Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, raspberry glazed double chocolate dessert. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Spread white chocolate ganache on top of cooled dessert. Spoon whipped cream into pastry bag with large star tip. Spread white chocolate ganache on top of cooled dessert.
Raspberry Glazed Double Chocolate Dessert is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Raspberry Glazed Double Chocolate Dessert is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook raspberry glazed double chocolate dessert using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Raspberry Glazed Double Chocolate Dessert:
- Prepare Cake
- Prepare 16 oz semisweet baking chocolate
- Make ready 1 cup unsalted butter
- Take 6 eggs
- Get White Chocolate Ganache
- Make ready 8 oz white chocolate baking bars,cut n2 small pieces
- Get 1/2 cup whipping cream
- Prepare 1 tbsp unsalted butter
- Prepare Raspberry Glaze
- Take 1 packages 10 oz. frozen raspberries in syrup,thawed
- Get 1 tbsp corn starch
- Prepare Topping
- Take 1 cup whipping cream
- Get 1 cup fresh raspberries
Learn how to cook great Raspberry glazed double chocolate dessert from pillsbury. Crecipe.com deliver fine selection of quality Raspberry glazed double chocolate dessert from pillsbury recipes equipped with ratings, reviews and mixing tips. A very long time ago, when I was a child, I decided that chocolate and raspberries was a combination made in heaven, and that any treat made with these two delicious ingredients would be at the top of my holiday list. Any seedless jam or preserves may be used, but raspberry is our favorite.
Instructions to make Raspberry Glazed Double Chocolate Dessert:
- 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 n2 eggs until well blended. Pour n2 pan.
- Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack,about 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 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.
- Spread white chocolate panache on top of cooled dessert. Spread raspberry glaze over panache. 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 n2 pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.
Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan). To make the glaze, melt the butter and chocolate in a heatproof bowl set over a pan of simmering water or a double boiler. To make the raspberry sauce, in a medium-size saucepan over medium heat, combine the raspberries, sugar and lemon juice. If you've never made homemade donuts before, making the perfect dark chocolate homemade donuts really is easier than it might sound. Really no harder than baking a batch of muffins or cupcakes.
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