Line one 9 inch spring form pan with parchment paper, spray lightly with non stick spray. Cover outside of spring for pan with heavy duty aluminium foil and place in a deep roasting pan, set aside. Preheat oven to 350 degrees
8 ounces Dark chocolate (roughly 1-1/3 cups) chopped
8 ounces bittersweet chocolate (roughly 1-1/3 cups) chopped
3/4 cup unsalted butter, chopped into 1/4 inch pieces
1-1/3 cups sugar
2/3 cups water
1/2 tsp salt
7 large eggs
1/4 cup dark rum
Chop the chocolate and the butter and set in a medium size bowl. Pour sugar and salt into a saucepan and add water, bring to a boil, stirring occasionally to make sure sugar dissolves. Remove the sugar water from the heat and pour over the chocolate and butter. Stir until completely melted and smooth. Let cool for about 10 minutes so that you don’t scramble your eggs when you add them. Lightly beat eggs and add dark rum stirring till combined. Add egg mixture to cooled chocolate mixture and blend with rubber spatula till combined, you want you torte to be dense so don’t over mix and add too much air. Pour into prepared pan.
Boil water in a sauce pan for your water bath. You will need as much water as it takes to fill roasting pan and half way up your spring form pan. Place roasting pan with your torte on oven rack and slowly pour boiling water into roasting pan. Carefully push back the oven rack you do not want to splash and bake at 350 degrees for 45-50 minutes center should be set and torte edges should be starting to pull away from the sides of pan. Remove torte from oven and let cool on rack for 1 hour. Cover and place in fridge for 3 hours-overnight before removing from pan. Once cake has been “set” in the fridge carefully remove sides of your spring form pan, tip over on to a cake board carefully remove the pan bottom and then peel off parchment paper.
SPIKED BLACKBERRY COULIS
1 pound frozen blackberries, thawed
1 cup red wine
4 Tbsp sugar
1/2 tsp cinnamon
1 tsp dark rum
Place berries, wine and sugar in a blender, puree. Pour into a sauce pan. Add Cinnamon. Bring to a simmer, turn down heat and simmer 8 minutes, covered.
Strain into a medium bowl, discard the solids in your strainer. Whisk in rum and place into a squeeze bottle and chill before using.
Slice each piece top with whipping cream and a couple blackberries and then drizzle with your blackberry coulis. ENJOY!!
Preheat oven to 350 degrees. Spray one tart pan with nonstick spray and set aside.
FUDGY BROWNIE CRUST
1/2 cup butter melted
1 cup sugar
2 cold eggs
1 tsp vanilla
1/3 cup cocoa powder
1/2 cup flour
1/4 tsp salt
1/2 tsp baking powder
1/4 cup semi sweet chocolate chips
1/4 cup peanut butter chips
Melt butter and stir sugar into butter. In a medium bowl add eggs and then add a little bit of your sugar mixture to eggs and beat with a wooden spoon so not to temper your eggs. Add rest of your butter and sugar mixture and stir till combined. Pour in vanilla and then add cocoa powder, flour, salt, baking powder and chips. Stir till combined and then place into your already prepared Tart pan and bake at 350 degrees for 33-38 minutes. Once toothpick removes from center of brownie tart clean let cool in pan on rack for 10 minutes. Remove from pan and cool completely.
PEANUT BUTTER FLUFF
1 package cream cheese softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1 (8 ounce) tub cool whip
In bowl of stand mixer beat cream cheese, peanut butter and powdered sugar on medium speed until smooth. Fold in cool whip. Spread on top of your brownie tart crust and place in fridge while you make you whipped cream
In a cold bowl with cold whisk attachment add
1/2 cup heavy whipping cream
1 Tbsp powdered sugar
1 tsp vanilla
beat until stiff peaks form
2 reeses peanut butter cup candy bars
1/4 semi sweet tiny chocolate chips
1/4 peanut butter chips
Decorate your tart and then place in fridge for at least 4 hours before serving. ENJOY 🙂
Once again it is time for a monthly group posted with 5 other crazy bloggers!! This time we bring you March Madness!! Where anything goes!! Please make sure to check out the links to the other wonderful recipes included in MARCH MADNESS they are located at the bottom of my recipe for CHOCOLATE RASPBERRY ROLL CAKE.
Preheat Oven to 350 degrees. Spray one 10″x 15″ Jelly roll pan lightly with non stick spray. place parchment paper in bottom of pan and lightly spray again with nonstick spray. Set aside.
3/4 cup sugar
1 cup flour
4 Tbsp cocoa powder
Whisk eggs and sugar together in eggs double in volume. In a separate bowl sift flour and cocoa powder together. In thirds using a rubber spatula fold flour and cocoa mixture into the egg mixture. Pour batter into already prepared and pan and bake at 350 degrees for 12-16 minutes.
While cake is baking spread one tea towel out on counter and dust with powdered sugar.
Once cake is baked, cool for 5 minutes then turn out of pan onto prepared tea towel. Remove parchment paper and roll up cake starting with shorter side in tea towel. Let cool completely.
Raspberry Filling and Raspberry whipped cream
3 cups mashed raspberries
1 cup whole raspberries
1 cup heavy whipping cream
1/2 tsp raspberry extract
2 Tbsp powdered sugar
In a small bowl mash the 3 cups of raspberries I used my potato masher. Unroll cake and then spread on mashed raspberries.
In cold bowl and with cold whisk attachment to stand mixer add heavy cream, raspberry extract and powdered sugar. Whisk until stiff peaks form. Spread on top of mashed raspberries. Sprinkle 1 cup of fresh raspberries over the top and roll cake back up.
4 ounces chopped semi sweet chocolate
1/2 cup heavy whipping cream
1 Tbsp butter
Chop chocolate and place in a heat safe bowl. In a small pot add heavy cream and butter bring to a slow boil and then pour over chopped chocolate. let set for 2 minutes before stirring. let thicken and cool to room temperature. Pour cooled ganache and spread over rolled cake. Keep in fridge until ready to serve. ENJOY!!
Preheat oven to 375 degrees. Spray one deep dish 9inch pie pan with nonstick spray and set aside
Sugar Cookie Crust
1/2 cup butter, softened
1/3 cup sugar
2 Tbsp heavy cream
1 tsp vanilla
1/4 tsp almond extract
1-1/4 cup flour
1/4 tsp salt
In a stand mixer cream butter and sugar together. Add heavy cream, vanilla and almond extract mix until combined. Add flour and salt and beat until your sugar cookie dough comes together. Press into the bottom and up the sides of your already prepared pie pan. Bake at 375 degrees for 10-14 minutes or until lightly browned and middle becomes puffy. Let cool completely.
Fresh Strawberry Filling
2 cups water
2 cups sugar
1/4 cup plus 2 Tbsp cornstarch
1 (6oz) package strawberry jello
48 ounces fresh strawberries, cleaned and sliced
In a pot place water, sugar and cornstarch. Bring to a boil while stirring. Continue stirring until mixture becomes thick. Add strawberry jello and continue to stir until dissolved and combined while, remove from heat and place into a bowl, let cool to room temperature. Fold in sliced strawberries with a rubber spatula and then pour into prepared and cooled pie crust. Place in fridge and let set for at least 4 hours before serving. Enjoy with a dallop of whipped cream. 🙂