Warm Chocolate and Raspberry Custard Cake

I was in the mood for a comfort type dessert, not exactly a bread pudding but close to it.  I had made this recipe up over twenty years ago, I remember having leftover chocolate cake and trying to decide what to do with it.  I had always loved the texture of bread pudding, so this is how this dessert came about.  It is delicious warm, but it ain’t too bad cold either.  Let’s get baking!

You will need to bake off one box of Chocolate cake, pour the batter into a quarter sheet pan or a jelly roll pan.  Because of this being a rather thin cake the baking time will be around 20 minutes.  Let cool.  Put into the freezer to make it easier to cut into cubes. (You can do this in advance if time is an issue)

SAM_0052Chocolate Custard

  • 3 Cups Milk
  • 6 Tblsp. Butter
  • 1/2 Cup Semi-Sweet Chocolate Chips (from a 12 0z bag)

Place the ingredients into a saucepan.  Heat until the butter and chips are melted and the milk is hot.SAM_0054

  • 3 eggs
  • 1/2 Cup Sugar
  • 1 tsp. Vanilla
  • 1 tsp.  Almond Extract

Place these items in a heat proof bowl.  Pour the hot milk mixture into the bowl and whisk until combined.SAM_0055

Cut up the chocolate cake into 1″ cubes, doesn’t need to be perfect!  Place the cake cubes into a 13″ x 9″ pan.  Sprinkle two 6 0z containers of fresh raspberries over the cake.  Then sprinkle the rest of the semi-sweet chocolate chips over that.  Spread them out to cover the cake.
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SAM_0057Now take the warm custard and pour it over the dessert.   Make sure to cover it all and use a rubber spatula to pat the custard into the cake.

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Place into a 350 degree oven for 40 minutes.  Let cool a little while then scoop into dessert glasses or bowls.  Top with vanilla ice cream.  I like mine warm, that way the chocolate chips are gooey.

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So pretty!  So Easy!  This is a great comfort dessert for wintertime.  I love the tartness of the raspberries, the warmth of the chocolate and that touch of almond compliments it all!

This can be made in a variety of ways, change the cake mix to yellow and use apples and cinnamon chips, or change the cake mix to white and use fresh pitted cherries and white chocolate chips. Be creative!  But I am a chocolate lover so I am going to keep it just the way it is.  I know you are going to enjoy this as much as I enjoy sharing this recipe with you!

Happy New Year!!!

Raspberrapple Sugar Streusel Pie (pronounced: razz-burr-apple)

I wanted an apple pie, yet I wanted something with raspberries.  So I used my apple pie recipe and tweaked it a bit.  The raspberries and apples together make a sumptuous pie.  You get the bite from the Granny Smiths and the sweet tartness of the raspberries.  I used frozen unsweetened raspberries because they are not in season.  When raspberries are reasonably priced, fresh can be used.  Let’s get going with our razzamatazz Raspberrapple Sugar Streusel Pie!

This recipe makes 2 (9″) Springform pan pies,  if you don’t have Springform pans, no worries, just use 2 of any pie pans that you have.

Sugar Streusel

  • 1 1/2 Cup Sugar
  • 1 1/2 Cup Flour
  • 3/4 Cup Butter (cold)

Cut up the butter and put all ingredients into the mixing bowl.   Mix on low speed with paddle attachment, then on medium high until it becomes small crumbs.  Set aside.

Sweet Pastry Dough

  • 18 oz Flour ( 1 pound plus 2 oz)
  • Heavy 1/3 Cup Sugar
  • 1/2 tsp Salt
  • 10 oz Butter (cold and sliced)
  • 3 oz Crisco
  • 3 Egg Yolks  mixed with 1/3 Cup Water

Put first five ingredients into bowl, mix with paddle attachment until medium size crumbles. Then add the egg yolk and water mixture.  Only mix until combined!  Divide into 2 balls.  Roll them each out on a floured surface into approximate two 12″ circle.  Now don’t be getting out a measuring tape, this is not exact!  I roll it this big so that there is plenty of dough to go up the sides of the pan.  Creating a deep dish pie affect.  Put them into your ungreased pans, if using springforms pat the dough up the sides.  If using a regular pie pan, you will have excess dough.  Just freeze the extra dough for another project.

See the smears of butter in the dough, this will add flakiness to your crust.  When the dough bakes the steam from the butter melting will make for a tender crust.

If you make a lot of recipes that requires you to peel, core and slice apples, this gadget from Pampered Chef is such a time saver.  I got mine over ten years ago by hosting a party, I can tell you I use it all the time.

Raspberrapple Filling

  • 4 pounds of Granny Smith Apples (peeled, cored and sliced)
  • Juice of 2 Oranges
  • 3/4 Cup Sugar
  • 1/3 Cup Flour
  • 1 Tblsp Vanilla Extract
  • 16 oz bag Frozen unsweetened Raspberries (no need to thaw)

Put the sliced apples in a big bowl, pour the juice from the oranges over them.  This will keep the apples from turning brown and also adds fresh flavor.  Add in the sugar, flour, vanilla extract and frozen raspberries.  Use your hands to mix it together.  Our hands are our greatest tools in baking.

Divide filling into the two pastry lined pans.  The color is amazing!  So pretty and pink!Now you can top them evenly with the sugar streusel.  

Bake at 350 degrees,  both pies on top shelf, for 70 minutes.  The juices will be bubbly!

Let cool at room temperature for one hour.  Then refrigerate for 4 hours before you take them out of the springform pans.  To de-pan them easily, place the pan over a medium flame on your stovetop, roll pan over and around the flame, then set pan down and rotate it over the flame briefly.  This will loosen it up so that the springform ring and base plate will come off easier.

I had my piece with some vanilla ice cream!  Yummy!  Look out Raspberrapple I am coming in for seconds!