COOKnQT
03-09-2003, 02:51 AM
Can't sleep ... So I guess I'll post some recipes ...
I just found this (I think it was on recipegoldmine) It looks so good, can't wait to try it!
CHOCOLATE RASPBERRY FANTASY
First Layer
3 oz. unsweetened chocolate
2 oz. semisweet chocolate
1/2 C. butter
2 eggs
1 1/4 C. firmly packed brown sugar
3/4 C. all-purpose flour
1/4 tsp. baking powder
Second Layer
1 (250g) pkg. cream cheese, softened
2/3 C. confectioners' sugar
2 T. raspberry liqueur (optional)
3 oz. white chocolate, melted
1 egg
Topping
1/2 C. raspberry jam
1/2 C. whipping cream
4 oz. semisweet chocolate
Preheat oven to 325 degrees F.
For the first layer, melt chocolate and butter. Beat eggs and sugar at high speed of an electric mixer until thick and lemon colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10-inch springform pan.
For second layer, beat cream cheese and confectioners' sugar together. Beat in liqueur, chocolate and egg until smooth. Randomly spoon white mixture over first layer, leaving a space between each spoonful. Bake 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean. Let cool.
For topping, spoon jam over cake. Heat cream and pour over chocolate, stir until melted.
Pour glaze over cake and let set.
I just found this (I think it was on recipegoldmine) It looks so good, can't wait to try it!
CHOCOLATE RASPBERRY FANTASY
First Layer
3 oz. unsweetened chocolate
2 oz. semisweet chocolate
1/2 C. butter
2 eggs
1 1/4 C. firmly packed brown sugar
3/4 C. all-purpose flour
1/4 tsp. baking powder
Second Layer
1 (250g) pkg. cream cheese, softened
2/3 C. confectioners' sugar
2 T. raspberry liqueur (optional)
3 oz. white chocolate, melted
1 egg
Topping
1/2 C. raspberry jam
1/2 C. whipping cream
4 oz. semisweet chocolate
Preheat oven to 325 degrees F.
For the first layer, melt chocolate and butter. Beat eggs and sugar at high speed of an electric mixer until thick and lemon colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10-inch springform pan.
For second layer, beat cream cheese and confectioners' sugar together. Beat in liqueur, chocolate and egg until smooth. Randomly spoon white mixture over first layer, leaving a space between each spoonful. Bake 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean. Let cool.
For topping, spoon jam over cake. Heat cream and pour over chocolate, stir until melted.
Pour glaze over cake and let set.