EASY CHOCOLATE RASPBERRY DESSERT RECIPES
RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT RECIPE ...
Bake this wonderful double chocolate cake that's glazed with raspberries and topped with whipping cream - perfect dessert to treat your guests.
Provided by Betty Crocker Kitchens
Total Time 4 hours 15 minutes
Prep Time 1 hours 0 minutes
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
- Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate into eggs until well blended. Pour into pan.
- Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Refrigerate 1 hour 30 minutes or until firm.
- Meanwhile, place white chocolate baking bars in small bowl. In small saucepan, bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
- Place strainer over small saucepan; pour raspberries into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens, stirring constantly. Cool 30 minutes or until completely cooled.
- Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
- To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.
Nutrition Facts : Calories 460 , CarbohydrateContent 33 g, CholesterolContent 140 mg, FatContent 6 , FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 50 mg, SugarContent 30 g
EASY DESSERT RECIPES - CHOCOLATE-RASPBERRY TRIFLE RECIPE ...
Explore Chocolate-Raspberry Trifle Recipe at Woman's Day. Browse our exciting collection of easy dessert recipes.
Provided by WOMANSDAY.COM
Categories baby shower bridal shower feed a crowd Summer Valentine's Day dessert
Total Time 8 hours 25 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 12
Number Of Ingredients 9
Steps:
- Have ready a 3-qt trifle bowl or clear glass serving bowl (about 8-in. diam), preferably straight-sided. Mix liqueur and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners' sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted. Arrange half the cake slices in bottom of trifle bowl; drizzle with 1⁄2 the liqueur mixture. Spread with 1⁄2 the pudding mixture; sprinkle with 1⁄3 the chocolate shavings. Top with 1⁄2 the raspberries, then 1⁄2 the whipped cream. Repeat layers (reserve remaining shavings for garnish). Cover bowl with plastic wrap. Refrigerate at least 8 hours or up to 1 day. Sprinkle with remaining chocolate shavings; garnish with reserved berries.
Nutrition Facts : Calories 499 calories
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Reviews 4.5
Total Time 49 minutes59S
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Reviews 4.5
Total Time 49 minutes59S
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RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT RECIPE ...
Bake this wonderful double chocolate cake that's glazed with raspberries and topped with whipping cream - perfect dessert to treat your guests.
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Reviews 3.5
Total Time 4 hours 15 minutes
Calories 460 per serving
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Reviews 3.5
Total Time 4 hours 15 minutes
Calories 460 per serving
- To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.
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EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY
Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar
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Reviews 97
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Calories 321 calories per serving
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Reviews 97
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Calories 321 calories per serving
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EASY CHOCOLATE RASPBERRY CHEESECAKE RECIPE - FOOD.COM
Make and share this Easy Chocolate Raspberry Cheesecake recipe from Food.com.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 430.3 per serving
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Reviews 5.0
Total Time 50 minutes
Calories 430.3 per serving
- Cook and stir until thickened and smooth, remove from heat.
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EASY DESSERT RECIPES - CHOCOLATE-RASPBERRY TRIFLE RECIPE ...
Explore Chocolate-Raspberry Trifle Recipe at Woman's Day. Browse our exciting collection of easy dessert recipes.
From womansday.com
Total Time 8 hours 25 minutes
Category baby shower, bridal shower, feed a crowd, Summer, Valentine's Day, dessert
Calories 499 calories per serving
From womansday.com
Total Time 8 hours 25 minutes
Category baby shower, bridal shower, feed a crowd, Summer, Valentine's Day, dessert
Calories 499 calories per serving
- Have ready a 3-qt trifle bowl or clear glass serving bowl (about 8-in. diam), preferably straight-sided. Mix liqueur and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners' sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted. Arrange half the cake slices in bottom of trifle bowl; drizzle with 1⁄2 the liqueur mixture. Spread with 1⁄2 the pudding mixture; sprinkle with 1⁄3 the chocolate shavings. Top with 1⁄2 the raspberries, then 1⁄2 the whipped cream. Repeat layers (reserve remaining shavings for garnish). Cover bowl with plastic wrap. Refrigerate at least 8 hours or up to 1 day. Sprinkle with remaining chocolate shavings; garnish with reserved berries.
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From purewow.com
Reviews 2.8
Total Time 25 minutes
Calories 512 calories per serving
Reviews 2.8
Total Time 25 minutes
Calories 512 calories per serving
- 1. Make the Raspberry Swirl: Place the raspberries in a medium saucepan. In a small bowl, whisk ? cup (50g) of the sugar with the salt, cinnamon and vanilla bean scrapings to combine (if using vanilla extract, add at the end of step 3). 2. Add the sugar mixture to the raspberries and stir to combine. Heat over medium heat, stirring occasionally, until the berries break down completely, 6 to 8 minutes. 3. In the small bowl you mixed the sugar in, whisk the remaining ? cup (50g) sugar with the cornstarch. Add to the raspberry mixture, whisking to incorporate. Continue to cook, stirring constantly, over medium-low heat until the mixture comes to a simmer and thickens noticeably. Set aside to cool. 4. Make the Whipped Cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, sugar, salt and vanilla on medium-high speed until the mixture reaches soft peaks. Melt the chocolate until it is fluid (you can do this in a microwave in 15-second bursts or in a bowl fitted over a saucepan of simmering water). 5. Begin whipping the cream again on medium-low speed, and add the chocolate in a slow, steady stream. Mix just until combined. The mixture should still appear soft and smooth, like whipped cream. If it begins to seize or firm up, fold in the remaining chocolate by hand. 6. Spoon the whipped cream into four to six serving glasses, using about a third of it. Spoon the raspberry filling on top, using about half of it. Add another layer of whipped cream, using another third of the mixture, then top with the remaining raspberry filling. Finish with the remaining whipped cream. Garnish with fresh raspberries and chocolate shavings, if desired. Serve immediately, or refrigerate for up to 8 hours. Note: To make chocolate shavings, use a clean, dry vegetable peeler to peel shards of chocolate from a bar or block. This works best when the chocolate is slightly warm. You can microwave it in 5-second bursts, but it should still be solid?not shiny or melted at all.
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