RASPBERRY CHOCOLATE DESSERTS RECIPES RECIPES

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RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT RECIPE ...



Raspberry-Glazed Double Chocolate Dessert Recipe ... image

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

16 oz semisweet baking chocolate
1 cup unsalted butter
6 eggs
8 oz white chocolate baking bars, cut into small pieces
1/2 cup whipping cream
1 tablespoon unsalted butter
1 package (10 oz) frozen raspberries in syrup, thawed
1 tablespoon cornstarch
1 cup whipping cream
1 cup fresh raspberries

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

HERSHEY'S CHOCOLATE RASPBERRY DESSERT RECIPE - FOOD.COM



Hershey's Chocolate Raspberry Dessert Recipe - Food.com image

I cut this recipe out of a magazine. I've never made it, but it looks and sounds amazing! There is a note on the recipe that says you can substitute 1/4 cup raspberry preserves and 1 teaspoon of water for the raspberry-flavored liqueur. It also gives the option of making a Double Raspberry Chocolate Dessert by substituting Hershey's Raspberry Chips for the Semi-Sweet Chocolate Chips. ***Prep time does not include several hours of chilling. And since I have never made this dessert, I had to guess at the prep and cook times.

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1 cup sugar
1/2 cup butter, softened
4 eggs
1/4 teaspoon baking powder
1 1/2 cups Hershey's syrup
2 cups powdered sugar
1/2 cup butter, softened
2 tablespoons raspberry liqueur
red food coloring (optional)
6 tablespoons butter
1 cup semi-sweet chocolate chips

Steps:

  • Heat oven to 350 degrees. Grease a 13x9x2-inch baking pan.
  • Combine flour, sugar, 1/2 cup butter, baking powder and eggs in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into prepared pan.
  • Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  • Meanwhile, prepare the raspberry cream center: Combine powdered sugar, 1/2 cup butter and raspberry liqueur in a small bowl; beat until smooth. (A few drops of red food coloring can be added, if desired.).
  • Spread the raspberry cream onto the cooled cake. Cover and refrigerate several hours or until chilled.
  • For the chocolate glaze topping: Melt the butter and chocolate chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly. Pour glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving.
  • Be sure to cover and refrigerate leftovers.

Nutrition Facts : Calories 563, FatContent 27.5, SaturatedFatContent 16.6, CholesterolContent 126.4, SodiumContent 209.7, CarbohydrateContent 78, FiberContent 2.1, SugarContent 62.6, ProteinContent 4.8

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