Chocolate Raspberry Loaf Recipes

Steps:

• Lightly grease a 9- by 5-inch loaf pan; set aside.
• Preheat oven to 350 degrees.
• Melt chocolate chips and butter in a small saucepan; set aside.
• In a large bowl combine flour, sugar, baking soda, baking powder and salt.
• Add nuts; stir well.
• In a separate bowl combine eggs, milk, raspberry jam, and vanilla.
• Beat until blended.
• Add melted chocolate mixture and milk mixture to the flour mixture,stir just until moistened.
• Pour into prepared pan.
• Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
• Place the pan on a wire rack for 10 minutes.
• Remove from pan, cool completely.

Steps:

• Preheat oven to 350°F.
• Spray 9X5-inch loaf pan with nonstick cooking spray; set aside.
• Melt chocolate chips and butter in small saucepan over low heat.
• Combine flour, sugar, baking soda, baking powder and salt in large bowl.
• Add walnuts; mix well.
• Lightly beat eggs in medium bowl with wire whisk.
• Add milk, spreadable fruit and vanilla; beat until well blended.
• Add chocolate and milk mixtures to flour mixture.
• Stir just until moistened.
• Pour into prepared pan.
• 3.
• Bake 50 to 60 minutes or until toothpick inserted into center comes out clean.
• Cool in pan on wire rack 10 minutes.
• Remove from pan and cool completely on wire rack.

Steps:

• Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
• In a small bowl mix 1/2 cup cream with egg yolks until blended.
• In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
• Add egg mixture; cook three minutes longer, stirring constantly.
• Remove from heat and cool to room temperature.
• In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
• With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
• Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
• For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
• Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.