Best 3 Raspberry Glazed Double Chocolate Dessert Recipes
Are you looking for an indulgent dessert that will impress your friends and family? Look no further than raspberry glazed double chocolate dessert. This decadent treat is sure to be a hit with chocolate lovers of all ages, with its layers of rich chocolate cake, creamy raspberry filling, and luscious raspberry glaze. The combination of flavors and textures in this dessert is simply irresistible and will leave you wanting more. Whether you're looking for a special occasion dessert or just want to treat yourself to something special, raspberry glazed double chocolate dessert is sure to satisfy your cravings.
Here are our top 3 tried and tested recipes!
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
Steps:
- 1 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. 2 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. 3 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. 4 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. 5 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. 6 Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time. 7 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.
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.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
- Use High-Quality Chocolate: The quality of your chocolate will greatly impact the flavor of your dessert. Opt for high-quality chocolate with a cocoa content of at least 60%.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are well combined.
- Bake the Cake Properly: Follow the recipe's baking instructions carefully. Ovens vary, so it's important to check the cake for doneness a few minutes before the recommended baking time.
- Let the Cake Cool Completely: Before you glaze the cake, let it cool completely. This will help the glaze set properly.
- Use Fresh Raspberries: Fresh raspberries will give your glaze the best flavor. If you're using frozen raspberries, thaw them completely before using.
- Make the Glaze Ahead of Time: You can make the glaze ahead of time and store it in the refrigerator for up to 3 days. When you're ready to use it, warm it up gently in a saucepan over low heat.
Conclusion:
This raspberry-glazed double chocolate dessert is a decadent and delicious treat that is perfect for any occasion. The combination of rich chocolate cake, tangy raspberry glaze, and creamy frosting is sure to please everyone. With careful preparation and attention to detail, you can create a dessert that will wow your guests and leave them craving more. So, put on your apron, gather your ingredients, and get ready to bake this delightful dessert!
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