Title: Triple Chocolate Raspberry Fantasy
Categories: Brownies Cheesecake Chocolate
Yield: 1 Servings

3		Squares Baker's Unsweetened Chocolate
2		Squares Baker's Bittersweet Chocolate
1/2	c	Butter
2		Eggs
1 1/4	c	Lightly packed brown sugar
3/4	c	Robin Hood All-Purpose Flour
1/4	ts	Magic Baking Powder White Chocolate Layer:
1		(8oz/250 g) pkg Philadelphia Brand Cream Cheese, softened
2/3	c	Sifted icing sugar
2	tb	Raspberry liqueur, optional
3		Squares Baker's White Chocolate, melted and cooled
1		Egg Topping:
1/2	c	Smucker's Raspberry Jam
1/2	c	Whipping cream
4		Squares Baker's Bittersweet Chocolate, chopped White chocola

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: Baker's Robin Hood 1993 Baking Festival Recipes Shared by: Debra Young

From: Sharon Stevens Date: 25 Mar 94

From: Dale Shipp Date: 09-27-97 (12:44) The Pine Tree Bbs (222) Cooking(F)

previous

next