Cooking Recipe Cocoa Raspberry Sweethearts
Recipe Ingredients
EASY RASPBERRY SAUCE
CHOCOLATE SYRUP
FOR GARNISH
Directions
Grease a 13X9 inch cake pan. Line with wax paper or parchment paper.
Set aside. Sift together flour, cocoa and salt; set aside. In large
bowl, beat egg whites and cream of tartar until frothy. Gradually
beat in 1/2 cup of sugar, 1 Tbsp at a time, continuing to beat until
stiff peaks forms; set aside. In large bowl, beat egg yolks and
remaining sugar at high speed until very light and lemon-coloured,
about 6 minutes. Stir in water and vanilla. Sift dry ingredients over
surface of yolk mixture; whisk together gently. Scrape over egg
whites and fold together. Spread evenly in prepared pan. Bake in 375F
oven for 12 to 15 minutes or until cake sprigs back when lightly
touched. Cool pan on rack. (Make cake up to 8 hours ahead and wrap
well to prevent it from drying out.) Invert on cutting board; peel
off paper. Using heart shaped cookie cutters of various shapes, cut
out hearts, leaving as little space as possible between hearts. (Eat
the scraps or freeze in freezer bags for crumble, chocolate pudding
or chocolate trifle.) Using sieve, shake icing (powdered) sugar over
hearts; arrange on serving plates. Pool raspberry and chocolate
sauces around the hearts and garnish with fresh raspberries and mint
leaves. EASY RASPBERRY SAUCE: Thaw 1 pk of raspberries in light
syrup; place in blender. Cover and puree until smooth. Strain though
sieve to remove seeds. Transfer puree to small saucepan; stir in 1
tbsp cornstarch and cook over medium heat until thickened and clear;
stirring often. Transfer to a storage container; cover surface with
plastic wrap. Transfer to a refrigerator to chill. (Sauce can be made
a day ahead and stored in refrigerator). MAKES ABOUT: 1 1/2 CUPS
CHOCOLATE SAUCE: In medium saucepan, whisk together granulated sugar
and cocoa. Gradually whisk in 1 cup water. Cook over medium heat,
stirring often, until boiling . Reduce heat and boil gently 4 minutes
until slightly thickened. Let cool; stir in 1 tsp vanilla. Transfer
to storage container and refrigerate up to several days. MAKES: 1 3/4
CUPS