Double Raspberry Malt Recipe Chocolate

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DOUBLE-RASPBERRY MALT



Double-Raspberry Malt image

Make and share this Double-Raspberry Malt recipe from Food.com.

Provided by lazyme

Categories     Shakes

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

6 ounces fresh raspberries, 1 basket
1/4 cup whole milk
1/4 cup instant malted milk powder
1 tablespoon sugar
1 cup vanilla ice cream
1 scoop raspberry sorbet
mint sprig (optional)

Steps:

  • Set aside 4 raspberries for garnish.
  • Combine remaining raspberries, milk, malted milk powder, and sugar in blender; blend until smooth.
  • Add ice cream; blend until smooth, stopping once or twice to scrape down sides of blender, if necessary.
  • Pour malted shake into fluted soda-fountain-style glass.
  • Top with sorbet.
  • Garnish malt with reserved berries and mint sprig, if desired.

Nutrition Facts : Calories 351.9, Fat 9.9, SaturatedFat 5.5, Cholesterol 34.7, Sodium 153.5, Carbohydrate 61.9, Fiber 6, Sugar 48, Protein 7.5

RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT



Raspberry-Glazed Double Chocolate Dessert 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 By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

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, Carbohydrate 33 g, Cholesterol 140 mg, Fat 6, Fiber 3 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 30 g

DOUBLE CHOCOLATE RASPBERRY CAKE



Double Chocolate Raspberry Cake image

Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries are stacked between layers of rich chocolate cake for a delectable and colorful presentation. You can bake this cake the night before the shower and keep refrigerated overnight. Frost and decorate the cake the morning of the shower.

Provided by Michele Adams

Categories     Cake     Mixer     Chocolate     Egg     Bake     Kid-Friendly     Wedding     Raspberry     Jam or Jelly     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 8

1 box chocolate cake mix
3 eggs
1/2 cup vegetable oil
1/3 cup water
6 ounces semisweet chocolate chips
Chocolate Frosting
1/4 cup raspberry jam
2 fresh raspberries

Steps:

  • Preheat oven to 350° F. Spray two 8-inch round cake pans with cooking spray. In a large bowl, combine the cake mix, eggs, oil, and water and beat with an electric mixer for about 2 minutes, until smooth and creamy.
  • Using a rubber spatula or spoon, fold the chocolate chips into the cake batter. Divide batter evenly between two cake pans and bake for 30 minutes, or until a toothpick or cake tester placed in the center of the cakes comes out clean. Remove from oven and allow to cool in their pans. When cool, turn one cake out, round side down, on a flat serving platter or cake pedestal covered with two pieces of waxed paper, slightly overlapping in the center. To make flat on top, slice the rounded side off both layers before stacking.
  • Apply a thin layer of chocolate frosting to the top of the first layer, followed by a layer of raspberry jam. Dot approximately 1/4 cup of fresh raspberries on top of the jam, leaving spaces between berries. Carefully place the second layer of chocolate cake, rounded side up, or if top has been removed, bottom side up, gently aligning the two layers together. With an offset spatula or knife, spread a thin layer of frosting around the sides and top of the cake and add extra frosting until the sides are covered and smooth. Frost the top of the cake until covered and smooth. Finish the top and sides of the cake with the remaining raspberries.

DOUBLE CHOCOLATE MALTED TART



Double Chocolate Malted Tart image

Provided by Aida Mollenkamp

Categories     dessert

Time 2h20m

Yield 8 to 12 servings

Number Of Ingredients 5

8 tablespoons (1 stick) unsalted butter
1 1/2 cups chocolate wafer cookies crumbs (recommended: Nabisco Famous Wafers)
11 ounces milk chocolate, finely chopped
2/3 cup heavy cream
1/3 cup malted powder (recommended: Carnation Malted Milk)

Steps:

  • Melt 6 tablespoons of the butter. Combine cookie crumbs and butter in a small bowl and mix until thoroughly moistened.
  • Transfer to an 8-inch tart pan. Using the back of a cup or measuring cup, press mixture into the pan with a removable bottom until evenly covering the bottom and sides of the pan. Set in freezer until set, at least 20 minutes.
  • Meanwhile, place chocolate in a medium heatproof bowl and set aside. Place cream in a small saucepan and bring to a simmer over medium-low heat.
  • Remove from heat and whisk in malted milk powder until smooth and pour over chocolate. Let sit until chocolate is starting to melt, about 1 minute. Gently stir until all chocolate is melted and smooth. Stir in remaining 2 tablespoons of butter, small piece by piece, until evenly incorporated.
  • Turn mixture into the prepared tart crust and spread until even. Cover loosely and refrigerate until filling is set, at least 1 1/2 hours.

CHOCOLATE DESSERT WITH RASPBERRY SAUCE



Chocolate Dessert with Raspberry Sauce image

My family never turns down this dessert. I make it for special occasions-anniversaries and birthdays, for example-and Sunday meals, too.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 servings (2 cups sauce).

Number Of Ingredients 13

16 ounces semisweet chocolate, chopped
2/3 cup butter
5 large eggs
2 tablespoons sugar
2 tablespoons all-purpose flour
RASPBERRY SAUCE:
2 cups fresh or frozen raspberries, whole, unsweetened
1-3/4 cups water
1/4 cup sugar
4 teaspoons cornstarch
1 tablespoon water
Whipped cream
Whole, fresh raspberries to garnish

Steps:

  • Line bottom of a 9-in. springform pan with parchment; set aside. , Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted. , In a large bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400° for 15 minutes (cake will not be set in the middle). Chill. , For the sauce, combine raspberries, 1-3/4 cups water and sugar in a saucepan. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Put through sieve; discard the seeds. Add water if needed to make 2 cups juice. , Combine cornstarch and 1 tablespoon water in small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool. , To serve, spoon about 2 tablespoons sauce on each dessert plate; place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries.

Nutrition Facts :

RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT RECIPE - (4.4/5)



Raspberry-Glazed Double Chocolate Dessert Recipe - (4.4/5) image

Provided by mnhenselen

Number Of Ingredients 14

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

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.

DOUBLE CHOCOLATE RASPBERRY PARFAITS



Double Chocolate Raspberry Parfaits image

Number Of Ingredients 8

26 Keebler® golden vanilla wafers
2 ounces white chocolate, chopped
1/2 cup sugar
1/3 cup unsweetened baking cocoa powder
1 (8-ounce) package reduced-fat cream cheese, softened
1 teaspoon vanilla extract
1/3 cup fat-free milk
2 cups fresh raspberries

Steps:

  • 1. Coarsely crush wafers. Combine wafers and white chocolate. Set aside. 2. Stir together sugar and cocoa powder. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add cocoa mixture and vanilla. Beat until combined. Gradually beat in milk, mixing until smooth.3. In 4 parfait glasses layer half of wafer mixture, half of chocolate mixture and half of berries. Repeat layers. Enjoy immediately or refrigerate up to 4 hours. Garnish as desired.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds

Nutrition Facts : Nutritional Facts Serves

DOUBLE CHOCOLATE-RASPBERRY TORTE



Double Chocolate-Raspberry Torte image

Make summer delicious with this yummy Double Chocolate-Raspberry Torte. Combine fresh raspberries and delectable semi-sweet chocolate for a tasty treat.

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield 18 servings

Number Of Ingredients 6

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) BAKER'S White Chocolate, melted, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into small pieces
1 cup fresh raspberries

Steps:

  • Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely. Wrap cake layers individually in plastic wrap; freeze 1 hour.
  • Meanwhile, beat cream cheese in large bowl with mixer until creamy. Blend in white chocolate. Gently stir in half the COOL WHIP until blended. Refrigerate until ready to use.
  • Cut cake layers horizontally in half; stack on plate, spreading 2/3 cup cream cheese mixture between each layer.
  • Microwave semi-sweet chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir. Microwave 30 sec. or until chocolate is completely melted; stir until well blended. Spread over torte. Garnish with raspberries.

Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 180 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 21 g, Protein 4 g

DEEP CHOCOLATE RASPBERRY CAKE



Deep Chocolate Raspberry Cake image

Make and share this Deep Chocolate Raspberry Cake recipe from Food.com.

Provided by Chef Rangel

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

6 (1 ounce) semi-sweet chocolate baking squares
6 (1 ounce) unsweetened chocolate squares
7 eggs, separated
1 cup all-purpose flour
1 cup butter
2 cups white sugar
1 1/2 teaspoons vanilla extract
6 (1 ounce) semi-sweet chocolate baking squares
3/4 cup heavy whipping cream
1 (4 ounce) package frozen raspberries, thawed
3 tablespoons seedless raspberry preserves

Steps:

  • Preheat oven to 300°F Line bottoms of two 9 inch cake pans with waxed paper.
  • To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
  • In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
  • In another bowl, beat egg whites until foamy. Gradually beat in ½ cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
  • Bake until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
  • To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
  • To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.

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