Best 3 Chocolate Raspberry Port Wine Recipes

VANILLA, CHOCOLATE AND KAHLUA CHIFFON CAKE WITH PORT WINE AND RASPBERRY SAUCE

Steps:

• Preheat oven to 325 degrees. Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt. Make a well in the center and add the oil, Kahlua and vanilla. Do not mix. In another bowl, beat the egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well incorporated into the flour mixture. Gently fold in the remaining egg whites using a rubber spatula. Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil. Dust with flour and tap out the excess. Pour the batter into the prepared pan. Bang the mold on the counter to remove any air bubbles. Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides with a small, thin knife. Remove the cake from the pan and allow it to cool. Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce.
• In a food processor, blend all the ingredients until very smooth. Strain, if necessary.

STANDING OVATION: SWEET CHOCOLATE PORT CUPCAKES, PORT WINE REDUCTION SYRUP, RASPBERRY CREME FRAICHE FILLING, FRENCH CHOCOLATE MOUSSE

Steps:

• Preheat the oven to 325 degrees F. Line cupcake tins with 24 cupcake liners.
• Whisk together the buttermilk, oil, vanilla and eggs. Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt and add into the wet mixture. Whisk the batter together until almost all the lumps are gone. Scrape the bowl, then mix again briefly. Add in a small amount of the port wine to help thin the batter. Once it is incorporated, slowly add in the remaining wine, whisking continuously. Scrape the bottom of the bowl and make sure that there are no lumps. Scoop into the prepared cupcake liners using a number 16 scoop. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes.
• To assemble: Allow the cupcakes to fully cool. Using an apple corer, remove a piece of the cupcake from the center. Drizzle with 1 teaspoon Port Wine Reduction Syrup. Fill the cupcake with 1 teaspoon Raspberry Creme Fraiche Filling. Using a large star tip, pipe the chilled French Chocolate Mousse onto the cupcake. Garnish with the gold leaf flake.
• Combine the wine, sugar and salt in a saucepan over a low flame. Simmer until reduced to 3 1/2 ounces liquid.;
• Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from the heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
• Beat the heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and the vanilla. Continue to whip the cream until it holds soft peaks.
• Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse.
• Whisk the creme fraiche with the raspberry preserves to combine.

CHOCOLATE RASPBERRY BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.