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Raspberry Glazed Double Chocolate Dessert

Raspberry Glazed Double Chocolate Dessert

Buyzyban Recipe - The recipes we show here are the most popular foods in 2018. Other than that for those of you who are confused to looking for food ideas for your family meals, maybe this recipe is right for you. Creative cuisine and new ideas also you can add to this Raspberry Desserts. I am try to demo Raspberry Desserts culinary art which is a creation from an international chef for you. For that, you can try it yourself by pattern how to cook the following raspberry desserts. Here they use ingredients that are leisurely to come by and even available in various stores. How to procedure this Raspberry Desserts has been provided here completely and is very leisurely to learn.

How to cook Raspberry Desserts 2018

The following is a very helpful recipe for you :

Raspberry Glazed Double Chocolate Dessert

By: sweeterdreams via Cookpad.com

Ingredients of Raspberry Glazed Double Chocolate Dessert:

  • Cake
  • 16 oz semisweet baking chocolate
  • 1 cup unsalted butter
  • 6 eggs
  • White Chocolate Ganache
  • 8 oz white chocolate baking bars,cut n2 small pieces
  • 1/2 cup whipping cream
  • 1 tbsp unsalted butter
  • Raspberry Glaze
  • 1 packages 10 oz. frozen raspberries in syrup,thawed
  • 1 tbsp corn starch
  • Topping
  • 1 cup whipping cream
  • 1 cup fresh raspberries

Method for "Raspberry Glazed Double Chocolate Dessert":

  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 n2 eggs until well blended. Pour n2 pan.
  3. Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack,about 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 saucepan;pour raspberries n2 strainer. Press mixture with back of spoon through strainer to remove 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 panache on top of cooled dessert. Spread raspberry glaze over panache. 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 n2 pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.

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