White Chocolate Raspberry Cake
White Chocolate Raspberry Cake is a dairy free dessert. One portion of this dish contains around 5g of protein, 16g of fat, and a total of 332 calories. This recipe serves 16. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. Head to the store and pick up raspberry flavoring syrup, flour, raspberry jam, and a few other things to make it today.
Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, raspberry syrup and vanilla.
Add to dry ingredients; beat until well blended. Stir in chocolate and pecans.
In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter.
Gently spoon into an ungreased 10-in. tube pan.
Cut through batter with a knife to remove air pockets.
Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan.
Remove cake to a serving plate. In a small saucepan, cook and stir jam over low heat until bubbly.
In a microwave, melt baking chocolate and shortening; stir until smooth.
Garnish with chocolate curls and raspberries if desired.