| previous | next |
Title: Raspberry Chocolate Supreme a la Hopkins
Categories: Dessert Cake Chocolate
Yield: 1 Servings
| 12 | oz | Semisweet chocolate |
| 1/2 | c | Butter or margarine |
| 4 | Beaten eggs | |
| 1 | tb | Sugar |
| 2 | tb | All-purpose flour |
| 1/4 | c | Chopped toasted almonds |
| 4 | ts | Amaretto liqueur White Chocolate Sauce (recipe follows) Rasp |
Source: MIDWEST LIVING AUGUST 1994 p.100 Annual Raspberry Festival; Hopkins, Minnesota From: Sallie Krebs
Gloria Allmon of Hopkins, Minnesota, received the award for the most creative entry with this decadent raspberry-chocolate dessert. White chocolate and raspberry sauce drape chunks of brownielike cake.
1. Grease and flour two 8x1 1/2-inch round baking pans. Set aside.
2. In a medium saucepan, combine the chocolate and butter or margarine. Cook over low heat till melted, stirring occasionally. Cool for 15 minutes.
3. In a small saucepan, combine the eggs and sugar. Heat till warm. Remove from heat and transfer to a large mixing bowl. Beat with an electric mixer on high for about 5 minutes or till mixture has quadrupled. Fold in the flour, then almonds and amaretto, by hand.
4. Stir about 1/4 of the egg mixture into the chocolate mixture to lighten. Fold that into the remaining egg mixture.
5. Pour batter into prepared pans. Bake in a 375-F oven for 18 to 20 minutes or till a toothpick inserted in centers comes out clean. Cool for 10 minutes in pans on wire racks. Remove and cool.
6. Meanwhile, prepare the White Chocolate Sauce and Raspberry Sauce.
7. To assemble, crumble the brownielike cake into bite-size pieces. Fill individual dessert dishes or sherbets three-quarters full. Top with White Chocolate Sauce, then Raspberry Sauce. Garnish with mint and additional fresh raspberries.
White Chocolate Sauce: In a saucepan, melt 6 ounces white chocolate candy bars over very low heat. Cool slightly. In a small saucepan, combine 1/3 cup whipping cream, 3 egg yolks and 2 tablespoons sugar. Cook and stir over low heat for 2 to 3 minutes or till mixture coats a metal spoon. Remove from heat. Stir in 2 tablespoons amaretto liqueur and 1 teaspoon vanilla. Gradually stir into the melted white chocolate. (Mixture may stiffen, but thins out as more liquid is stirred into the chocolate.) Beat 2/3 cup whipping cream till soft peaks form (tips curl). Fold into chocolate mixture. Cover and chill. Makes 2 1/2 cups.
Raspberry Sauce: In a blender container or in a food processor bowl, combine 12 ounces of fresh raspberries or one 12-ounce package of frozen loose-pack raspberries (thawed), 1/2 cup sugar, 1 tablespoon lemon juice and 1 tablespoon raspberry-flavored or amaretto liqueur. Cover; puree. Sieve to remove seeds. Cover; chill. Makes 1 1/3 cups. From: Sallie Krebs Date: 14 Jun 94
| previous | next |