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This gorgeous chocolate dessert is topped with Blood Orange Smoothie Herbal Tea-infused raspberry sauce and just a hint of salt and caramel.
From The Spice & Tea Exchange®1 TBS Cocoa - Natural, additional for dusting molds1 tsp Salted Caramel Sugar1 tsp Madagascar Pure Vanilla Extract2 tsp Blood Orange Smoothie Herbal Tea1 TBS Raspberry Sugar1 TBS Lemon Sugar
From the Grocer6 TBS unsalted butter, additional softened for molds4 oz bittersweet chocolate, chopped1 tsp instant coffee2 large eggs2 large egg yolks1 cup granulated sugar3 TBS flour½ cup orange liquor24 oz frozen raspberries½ cup cane sugar
PREHEAT oven to 450?F.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).
Raspberry Sauce: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.
Yield: 4 cakesTotal Time: 1 hrPrep: 20 minsCook: 20 mins
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