Chocolate Custard Cake With Raspberries
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Chocolate Custard Cake With Raspberries
  Chocolate    Custard    Raspberries    Cakes  
Last updated 6/12/2012 1:15:27 AM. Recipe ID 44840. Report a problem with this recipe.
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      Title: Chocolate custard cake with raspberries
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
           Vegetable oil spray

MMMMM----------------------------CAKE---------------------------------
      1 cn (14 ounces) nonfat condensed
           -milk
           Egg substitute equivalent to
           -5 eggs
    1/2 c  Fat free milk
    1/2 c  Sugar
    1/4 c  Unsweetened cocoa powder
    1/4 c  Nonfat or low-fat chocolate
           -syrup
  1 1/4 c  Seedless all-fruit raspberry
           -preserves
     10 oz Fresh or frozen raspberries;
           -thawed
      1 tb Powdered sugar
 
  Preheat oven to 350 degrees F. Spray a nonstick round cake pan with
  vegetable oil spray. Cut a circle of parchment paper or waxed paper
  to fit the bottom of the pan. Place paper in the pan. If using waxed
  paper, spray the top with vegetable oil spray. In a large bowl, whisk
  together all cake ingredients. Pour into prepared pan. Place the pan
  in the middle of a 12 by 17 by 1-inch jelly-roll pan and fill
  jelly-roll pan half full with warm water, or place cake pan in a
  baking pan (the bottom of a broiler pan works well) and add warm
  water to a depth of 1-inch.
  
  Bake for 40 to 45 minutes, or until a toothpick inserted in the center
  comes out clean. Remove cake pan from water and let cool on a wire
  rack for 10 minutes. Carefully invert onto a plate (it is not
  necessary to loosen sides first) and remove paper. Let cool for 15
  minutes.
  
  While cake is cooling, heat preserves in a small saucepan over low
  heat, stirring occasionally. To serve, cut cake into 10 pie-shaped
  slices. Spoon 2 tablespoons of warmed preserves on each dessert
  plate. Place cake slice on preserves. Top with raspberries, then dust
  lightly with powdered sugar.
  
  Top the cake with a thin coating of the preserves. Sprinkle with
  about half the raspberries. Cut the cake into 10 pie-shaped slices.
  Spoon remaining preserves on each dessert plate. Place each cake
  slice on preserves. Top with remaining raspberries, then dust lightly
  with powdered sugar.
  
  For a more formal presentation, place raspberries in a ring around
  the top of the cake before cutting. Sprinkle any remaining berries on
  dessert plate.
  
  Yield: 10 servings
  
  Notes: Recipe courtesy of Carol Ritchie, "American Heart Association
  Low-Fat, Low-Cholesterol Cookbook"
  
  Recipe 




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Recipe ID 44840 (Apr 03, 2005)

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