Тази красота е изпечена с полъх от Шамборд и е покрита със сладък малинов пълнеж, и двете от които предлагат ярки контра-точки на дебелия слой шоколадово-кремаво сирене глазура и цели плодове разпръснати на върха.
This beauty is baked with a hint of Chambord and covered with a sweet raspberry filling, both of which offer bright contrasting points to the thick layer of chocolate-creamy cheese frosting and whole fruits scattered on top. Source: Martha Stewart Living, February 2016. 1 hour and 35 minutes 35 min 12 Total time Prep Portions Ingredients cake Vegetable cooking spray 1 1/2 cups all-purpose flour 1/4 cup Dutch-process cocoa powder 3/4 teaspoon baking soda 1 teaspoon coarse salt 1 1/2 sticks unsalted butter, room temperature 1 1/4 cups sugar 3 large eggs, room temperature 1 tablespoon raspberry liqueur, such as Chambord or framboise (optional) 1 cup buttermilk, room temperature 4 ounces bittersweet chocolate (61 percent cocoa), melted and cooled filling 4 packages (6 ounces each) fresh raspberries (about 6 cups) 3/4 cup plus 2 tablespoons sugar Pinch of coarse salt 2 tablespoons fresh lemon juice Chocolate frosting for chocolate cake instructions 1. Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter and sugar on high speed until light and fluffy, 3 minutes. Add eggs one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine and scrape down bottom of bowl, if necessary. Beat in melted chocolate. 2. Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted into centers comes out clean, about 25 minutes. Let cakes cool in pans for 10 minutes. Run a small sharp knife around edges, then invert onto racks. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they are level. 3. Filling: While cake bakes, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Bring to a boil over high, stirring frequently and mashing with back of spoon, until
26.04.2023 @ 20:35
This beauty is baked with a hint of Chambord and covered with a sweet raspberry filling, both of which offer bright contrasting points to the thick layer of chocolate-creamy cheese frosting and whole fruits scattered on top. Source: Martha Stewart Living, February 2016. 1 hour and 35 minutes 35 min 12 Total time Prep Portions Ingredients cake Vegetable cooking spray 1 1/2 cups all-purpose flour 1/4 cup Dutch-process cocoa powder 3/4 teaspoon baking soda 1 teaspoon coarse salt 1 1/2 sticks unsalted butter, room temperature 1 1/4 cups sugar 3 large eggs, room temperature 1 tablespoon raspberry liqueur, such as Chambord or framboise (optional) 1 cup buttermilk, room temperature 4 ounces bittersweet chocolate (61 percent cocoa), melted and cooled filling 4 packages (6 ounces each) fresh raspberries (about 6 cups) 3/4 cup plus 2 tablespoons sugar Pinch of coarse salt 2 tablespoons fresh lemon juice Chocolate frosting for chocolate cake instructions 1. Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter and sugar on high speed until light and fluffy, 3 minutes. Add eggs one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine and scrape down bottom of bowl, if necessary. Beat in melted chocolate. 2. Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted into centers comes out clean, about 25 minutes. Let cakes cool in pans for 10 minutes. Run a small sharp knife around edges, then invert onto racks. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they are level. 3. Filling: While cake bakes, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Bring to a boil over high, stirring frequently and mashing with back of spoon, until