adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Raspberry-Glazed Double Chocolate Dessert
0 Likes
Prep Time:
1 hour
Total Time:
4 hours 15 minutes
Indulgent double chocolate cake with raspberry glaze and fluffy whipped cream - ideal for entertaining guests.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 400°F. Grease a 9-inch springform pan. In a medium saucepan, gently melt semisweet chocolate and 1 cup of butter over medium-low heat, stirring constantly until smooth. Allow to cool for 35 minutes until completely cooled.
  • Using an electric mixer, beat eggs in a small bowl on high speed for 5 minutes until they are light and lemon colored. Gently fold cooled chocolate into the eggs until well blended, then pour the mixture into the pan.
  • Bake for 15 minutes until the dessert has a soft center. Allow it to cool completely in the pan on a cooling rack for about 1 hour and 30 minutes. Refrigerate for another 1 hour and 30 minutes, or until firm.
  • Place the white chocolate baking bars in a small bowl. In a small saucepan, heat 1/2 cup of whipping cream and 1 tablespoon of butter until it just comes to a boil. Pour the hot mixture over the chocolate and stir until smooth. Let it cool completely for about 5 minutes. Chill in the refrigerator for 1 hour before using.
  • Set a strainer over a small saucepan and transfer the raspberries into it. Use the back of a spoon to press the mixture through the strainer to remove the seeds; discard the seeds. Stir in cornstarch. Cook over medium heat until the mixture boils and thickens, stirring constantly. Let it cool for 30 minutes until completely chilled.
  • Top the cooled dessert with a luscious layer of white chocolate ganache, followed by a generous spread of raspberry glaze. Chill in the refrigerator for 30 minutes before serving, or keep refrigerated until ready to serve.
  • Allow dessert to sit at room temperature for 1 hour. In a medium bowl, whip 1 cup of cream until stiff peaks form. Transfer the whipped cream into a pastry bag fitted with a large star tip. Pipe the cream around the edge of the dessert. Decorate with fresh raspberries for a finishing touch.

Similar Recipes