(for the cake) 

1 1/2 cups all purpose flour

3/4 cup natural unsweetened cocoa powder

1 1/2 t baking powder

3/4 t baking soda

1/2 t salt

3/4 cup unsalted butter, softened

1 1/2 cups sugar

1 1/2 t raspberry extract

3 large eggs

1 cup whole milk

fresh raspberries

grated semisweet chocolate

(for the mousse)

12 oz. bittersweet chocolate

2 oz. unsweetened chocolate

6 large eggs, separated

1 cup seedless raspberry jam

2 cups heavy whipping cream

2 T raspberry liqueur

1 T vanilla extract

1/4 t cream of tartar

[how to make]

(for the cake)

*Preheat oven to 350 degrees.

*Spray three 9" round cake pans with baking spray with flour.

*In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt, whisking well.

*In large mixing bowl, combine butter, sugar, and raspberry extract, beating at medium high speed with a mixer until light and fluffy, 3 to 5 minutes.

*Add eggs, one at ti time, beating well after each addition.

*Add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture.

*Divide batter among prepared cake pans, smoothing tops.

*Bake until a sooden pick inserted in the centers comes out clean, approximately 20 minutes.

*Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.

(for the mousse)

*In a double boiler over simmering water, melt both chocolates.

*Remove from heat.

*Gradually add 1/3 cup melted chocolate to egg yolks to temper, stirring constantly.

*Add egg yolk mixture to melted chocolate, stirring well. (Chocolate mixture may harden a bit.)

*Add jam, stirring well to soften chocolate mixture.

*In a large mixing bowl, combine cream, raspberry liqueur, and vanilla extract.

*Beat at medium high speed with a mixer until medium peaks form.

*Refrigerate until needed.

*In another large mixing bowl, combine egg whites and cream of tartar.

*Beat at high speed with a mixer fitted with the whisk attachment until stiff peaks form.

*Add half of egg white mixture to chocolate mixture, stirring well.

*Add remaining half, folding gently.

*Add half of whipped cream to chocolate, folding until evenly mixed.

*Add remaining half, folding gently.

*Transfer mixture to a metal bowl, and cover with plastic wrap.

*Refrigerate until firm and ready to use.

(for assembly)

*Spread cocolate raspberry mousse onto tops of all 3 cake layers.

*Stack layers, and spread mousse onto sides of stacked cake.

*Transfer remaining mousse to a pastry bag fitted with a small to medium star tip and a small round tip, and decorate top of cake, if desired.

*Garnish sides and top center of cake with grated chocolate, if desired.

*Garnish top of cake with raspberry jelly and fresh raspberries, if desired.

-makes 12-"

Note: I found this recipe in "Taking Tea" issued by "Tea Time" magazine.

Labels: chocolate cake recipe, chocolate raspberry cake recipe, layer cake recipe

1 1/3 cups all purpose flour

1 t baking powder

1/4 t baking soda

4 oz. very soft unsalted butter

3/4 cup turbinado sugar

1/2 t fine sea salt

3 T pure almond butter, well stirred

1 large egg, at room termperature and lightly beaten

4 oz. semi or bittersweet chocolate, coarsely chopped

1/3 cup raw almonds, coarsely chopped

about 3 T caramel topping, for finishing

fleur de sel, for finishing

[how to make]

*Center a rack in the oven and heat to 350 degrees.

*Line a baking sheet with parchment paper.

*Set the ring of a 9" springform pan upside down on the prepared sheet.

*In a medium bowl, whisk together the flour, baking powder and baking soda; set aside.

*In the bowl of a mizer fitted with the paddle attachment, beat the butter, sugar and salt on medium-low speed until smooth, about 2 minutes.

*Scrape in the almond butter and mix for 2 more minutes.

*Add about one-third of the flour mixture and beat on medium-low until blended.

*Pour in the egg and mix on low until incorporated.

*Add the rest of the dry ingredients and mix on low until they disappear into the dough.

*Scrape the dough into the center of the springform ring.

*Use a flexible or offset spatula or your fingers to spread the dough as evenly as you can.

*Scatter the chocolate over the surface and then scatter over the almonds.

*Bake the cookie for 22 to 25 minutes, or until a tester inserted into the center comes out clean.

*Transfer the baking sheet to a rack and immediately, and carefully open and lift off the springform.

*Let the cookie cool to room termperature, then drizzle the caramel.

*Sprinkle the top lightly with fleur de sel.

*Cut the cookie into 10 to 12 wedges, or go rogue and cut it into other shapes.

(Wrapped, the cookie will keep for about 4 days at room temperature.)

-makes 10 to 12-

Note: I found this recipe in the article from "The New York Times".

Labels: cookie cake recipe, Cookie recipe