RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT
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
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
RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT RECIPE - (4.4/5)
Provided by mnhenselen
Number Of Ingredients 14
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.
BACARDI DOUBLE-CHOCOLATE RUM CAKE
Make and share this Bacardi Double-Chocolate Rum Cake recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
- Using an electric mixer, beat at low speed until moistened.
- Beat at medium speed for 2 minutes.
- Stir in 1 cup of chocolate pieces.
- Pour batter into a greased 12-cup Bundt pan.
- Bake 50 to 60 minutes or until cake tests done.
- Cool in pan for 15 minutes.
- Remove from pan and cool on a wire rack.
- Heat raspberry preserves and remaining 1/2 cup of rum.
- Strain through a sieve to remove seeds.
- Place cake on a serving platter.
- Prick surface of cake with a fork.
- Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
- Repeat until all the glaze has been absorbed.
- Combine remaining 1 cup of chocolate pieces and shortening.
- Microwave on high for 1 minute or until melted. Stir until smooth.
- Spoon chocolate icing over cake. Let stand 10 minutes.
- Combine vanilla baking bar and 1 tsp water.
- Microwave on high for 30 seconds or until melted.
- Drizzle on top of icing.
DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE
Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
- In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
- Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
- Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
- Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.
Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 31 g, TransFat 1/2 g
DOUBLE CHOCOLATE-RASPBERRY UPSIDE DOWN CUPCAKES
Make and share this Double Chocolate-Raspberry Upside Down Cupcakes recipe from Food.com.
Provided by Annette MacDonald
Categories Dessert
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Lightly coat 12 muffin cups with cooking spray.
- In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.
- In a medium mixing bowl beat butter with an electric mixer for 1 minute. Gradually add sugar mixture and mix until light and fluffy. Add egg and mix well then add in vanilla.
- Alternate adding flour mixture and buttermilk to butter mixture until well combined.
- Divide half of the batter among the prepared muffin cups using approximately 1 rounded tablespoon in the bottom of each muffin well. Add 4 -5 berries to the centre of each muffin, and spoon the remaining batter over berries in muffin cups.
- Bake for 18 to 20 minutes or until a toothpick inserted near the centre comes out clean (turning after 10 minutes to evenly cook). Cool in pans for 5 minutes. Gently remove cupcakes from pans and cool completely on wire racks.
- Prepare Chocolate Glaze (directions below).
- In a small saucepan over low heat, melt butter then add cocoa and 2 tablespoons of water. Cook, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat and add in vanilla. Gradually add icing sugar and beat with wire whisk until smooth. Add additional water, 1/2 teaspoon at a time until glaze is of desired consistency, just thin enough to drizzle. This makes about 3/4 cup of glaze, enough for 12 cupcakes.
- Place cupcakes UPSIDE DOWN on a parchment-lined baking sheet. Drizzle glaze over cakes and chill about 20 minutes or until icing is set. If desired, place cakes on individual dessert plates prior to drizzling with the glaze. Garnish cakes with additional raspberries. Makes 12 cupcakes.
- An alternative presentation would be to forego the glaze completely and dust cupcakes with icing sugar just prior to serving.
Nutrition Facts : Calories 185.8, Fat 6.8, SaturatedFat 4.1, Cholesterol 31.2, Sodium 242.3, Carbohydrate 30.9, Fiber 1.8, Sugar 22.2, Protein 2.4
CHOCOLATE DESSERT WITH RASPBERRY SAUCE
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
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 :
DARK CHOCOLATE-RASPBERRY CAKE
This is such a quick, easy, and delicious cake to make! This recipe uses cake mix and canned pie filling, so you can also make wonderful variations using other fruits and cake flavors.
Provided by KEN-N-STEPH
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.
- For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.
- Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 50.2 g, Cholesterol 43.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.4 g, Sodium 305.1 mg, Sugar 16.4 g
More about "raspberry glazed double chocolate dessert recipes"
CHOCOLATE RASPBERRY DONUTS WITH RASPBERRY GLAZE
From kristineskitchenblog.com
DOUBLE CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM …
From spoonfulofflavor.com
RASPBERRY-GLAZED CHOCOLATE CAKE DONUTS …
From confessionsofaconfectionista.com
DOUBLE CHOCOLATE CAKE WITH RASPBERRY FILLING - RECIPE GIRL
From recipegirl.com
RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT | RECIPE
From pinterest.com
31 RASPBERRY AND CHOCOLATE DESSERTS WE LOVE - TASTE OF …
From tasteofhome.com
16 RECIPES THAT PROVE RASPBERRIES AND CHOCOLATE ARE …
From housebeautiful.com
DOUBLE CHOCOLATE CHEESECAKE WITH RASPBERRY GLAZE
From michiganwinecountry.com
Estimated Reading Time 1 min
DEEP CHOCOLATE CAKE WITH CHOCOLATE/RASPBERRY GLAZE - MURIEL …
From murielanderson.com
CHOCOLATE RASPBERRY MOUSSE RECIPE - DRISCOLL'S
From driscolls.com
DOUBLE CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM ICING
From dessertlady.ca
RECIPE OF ULTIMATE RASPBERRY GLAZED DOUBLE CHOCOLATE DESSERT
From american-african-recipes.com
CHOCOLATE RASPBERRY GLAZE - AMUSINGMARIA
From amusingmaria.com
CHOCOLATE AND RASPBERRY PARFAIT DESSERT FOR TWO - THE SCRAN LINE
From thescranline.com
EASY CHOCOLATE RASPBERRY DESSERT RECIPES ALL YOU NEED IS …
From stevehacks.com
CHOCOLATE RASPBERRY GLAZED BUNDT CAKE | THE OLIVE EXPERIENCE
From theoliveexperience.ca
25 LUSCIOUS RASPBERRY DESSERTS - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
RASPBERRY CHOCOLATE DESSERTS RECIPES RECIPES ALL YOU …
From stevehacks.com
CHOCOLATE CAKE WITH RASPBERRY FILLING AND MIRROR GLAZE
From myfoodiedays.com
RASPBERRY GLAZED CHOCOLATE DONUTS (VEGAN - FEASTING ON FRUIT
From feastingonfruit.com
RASPBERRY GLAZED DOUBLE CHOCOLATE DESSERT - COOKPAD
From cookpad.com
DOUBLE CHOCOLATE PAVLOVA WITH RASPBERRY CREAM - A GOURMET …
From agourmetfoodblog.com
DOUBLE CHOCOLATE MOUSSE WITH RASPBERRY SAUCE - DANI'S COOKINGS
From daniscookings.com
DOUBLE CHOCOLATE MOUSSE TARTLETS WITH RASPBERRIES
From driscolls.com
RASPBERRY GLAZED DONUT WITH CHOCOLATE RECIPE (BAKED)
From thesimplesprinkle.com
DOUBLE CHOCOLATE RASPBERRY CHEESECAKE (WITH STEP-BY-STEP PHOTOS)
From alyonascooking.com
DOUBLE CHOCOLATE MUFFINS WITH FRESH RASPBERRIES - MY HEAVENLY …
From myheavenlyrecipes.com
DOUBLE CHOCOLATE RASPBERRY COOKIE DOUGH - FEASTING ON FRUIT
From feastingonfruit.com
BAKED CHOCOLATE DONUTS WITH TART RASPBERRY GLAZE | JO EATS
From joeats.net
FLOURLESS CHOCOLATE CAKE {WITH RASPBERRY GLAZE}
From familytabletreasures.com
RASPBERRY CHOCOLATE MOUSSE CAKE WITH MIRROR GLAZE
From asavoryfeast.com
CHOCOLATE RASPBERRY CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY DOUBLE RASPBERRY MOUSSE CUPS - A BAKING JOURNEY
From abakingjourney.com
DOUBLE CHOCOLATE GANACHE AND RASPBERRY CHEESECAKE
From willcookforsmiles.com
DOUBLE CHOCOLATE RASPBERRY MUFFINS - DOMESTICALLY BLISSFUL
From domesticallyblissful.com
RASPBERRY GLAZED MINI CHOCOLATE CAKES - URBAN BAKES
From urbanbakes.com
RASPBERRY CHOCOLATE CAKE WITH CHAMBORD GANACHE
From familytabletreasures.com
DOUBLE CHOCOLATE RUM CAKE WITH RASBERRY RUM GLAZE RECIPE
From beautifulboricuastyle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love