RASPBERRY CHOCOLATE CAKE
Try this wonderful raspberry glazed double chocolate cake. topped with whipped cream and fresh raspberries--some have called this the perfect dessert!
INGREDIENTS:
CAKE:
16 oz semisweet chocolate (broken into small pieces*)
INGREDIENTS:
CAKE:
16 oz semisweet chocolate (broken into small pieces*)
WHITE CHOCOLATE GANACHE:
10 oz white chocolate (broken into small pieces*)
1/2 cup whipping cream
2 Tablespoons CannaOil
RASPBERRY GLAZE:
10 oz. frozen raspberries in syrup (thawed)
8 oz fruit juice (I like blueberry, no grapefruit)
1/2 cup sugar
2 Tablespoon cornstarch
1/4 cup cold tap water
TOPPING:
1 cup whipping cream
1/2 cup sugar
2 teaspoons vanilla extract (or 1 vanilla bean-scraped)
1 cup fresh raspberries (or save some of the frozen that haven't broken down.)
*TIP-Place your chocolate in a freezer ziploc and break it into smaller pieces with a tenderizer mallet or a large serving spoon.
DIRECTIONS:
Pre-heat oven to 400 F.
Spray a 9-inch spring form pan with non-stick cooking spray.
In a double boiler melt the semi-sweet chocolate stirring with a wire whisk until fully melted.
Add melted medicated butter to the melted chocolate slowly stirring continually until smooth. Let cool for 30 min or until completely cool.
beat eggs with an electric mixer on medium/high until light with an even yellow color.
Fold cooled chocolate/medicated butter mix into the eggs with a rubber spatula, until well blended. Pour into sprayed springform pan.
Bake for 15 to 20 min. Dessert should be soft but not liquidy in the center.It will look liquidy, just give it a small shake to see if it is firm.
Cool completely, first on a cooling rack for an half hour then in the fridge for an hour
How to Make Chocolate Ganache
The process of making a ganache is simple: heat cream in a small saucepan, pour it over some chocolate, let the mixture sit for 2 minutes to melt, add oil, then stir until smooth. That’s all there is to it.
Let mixture chill in the fridge for an hour.
Place the thawed raspberries in a medium size sauce pan, with about a cup of the fruit juice and simmer untill raspberries break down, about 5 min.
RASPBERRY GLAZE:
10 oz. frozen raspberries in syrup (thawed)
8 oz fruit juice (I like blueberry, no grapefruit)
1/2 cup sugar
2 Tablespoon cornstarch
1/4 cup cold tap water
TOPPING:
1 cup whipping cream
1/2 cup sugar
2 teaspoons vanilla extract (or 1 vanilla bean-scraped)
1 cup fresh raspberries (or save some of the frozen that haven't broken down.)
*TIP-Place your chocolate in a freezer ziploc and break it into smaller pieces with a tenderizer mallet or a large serving spoon.
DIRECTIONS:
Pre-heat oven to 400 F.
Spray a 9-inch spring form pan with non-stick cooking spray.
In a double boiler melt the semi-sweet chocolate stirring with a wire whisk until fully melted.
Add melted medicated butter to the melted chocolate slowly stirring continually until smooth. Let cool for 30 min or until completely cool.
beat eggs with an electric mixer on medium/high until light with an even yellow color.
Fold cooled chocolate/medicated butter mix into the eggs with a rubber spatula, until well blended. Pour into sprayed springform pan.
Bake for 15 to 20 min. Dessert should be soft but not liquidy in the center.It will look liquidy, just give it a small shake to see if it is firm.
Cool completely, first on a cooling rack for an half hour then in the fridge for an hour
How to Make Chocolate Ganache
The process of making a ganache is simple: heat cream in a small saucepan, pour it over some chocolate, let the mixture sit for 2 minutes to melt, add oil, then stir until smooth. That’s all there is to it.
Let mixture chill in the fridge for an hour.
Place the thawed raspberries in a medium size sauce pan, with about a cup of the fruit juice and simmer untill raspberries break down, about 5 min.
Pour through strainr into a measuring cup, push with the back of a spoon all the juice from the raspberries, Discard seeds.
Add more fruit juice to make 2 cups, Pour the juice back into a medium size sauce pan, Add 1 cup sugar, mix well and place over medium heat until mixture starts to simmer.
Combine the COLD water and cornstarch in a small cup, Mix well until there are no lumps.I use a fork for this- doesn't splash.
Add cornstarch mix to simmering juice/sugar mix .stirring constantly the mixture will thicken,remove from heat and let cool 20-30 min.
Spread the white chocolate gnash atop the cooled cake, then the raspberry glaze on top.
Refrigerate for 45 min. and serve **Keep in fridge until ready to serve.
For whipped cream topping in a electric mixer add 1 cup whipping cream,1/4 cup sugar. Starting on slow increase to high speed, Mix on high until stiff peaks form.(or the canned kind works.)
Garnish with a little whip cream and fresh raspberries.
It takes a little while to make this recipe but it is oh so worth the wait!
Add more fruit juice to make 2 cups, Pour the juice back into a medium size sauce pan, Add 1 cup sugar, mix well and place over medium heat until mixture starts to simmer.
Combine the COLD water and cornstarch in a small cup, Mix well until there are no lumps.I use a fork for this- doesn't splash.
Add cornstarch mix to simmering juice/sugar mix .stirring constantly the mixture will thicken,remove from heat and let cool 20-30 min.
Spread the white chocolate gnash atop the cooled cake, then the raspberry glaze on top.
Refrigerate for 45 min. and serve **Keep in fridge until ready to serve.
For whipped cream topping in a electric mixer add 1 cup whipping cream,1/4 cup sugar. Starting on slow increase to high speed, Mix on high until stiff peaks form.(or the canned kind works.)
Garnish with a little whip cream and fresh raspberries.
It takes a little while to make this recipe but it is oh so worth the wait!
TASTY THC CAKES
DABOMB BANANA BREAD
DABOMB BANANA BREAD
Been getting raves about myDabomb Banana Bread! Very tasty served warm with a little THC butter. Here it is, give it a try and let me know what you think.
By Chef 420
INGEDIENTS:
13/4 cups flour
1/2 cup sugar
2 teaspoons baking...
PINEAPPLE MUFFINS
These super tasty pineapple muffins are very easy to make and everybody loves them, I had to make a double batch and still they didn't have time to cool down before they disapeared.
MAKES 12 MUFFINS
Pre-heat oven to 375F
INGREDIENTS;
2 cups flour
1 ...
PINEAPPLE UPSIDE-DOWN CAKE
This cake is sooooo sweeeet & sooo goood it will melt in your mouth. You won't want to share,, better make two!
By Chef 420
INGREDIENTS:
1 (15 ounce) can crushed pineapple
1 (15 ounce) can pineapple rings
1/4 ...
PUMPKIN CHOCOLATE CHIP BREAD
PUMPKIN CHOCOLATE CHIP BREAD
Pumpkin chocolate chip bread- one of my favorites, pumpkin and chocolate seems like a strange combo to me but they are great together in this moist and tasty infused bread.
By Chef 420
INGREDIENTS:
3 cups white...
CANNABIS INFUSED BROWNIES
CARAMELASTIC FANTASTIC BROWNIES
I think these are the best Medicated brownies I have made. They are sooo...
