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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Dark Chocolate Raspberry Cake

Category: Desserts  |  Permalink

Published: Friday, June 7, 2013

 

 

Dark Chocolate Raspberry Cake

Deep, dark chocolate and tangy raspberries complement each other in this rich dessert!

RECIPE INGREDIENTS:

Cake -

6 (1 ounce) squares semisweet chocolate or ½ bag chocolate baking chips

6 (1 ounce) squares unsweetened chocolate

7 eggs, separated

1 cup all-purpose flour

1 cup butter or margarine

2 cups sugar (in two parts)

1 1/2 teaspoons vanilla extract

Frosting -

12 ounces of semisweet chocolate or 1 bag chocolate baking chips

1 1/2 cups heavy whipping cream

Filling -

1 (12 ounce) package frozen raspberries, thawed

½ cup seedless raspberry preserves

DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9 inch cake pans with waxed paper or just grease and flour well.

2. To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the microwave. Cook for one minute on high, stir, and continue to cook and stir for thirty seconds until just melted. Let it cool for around 10 minutes and then beat in egg yolks. You can reduce the number of egg yolks to 4 if you would like. It does not change the flavor or texture significantly.

3. In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy. If you want to use margarine try to use half butter and half margarine because it produces a better end flavor. Add chocolate mixture slowly and continue beating until smooth. Stir in flour until just combined.

4. In another bowl, beat egg whites until foamy. Make sure you use only clean and dry beaters or it will not work! Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites gently into the chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops. Batter will be thin.

5. Bake at 300 degrees until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool the cakes for ten minutes and then remove to cooling rack. Let cool completely before applying filling and frosting. Cake will settle.

6. To Make Frosting: In a saucepan, bring cream just to a boil. Chop 12 ounces of semisweet chocolate into small pieces or use chocolate chips and stir into the cream. Immediately remove saucepan from heat and continue stirring until smooth. Pour the frosting into a bowl, and press a sheet of plastic wrap directly against the surface of the chocolate frosting to prevent formation of a skin. Refrigerate until thick enough to spread.

7. To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Spread 2/3 of the raspberry filling between the cake layers. Spread top and sides of cake with chocolate frosting. Spread last 1/3 of raspberry filling on top of frosted cake.

8. To maintain freshness, cake should be refrigerated and eaten within three to four days.

Based on a recipe from allrecipes.com

Author Bio:

Jason Miner an expert freelance writer loves writing articles on different categories. He is approaching different bloggers to recognize each other's efforts through "www.blogcarnival.com". He can be contacted through e-mail at jasonminer8atgmaildotcom.

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