Dessert Recipes
Chocolate Raspberry Rhapsody
Yield: 16 servings
Ingredients
Chocolate Ring
- 1 1/4 cups semisweet chocolate chips
- 1 cup granulated sugar
- 1/2 cup boiling water
- 1 cup (2 sticks) unsalted butter, softened
- 4 eggs
- 2 tablespoons raspberry liqueur
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Raspberry Cream
- 1 cup heavy cream
- 2 tablespoons seedless red raspberry jam
- 2 tablespoons vanilla extract
- Fresh raspberries, for garnish
Instructions
- Heat oven to 350 degrees F. Spray a 5 cup ring mold with nonstick cooking spray.
Chocolate Ring
- In a food processor, combine chocolate chips and sugar, processing until chopped finely.
- Add boiling water and process until melted and smooth.
- Add butter in three additions, processing briefly each time.
- Add eggs, liqueur, vanilla extract and salt. Process until blended well.
- Pour mixture into prepared ring mold. Place mold in larger pan and fill pan with 2 inches boiling water.
- Bake for 1 hour or until firm to touch (knife inserted into center should come out clean).
- Remove mold from water bath and let cool for 1 hour on rack.
- Cover and refrigerate for at least 3 hours.
Raspberry Cream
- In a small bowl, beat cream with jam, sugar and vanilla until soft peaks form.
Assembly
- Run knife around edges of mold and invert ring onto serving dish.
- Pipe ring of raspberry cream rosettes around base of ring.
- Fill center of ring with remaining raspberry cream.
- Garnish ring with fresh raspberries.