Brownie's are kind of a crap shoot in JBug's Kitchen. There's just some things I can never get right, ya' know what I mean? I love a dense chewy brownie but unfortunately mine often turn out dry and cakey and edible only if topped with a half inch thick layer of chocolate buttercream and a scoop of vanilla with a drizzle of chocolate sauce. Darn!
At least that was the case until this recipe adapted from The Best of Bridge Ladies came along. Now I use it all the time whenever I'm craving brownies or want to come up with a special dessert, particularly since Big Guy's absolutely nuts about chocolate raspberry anything. Who doesn't like that combination, right?
Picture if you will, a torte with a chewy chocolate brownie base loaded with dark cocoa, butter and raspberry jam. Baked until it still has a little "jiggle" in the middle, the base is cooled before it is topped with a layer of chocolatey cream, then finished with a disc of chocolate raspberry flavored "fudge". Ooo la la. I'm tellin' ya, it is to die for.
You're looking at our Christmas dessert and the best thing about it ...it took us the whole of Christmas week to finish it off. Oh my gosh my golly who needs mistletoe and holly. I'll be making it again PDQ!
Chocolate Raspberry Truffle Torte (a JBug's Kitchen original adapted from Best of Bridge Series Cookbooks)
9 level tablespoons good quality unsweetened cocoa powder
1/2 cup butter, cut into pieces
1/4 cup raspberry jam (I used seedless)
1 cup sugar
1 teaspoon vanilla
1/2 cup flour
Preheat oven to 350. Line 8 inch round pan with removable bottom with parchment paper. Spray with cooking spray. Set aside. Combine cocoa, butter and jam in a small saucepan and heat over low heat, stirring constantly until butter has melted and mixture is smooth. Remove from heat and set aside. Using electric mixer, beat eggs until light and foamy. Add sugar, vanilla and chocolate mixture and beat well to combine. Stir in flour mixing just until blended (be careful not to over mix at this point). Spread batter into prepared pan and bake for 20 to 25 minutes or just until cake has set and has a little “jiggle” in the center. DO NOT OVERBAKE. Remove from oven and place on a rack. Run a sharp knife around the inside of the pan but do not remove cake from pan. Cool completely.
8 ounces semi sweet chocolate pieces
2 teaspoons vanilla
1 cup hot milk
Place chocolate, egg and vanilla into blender container and pulse until chocolate is chopped. With the motor running, pour in hot milk and blend until smooth. Pour over cooled brownie layer. Refrigerate for 45 minutes.
2 tablespoons heavy cream
2 tablespoons raspberry jam
2 tablespoons butter
4 ounces semi sweet or bittersweet chocolate, chopped (do not use unsweetened)
Combine cream, jam and butter in a small pot and heat over medium low heat stirring constantly until butter is melted and mixture is smooth. Remove from heat and add chocolate, stirring until chocolate has melted. Cool until just starting to thicken – about 30 minutes.
Pour topping into middle of the cake onto partially set chocolate cream and spread slightly to within 1 inch of the edge. Return to refrigerator until set. (Takes about 3 hours).
Slice cake into small wedges and top with whipped cream. Garnish with fresh raspberries
A year ago - Hash Brown Casserole
Two years ago - Pan Fried Tilapia with Romesco Sauce
Three years ago - Chocolate Gelato