Chocolate Blintzes with Raspberry Sauce Recipe

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Type: Chocolate Blintzes with Raspberry Sauce Free Cooking Recipe – Dessert


Ingredients / Directions
Lightly grease (with butter) a 9 x 13 x 2-inch baking pan (see Note below). Preheat the oven to 350 degrees F. Have ready a clean cloth towel on which to place cooked blintzes.

3 eggs
1/2 teaspoon salt
1 1/2 cup(s)s water
3/4 cup(s) cake meal In a mixing bowl
beat eggs and salt. Alternately add water and cake meal (several spoonsful at a time of each) beating until smooth.

Lightly butter an 8-inch skillet. Heat skillet over medium heat. For each blintz
pour about 3 tablespoons of batter into the skillet; quickly rotate the pan to coat the bottom of the skillet evenly. Return the pan to medium heat
and cook blintz until lightly browned. Invert skillet over cloth towel; blintz will fall onto towel cooked-side up. Repeat until all blitzes are made.

1 3/4 cup(s)s (15 ounces) ricotta cheese (if not Kosher
for Passover
substitute cottage cheese or
blend of cottage cheese with farmer and/or
cream cheese)
1 egg
1/3 cup(s) granulated sugar
1/4 cup(s) cocoa powder
1/4 teaspoon almond extract
Dash of salt

Stir all ingredients together in mixing bowl until well-blended.

To Compose and Bake* Blintzes: *Note: Blintzes may be fried in butter or oil
if desired
instead of baking.

Place each blintz browned side up. Place a heaping tablespoon of chocolate filling in the center of each blintz. Fold in the sides and the ends
forming a square package. Makes 14 – 16.

For Baking
1 tablespoon sugar
2 tablespoons butter
cut into small pieces

Arrange blintzes
seam side down
in prepared pan. Sprinkle sugar over the top. Dot with butter. (May be prepared ahead to this point.) Bake in preheated 350 degree F oven for 15-20 minutes
or until heated through. Serve immediately after baking
with Raspberry Sauce.

Raspberry Sauce
1 (10 ounce) package frozen red raspberries in light syrup

Thaw raspberries and drain
reserving liquid. Pur�e the raspberries and strain to remove seeds (discard seeds). Stir small amounts of reserved liquid into the pur�e in the quantity necessary to achieve desired consistency.

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