pan in a roasting or pyrex pan and in the oven. Pour enough hot water in the roasting pan to reach halfway up the side of the cake pan.
  10. Bake at 325 F until center of cake is set and a toothpick in the middle comes out clean (with a few moist crumbs) (about 75 minutes).
  11. Remove pan from oven (careful! hot water!) and lift the cake pan out of the hot water.  Cool slightly.
  12. Pour the glaze over the top (while still in the mold) and chill (at least 2 hours)

GLAZE:

  1. Pour 1/2  cup boiling water over 5 Tablespoons Teeccino Chocolate Raspberry grounds.
  2. Steep for 10 minutes.  Strain through fine mesh sieve and put in a saucepan.
  3. Add the other glaze ingredients.
  4. Heat and stir till melted and smooth.
  5. Chill till it thickens but is still pourable.
  6. Pour over the top of the cake.

COULIS:

To make the coulis: Combine the ingredients in a blender, puree on high for a few minutes.  Strain through a sieve (discard the seeds).

SERVING:

  1. Cut around the pan sides with a knife to loosen the glazed cake and unlatch the spring-form pan.
  2. Pour some of the coulis on a pretty dessert plate and place a piece of cake in the middle.
  3. Dust with powdered sugar and decorate with fresh raspberries, whip cream and fresh mint or rose petals.

Product Used