Easy Chocolate Cake with
Chocolate Sauce and Raspberries
Makes 2 Cocottes • Serves 8 • Serving size 1 slice cake /¼ cup raspberries
1 cup all-purpose fl our 2 tbsp. canola oil
¼ cup brown sugar ¼ cup buttermilk
¼ cup Simple Indulgence Chocolate Dessert Blend ½ tsp. vanilla
½ tsp. baking powder ½ cup boiling water
½ tsp. baking soda 4 tbsp. mini chocolate chips
¼ tsp. salt 2 cups fresh raspberries
1 large egg
4 tbsp. Chambord Chocolate Sauce, recipe follows
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Ultra Pro Set |
Preheat oven to 350˚ F/176˚ C. Spray UltraPro™ 2-cup/500 mL Cocottes with cooking spray and set aside.
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Whip n Prep Chef |
Combine eggs, milk, oil and vanilla in base of Whip ’N Prep Chef. Add fl our through salt. Turn handle to mix until smooth. Add boiling water, mix until smooth.
Divide mixture between two Ultra Pro™ Cocottes. Sprinkle 2 tbsp. mini chocolate chips on top of each. Bake 30-35 minutes or until a toothpick inserted into center comes out clean.
Cool 10 minutes, remove to rack and cool completely. Slice each cake into 4 slices, place on a platter, garnish with Chambord Chocolate sauce and fresh raspberries.
Note: Any fresh fruit may be substituted for raspberries. Substitute any fl avor of liquor in chocolate sauce.
Chambord Chocolate Sauce
Makes 8½ tbsp. • Serving size ½ tbsp.
¼ cup Simple Indulgence Chocolate Blend
1 tbsp. brown sugar
½ cup heavy cream 1 tbsp. Chambord
Place all ingredients in 2 cup Micro Pitcher. Microwave on high power one minute; stir; microwave an additional 30-45 seconds and stir well. Sauce thickens as it cools and when refrigerated. Store in refrigerator up to 2 weeks.