Raspberry Lava Cake

Silver Cloud Baking Contest Winner - by Vivian Levine

Ingredients:

• 1 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup butter (1 stick)
• 1/2 cup all purpose flour
• 1-1/2 cups confectioners sugar
• 3 large eggs
• 2 egg yolks
• 1 tsp. Raspberry, Natural Flavor Blend

Directions:

Heat oven to 425 F. Grease 6 (6 oz.) custard cups. Melt chocolate and butter in microwave oven in a glass mixing bowl. Stir in flour, confectioners sugar until well blended. Stir in eggs and egg yolks and mix until smooth. Stir in Raspberry, Natural Flavor Blend. Divide mixture evenly between custard cups. Bake at 425 F. for 11 minutes or until outside edge is firm but center is runny. DO NOT OVERBAKE. Remove from oven and let cool a few minutes before running knife around edge and inverting onto serving plate. Serve warm. If desired, dust top with confectioners sugar.

Serves: 6

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Raspberry - Lemon Torta

Silver Cloud Baking Contest Winner - Peter Halferty

Ingredients:

• 8 Tbsp. (1 stick) unsalted butter, melted and cooled
• 1 Tbsp. fresh lemon juice
• 2 cups raspberries or other berries
• 1/2 Tbsp. Raspberry, Natural Flavor Blend
• 1 cup light brown sugar
• 3 eggs
• 1-3/4 cups all-purpose flour, sifted
• 2 tsp. baking powder, rounded
• 3 tsp. finely grated lemon zest

Directions:

1. Pre-heat oven to 325 F. Butter 8-inch round cake pan and line base with parchment paper.

2. Gently toss berries with lemon juice and Raspberry, Natural Flavor Blend; set aside.

3. In large bowl, whisk together sugar, eggs until pale and thick. Carefully fold in flour, baking powder and lemon zest. Gently stir in melted butter.

4. Pour batter into pan, then scatter in raspberries and their juice. Sprinkle a little sugar over top. Bake for 1 hour, or until the cake springs back to touch. Check torta halfway through cooking time; cover with foil if you need to prevent top from scorching. Its done when evenly colored, springy to the touch, pulling away slightly from the pan and tooth pick inserted into center comes out clean.

5. Allow to cool completely in the pan before serving. Cut into wedges. Can be topped with whipped cream or ice cream if desired.

Serves: 8

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