Posts tagged raspberry
We go through at least a jar of Trader Joe’s Organic Raspberry Fruit Spread a week. Yeah, it’s that good. If you have a Trader Joe’s anywhere near you, I highly suggest you pick up a few. Even Santa likes it. He brought my teen a case of the stuff for her for Christmas–that’s all she wanted.
So just how do we go through that much raspberry spread?
•Mix it with plain, Greek yogurt for breakfast
•PBR sandwich–peanut butter and raspberry on whole-grain bread
•As a secret ingredient in my Chocolate Raspberry Truffle Cheesecake
•Cracker, sharp cheddar cheese, dollop of raspberry jam–perfect snack
•As a layer in our chocolate mini dessert parfaits
•Thin it with a little lemon juice as a fruit sauce for desserts
Lately, I’ve noticed little cake desserts popping up from tavern-themed restaurants to Italian restaurants. I like it. They’re akin to a deconstructed cake–all the flavor, much less work.
This weekend I made my own version using cake leftover from my daughter’s birthday party cupcakes.
Cake: 2 cups cooked chocolate cake (it doesn’t need to be pretty you’ll be making it into chunks anyway)
Warmed Raspberry sauce or raspberry jam
Chocolate custard ingredients:
1/2 cup semisweet chocolate chips
2 tbsp. butter
3/4 cup sugar
1 3/4 cups milk
3 tbsp. cornstarch
2 tbsp. cocoa
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. almond extract (opt.)
1 tsp. Black onyx or Espresso powder (opt.)
Chocolate custard directions:
- In a medium-sized sauce pan over low heat, melt the chocolate and butter then stir in the sugar.
- In another bowl, whisk the cornstarch into the milk.
- Stir the milk mixture into the melted chocolate and add in the cocoa, salt, and Espresso powder.
- Bring the mixture to a boil over medium heat, stir frequently until it thickens.
- Take the pan off the hat and stir in the extracts. Spread the butter over the top of the thickened chocolate to avoid developing a skin.
- Cool the chocolate custard.
To assemble the mini chocolate raspberry cups:
- Press about a tablespoon of chocolate cake into the bottom of the cup.
- Pour about 1/2 tablespoon raspberry sauce over the cake.
- Spoon a tablespoon of chocolate custard in next.
- Repeat cake, sauce, custard and finish off with cake.
- Add a dollop of whipped cream on top.
- Dust with cocoa powder or an extra drizzle of raspberry sauce.