Raspberry-Glazed Double Chocolate Dessert

Serve this wonderful raspberry-glaze chocolate dessert topped with whipping cream – a delicious treat.

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Servings 16

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( 2 ) Ratings

2 Ratings

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Member Reviews ( 5 )

9cbc1556-2107-42ee-b24d-133c1303ea2a

ingredients 10
Prep Time 60 min
Total Time 4 hr 15 min

Ingredients

Cake

16: oz semisweet baking chocolate

1: cup unsalted butter

6: eggs

White Chocolate Ganache

8: oz white chocolate baking bars, cut into small pieces

1/2: cup whipping cream

1: tablespoon unsalted butter

Raspberry Glaze

1: package (10 oz) frozen raspberries in syrup, thawed

1: tablespoon cornstarch

Topping

1: cup whipping cream

1: cup fresh raspberries

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Directions

1 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.
2 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.
3 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.
4 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.
5 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.
6 Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
7 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.

EXPERT TIPS

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Expert Tips

White chocolate isn't true chocolate; it contains no chocolate liquor, the essence of chocolate flavor and color. Instead, white chocolate gets its mellow flavor from vanilla. White chocolate does contain cocoa butter, which is derived from cocoa beans. Choose high quality white chocolate, that which lists cocoa butter as the first or second ingredient.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 310),

% Daily Value

Total Fat: 34g; 34%
(Saturated Fat 20g, 20% ),
Cholesterol: 140mg; 140%;
Sodium: 50mg; 50%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 3g 3% Sugars 30g 30% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 8%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 6 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Kklipse

report Posted Oct. 12, 2011 10:07 PM

In response to the question in the "tip" section: no, this recipe does NOT require flour, it turns out just fine. Most of the time that you spend on this dish comes from cooling sessions. To cut the time, place the semi sweet pot into an ice bath, and place the cake directly into the freezer after baking. Skip cooling the white chocolate, total time - 1 hour. Use seedless jam instead of the frozen berries to save time.

heitzes

report Posted Oct. 4, 2011 3:42 PM

Seriously no flour? Or is this an error?

HazelEyez

report Posted Oct. 2, 2011 5:13 PM

I used a 10 oz jar of seedless preserves. Warm it up in the microwave and pour over the dessert. It's fool proof and tastes just as good.

mcmolson

report Posted Oct. 2, 2011 1:22 PM

can you use the food processor to puree raspberries before straining seeds out?

Cathi62

report Posted Aug. 12, 2010 7:52 PM

I have made this many, many times. I usually make it for special occasions and have never made it to anything but rave reviews. It tastes like a truffle...heaven.