Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Copycat 411's Raspberry Black Satin Fudge Cake With Raspberry Sauce
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- #7736
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1/3 cup raspberry preserves
12 ounces semisweet chocolate
1/2 pound butter
1 1/3 cup sugar
4 eggs
1 tablespoon flour PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon flour
powdered sugar
Raspberry Sauce
1 pint fresh raspberries
1 tablespoon sugar
1 teaspoon frozen orange juice concentrate
directions
Grease a 9-inch springform pan and line bottom with a parchment paper circle. Wrap outside of pan with aluminum foil to seal out water. Preheat oven to 325 degrees F.
Strain seeds from preserves by pressing through a wire-mesh sieve. Place preserves, chocolate and butter in a double boiler. Heat over medium heat, stirring until melted. Remove from heat.
In a large bowl, mix sugar, eggs and flour. Add chocolate mixture. Mix gently.
Pour into springform pan. Place springform pan in a larger baking pan. Add about 1 inch of water to outside pan, forming a water bath. Bake at 325 degrees F until top is dry and skewer comes out clean, about 45 minutes. If water evaporates, replenish.
Let cool, unmold and turn upside down. Remove parchment paper. Place on serving plate and dust with powdered sugar. Serve individual slices with Raspberry Sauce.
Raspberry Sauce: Puree all ingredients in food processor. Strain seeds from sauce by pressing through a wire-mesh sieve.
cook's notes
Simple cake isn't an adequate description for this dessert. Only 1 1/3 tablespoons of flour doesn't seem to qualify it for the traditional cake, either. But the quality of this simple, yet elegant recipe definitely secures a place in the special occasions section of my recipe box.
The raspberry sauce is the crowning glory of the dessert from Chef Trey Cleveland of 411 West, and that's why fresh raspberries are a must. The price may seem high at an average of $6 per pint, but the quality is worth a splurge.
Recipe Source: Chef Trey Cleveland, 411 West
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nutrition data
316 calories, 19 grams fat, 38 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
August 12, 2010
By far the most requested recipe in my box. The only trick is tempering the eggs. Do this one also as the secret center layer in your 3 layer chocolate cake for a knock out punch to those cake snobs!
October 31, 2003
This is an awesome cake !!!!!!!!! Best when served just slightly warm.