Recipe For Cooking Warm Chocolate Raspberry Pudding Cake

Toaster Oven Cakes :: Pudding Cake Recipes

Warm Chocolate Raspberry Pudding Cake

Source: Cooking Live Primetime Show Number CP0060

Frosting
3 oz. fine-quality bittersweet chocolate (not unsweetened)
1/2 C. seedless raspberry jam (about 5 oz.)
1/2 C. heavy cream

Cake Batter
1/2 C. boiling water
1/3 C. plus 2 tea. unsweetened cocoa
    powder (not Dutch process)
1/4 C. whole milk
1/2 tea. vanilla extract or flavoring
1/3 C. seedless raspberry jam (about 3 1/2 oz.)
1/2 C. (1 stick) unsalted butter, softened
1/3 C. packed light brown sugar
1/3 C. sugar
2 lrg. eggs
1 C. flour
3/4 tea. baking soda
1/4 tea. salt
1 pint raspberries (for garnish)

Preheat oven to 350 degrees F. Generously butter a 9 x 2-in. round cake pan.

To make the frosting, chop the chocolate.

In a sm. 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 extract or flavoring and jam.

In a lrg. 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 min., 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 min. 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 F for 10 to 15 min.

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.

Makes approximately: 6 servings

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; 1 1/2 Fruit; 28 1/2 Fat; 9 Other Carbohydrates