Add to my passover recipe box
Chocolate Raspberry Cake
Recipe type: Dessert
Serves: 16
Ingredients
- 1 ¼ cups semisweet chocolate chips
- 1 cup sugar
- ½ cup boiling water
- 2 sticks (1 cup) unsalted margarine, softened
- 4 large eggs
- 2 tablespoons raspberry liqueur, or raspberry jam
- 2 teaspoons Passover vanilla extract
- ⅛ teaspoon salt
- Raspberry Cream Frosting
- 1 cup non-dairy whipping cream
- 2 tablespoon raspberry jam
- 2 tablespoons sugar
- 2 teaspoons Passover vanilla extract
- Fresh raspberries or strawberries for garnish
Instructions
- Preheat oven to 350°F. Spray a 5-cup ring mold pan or a tube pan with non-stick cooking spray.
- Make the cake: In a food processor combine the chocolate chips and sugar, then process until finely chopped. Add the boiling water and process until melted and smooth. Add margarine in three additions, pulsing briefly after each addition. Add eggs, liqueur, vanilla, and salt. Process until well blended.
- Pour mixture into prepared ring mold. Place the mold in a larger pan and fill pan with 2-inches of boiling water. Bake for 1 hour, or until firm to the touch, a knife inserted in the center should come out with moist crumbs. Remove mold from water bath and cool for 1 hour. Cover and refrigerate for 3 hours.
- Make the raspberry cream: In a small bowl, beat cream with jam, sugar and vanilla until soft peaks form.
- To assemble: Run a knife around edges of mold and invert the ring on a cake plate. With a spatula spread cream over top of cake. Garnish with raspberries or strawberries.
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