Warm Chocolate Cake & Raspberry Sauce
This gorgeous chocolate dessert is topped withÃ‚Â Blood Orange Smoothie Herbal Tea-infused raspberry sauce and just a hint of salt and caramel.
1 tsp. Salted Caramel Sugar
1 tsp. Madagascar Pure Vanilla Extract
2 tsp. Blood Orange Smoothie Herbal Tea
1 Tbsp. Raspberry Sugar
1 Tbsp. Lemon Sugar
4 oz. bittersweet chocolate, chopped
1 tsp. instant coffee
2 large eggs
2 large egg yolks
1 cup granulated sugar
3 Tbsp. flour
½ cup orange liquor
24 oz. froz.en raspberries
½ cup cane sugar
GENEROUSLY butter and dust 4 - 8 oz. oven-proof ramekins with Cocoa - Natural.
MELT butter and chocolate in a double boiler. Add instant coffee and Cocoa - Natural. Set aside.
WHISK eggs and yolks.
ADD granulated sugar and Salted Caramel Sugar. Whisk to thoroughly blend.
SLOWLY stir in chocolate mixture and then gently fold in flour. Add Madagascar Pure Vanilla Extract. Pour into greased molds.
BAKE 8-10 mins. (or prepared batter can be held at room temperature for up to 2 hrs before baking).
BRING orange liquor to simmer and add Blood Orange Smoothie Herbal Tea. Remove from heat and allow to steep for 30 mins. Strain and refrigerate.
IN a medium saucepan heat raspberries, ½ cup cane sugar, Raspberry Sugar, and Lemon Sugar until bubbling and the berries are soft (about 5 mins.).
PROCESS in a food processor and then strain, pressing to remove the seeds. Add orange liquor mixture. Refrigerate until ready to use.
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