Moosewood - Chocolate Cake and Raspberry Sauce

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* Exported from MasterCook *

 

Raspberry Sauce

 

Recipe By :Moosewood Collective

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup orange juice

2 teaspoons cornstarch

2 cups fresh or frozen raspberries

2 tablespoons sugar -- or to taste

 

In a small saucepan, whisk together the orange juice and the cornstarch until

the cornstarch has dissolved. Add the raspberries and cook on low heat,

stirring constantly, until the sauce thickens. Stir in the sugar and remove

from the heat.

 

Serve warm, at room temperature, or chilled. Refrigerated, the sauce will keep

for about 2 weeks.

 

Source:

" Moosewood Restaurant Book of Desserts "

Copyright:

" 1997 by Vegetable Kingdom Inc. "

Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 173 Calories; trace Fat (1.3% calories

from fat); 1g Protein; 43g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

2mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit; 1 1/2 Other Carbohydrates.

 

NOTES : In this simple sauce, raspberries are the main event--as they should be.

Smooth or chunky, this vivid sauce will both beautify and enhance plain

poundcakes, custards, and frozen desserts.

To make a seedless sauce, omit the cornstarch, heat the berries and juice

briefly, whirl them in a blender, and strain the sauce through a sieve, pressing

it through with the back of a spoon.

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

Six-Minute Chocolate Cake

 

Recipe By :Moosewood Collective

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups unbleached white flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold coffee or water

2 teaspoons vanilla extract

2 tablespoons cider vinegar

Chocolate Vegan Glaze (optional)

1/2 pound semisweet chocolate

3/4 cup hot water

1/2 teaspoon vanilla extract

 

Preheat the oven to 375F.

 

Sift together the flour, cocoa, soda, salt, and sugar directly into a 9-inch

round or 8-inch square cake pan. In a 2-cup measuring cup, measure and mix

together the oil, cold water or coffee, and vanilla. Pour the liquid

ingredients into the baking pan and mix the batter with a fork or small whisk.

When the batter is smooth, add the vinegar and stir quickly. There will be pale

swirls in the batter as the baking soda and vinegar react. Stir just until the

vinegar is evenly distributed throughout the batter.

 

Bake for 25 to 30 minutes and set aside to cool.

 

To make the optional glaze, melt the chocolate in a double boiler, microwave

oven, or reset the oven to 300F and melt the chocolate in the oven for about 15

minutes in a small ovenproof bowl, or heavy skillet. Stir the hot water and the

vanilla into the melted chocolate until smooth. Spoon the glaze over the cooled

cake. Refrigerate the glazed cake for at least 30 minutes before serving.

 

Variation: To make a dozen cupcakes, follow the recipe instructions, mixing the

batter in a bowl. Pour the batter into a cupcake tin with paper liners and bake

at 375F for 20 minutes. While the cupcakes bake, prepare the glaze. When the

cupcakes are done, remove them from the oven and spoon on the glaze, if using.

Refrigerate for at least 30 minutes before serving.

 

To make a fancy Vegan Layer Cake, double the cake recipe you can mix the batter

in a bow, line the bottom of the cake pans with parchment paper, and generously

oil the sides of the pans and dust with flour. Then the cake can be removed

from the pans with no trouble at all, for a more elegant presentation. Spread

1/2 cup of apricot preserved or Raspberry Sauce (see recipe) between the layers,

and ice the cake with Chocolate Vegan Glaze.

 

Or try frosting the cake with Mocha Frosting: Melt 8 oz of semisweet chocolate

in a doube boiler or microwave. Add 2/3 cup of freeshly brewed coffee, 1

teaspoon of pure vanilla extract, and 1/2 cup of confectioners' sugar. Chill

the frosting for 20 to 30 minutes, stirring occasionally, until it reaches a

good spreading consistency. If it overthickens, heat the bottom of the bowl

until some of the frosting melts, then stir briskly until it softens again.

 

Source:

" Moosewood Restaurant Book of Desserts "

Copyright:

" 1997 by Vegetable Kingdom, Inc "

 

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Per Serving (excluding unknown items): 365 Calories; 23g Fat (51.7% calories

from fat); 2g Protein; 46g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

295mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Fat; 3 Other

Carbohydrates.

 

NOTES : No one would ever suspect that this dark, elegant, scrumptious cake is

both eggless and dairyless. It's economical and low-cholesterol, and what's

more, it goes into the oven in 6 minutes with no mixing bowl to clean because

the batter is mixed directly in the baking pan. You may be surprised to see

vinegar in the ingredient list, but it's not a mistake. The combination of

vinegar and baking soda helps the cake to rise. When cool, cut and serve the

cake directly from the pan; it cannot be easily turned out to a serving plate.

For the chocolate glaze, use a good-quality chocolate, such as Callebaut or

Valrhona. Or try it with your favorite frosting or a dusting of confectioners'

sugar, or topped with whipped cream, ice cream, or sliced fruit.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0