Recipe of Homemade Raspberry Glazed Double Chocolate Dessert

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, raspberry glazed double chocolate dessert. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Raspberry Glazed Double Chocolate Dessert is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Raspberry Glazed Double Chocolate Dessert is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have raspberry glazed double chocolate dessert using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Raspberry Glazed Double Chocolate Dessert:

1. Get Cake
2. Get 16 oz semisweet baking chocolate
3. Get 1 cup unsalted butter
4. Get 6 eggs
5. Make ready White Chocolate Ganache
6. Prepare 8 oz white chocolate baking bars,cut n2 small pieces
7. Make ready 1/2 cup whipping cream
8. Get 1 tbsp unsalted butter
9. Make ready Raspberry Glaze
10. Prepare 1 packages 10 oz. frozen raspberries in syrup,thawed
11. Make ready 1 tbsp corn starch
12. Prepare Topping
13. Make ready 1 cup whipping cream
14. Make ready 1 cup fresh raspberries

Instructions to make Raspberry Glazed Double Chocolate Dessert:

1. Heat oven to 400°F spray 9 inch springform pan with cooking spray. In medium saucepan,melt semisweet chocolate and 1 cup butter over medium-low heat,stirring constantly until smooth. Cool 35 minutes or until completely cooled
2. Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate n2 eggs until well blended. Pour n2 pan.
3. Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack,about 1 hour 30 minutes or until firm.
4. Meanwhile,place white chocolate baking bars in small bowl. In small saucepan,bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate;stir until smooth. Cool completely about 5 minutes. Refrigerate 1 hour or until chilled.
5. Place strainer over saucepan;pour raspberries n2 strainer. Press mixture with back of spoon through strainer to remove seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens,stirring constantly. Cool 30 minutes or until completely cooled.
6. Spread white chocolate panache on top of cooled dessert. Spread raspberry glaze over panache. Refrigerate 30 minutes;serve or refrigerate until serving time.
7. To serve,let dessert stand at room temperature for 1 hour. In medium bowl,beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream n2 pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.

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