Made for my Raspberry Pi loving husband on 3.14 - his birthday.
Dark chocolate cake, raspberry butter cream, topped with chocolate ganache.
Dark chocolate cake, raspberry butter cream, topped with chocolate ganache.
Made for my Raspberry Pi loving husband on 3.14 - his birthday.
Dark chocolate cake, raspberry butter cream, topped with chocolate ganache.
2 Comments
They were divine. The remaining 8 in the fridge have short lives. Make some, because they're quite simple:
I n g r e d i e n t s: . 3/4 cup crushed graham crackers . 2 tbsp sugar . 2 tbsp melted butter . 2 blocks cream cheese, warmed up to room temp . 2 eggs, warmed up to room temp . 3/4 cup white sugar . small splash of vanilla . 1 pint fresh raspberries . 2 tbsp sugar M e t h o d - Preheat oven to 325 F. Line a muffin tin with paper liners. Melt butter for 1 minute or less in microwave, pour over crumbs, add sugar and stir well. Measure 1 tablespoon of this mixture into each muffin cup. Press down with fingers to make a firm base. Bake for 6 minutes. While baking, beat cream cheese with mixer until mashed up. Add eggs one at a time and wizz until smooth. Use a spatula to scrape down the sides of the bowl to ensure no lumpiness. Add sugar and vanilla. Beat until well incorporated. Wizz raspberries in a blender for a few seconds until well crushed. Add 2 tbsp sugar and blend briefly. Squish through a sieve to remove seeds into a small bowl. Spoon approximately 3 tablespoons of cream cheese mixture into each muffin cup. Allow to settle. Place a spoonful of raspberry sauce onto the top of each cheese cake. Use a toothpick to marble. Bake for 15 minutes at 325 F, then raise temperature to 350 F and bake for a further 10 minutes. Cool to room temp, then fridge for several hours before serving with remaining raspberry sauce, drizzled, a few fresh raspberries and a couple of smooches. Drive away your scurvy with this piece of delish. Ingredients: 1 cup butter at mashing temp 1 cup icing sugar 3 eggs warmed to room temp 2 cups flour 1 1/2 tsp baking powder 3 cara cara oranges 1 lemon ~100ml freshly orange juice juice 1 lemon Preheat oven to 350° F. Locate an 8 inch cake pan, trace its bottom onto parchement paper, cut out round, line pan and butter sides. In a large bowl cream butter with a fork. Sift in icing sugar, continuing to stir well. Once thoroughly mixed, grate the rind of the three oranges and lemon into the bowl. Add eggs one at a time, beating well after each. Measure flour and baking powder ontop of wet ingredients, combine nicely. Juice two of the three oranges and lemon also. Drain this juice into the batter along with any pulp. Stir. Using a spatula, scrape into waiting pan. Jiggle to spread out uniformly. Bake in the middle of oven for 32 - 35 minutes. It is imperative to check every couple of minutes near the end of time to prevent over baking. This cake is meant to be wonderfully moist. Remove from oven and allow to cool slightly before removing from pan - it will fall apart if too hot. Allow to cool entirely. Icing of a desired type could be applied at this point, or, a few stewed orange slices. Slice an orange into 1/4 inch rounds. In a small saucepan combine ~1 cup water and 2/3 cup sugar - bring to a boil. Add orange slices. Turn heat down to 3ish and allow to bubble for about 30 minutes. Using a slotted spoon remove slices one at a time draining well. Transfer to a plate and scatter with sugar. Allow to cool completely, then arrange on top of cake in desired manner. Using a small seive, dust cake with icing sugar.
Serve with a steaming beverage. |