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Mocha Cocoa Express and Raspberry Ruby Sauce

Instructions

SERVINGS: 8
PREPARATION TIME: 1 HOUR AND 30 MINUTES

RASPBERRY SAUCE

Combine sugar, frozen raspberries, and lemon juice in saucepan and bring to boil. Mix cornstarch and cold water together. Add to raspberry mixture. Simmer for 10-15 minutes. Strain seeds out of hot sauce. Store sauce in fridge or freezer to cool.

CARAMEL SAUCE

Combine sugar and water in saucepan. Simmer, stirring regularly until mixture starts to turn brown. Add butter, warmed heavy cream, and S&D Espresso Coffee Extract. Stir well and set aside to cool.

CAKE

Heat chocolate and 1/2 cup of butter at very low temp. Mix eggs and sugar in separate bowl. Whisk until color lightens and mixture is creamy. Slowly sift in flour and add S&D Espresso Coffee Extract. Once chocolate and butter mixture is melted, combine with sugar and extract mixture. Separate batter into small ramekins. Bake 15 minutes at 400°F. Plate raspberry sauce and place plate in freezer. Remove cakes and let rest for 10 minutes. Place cake in center of plate, on top of raspberry sauce. Add drops of caramel and garnish with fresh raspberries.

Ingredients

RASPBERRY SAUCE (PREPARE FIRST AND REFRIGERATE)

1/2 cup sugar
12 oz. frozen raspberries
3 tbsp. fresh lemon juice
3 tbsp. cold water
3 tbsp. cornstarch

CARMEL SAUCE

2 tbsp. S&D Espresso Coffee
Extract
3/4 cup sugar
2 cups water
4 tbsp. unsalted butter
1 1/2 cups heavy cream, warmed

CAKE
1/4 cup S&D Espresso Coffee
Extract
9 oz. dark chocolate
4 oz. butter, chopped
3 eggs
3 egg yolks
1 3/4 cups sugar
3/4 cups flour
1/4 cup cocoa powder
Fresh raspberries (garnish)