17 chocolate chambord cake Recipes

double-layer chocolate cake, raspberry jam, raspbery-flavored liqueur , such as chambord, foolproof buttercream, rinsed fresh raspberries (about 6 oz. total )

double-layer chocolate cake, raspberry jam, raspbery-flavored liqueur , such as chambord, foolproof buttercream, rinsed fresh raspberries (about 6 oz. total )

food cake mix (18.25 oz), eggs, lightly beaten, oil, water, chambord liqueur, raspberry-flavored chocolate chips, sugar

food cake mix, eggs, lightly beaten, oil, water, chambord raspberry liquor, semi-sweet chocolate chips, sugar (optional), ice cream (optional), chambord raspberry liquor (optional)

heavy whipping cream (16 oz), granulated sugar (i prefer powdered ) or 1/4 cup powdered sugar (i prefer powdered), vanilla extract, raspberry liquor (such as chambord), fresh raspberries, chocolate wafer cookies, mint (to garnish )

sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, buttermilk, eggs, pure vanilla extract, unsalted butter, softened, espresso coffee (dried ), water

granulated sugar, water, unsalted butter, semisweet or bittersweet chocolate, sweet liqueur , such as cointreau or chambord, eggs, heavy cream, sugar, basket fresh raspberries (optional)

chocolate butter sheet cake , recipe follows, raspberry simple syrup , recipe follows, fresh raspberries plus 1 pint for optional garnish, very bittersweet (70 percent cocoa liqueur) chocolate, chopped in 1/8-inch pieces, unsalted butter , cut into pieces, heavy cream, eggs, sugar, fine quality raspberry flavored liqueur , such as chambord, chocolate butter sheet cake, unsalted butter, softened, eggs separated, bittersweet chocolate, melted, cream of tartar, less 2 tbsp (7 oz) sugar, cake flour, sugar, water, raspberry sauce, fine quality raspberry-flavored liqueur , optional, raspberry sauce, raspberries (fresh or frozen ), sugar, fresh-squeezed lemon juice, raspberry-flavored liqueur, in a blender or a food processor, puree the raspberries with the sugar, lemon juice, and liqueur. strain through a fine sieve to remove the seeds. refrigerate.

chocolate butter sheet cake , recipe follows, raspberry simple syrup , recipe follows, fresh raspberries plus 1 pint for optional garnish, very bittersweet (70 per cent cocoa liquor) chocolate, chopped in 1-inch pieces, unsalted butter , cut into pieces, heavy cream, eggs, sugar, fine quality raspberry flavored liqueur , such as chambord, unsalted butter, softened, bittersweet chocolate, melted, eggs separated, cream of tartar, less 2 tbsp (7 oz) sugar, cake flour, sugar, water, raspberry sauce , recipe follows, fine quality raspberry-flavored liqueur , optional, raspberries (fresh or frozen ), sugar, fresh-squeezed lemon juice, raspberry-flavored liqueur

milk, sugar, pure vanilla extract, egg yolks, cornstarch , dissolved in 1/4 cup water, white chocolate, finely chopped, butter, gelatin, water, heavy cream, sweetened whipped cream, simple syrup, (equal amounts water and sugar, simmered until sugar dissolves, chambord, sheet pan chocolate sponge cake , cut into 3 (9 by 5-inch) slices, recipe follows, fresh raspberries, white chocolate , shaved into curls, raspberry sauce , recipe follows, fresh mint

dark chocolate, chopped, butter, cut into chunks, eggs, dark brown sugar, chambord ( raspberry ) liqueur, divided, kosher salt, chilled heavy whipping cream, chopped toasted hazelnuts for garnish, fresh raspberries for garnish

cake flour, baking soda, salt, unsalted butter, at room temperature, granulated sugar, dark chocolate, melted and cooled, vanilla extract, eggs, cold water, raspberry liqueur , such as chambord, for drizzling, chocolate chip buttercream , recipe follows, dark chocolate shavings , for decoration

food cake mix, eggs, lightly beaten, oil, water, chambord raspberry liquor, raspberry chocolate chips, sugar (more if needed), pecans, toasted and chopped in pieces

bittersweet chocolate (not unsweetened ) or 8 oz semisweet chocolate, chopped, whipping cream, unsalted butter, room temperature, chambord raspberry liquor or 1/4 cup other berry liqueur, all-purpose flour, baking powder, baking soda, salt, sugar, unsalted butter, room temperature, egg yolks, buttermilk, bittersweet chocolate (not unsweetened ) or 6 oz semisweet chocolate, chopped, unsalted butter, cut into small pieces, light corn syrup, chambord raspberry liquor or 1/4 cup other berry liqueur, fresh raspberries or strawberry

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.