Raspberry Sauce for Chocolate Cake
Posted: 16 December 2007 01:54 PM   [ Ignore ]
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Hi all - I recently discovered Rose’s online newsletter [or whatever] and now her blog - I love your stuff, Rose!

I’d like to make a raspberry sauce and filling for a very rich chocolate cake.  I tried using frozen raspberries, sweetening with agave [I have an intolerance for milk products and sugar (as in cane and beet)]. I added a little cinnamon and vanilla and cooked for a while - then decided to add flower, pretend butter [I use Earth Balance], and dribbled in an egg -  cooked till it thickened. It became a pudding like filling and there was enough left to spread thinly on the top and sides of the cake. 

In many ways it was great - however it seemed the flour etc. diminshed the stronger raspberry flavor. Any recipes or ideas on how to keep that sharp, tangy raspberry flavor?

Most likely, you all have recipes that include foods I can’t use.  I hope you’ll post them anyway, I may be able to adapt.

many thanks,
MaryMS

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Posted: 16 December 2007 02:09 PM   [ Ignore ]   [ # 1 ]
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I use a frozen rasp puree, and for every cup of that…(could be a bit more) I add 1/3 cup of sugar, and a tsp of lemon juice… heat over medium heat till sugar dissolves, boil three minutes…. Raspberry Coulis…

you could probably get a similar result with honey??? just puree frozen raspberries…

for the filling,  I don’t know… how bout a raspberry ganache, oops, no milk products.. hmmm, lemme think for abit…

and btw… welcome

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If chocolate were a friend it’d be one needing compliance:
but bread on the other hand is a cahtartic, soulful blend of commraderie, chemistry , and respect.

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Posted: 16 December 2007 03:39 PM   [ Ignore ]   [ # 2 ]
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good point on the fluid reduction.. since this obviously is not necessary with the ready made puree.. sorry that I didn’t think of that.. but glad that some chimed in..

I’ve found that the less that you add to berries, the more “true” to flavor they are… especially in a sauce/jam, type product…

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If chocolate were a friend it’d be one needing compliance:
but bread on the other hand is a cahtartic, soulful blend of commraderie, chemistry , and respect.

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Posted: 16 December 2007 06:00 PM   [ Ignore ]   [ # 3 ]
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With raspberries, the less you cook them, the more intense they remain ... anything minimally heated will retain that freshness of flavor.

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“There is no such thing as reconstituted lemon juice, only reconstituted taste buds.” - Bert Greene

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Posted: 17 December 2007 04:34 PM   [ Ignore ]   [ # 4 ]
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Here’s a tip from Jacques Pepin from his Techniques show on PBS: When straining raspberry puree, don’t start squishing the berries through right away or the strainer will become blocked. One seed, one hole, he said. Rather, he taps the edge of the strainer (like sifting with a strainer) until most of the puree has passed through the sieve. Then he squishes.

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Posted: 17 December 2007 06:23 PM   [ Ignore ]   [ # 5 ]
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You are all so wonderful.  I hope this will post - I replied yesterday but it didn’t show up. I appreciate all of your replies, each is valuable.  I don’t have the Cook Bible for Rose’s recipe [having only recently learned of her] but I will seek it out. I searched on raspberry sauce and nothing came up, so it doesn’t seem to be online. Again, all of your comments are helpful and I appreciate them.

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Posted: 18 December 2007 02:32 PM   [ Ignore ]   [ # 6 ]
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Hi FRESHKID, I just did ‘fast reply’ but it was so fast it didn’t post. Go figure!

I don’t know what ‘chambord’ is, I’m embarrassed to say. I’ll be getting the Cake Bible [not Cook Bible that I typo’d in my last post here] in a couple of days, maybe it’ll be in there.  Otherwise, would you like to fill me in?  It sounds like a cross between champagne and a very fine butter.
Thanks, Kid!
MMS

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Posted: 18 December 2007 07:07 PM   [ Ignore ]   [ # 7 ]
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Oh that’s great, Fresh [if I may call you that wink ]  I’d been thinking a little brandy would enhance it but this sounds perfect! many thanks,
MMS

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Posted: 19 December 2007 02:24 PM   [ Ignore ]   [ # 8 ]
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There’s a nice quick raspberry sauce recipe in Shirley Corriher’s Cookwise that I like to make and put on cheesecake. Off the top of my head, you make it by thawing 20 oz. of frozen raspberries and collecting the juice. (I tend to have to mash them on the strainer to get as much juice as possible.) Then add 2 Tbsp of arrowroot starch and cook until thickened (doesn’t take much heat with arrowroot). Remove from heat and add back the fruit along with 3 Tbsp of Chambord raspberry liqueur. The Chambord is very sweet, and thus it provides just the right amount of sweetness. The arrowroot thickens nicely while keeping the sauce from becoming cloudy. If you can’t find arrowroot, I’ve made this with instant tapioca that I’ve ground up in my spice mill (coffee grinder), but if I recall correctly you need to add a bit more than you would arrowroot.

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Posted: 02 January 2008 08:23 PM   [ Ignore ]   [ # 9 ]
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Wow, I hadn’t seen all the additional posts here. You guys are great. But I seem to be getting re-directed since getting the Cake Bible. I just posted under Kitchen Chatter - about terror before baking what seems to be an amazingly exquisite chocolate cake [instead of my already great standby], which will also be my first attempt at a Rose recipe. I hope y’all will find it and reply. Thnkx in advance.
Happy New Year and happy baking
Mary

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