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DESSERTS Brownie Bites With Caramel Fluff

DESSERTS Brownie Bites With Caramel Fluff

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Publicado porSunnia Talha
Recipes of some of the most mouth watering desserts......have fun
Recipes of some of the most mouth watering desserts......have fun

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Categories:Types, Recipes/Menus
Published by: Sunnia Talha on Nov 01, 2009
Copyright:Attribution Non-commercial

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11/04/2012

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Cake
Unsweetened baking cocoa
1 cup granulated sugar
1 cup butter or margarine, softened
2 tablespoons raspberry liqueur or raspberry syrup
6 eggs
1 bag (6 oz) semisweet chocolate chips (1 cup), melted, cooled
1/2 cup plus 1 tablespoon Gold Medal® all-purpose flour
Filling and Topping
2 packages (12 oz each) frozen raspberries in syrup, thawed
1/2 cup butter or margarine, softened
2 tablespoons powdered sugar
4 oz white chocolate baking bars (from 6-oz package), melted, cooled
1/8 teaspoon vanilla
2 oz white chocolate baking bars (from 6-oz package), melted, cooled
Hot fudge sauce or topping, if desired

1. Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans;
sprinkle with cocoa. In small bowl, beat granulated sugar and 1 cup butter with
electric mixer on medium speed until smooth. Beat in liqueur, eggs and melted
semisweet chocolate. Stir in flour. Pour into pans.
2. Bake about 20 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to cooling rack. Cool completely.
3. Place raspberries in blender or food processor. Cover and blend on high
speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
4. To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar with
electric mixer on medium speed until light and fluffy. Beat in 4 ounces white
chocolate and the vanilla until smooth.
5. Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch
deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another
1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons
raspberry puree. Place second cake layer on filling. Drizzle melted white
chocolate over top of cake.
6. Refrigerate uncovered about 10 minutes or until white chocolate is set. Cover
with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with
remaining raspberry puree and fudge sauce. Store in refrigerator.

How-To:
Put unsweetened baking cocoa in a salt shaker or other canister with a
perforated lid for easy dusting. Keep a canister filled with baking cocoa on hand
for dusting other desserts and to use for garnishing dessert plates.

Special Touch:
A sprinkle of toasted slivered almonds and a dollop of whipped cream add just
the right touch to this fancy dessert.

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