Triple Chocolate Raspberry Fantasy Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 Squares: Bakers Unsweetened Chocolate,
2 Squares: Bakers Bittersweet Chocolate,
1/2 cup: Butter,
2: Eggs,
1 1/4 cup: Lightly packed brown sugar,
3/4 cup: Robin Hood All-Purpose Flour,
1/4 tsp: Magic Baking Powder White Chocolate Layer:,
1: , (8oz/250 g) pkg Philadelphia Brand Cream Cheese, softened
2/3 cup: Sifted icing sugar,
2 tbsp: Raspberry liqueur, optional
3 Squares: Bakers White Chocolate, melted and cooled
1: Egg,
TOPPING
1/2 cup: Smuckers Raspberry Jam,
1/2 cup: Whipping cream,
4 Squares: Bakers Bittersweet Chocolate, chopped White chocolate curls and raspberries for garnish
Directions:
Decadent layers of brownie, cheesecake, raspberry and chocolate!
Preparation Time: 40 minutes Baking Time: 55 minutes Makes: about 12
servings Freezing: excellent
Brownie Layer: Melt chocolates and butter over hot water or in
microwave on HIGH power for 2 minutes; stir until completely melted.
Beat eggs and brown sugar on high speed of electric mixer for 5
minutes, or until thick and lemon colored. Fold in chocolate mixture,
flour and baking powder. Pour into greased and floured 10" pie plate
or springform pan.
White Chocolate Layer: Beat cream cheese, icing sugar, liqueur,
chocolate and egg in medium bowl with electric mixer until smoothly
blended. Randomly spoon white mixture onto brownie layer, leaving a
space between each spoonful. Bake at 325 degrees F for 45-55 minutes,
or until set and toothpick comes out almost clean. Cool.
Topping: Spread jam evenly over entire surface of pie. Heat cream with
chocolate over hot water or in microwave on MEDIUM powder for 3-4
minutes; stir until melted and smooth. Pour over top of pie,
spreading evenly. Chill to set glaze. Garnish with white chocolate
curls and raspberries.
Source: Bakers Robin Hood 1993 Baking Festival Recipes Shared by:
Debra Young
From: Sharon Stevens Date: 25 Mar 94
Submitted By DALE SHIPP On 08-07-95
Source from luhu.jp
Preparation Time: 40 minutes Baking Time: 55 minutes Makes: about 12
servings Freezing: excellent
Brownie Layer: Melt chocolates and butter over hot water or in
microwave on HIGH power for 2 minutes; stir until completely melted.
Beat eggs and brown sugar on high speed of electric mixer for 5
minutes, or until thick and lemon colored. Fold in chocolate mixture,
flour and baking powder. Pour into greased and floured 10" pie plate
or springform pan.
White Chocolate Layer: Beat cream cheese, icing sugar, liqueur,
chocolate and egg in medium bowl with electric mixer until smoothly
blended. Randomly spoon white mixture onto brownie layer, leaving a
space between each spoonful. Bake at 325 degrees F for 45-55 minutes,
or until set and toothpick comes out almost clean. Cool.
Topping: Spread jam evenly over entire surface of pie. Heat cream with
chocolate over hot water or in microwave on MEDIUM powder for 3-4
minutes; stir until melted and smooth. Pour over top of pie,
spreading evenly. Chill to set glaze. Garnish with white chocolate
curls and raspberries.
Source: Bakers Robin Hood 1993 Baking Festival Recipes Shared by:
Debra Young
From: Sharon Stevens Date: 25 Mar 94
Submitted By DALE SHIPP On 08-07-95
Source from luhu.jp