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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 376.4
  • Total Fat: 18.3 g
  • Cholesterol: 115.5 mg
  • Sodium: 116.8 mg
  • Total Carbs: 49.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 7.2 g

View full nutritional breakdown of Love & Kisses Cake calories by ingredient
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Love & Kisses Cake

Submitted by: VISUALLYRICS

Introduction

"a very light chocolate cake" with a touch of rich ganache & fresh raspberries.......for those occassional indulgences. "a very light chocolate cake" with a touch of rich ganache & fresh raspberries.......for those occassional indulgences.
Number of Servings: 9

Ingredients

    3/4 c. unsweetened cocoa powder
    1/2 c. water
    4 eggs
    1 1/4 c. sugar
    1 tsp. vanilla extract
    1/4 c. oil
    3/4 c. flour
    1/4 tsp cream of tarter
    1/2 tsp. salt
    3/4 tsp. baking powder
    6 squares dark chocolate
    4 oz. low fat cream cheese
    1/2 c. fat free half & half
    1/4c. butter
    1 c. raspberries
    1/2 c. powdered sugar

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Directions

Preheat oven to 350 degrees. Lightly coat 2 9" round cake pans with a non-stick cooking spray. Set aside.

Boil 1/2 cup of water.....slowly stir in 3/4 cup unsweetened cocoa. Set aside.

Separate 4 eggs........whisk the egg whites until stiff peaks form; then, slowly add 1/4 tps. cream of tarter, and 1/4 c. sugar continuing to whisk till stiff peaks remain. Set aside.

Combine the 4 yolks with 1 c. sugar, 1 tsp. vanilla extract, & 1/4 c. oil; add this mixture to the cocoa mixture.

Sift 3/4 c. flour, 3/4 tsp. baking powder, and 1/2 tsp salt...... then stir into the cocoa mixture. Now, fold in the egg whites. Pour into the 2 pans, and bake for 18 - 20 minutes.

After cooling, take cakes out of the pans & place on parchment paper. Crumble 1/2 c. fresh raspberries on each top of the cake......using 1 c. total. Set aside.

In a small saucepan, melt 20 grams( 6 squares ) of Green & Black's 85% dark chocolate bar with 1/4 c. butter, 4 oz. fat free cream cheese, & 1/2 c. fat-free half & half ......careful not to burn the chocolate. Whisk in 1/2 c. powdered sugar till smooth. Place pan in freezer till set ( about 10 minutes ); then, pour over the top of one cake. Place the first cake over top of the 2nd cake & pour the remaining "icing" over the 2nd top.

Cover the 2 layer cake with a dome & chill for at least 2 hours in the refrigerator. This cake serves 9 generous pieces.

Note: You can cover this lovely cake in oodles of whipping cream for a gorgeous look, scattering fresh raspberries over top......... Fresh whipping cream is wonderful & I use it very seldom for special occassions......like our Christmas Eve party.




Number of Servings: 9

Recipe submitted by SparkPeople user VISUALLYRICS.






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