Thursday, May 30, 2013


I believe I got the basic idea for this recipe from Prevention magazine but I am not sure.

1/2 cup boiling water
1/2 cup unsweetened cocoa powder
1 cup dark brown sugar
3/4 cup reduced-fat sour cream
5 tbsp unsalted butter, cut up
1 tsp vanilla extract
4 tbsp framboise (raspberry liqueur)
2 large eggs
1/2 cups all-purpose flour
3/4 cup white whole-wheat flour
1 tsp baking soda
pinch of salt
2 to 3 cups fresh raspberries
4-oz bittersweet chocolate, melted

Preheat oven to 350 degrees.
Coat a 9-inch square baking pan with nonstick cooking spray; set aside.

In a large mixing bowl whisk together boiling water and cocoa powder until smooth.  Add the brown sugar, sour cream, butter, vanilla, and 2 tablespoons of the framboise; whisk until smooth. Whisk in the eggs, one at a time, until well incorporated.

In a smaller bowl whisk together the flours, baking soda, and salt; add to the chocolate batter.

Pour mixture into the prepared pan and bake at 350 degrees approximately 25 minutes until the cake begins to pull away from sides of pan and a wooden toothpick inserted in the center comes out clean.

Remove cake from oven and cool in the pan on a wire rack for 10 minutes.  Invert cake onto the rack then invert onto another rack (cake will then be top-side up) to cool completely.

Cut cake into 12 equal pieces.  Split each piece horizontally and brush cut sides with the remaining 2 tablespoons of framboise.  Arrange the bottoms cut side up on serving plate.  Top each piece 6 to 9 fresh raspberries standing upright.  Top with the top parts.  Pour the melted chocolate over each tower allowing it to run down the sides.

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