Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!

 

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Raspberry Chocolate Cake

Contributed by: Valbella
Cusine: Italian
# of Servings: 8-10
Ingredients:
  • 4 egg yolks
  • 6 tablespoons sugar, divided
  • 3 tablespoons hot melted butter
  • 3 tablespoons flour
  • 4 teaspoons cocoa
  • 3 egg whites
  • 1/3 cup plus 2 tablespoons water
  • 1/3 cup sugar
  • 1 tablespoon cocoa
  • 1 cup raspberries, pureed and passed through a sieve
  • 1/3 cup heavy cream
  • 1/3 cup milk
  • 10 ounces bittersweet chocolate
  • 1 cup seedless raspberry jam
  • Raspberries for garnish
  • 1 stick butter
Preparation:
  1. Preheat oven to 300 degrees.
  2. Line rectangular sheet pan with parchment paper. Set aside.
  3. In a mixer, beat egg yolks and two tablespoons sugar until mixture doubles in volume. Add in hot butter.
  4. Sift flour and cocoa together. Beat egg whites until fluffy but not stiff; gradually add four tablespoons sugar.
  5. Stir in flour mixture. Combine egg yolk and egg white mixtures.
  6. Pour into sheet pan and bake for thirty minutes. Remove cake from oven.
  7. In a pan over medium heat, combine water and one-third cup sugar and bring to a boil.
  8. Stir until sugar is dissolved.
  9. Add cocoa, mix and bring to a boil.
  10. Set syrup aside and let cool.
  11. Meanwhile, make ganache. In a pan over medium heat, combine raspberry puree, heavy cream and milk and bring to a boil.
  12. Remove from heat; add chocolate and stir. Add butter. Mix well and chill.
  13. Cut cake into two squares. Using a pastry brush, spread syrup on one square.
  14. Spread half of ganache on top and then cover with second square. Add syrup, then raspberry jam and rest of ganache.
  15. Serve with fresh raspberries on top.

 

 

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