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
CHOCOLATE RASPBERRY CUPCAKES
Fill chocolate cupcakes with raspberry preserves for a sweet surprise, and then top with a fresh berry for a nod to what's inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h3m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
- Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
- Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
- Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
- Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
- Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 61.3 g, Cholesterol 60.2 mg, Fat 14.3 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 228 mg, Sugar 50.5 g
DOUBLE CHOCOLATE RASPBERRY CUPCAKES
These cupcakes are packed with double the chocolate and bright, refreshing flavors of raspberry.
Categories Dessert
Yield 10
Number Of Ingredients 16
Steps:
- Start by preheating your oven to 350F and line a muffin or cupcake tin with cupcake liners. In a medium size mixing bowl, mix all the ingredients together (except the raspberries) until combined. Once the mixture has been evenly combined, gently fold in the raspberries - careful not to break them. Pop in the oven to bake for 17-20 minutes, or until the center is cooked through.
- While the cupcakes cool, make the frosting by adding all the ingredients into a large mixing bowl. Use an electric whisk (or manually with a spatula) to beat the ingredients together. Once it is well combined and the cupcakes have cooled, frost each one evenly. Enjoy!
CHOCOLATE CUPCAKES WITH CREAMY RASPBERRY FROSTING
These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle.
Provided by Sally
Categories Cupcakes
Time 3h
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.
- Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature.
- Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners' sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
- Frost cooled cupcakes however you'd like. I simply used a small frosting knife to frost the cupcakes. Top with fresh raspberries if desired.
DOUBLE CHOCOLATE RASPBERRY CHEESECAKE BARS
Adapted from "Homemade for the Holidays." This version is unique in that it calls for crushed chocolate cookies as the base. If you like, serve these garnished with some fresh raspberries on top and a sprig of mint. These are rich and so addicting. They are a rather flat - they will be tall and puffy when they come out of the oven, with oozing craters of jam. However, when cooled they wil only be about 1/2"-1" tall - this is normal.
Provided by HeatherFeather
Categories Cheesecake
Time 1h15m
Yield 16-32 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Combine butter and crushed cookies for crust and press into the bottom only of a lightly greased 9x13" pan.
- Bake 10-12 minutes or until crust is set.
- Meanwhile,using a mixer, combine sugar and cream cheese until very smooth& fluffy, scraping sides of bowl as needed, 3-4 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add sour cream and vanilla and beat another 1-2 minutes, scraping bowl again as needed, until mixed.
- Measure out 1 cup of the filling and add melted chocolate, stirring well until blended.
- Pour remaining white batter onto crust.
- Drop spoonfuls of the chocolate batter all over the surface of the white batter layer randomly.
- Heat jam in microwave just until warm, about 30-60 seconds; drop spoonfuls of jam over the batter randomly.
- Hold a dinner knife vertically and pull through batter in a zig zag pattern from one end of the pan to the other to create a somewhat marbled appearance (without overswirling).
- Bake 50-55 minutes or until center of cheesecake jiggles slightly when pan is gently shaken; DO NOT OVERBAKE or it will dry out.
- Cool in pan on wire rack completely (it may crack a bit on top as it cools- this is normal).
- Once cooled to room temperature, cover and chill up to 1 day.
- Cut into 16 large squares (or 32 small ones) and serve garnished as desired; keep leftovers chilled.
Nutrition Facts : Calories 304.6, Fat 21, SaturatedFat 12.4, Cholesterol 90, Sodium 263.4, Carbohydrate 23.9, Fiber 1.1, Sugar 13.3, Protein 7
UPSIDE DOWN CUPCAKES
Dump the frosting with this Upside Down Cupcakes recipe. Our chocolate Upside Down Cupcakes feature raspberries, brown sugar and pecans!
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Toss raspberries with butter in medium bowl. Add sugar, dry gelatin mix and nuts; mix lightly. Spoon into 24 paper-lined muffin cups.
- Whisk remaining ingredients until blended; spoon over fruit mixture.
- Bake 25 min. or until tops spring back when pressed lightly in centers. Cool cupcakes in pans 10 min.; invert onto plates. Remove and discard paper liners. Cool completely.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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