New recipes

Dark Chocolate Torte with Spiked Blackberry Coulis

Dark Chocolate Torte with Spiked Blackberry Coulis

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 2 2/3 cups semisweet chocolate chips (16 ounces), divided
  • 1 cup (2 sticks) pareve salted margarine, divided
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder or instant coffee powder
  • Fresh blackberries (optional)

Recipe Preparation

  • Preheat oven to 350°F. Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.

  • Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.

  • Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.

  • Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat). Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated.

  • Cut torte into wedges; spoon coulis alongside. Garnish with mint and berries, if desired.

Reviews Section

Pavlova recipes

Serve the perfect Pavlova for a dinner party dessert showpiece, with whipped cream and melty meringue. Add toppings such as summer fruits, nuts and chocolate.

Strawberry pavlova

When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert

Coconut, raspberry & lime meringue slice

Making one large meringue is much less fiddly than doing individual ones, and you can prepare all the elements ahead

Cherry, almond & vanilla custard pavlova

Impress family and friends with this cherry, almond and vanilla custard palova. It's the perfect summer dessert for al fresco dining

Mini dark chocolate, blackberry & bay pavlovas

Go blackberry picking in the height of summer and treat yourself to these dark chocolate, blackberry and bay pavlovas. They make a stunning seasonal dessert

Recipes for Authentic German Cakes and Desserts

Following is a collection of recipes for authentic German cookies, cakes and other desserts baked according to centuries-old traditions. German Christmas specialties, in particular, are well-known and popular worldwide. Many have a rich and colorful history, and are crafted into complex patterns and shapes often associated with ancient symbolic meanings. The following recipes reflect these authentic traditions, even when adapted for the modern kitchen. Enjoy!

Alexander Torte
An East German cake with Latvian roots with raspberry jam sandwiched by shortcake garnished with a sugary lemon glaze.

Almond Berry (or Cherry) Torte
Delicious mix of nuts, chocolate and fruits. Makes a great cake to serve in the afternoon or birthdays.

Almond-Cherry Soufflés with a Warm German Chocolate Sauce
Rich and flavorful almond cherry soufflés are virtually fat free. Served with a warm German chocolate sauce with just the right amount of sweetness.

Angel Cookies – German Christmas Cookies
Small and flavorful, these cookies are an almond lover’s delight, sure to become family favorites.

Apple Chocolate Trifle
A whiskey tumbler filled with chocolate cake, caramelized apples, vanilla pudding and whipping cream makes a great dessert for the winter holiday season, especially a New Year’s Eve party.

Apple Pastry with Rosehip Cream
Rosehip preserves lend these apple puff pastry stacks a sweet tang, softened by whipped cream. Hazelnut, vanilla and white wine enrich the flavor.

Apple Strudel
This easy, simple version of traditional German Apple Strudel gets a head start by using store-bought phyllo dough.

Apple Surprise
These cooked apples hide a liqueur-flavored fruit cream inside.

Apple Zwieback Torte
Apple cake baked on a zwieback bottom crust with almonds and pistachio topped with an apricot preserve glaze.

Apricot-Cheese Cream with Manner Wafer Cubes
A simple dessert with blueberries and Manner Wafers mixed into a creamy apricot quark.

Apricots with Blue Cheese Filling
Sweet baked apricots infused with cherry brandy, adding a nice contrast to their creamy blue cheese filling.

Badischer Plum Cake (Pflaumenkuchen)
Some of Germany’s best plums come from Baden, and they’re the stars of this cake. Recipe courtesy of Roz Denny “Modern German Cooking.”

Baked Apples with Marzipan and Cranberry
An easy and festive dessert featuring apples baked with a filling of seasonal ingredients such as German marzipan, cranberries, and spices.

Baked German Cheesecake
A super rich baked cheesecake on a spongecake base, made with the German curd cheese called quark, whipping cream and sour cream. Prepare and make the cake the day before serving, so the cheesecake sets and develops its full flavor. Recipe from Roy Denny “Modern German Cooking.”

Baked Gingerbread Apples
Baked apples stuffed with chocolate and crumbled German gingerbread (Lebkuchen), garnished with whipping cream and crystallized ginger. A holiday treat!

Baumkuchen (German Tree Cake)
Bake a home version of the classic multi-layered cake.

Baumkuchen with Red Wine Jelly and Cherry Brandy
A beautiful layered and festive dessert made with red wine jelly and sour cherries, infused with cherry brandy (kirschwasser) and topped with vanilla sauce. This dessert is served in a martini glass or champagne flute. Recipe courtesy of Chef Ute Shepers

Bee Sting Cake
A buttery brioche cake with a caramel cream, named Bee Sting because it is glazed with honey just before baking.

Berlin King Cake
Berlin’s version of a “royal treatment”– a winter dessert featuring currants, raisins and candied lemon peel.

Berliner Pfannkuchen
German jelly-filled donuts, sold year-round at bakeries, but also a must-have staple during Karneval season. They are called Pfannkuchen in Berlin, Kreppel in Hessen, Krapfen in Southern Bavaria and Berliner just about everywhere else in Germany.

Billberry Marzipan Tarts
Succulent, fruity cake with shortcrust pastry, marzipan creme and topped with bilberries or blueberries.

Black Forest Cake
One of Germany’s most famous cake creations known all around the world, made with sour cherries, whipped cream and a chocolate cake base.

Black Forest Cherry Cream Dessert
Cherry flavors from the Black Forest abound in this custard, flavored with Kirschwasser (cherry brandy) and topped with pureed, preserved Morello cherries.

Black Forest Ice Cream Parfait
A parfait (layered ice cream dessert) with flavors of Germany’s Black Forest – cherries, raspberry preserves, and dark chocolate.

Blue Cheese and Walnut Apple Bake with Peppered Honey
The addition of blue cheese and walnuts to the winter seasonal favorite baked apples make a comfort food with bold flavors.

Brandenburg Egg Cookies
Cookies with eggs, cinnamon, and lemon, with sweet hazelnut topping.

Bremer Butterkuchen
This German sheet cake from Bremen is also known as “Zuckerkuchen” and is a favorite dessert at weddings, funerals or simple afternoon Kaffeeklatsch hours.

Cherry Currant Sorbet
This light sorbet brings together the great flavors of sour cherries and currants, supported by a hint of Creme de Cassis.

Cherry Soup with Cream of Wheat Dumplings
A wonderful cold fruit soup based on dark red sour cherries spiced with vanilla and cinnamon, garnished with little cream of wheat dumplings.

Cherry, Quark and Pumpernickel Trifle
A stunning dessert for holiday entertaining with colorful layers of shaved German pumpernickel, dark chocolate, cherries and flavored quark.

Chocolate and Cherry Torte
Make a light textured dark chocolate cake in the shape of a sponge flan base. Top with whipped cream and quark and either fresh raspberries or cherries in syrup with a little thickened juice from the fruits.

Chocolate Leaves with Asbach Uralt-Poached Pears & Grapefruit-Lemon Quark Mousse
This is an elaborate recipe, but with a spectacular result and layers of exquisite flavors! Superb.

Chocolate Oat Crispies
Fantastic crunchy oat snacks with chocolate and almond. Very easy to make, these chocolate oat crisps bring out the chocolate flavor and add the healthy properties of oats.

Chocolate Pudding with Fruit and Manner Wafer Cubes
Fruit and Manner Wafers mixed into a delectable chocolate pudding.

Chocolate Pumpernickel Pudding with Apricot-Raspberry Compote
A German chocolate almond pumpernickel pudding served with homemade spiced apricot raspberry compote. Rich and delicious!

Chocolate Quarktorte with Asbach Uralt Glaze
German chocolate quark cheesecake with a chocolate brandy cream glaze.

Chocolate Sauerkraut Cake with Boozy Cherries
Chef Olaf Mertens combines dark chocolate and well-flavored German sauerkraut to make a cake for fans of novel tastes.

Chocolate Soup
Use dark, organic chocolate for this indulgent soup created by Nic Prong, the your head chef at the “Ten Restaurant” in Ontario.

Chocolate Spice Bars – German Christmas Cookies
A classic German cookie, these spiced bars signal winter’s arrival and take culinary minds towards Christmas

Chocolate-Seeded Black Forest Cherries with Cherry Brandy Coulis
Sinful chocolate cherry bliss! Black Forest cherries stuffed with chocolate covered espresso beans, served with mint leaves, whipped cream and Kirschwasser (cherry brandy) Coulis (a thin fruit puree used as sauce or topping).

Cinnamon Stars – German Christmas Cookies
The quintessential Christmas cookie – crisp, cinnamon almond cookies cut into stars.

Cranberry Macadamia Oat Cookies
Wonderful tasting cookies with tart cranberries, full-bodied macadamia nuts and a healthy dose of oat cranberry muesli. Easy to make and great for an afternoon snack.

Crepes Flambés with Forest Berry Coulis
Raspberries and blackberries flavor the crepes and the filling in this dramatic flambé dessert. The forest berry flavors are reinforced with citrus and fruit liqueurs.

Crullers with Lemon Frosting
Delectable pastries frosted with a burst of lemon flavor.

Crunchy Honey Oat Triangles
These sweet, succulent honey-nut-oat cookies look great with white and dark chocolate swirls and are the grand finish of a great meal.

Crunchy Plum-Filled Potato Dumplings
Potato-Rusk dumplings with juicy plum filling are a favorite Southern German dessert. Served with vanilla sauce.

Dark Chocolate Cherry Cupcakes with Cherry Brandy Frosting
Delightful cupcakes with German flavors of dark chocolate, cherries, and cherry brandy (Kirschwasser). The bright pink frosting over chocolate makes them a perfect Valentine’s Day treat.

Dresden Christmas Stollen
This East German version of a Christmas classic is fragrant with butter, candied fruits, raisins, a little rum flavoring and dusted sugar. European law protects the origin of this historic specialty treat.

Dresdener Eierschnecke
Egg custard cake with a pie crust, vanilla quark layer, and egg-flavored top layer. A staple at Dresden cafes, it pairs deliciously with coffee.

Dark Gingerbread with Chocolate Chunks
German dark chocolate gingerbread cake full of deep, rich flavors looks great baked in a bundt pan and dusted with confectioners sugar.

Easter Cherry Cake
A festive-looking cake with a filling of cherries and cherry brandy, decorated with a creamy icing.

Eberswälder Spritzkuchen
Popular German crullers, these star-shaped deep-fried donuts are coated with powdered sugar and lemon juice or rum.

Egg Wreath
Classic German Christmas treat from Mecklenburg with sweet egg and lemon flavors.

Eggnog Cake
Chocolate-covered waffle rolls decorate the outside of this creamy favorite.

Emperor’s Cookies – German Christmas Cookies
Irresistible jam-filled Christmas cookies shaped like stars, hearts, or rounds. The round ones are also called Little Rascals (Spitzbuben).

Forest Berry Tiramisu
Traditional Tiramisu with a twist.

Frankfurter Kranz
A wreath-shaped butter cake from Frankfurt, with a buttercream filling and sprinkled with Krokant (nut brittle).

German Dark Chocolate Fudge Brownies with Black Cherry Preserves
The classic brownie, German style, with flavors of dark chocolate, black cherry, apple butter and honey. Recipe by Chef Jackie Newgent.

German Easter Cake
This holiday specialty cake is a little elaborate but visually spectacular with layers of flavors and decoration.

Gingerbread – German Christmas Cookies
Gingerbread or Lebkuchen combines the flavors of oriental spices and nuts with the world-class German baking skills. A must-have for the holiday season!

Gingerbread Cookies – German Christmas Cookies
The classic Christmas cookie recipe based on century-old baking traditions from Aachen and Nürnberg.

Glazed Lebkuchen Gingerbread Cookies – German Christmas Cookies
Sweet and richly spiced, German Christmas Ginger Lebkuchen cookies with chocolate and sugar glaze. A wonderfully fragrant, flavorful Christmas treat.

Glazed Lebkuchen Rounds – German Christmas Cookies
A recipe or homemade traditional German Lebkuchen, a flour-less spiced, soft gingerbread cookie baked on a wafer, with recipes for sugar and chocolate glazes.

Hazelnut Cookies – German Christmas Cookies
Cookies made of whole hazelnuts, flavored with a gingerbread spice.

Hazelnut Crown
A light hazelnut and walnut cake baked in a ring and decorated with simple glazing.

Hazelnut Macaroons – German Christmas Cookies
These macaroon cookies use hazelnuts instead of usual coconut. Topped with a whole hazelnut and baked on German thin baking wafers (Oblaten), they’re a great German Christmas cookie.

King of Hearts
A quick and easy dessert made from leftover German Christmas gingerbread (Lebkuchen) and chocolate ice cream.

Kirsch Marzipan Cookies – German Christmas Cookies
Cherry jam-filled almond cookie sandwiches decorated with drizzled melted chocolate. An elegant Christmas cookie with layers of flavor.

A traditional sweet dessert from the South West corner of Germany. Leftover, dry bread rolls are combined and softened with milk, egg and sugar, flavored with vanilla, cinnamon and nutmeg, and spiked with sweet or sour cherries. Baked in the oven, this sweet casserole completes a dinner.

Lebkuchen Bars – German Christmas Cookies
A classic German variation of a gingerbread cookie to make ahead for your Christmas cookie bin or stocking gifts. The dough needs to ripen overnight before baking.

Leipzig Carrot Cake
German carrot cake with chocolate frosting, a 19th century specialty made with carrots, almonds, rum and cinnamon.

Leipzig Larks
A pastry from Saxony made with a short crust, almonds, brandy and apricot jam, originally shaped like birds to satisfy the Saxon appetite for small fowl.

Lemon Almond Hearts
Pure ground almonds and lemon zest flavor these heart-shaped cookies which are then iced and decorated with colorful candies.

Lemon Cream Cake
A fluffy lemon cake that is perfect for any occasion.

Lübecker Makrönchen
Macaroons made with marzipan and coated with rich chocolate.

Manner Wafer Muffins
A classic muffin recipe with a nice crunch of Manner Wafers.

Marinated Fruit in Rum (Rumtopf)
Make this recipe in early summer, so it’s ready around Advent or Christmas. A traditional German holiday dessert of fermented fruits. Recipe courtesy of Roz Denny, Modern German Cooking.

Marshmallow Kisses Cake
Made with fresh German marshmallow chocolate treats (Schokoküsse). An exclusive recipe from Chef Alexander Haebe, Mandarin Oriental Hotel, Washington DC.

Marzipan Jubilee Torte
A splendid layered cake made with three fluffy biscuit layers, filled with vanilla-flavored whipped cream and topped by a chocolate-marzipan glaze.

Marzipan Nougat Roll
This biscuit roll is filled with a nutty nougat cream and a marzipan-rum cream, then topped with sweet apricot glaze.

Marzipan Surprise – German Christmas Cookies
These marzipan treats greet the Christmas holidays in black and white, covered with chocolate or sugar glaze.

Meissner Quark Cake
A Saxon version of the famous cream cake, yet with a much lighter filling of quark, a curd cheese.

Meringues with Rhubarb Cream
A stunning homemade meringue wreath with rhubarb cream and garnished with strawberries. Perfect spring combination of sweet and tart flavors.

Mini German Lebkuchen Cheesecake with Apricot Compote
Individually portioned cheesecakes with a German gingerbread cookie base and an apricot compote on top. Lighter then most cheesecakes, this is a great way to use leftover Lebkuchen from Christmas and serve during the months of late winter and early spring.

Morello Cherry & Cheese Souffle
Morello cherries marinated in lightly spiced wine and Kirschwasser (cherry brandy), nestled in an airy butter cheese soufflé. Makes for a delightful contrast in flavors and textures.

Non-Traditional Christmas Gingerbread House
Christmas gingerbread house in the shape of a townhouse with a garage and starry sky. Traditional flavors, modern architecture.

Nuremberg Apple Cake
Golden glazed apple slices baked with almond and fruit liqueur in a sweet cake dough shell.

Old Berlin Apple Cake
Apple Cake recipe from Germany’s capital with rum and raisins.

Plum Sheet Cake
Plum Cake recipe with ground walnuts, butter, and sugar.

Potsdamer Festtagskuchen
This pastry named after its place of origin, is a delightful blend of fruit and delicate pastry.

Pumpernickel Ice Cream with Cranberries
A most unusual ice cream flavored with pumpernickel bread and German chocolate, served with cranberries.

Raspberry Jelly Roll
A raspberry jam-filled rolled cake perfect for the spring and summer months.

Raspberry-Vanilla Trifle with Macaroons
This trifle made with raspberries custard is garnished with crushed macaroons. A dessert with literary history, as it was mentioned in Thomas Mann’s great novel “The Buddenbrooks.”

Red Berry Pudding with Vanilla Sauce
This berry pudding contains red currants mixed with other summer berries, topped with a homemade vanilla sauce. Recipe courtesy of Nadia Hassani “Spoonfuls of Germany.”

Rhubarb Sheet Cake
This fast and easy recipe balances tart rhubarb flavors with sweet raisins in a simple sheet cake that is a spring favorite in Germany.

Rosehip Cinnamon Mousse
Using wine, gelatin, and rosehip jam a light mousse is formed.

Rote Grütze
One of the most popular German summer desserts, this recipe combines the flavors and textures of several fresh summer berries. Serve in dessert glasses with vanilla sauce, whipped cream, or ice cream.

Saxon Easter Cake
Easter Cake from Saxony with quark, almonds, currants and brandy or rum.

Schittchen (Erfurt Stollen)
Erfurt Stollen with raisins, almonds, lemon, brands or rum. A staple at the Erfurt Christmas Market, the stollen cake dates back to the 14th century.

Spaghetti Ice Cream
A vanilla ice cream dish that looks like spaghetti, topped with a strawberry or cherry coulis (sauce).

Spiced Honey Slices (Honigkuchen)
Honey gingerbread flavored cake squares with crushed hazelnuts, a casual and tasty year-round dessert or after school snack.

Spiced Honey Squares – German Christmas Cookies
Simple gingerbread square are brushed with wild flower honey and decorated with ground walnuts. A great German Christmas cookie based on traditional Lebkuchen.

Spreewälder Mohnpielen
Delicious poppy seed concoction somewhere between a pudding and a cake.

Spritz Cookies – German Christmas Cookies
A German Christmas cookie with a buttery hazelnut, almond and other tree nut base and commonly shaped like the letter ‘S’.

Stollen Bread and Butter Pudding
Traditional Christmas Stollen fruit bread gives this delicious bread pudding a nice touch. Great for using left over post-holiday Stollen.

Stollen Bread Pudding with Chocolate Chunks & Caramelized Bananas
A stunning bread pudding with brandy, chocolate and caramelized bananas for holiday dessert or brunch. German Christmas Stollen made with bread pudding easy and delicious, because they already come flavored with currants, almonds, orange zest and cinnamon.

Strawberry Rhubarb Trifle
Classic strawberry-rhubarb flavors in a German-style trifle, with layers of meringue, rhubarb cream and fresh strawberries.

Strawberry Tartlets
Spring strawberry tartlets combine a white wine flavored creme fraiche (or sour cream) with fresh sweet strawberries.

Streuselkuchen mit Kirschen (Cherry Streusel Cake)
Similar to cherry pie with the addition of crumble (streusel).

“Sweet Venison” Chocolate Cake
An East German chocolate frosted cake favorite, bristling with almonds to look like a wild deer hide.

Tangerine Coconut Cake
A lemon cake with a filling of whipped cream, tangerines and coconuts makes a perfect summertime cake.

Tart Cherry Ice Cream
Homemade cherry ice cream, with a hint of brandy.

is dedicated to raising awareness and appreciation of German and Central European cuisine. Find hundreds of authentic recipes, contemporary meal ideas, and guides to the region’s diverse food cultures. Browse 1,100+ imported food and beverage products for sale. This website is maintained by German Foods North America, LLC, an independent importer and retailer based in Washington, DC.

About GermanFoods

Stay Connected!

Get the latest recipes, news and special offers in our monthly newsletter.

Newsletter Signup

Dark Chocolate Torte with Spiked Blackberry Coulis - Recipes

I do envy those that have wild blackberries growing in their yard. Not just blackberries, but any type of fruit. Just the idea of going outside and getting something that fresh to bake with is a wonderful thought. Unfortunately, the convenience of the grocers has stomped out any idea of me creating a garden. My busy lifestyle is no help either.

However, when it comes to baking, I more motivated to set aside a lot of time. It was not only the flavors in this recipe that inspired me, but also the presentation. I call them the "wow" factors. Let me explain here.

Imagine a 4 layer, spongy cake made with ground hazelnuts soaked with hazelnut liqueur. Then add the building block filling: the first being the blackberry coulis, the second-white chocolate buttercream and the last is a combo of the two blackberry mousse. If that does not excite your taste buds, then they are officially dead.

I knew at the start that this cake was going to be a major project, not only requiring a lot of time, but numerous eggs. This still did not deter me, I was dead set on making it. When I was done and tasted the cake, I had no regrets. Also, my taste testers gobbled up slice after slice, so I knew it was a success.

The only issue with the original recipe was that the white chocolate icing had too many ingredients and came out very liquid-so I knew it was missing something. I added powdered sugar to achieve the correct consistency. Due to this problem, I have supplied a link in the ingredients list to a Wilton recipe for white chocolate buttercream. It is less labor intensive and requires less ingredients, which makes for a happier baker.

There are also some other tips and notes at the end to help you succeed in making this cake.

Blackberry Hazelnut Torte
adapted from Razzledazzle Recipes

Ingredients/Cake Layers
2 tbs hazelnut liqueur and extra for soaking
12 eggs, separated and 3 additional egg whites
1/2 cup butter
1 1/3 cup sugar
12 oz toasted and peeled hazelnuts
2/3 cup flour
1 1/4 tsp salt

Ingredients/Filling & Frosting
1 1/4 lb or 20 oz frozen blackberries
2 tbs corn syrup
1/4 cup sugar
1 recipe white chocolate buttercream
chopped, toasted hazelnuts (as much as desired for topping and or sides of cake after frosted)

Prepare four 9 inch cake pans by buttering the interior. Then line the bottom with parchment paper and butter the face up side. Preheat the oven to 350 degrees. Place the frozen blackberries in a saucepan to thaw.

Pour hazelnuts in a food processor and pulse until chopped. You want them chopped, but not so much that they start to form a paste. Add the flour to the hazelnuts and mix until evenly distributed.

In the bowl of a stand mixer, cream together the butter and 1/2 cup plus 3 tablespoons of the sugar. Once the consistency is fluffy, add one egg yolk and beat until combined. Continue adding each egg yolk, beating after each addition, until all egg yolks are blended into the butter mixture. Pour in the hazelnut liqueur and beat for 20 seconds on medium. Then fold in the hazelnut/flour blend. Empty batter into another bowl and set aside.

Clean and dry the bowl of the stand mixer and fit the mixer with the whipping attachment. Fill the bowl with all the egg whites and add salt. Beat until it reaches a stiff peak consistency. Continue to run the mixer and slowly pour in remaining sugar (1/2 cup plus 2 tablespoons and 1 teaspoon). Combine until sugar is evenly distributed. The mixture should still retain the stiff peak consistency when done.

Take 1/4 of the egg white blend and fold into the hazelnut batter. Then fold the rest of the egg white mixture into the batter in increments, taking care to retain the fluffy consistency. After all is blended, fill each of the prepared pans evenly with the batter and smooth the top. Bake for about 15-20 minutes or until tester comes out clean. The top should have a golden hue when done. Place cake pans on rack to cool completely. Cake must be completely cool in order to remove from pans.

While the cakes are cooling, start making the blackberry coulis. Take the saucepan with the blackberries and place over medium heat. Add the sugar and corn syrup. Stir until sugar is dampened by the blackberries. Let the mixture cook and continue to stir. As it cooks, the liquid will reduce down. Let it cook down until it is about 1/3 less than the original amount. Remove from heat and pour mixture into a sieve placed over a heatproof bowl. Rub the inside with the back of the spoon, pushing all the blackberry through the sieve, letting the seeds remain inside the sieve. Set the blackberry coulis aside to cool to room temperature and discard the seeds.

Now, move on to the white chocolate buttercream recipe and create the frosting. Once this is made, take out 2 cups of the buttercream and empty into a smaller bowl. Then mix 1/2 cup of the blackberry coulis into the 2 cups of buttercream.

The end result is 3 separate bowls for the filling and frosting of the cake: blackberry coulis, white chocolate buttercream and blackberry mousse.

After the cakes have completely cooled, you can start on the assembly process. Invert the cakes onto a flat surface and remove the parchment paper. Evaluate the shape and thickness of each cake and decide in which order to stack.

Start with the cake chosen for the bottom layer and place on a cake board or serving plate. Pour some of the hazelnut liqueur into a small bowl and dip a pastry brush into the liqueur. Brush on the surface of the cake. Let sit for a few minutes to soak in. Then spread the blackberry coulis over the top of the layer, taking care to leave a small border on the edge. Top with the next layer of cake and brush with hazelnut liqueur, giving a few minutes to soak in. Spread some of the white buttercream evenly on top and again leaving a small border edge. Place the next layer over this and do the same process with the hazelnut liqueur. Then evenly cover the top with the blackberry mousse, leaving a border. Then add the last cake layer and frost with the white buttercream.

Once the cake is frosted, you can mask the sides with chopped hazelnuts or sprinkle on top.

Tips and Notes:
1. Skinning hazelnuts is a tedious process. You are welcome to substitute with hazelnut flour, however, the cake will have dark specks in it. I have yet to find solid white hazelnut flour, it usually includes the dark skin of the nut.

2. I used fresh blackberries for the coulis, but that did require a lot more work. I am sure the recommended frozen fruit dissolves into the sugar much easier than whole berries.

3. For the best buttercream frosting, be sure to use clear vanilla extract (if you want it very white) and white bar chocolate-not white chocolate chips.

4. When reviewing the frosting recipe, remember that this is a four layer cake and make any adjustments as needed to be sure there is enough to cover the cake with the thickness you desire.
**LAST YEAR: Brooklyn Blackout Cupcakes**

Cherry Coulis recipes

Grandma Marie and my Mom made this for every Holiday ( more )

Blend together with mixer Eagle Brand Milk Cream cheese Vanilla Lemon Pour into . ( more )

This is an easy raspberry sauce that goes with a variety of desserts, particularly my Nougat. ( more )

Put the raspberries and sugar in a bowl. Mix and leave until the juices are running from the. ( more )

Delicious blueberry sauce can be used for desserts, salads or fish!! ( more )

Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate. ( more )

Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until s. ( more )

Chocolate Coulis Recipes

  • Chocolate And Cointreau Panna Cotta With Raspberry .

Chocolate And Cointreau Panna Cotta With Raspberry .

Chocolate Pate with Cranberry Coulis is a terrific choice when you are look .

Preheat the oven to 170C/325F/Gas 3. Line a 30cm/12in x 20cm/8in x 5cm/2in .

Because the blackberry coulis flavors the glaze for this dark chocolate cak .

This rich chocolate torte gets added intensity from a spiked blackberry cou .

Dress up an already decadent Carte D'Or Madagascan Vanilla and Chocolate Ch .

From Dean Rucker at Golden Doorfind at Christina's Big Bowl at .

From "Recession Recipes" episode.

Cooking Channel serves up this Ricotta Crepes with Raspberry-Chile Coulis a .

Food Network invites you to try this White Chocolate Mousse in Chocolate Me .

Chocolate Fudge Cake With Raspberry Coulis

White chocolate & raspberry bavarois with coulis recipe - Brush a 9 x 1 .

This is so simple yet so good. Chocolate cups are filled with homemade rasp .

Ricotta Crepes with Raspberry-Chili Coulis and Chocolate Shavings - A Recip .

I had some chocolate dessert cups and decided to fill them with a little bi .

Remove nerve and trim foie gras by removing all veins, filaments and gall. .

Remove nerve and trim foie gras by removing all veins, filaments and gall. .

White Chocolate Mousse in Chocolate Meringue Shells with Raspberry Coulis

Food Network invites you to try this Edible Blood-Sucking Chocolate Tarantu .

Beet Bundt Cake With Chocolate Ganache And Raspber .

Chocolate Ice Cream-filled Cake Roll with Raspberry Coulis

Food Network invites you to try this Chocolate Ice Cream-Filled Cake Roll w .

Try this Molten Chocolate Cake with Creme Anglais and Raspberry Coulis rec .

Whether celebrating a birthday, hosting a socially distanced summer cookout, or just enjoying warm summer weather, ice cream cakes are one of our favorite cooling desserts&mdashand we think you'll agree. Another thing we love about them? The possibilities really are endless: Start with a cookie crumb crust or a base made from blondie or brownie batter, top the base with your favorite flavors of ice cream (think beyond the usual chocolate and vanilla), then garnish with classic ice cream shop toppings such as sprinkles, maraschino cherries, whipped cream, nuts, and lots and lots of hot fudge or caramel sauce.

In the Brownie Sundae Ice Cream Cake that you see right here, we've taken everything we love about the classic chocolate sundae and turned it into an extravagant ice cream cake. We're talking layers of brownies, vanilla and strawberry ice cream, crunchy peanut butter, and crushed raspberries topped with whipped cream, sugared peanuts, and cherries. We also have an ice cream cake recipe that swaps out the brownie for a chocolate chip-studded blondie. Layered with vanilla ice cream and covered with a velvety chocolate ganache, it's just the slice for a serious sweet tooth.

You will also find cake recipes inspired by classic ice cream sundaes such as a banana split, a Neapolitan-inspired layer cake, and an over-the-top baked Alaska cake. The beauty of these ice cream cake recipes is that you can swap in different flavors based on what you love the most.

Skip the cup or cone and cool off with a slice of these ice cream cake recipes.

Baby Shower Buffet

Life has been full and moving apace and I’ve been a bit remiss here on Good Food Matters. But, exciting things are in the works—including a cookbook! I’ll share more details on that project soon, but in the meantime I thought I’d give you a look at our beautiful spread, an hors d’oeuvres buffet from last weekend. We held a shower honoring my daughter, son-in-law, and (grand!) baby to come.

No funny games or balloons, just a gathering of family and friends in the late afternoon for appetizers and sweets. We had a colorful array of foods, with a meat dish, a fish dish, and a bounty to please vegetarians and omnivores alike.

Plus, The Pie Board! My daughter Madeleine wanted not just pie, but Pies. A table filled with these assorted treats, great and petite, fruit or nut filled, chocolate cream or baked vanilla custard is a fun alternative to, say, a single cake. Easy as pies…..

While our party was a baby shower, it doesn’t matter: our menu would work for any kind of event, like a cocktail supper.
For your inspiration, with tips:

An Hors D’oeuvres Buffet
Marinated Grilled Beef Tenderloin, horseradish cream sauce, sundried tomato rolls
Orange-rubbed Smoked Alaskan Salmon Fillet
Blanched Chilled Asparagus with Greek Yogurt-Dill Dip
Roasted Butternut Squash-Yellow Bell Pepper-Honeycrisp Apple Quinoa
Black Eyed Pea “Cowboy Caviar”
Hot Baby Spoon Spinach-Artichoke Dip both served with blue and white corn chips

An overnight marinade of olive oil, red wine, balsamic vinegar, fresh thyme, and lots of fresh garlic help insure a succulent and flavorful piece of meat. Liberally salt and pepper the beef before grilling.

I rub the salmon fillet with orange zest and good olive oil before placing on my Big Green Egg to gently smoke. The fish stays moist, and is fragrant with citrus.

Simply roast diced butternut squash that you’ve first brushed with olive oil and lightly seasoned with salt and pepper. Do the same with diced yellow bell pepper. Prepare the quinoa according to package directions. Fold in roasted vegetables and diced fresh apple once the quinoa is cooked. The heat of the quinoa lightly cooks the apple, while retaining its crunch. Served warm or cool, this makes a delicious fall-inspired side or salad.

Blanched Chilled Asparagus with Greek Yogurt-Dill Sauce: Easy to make, easy to pick up and eat! It doesn’t take long to plunge the spears into boiling water, let them cook less than 2 minutes, and plunge them into an icy bath. Season plain Greek yogurt with plenty of fresh dill, scallions, fresh lemon juice and sea salt.

Like the quinoa dish, this vegan “Cowboy Caviar” is healthy, full-flavored, and universally enjoyed. I was lucky to find fresh black eyed peas at the market, which I cooked with garlic, sea salt, bay leaf and a pinch of red pepper flakes. Once the peas became tender and cooled, I added diced avocados, tomatoes, jalapenos, onions, cilantro, olive oil, and a squeeze of fresh lime juice.

This is an updated classic, made with fresh baby spoon spinach and artichoke hearts stirred into a green onion studded bechamel sauce. Always a favorite! Top the casserole with shredded pecorino romano cheese and bake until bubbly.

THE PIES: Rustic Honeycrisp Apple Galette, Chess Tarts, Plum Cream Cheese Pie, Maple Pecan Pie, Double Chocolate Cream Pie

Double Chocolate Cream Pie (the first to go!)
2 tablespoons cocoa
1 tablespoon cornstarch
1/3 cup brown sugar
2 cups lowfat milk
4 ounces semi-sweet or bittersweet chocolate, chopped
2 teaspoons vanilla
2 teaspoon creme de cassis (optional)
pinch of salt

Whisk cocoa, cornstarch, and brown sugar together in a bowl. Pour milk into a 2 qt. saucepan set on medium heat and stir in cocoa mixture. Continue stirring until dissolved. Then add chopped chocolate. Flavor with vanilla, creme de cassis, and a pinch of salt. Stir ( a wooden spoon is good for this.) steadily, as the mixture begins to simmer and thicken. It will become smooth and puddinglike. Remove from heat and pour into pre-baked pie shell. Cool before refrigerating.

Whip a cup of heavy cream with 2 (or so, depending on how sweet you want your whipped cream) tablespoons confectioners sugar and a teaspoon vanilla. Top chilled pie, and garnish with shaved chocolate.

Individual Chess Tarts: these were made by good friend Wendy. A true Southern dessert: Eggs-Butter-Sugar-Buttermilk-Vinegar. Deceptively simple, and somewhat addictive, Chess Pie deserves a post all its own. I promise, I will deliver that soon!

The Line-Up
Guests really have a great time making up pie sampler dessert plates for themselves!

Blissful Parents to Be
Due Date is December First

Blackberries Torte Recipes

  • Dark Chocolate Torte With Spiked Blackberry Coulis

Because the blackberry coulis flavors the glaze for this dark chocolate cak .

This rich chocolate torte gets added intensity from a spiked blackberry cou .

MyRecipes recommends that you make this Blackberry Brownie Torte recipe fro .

Food Network invites you to try this Blackberry Brownie Torte recipe.

Find recipes for Blackberry Custard Torte and other View All recipes. Get a .

Walnut&# 45blackberry Torte With Mocha Buttercrea .

MyRecipes recommends that you make this Blackberry Brownie Torte recipe fro .

'I have prepared the plum torte from Marian Burros’s The Best of De .

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

For meringues: Position racks in upper and lower thirds of oven and preheat .

This dessert will require some time and love but it is great for the holida .

Torte: In small bowl, combine 1 c. flour, confectioner's sugar and butter .

Preheat oven to 350 degrees. Cut a sheet of wax peper into three 8-inch-dia .

Place first 3 ingredients in a food processor, and pulse 3 times or possibl .

Place first 3 ingredients in a food processor, and pulse 3 times or possibl .

This is an incredible dessert. I obtained this from a Sunday school classm .

Find delicious blackberry recipes, like frozen blackberry and meringue tort .

Combine hot melted chocolate, lowfat sour cream and almond extract. Cold ti .

In a chilled bowl beat the cream with the eau-de-vie de framboise and the s .

To make chocolate filling:Combine hot melted chocolate, lowfat sour cream a .

Dark Chocolate Torte With Spiked Blackberry Coulis

Dark Chocolate Torte With Spiked Blackberry Coulis

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

2015 Farm to Fork Cooking Classes

Chef Eva has a delightful assortment of Farm to Fork Cooking Classes for the for the first half of the year. Classes start this Saturday at the farm near Daingerfield, TX. Classes last about three hours and start at 11:00 am. We will post on our website soon to register there, but for now call us at 903-645-3232 or Eva at 903-452-9600 to sign up.

It's still cold, but spring is in the air with this menu

Light cream of celery soup

Butter lettuce with strawberries and chèvre

Baked ziti pasta with pork and Italian sausage ragu

Roasted root vegetables Rosemary semolina bread with sea salt

Apple maple bread pudding

Spring forward with this wonderful menu

Jalapeno and Monterrey jack cheese grits waffles and warm tomato salsa

Asparagus soup with homemade lemon herb crème fraiche

Organic roast chicken with black pepper lavender honey glaze

Triple strawberry pavlova with chocolate drizzle

Celebration class: mother's day, graduation, birthday. This menu is great
for any celebration.

Strawberry lime basil lemonade

Cheese muffins and parsley and chive compound butter

Chipotle grilled pork tenderloin with strawberry and avocado salsa

Pine nut, lemon and spinach orzo

Strawberry rhubarb gallete with tender flaky pastry

Berrylicious menu celebrating the start of our blueberry and blackberry

Blackberry brie pizzettas

Citrus and berry salad with creamy nutty blackberry dressing

Blueberry balsamic glazed rosemary chicken

Roasted heirloom carrots with blackberry balsamic glaze

Blackberry cobbler sundae with butterscotch bourbon sauce

Turning boring vegetables into yummy desserts is a delectable way to eat
your vegetables.

Did you know stressed spelled backwards is dessert. Start out with a savory
sandwich to better appreciate all these desserts.

French onion grilled cheese

Chocolate avocado mousse with blackberries and pistachios Sweet corn and
bacon ice cream

Watch the video: Triple Berry Chocolate Ice Cream Cups (July 2022).


  1. Sajind

    Whistling all upstairs - the speaker discovered America. Bravo bravo bravo

  2. Edfu

    I recommend finding the answer to your question on

  3. Karamar

    It is logical

  4. Farnall

    I absolutely agree with you. There is something in this and I think this is a very great idea. I completely agree with you.

Write a message