Chewy Chocolate Raspberry Cake
From peetabear 16 years ago
- 105 minutes to make
- Serves 0
this recipe is a dessert by Christine Moore, renowned pastry chef and owner of Little Flower Candy Co. in Pasadena, CA, I am not sure who the photo belongs to... but the cake sure looks and sounds yummy..
Ingredients
- • 2 1/2 cups all-purpose flour shopping list
- • 1/2 cup NESTLÉ® TOLL HOUSE® baking cocoa shopping list
- • 1/2 teaspoon salt shopping list
- • 3 cups granulated sugar shopping list
- • 1 1/2 cups (3 sticks) butter, melted shopping list
- • 4 large eggs shopping list
- • 1 tablespoon vanilla extract shopping list
- • 2 to 3 teaspoons almond extract shopping list
- • 1/4 cup seedless raspberry jam shopping list
- • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-sweet chocolate Mini Morsels shopping list
- • 3/4 cup sliced almonds, divided shopping list
How to make it
- PREHEAT oven to 300° F. Grease 9-inch springform pan. Line bottom of pan with wax paper. Grease wax paper.
- SIFT together flour, cocoa and salt into medium bowl. Combine sugar and butter in large mixer bowl on low until blended. Add eggs, one at a time, beating well after each addition. Add the almond and vanilla extracts; beat until smooth. Pour into prepared pan, reserving about 1/3 of the batter. Carefully smooth a thin layer of the raspberry jam over the batter in pan. Top with morsels and 1/2 cup of the sliced almonds. Carefully cover with the remaining batter. Sprinkle batter with remaining 1/4 cup of almonds.
- BAKE for 1 hour 45 minutes to 2 hours or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Remove side of springform pan.
The Rating
Reviewed by 5 people-
think Ill try the second slice wow looks so scrumptous, will priint and save thanks high5
momo_55grandma
in Mountianview loved it
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Sounds wonderful, love raspberries and almond flavoring. You have my 5
henrie
in Savannah loved it
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Chocolate and Raspberries. That is chewy goodness! Five!
quaziefly
in ALL POINTS loved it
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