Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, Raspberry Glazed Double Chocolate Dessert. It is one of my favorites recipe For mine, I will make it a little bit unique. This is gonna smell and look deliciou

Bake this wonderful double chocolate cake thats glazed with raspberries and topped with whipping cream - perfect dessert to treat your guest Fold cooled chocolate into eggs until well blended. Chocolate raspberry cake donuts with a sweet raspberry glaze.

These donuts are baked and perfect for Valentines Day or any day! Keyword chocolate cake donuts, donut recipe. This special recipe, inspired by GODIVAs iconic Raspberry Ganache Twirl chocolate, creates the ideal pairing between tart raspberries and decadent.

The Ingredients needed to make Raspberry Glazed Double Chocolate Dessert:

1. You need of Cake
2. It’s 16 oz of semisweet baking chocolate
3. You need 1 cup of unsalted butter
4. It’s 6 of eggs
5. Prepare of White Chocolate Ganache
6. It’s 8 oz of white chocolate baking bars,cut n2 small pieces
7. Prepare 1/2 cup of whipping cream
8. It’s 1 tbsp of unsalted butter
9. It’s of Raspberry Glaze
10. You need 1 packages of 10 oz. frozen raspberries in syrup,thawed
11. It’s 1 tbsp of corn starch
12. You need of Topping
13. You need 1 cup of whipping cream
14. You need 1 cup of fresh raspberries

These raspberry chocolate cups are a chocolate lover dream come true. They are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse. For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze. This recipe for Double Chocolate Layer Cake with Raspberry Filling is perfectly rich and deliciou

Step to make 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 minute 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 minute 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 seed 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 raspberrie

It makes a great birthday cake too. This cake happens to turn out moist and delicious and rich. Its very chocolatey with a thick layer of chocolate ganache frosting and a surprise layer of raspberry filling. If desired, place cakes on individual dessert plates prior to drizzling with the glaze. Make sure raspberries are at room temperature or the warm glaze will not set properly.

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