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Raspberry-Glazed Double Chocolate Dessert

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Betty Crocker Kitchens
Updated Nov 25, 2010
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Bake this wonderful double chocolate cake that's glazed with raspberries and topped with whipping cream - perfect dessert to treat your guests.

Raspberry-Glazed Double Chocolate Dessert

  • Prep Time 60 min
  • Total 4 hr 15 min
  • Servings 16
  • Ingredients 10
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Ingredients

Cake

  • 16 oz semisweet baking chocolate
  • 1 cup unsalted butter
  • 6 eggs

White Chocolate Ganache

  • 8 oz white chocolate baking bars, cut into small pieces
  • 1/2 cup whipping cream
  • 1 tablespoon unsalted butter

Raspberry Glaze

  • 1 package (10 oz) frozen raspberries in syrup, thawed
  • 1 tablespoon cornstarch

Topping

  • 1 cup whipping cream
  • 1 cup fresh raspberries

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    6
    Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
  • Step 
    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.

Nutrition

460 Calories
34g Total Fat
5g Protein
33g Total Carbohydrate
30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
310
Total Fat
34g
52%
Saturated Fat
20g
100%
Cholesterol
140mg
47%
Sodium
50mg
2%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
12%
Sugars
30g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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