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Ингредиенты
- 5 ounce Unsweetened chocolate, coarsely minced
- 2 c. Sifted cake flour (not self-rising)
- 1 1/2 tsp Baking soda
- 1/4 tsp Salt
- 8 Tbsp. (1 stick) unsalted butter, slightly softened
- 1/3 c. Solid vegetable shortening
- 1/2 c. Packed light brown sugar
- 1/4 c. Granulated sugar, used in two separate measurements
- 1 Tbsp. Vanilla extract
- 2 lrg Whole Large eggs plus:
- 2 lrg Large eggs, separated (at room temperature)
- 3/4 c. Lowfat sour cream, at room temperature
- 1 c. Lowfat milk, at room temperature
- 1 pkt (12-oz) frzn unsweetened raspberries
- 2/3 c. Granulated sugar
- 2 tsp Arrowroot
- 1 Tbsp. Water
- 1 Tbsp. Black raspberry liqueur, such as Chambord (up to 2)
- 6 ounce Chunk dark chocolate, about 3/4-inch thick BLACK SATIN RASPBERRY FROSTING:
- 20 ounce Semisweet chocolate, coarsely minced
- 1 1/4 c. Evaporated lowfat milk
- 6 Tbsp. Unsalted butter, softened
- 1/4 c. Black raspberry liqueur, such as Chambord
- 4 tsp Vanilla extract
- 6 Tbsp. Seedless raspberry preserves Fresh raspberries, for garnish
Инструкции
- DIFFICULTY:** PREPARATION: 2 hrs plus baking, cooling and chilling times. Recipe
- Make the lowfat sour cream chocolate cake:1.Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter the bottom and sides of three 9-by-2-inch cake pans. Line the bottoms of the pans with baking parchment or possibly waxed paper and tap out the excess.
- 2.Heat the chocolate according to the instructions given in the Chocolate Melting Tips. Let the chocolate cold for 10 to 15 min, till tepid.
- 3.In a medium bowl, using a wire whisk, stir together the flour, baking soda, and salt till thoroughly blended. Sift the flour mix onto a piece of waxed paper.
- 4.In a 4 1/2-qt bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter and shortening at medium speed for 45 to 60 seconds, till the mix is creamy. Add in the brown sugar and while continuing to beat, gradually add in 1 c. of the granulated sugar, 2 Tbsp. at a time over a 6 minute period. Using a rubber spatula, scrape down the side of the bowl and continue beating for 1 to 2 min longer, till the mix is light in texture and off-white in color. Beat in the vanilla.
- 5.Break the 2 whole Large eggs into a measuring c. and add in the two separated egg yolks. Beat with a fork till frothy. At medium speed while continuing to beat, slowly add in the beaten Large eggs to the batter. Add in the lowfat sour cream and beat till smooth. Beat in the melted chocolate till blended.
- 6.At low speed, one-third at a time, beat in the flour mix alternating it with half of the lowfat milk. Mix briefly, just till each addition is barely incorporated into the batter. Scrape down the side and the bottom of the bowl with a rubber spatula. Mix the batter for 10 more seconds.
- 7.In a grease-free 4 1/2-qt bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed till frothy.
- Gradually increase the speed to medium-high and beat the whites till soft peaks start to create. One tsp. at a time, add in the remaining 1/4 c. of sugar and continue beating the whites till stiff, shiny peaks form.
- 8.Using a large rubber spatula, fold the beaten whites into the batter to lighten it. Divide the batter proportionately between the prepared pans and smooth it with the back of a soup spoon. Bake the cake layers for 15 min.
- Reposition the cake pans so which the pans at the back of the oven rack are placed in the front. Continue to bake for 5 - 10 min longer, till the edge of each cake layer has pulled away slightly from the side of the pan and the center
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 10 servings | |
| Calories 937 | |
| Calories from Fat 587 | 63% |
| Total Fat 68.5g | 86% |
| Saturated Fat 39.41g | 158% |
| Trans Fat 2.28g | |
| Cholesterol 108mg | 36% |
| Sodium 353mg | 15% |
| Potassium 824mg | 24% |
| Total Carbs 86.94g | 23% |
| Dietary Fiber 12.4g | 41% |
| Sugars 42.57g | 28% |
| Protein 16.42g | 26% |
