From The Spice & Tea Exchange®
1 TBS Cocoa - Natural, additional for dusting molds
1 tsp Salted Caramel Sugar
1 tsp Madagascar Pure Vanilla Extract
2 tsp Blood Orange Smoothie Herbal Tea
1 TBS Raspberry Sugar
1 TBS Lemon Sugar
From the Grocer
6 TBS unsalted butter, additional softened for molds
4 oz bittersweet chocolate, chopped
1 tsp instant coffee
2 large eggs
2 large egg yolks
1 cup granulated sugar
3 TBS flour
½ cup orange liquor
24 oz frozen raspberries
½ 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).
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 cakes
Total Time: 1 hr
Prep: 20 mins
Cook: 20 mins