Best 2 Chocolate Raspberry Loaf Recipes

CHOCOLATE MOUSSE LOAF WITH RASPBERRY PURÉE

Steps:

• Line a 9- x 5-inch loafpan with plastic wrap, extending edges of wrap over sides of pan; set aside. Combine 1/2 cup whipping cream, chocolate squares, corn syrup, and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool. Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Pour into prepared pan, and chill at least 8 hours. Process raspberries in a blender or food processor until smooth, stopping once to scrape down sides. Pour purée through a fine wire-mesh strainer, if desired, pressing with the back of a spoon; discard seeds. Chill. Invert mousse loaf onto a serving platter, and remove plastic wrap. Slice loaf, and serve with raspberry puree. Garnish, if desired.

CHOCOLATE-RASPBERRY LOAF

Steps:

• Preheat oven to 350°F.
• Spray 9X5-inch loaf pan with nonstick cooking spray; set aside.
• Melt chocolate chips and butter in small saucepan over low heat.
• Combine flour, sugar, baking soda, baking powder and salt in large bowl.
• Add walnuts; mix well.
• Lightly beat eggs in medium bowl with wire whisk.
• Add milk, spreadable fruit and vanilla; beat until well blended.
• Add chocolate and milk mixtures to flour mixture.
• Stir just until moistened.
• Pour into prepared pan.
• 3.
• Bake 50 to 60 minutes or until toothpick inserted into center comes out clean.
• Cool in pan on wire rack 10 minutes.
• Remove from pan and cool completely on wire rack.