Recipe for cooking Triple Chocolate Raspberry Fantasy
Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes
Triple Chocolate Raspberry Fantasy
Source: Creative Chocolates of Vermont
First Layer
3 oz. unsweetened chocolate
2 oz. semisweet chocolate
1/2 c. butter
2 eggs
1 1/4 c. brown sugar, packed
3/4 c. flour
1/4 tsp. baking powder
Second Layer
1 (250g) pkg. cream cheese, softened
2/3 c. powdered\sugar
2 Tbsp. raspberry liqueur, optional
3 oz. white chocolate, melted
1 egg
Third Layer
1/2 c. raspberry jam
1/2 c. whipping cream
4 oz. semisweet chocolate
Preheat oven to 325 degrees F.
For the first layer, melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10-inch springform pan.
For second layer, beat cream cheese and confectioners\sugar. Beat in liqueur, chocolate, and egg until smooth. Randomly spoon white mixture over brown layer, leaving a space between each spoonful. Bake 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean. Let cool.
For topping, spoon jam over cake. Heat whipping cream and pour over chocolate; stir until melted.
Pour glaze over cake and let set.
sugar. Beat in liqueur, chocolate, and egg until smooth. Randomly spoon white mixture over brown layer, leaving a space between each spoonful. Bake 45 to 55 min. until a wooden pick inserted in the center comes out almost clean. Let cool.
For topping, spoon jam over cake. Heat whipping cream and pour over chocolate; stir until melted.
Pour glaze over cake and let set.
