Best 3 Raspberry Glazed Double Chocolate Dessert Recipes
Indulge in a symphony of flavors with our Raspberry Glazed Double Chocolate Dessert, a culinary masterpiece that elevates the classic chocolate dessert to new heights. This decadent treat features two layers of rich chocolate cake, separated by a luscious layer of homemade raspberry glaze. The crowning glory is a velvety smooth chocolate ganache, adding an extra layer of richness and decadence. Get ready to embark on a journey of taste and texture as we guide you through the steps of creating this unforgettable dessert.
Alongside the main recipe, we also present variations to suit different preferences and dietary needs. Discover the secrets of crafting a gluten-free version, ensuring that everyone can savor this delight. For those seeking a dairy-free alternative, we offer a delectable dairy-free chocolate ganache that maintains the same level of indulgence. Additionally, we provide a simplified version of the raspberry glaze, making it accessible for home bakers of all skill levels.
Whether you're a seasoned baker or just starting your culinary adventures, our Raspberry Glazed Double Chocolate Dessert is sure to impress. With detailed instructions and helpful tips, we'll guide you through each step, ensuring success in your dessert-making endeavor. Be prepared to tantalize your taste buds and create a dessert that will leave a lasting impression on your family and friends. Get ready to bake, savor, and indulge in the ultimate chocolate experience!
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:
- Use fresh raspberries. Fresh raspberries have a more intense flavor than frozen raspberries. If you are using frozen raspberries, thaw them completely before using.
- Make sure the chocolate chips are melted before adding them to the batter. This will help them to distribute evenly throughout the cake.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached. If the toothpick comes out clean, the cake is overbaked.
- Let the cake cool completely before glazing it. This will help the glaze to set properly.
Conclusion:
This raspberry glazed double chocolate cake is a rich and decadent dessert that is perfect for any occasion. The combination of chocolate and raspberries is a classic flavor combination that is sure to please everyone. The cake is easy to make and can be made in advance, making it a great option for busy hosts. Whether you are serving it at a party or enjoying it at home with your family, this cake is sure to be a hit.
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