LAYERED CHOCOLATE-RASPBERRY TRIANGLES
My chocolaty triangles layered with raspberry jam are a must during the holiday season. The cakelike bars look festive, and one batch goes a long way.-Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased matching 13x9-in. baking pans with parchment; grease papers., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, one at a time, beating well after each addition. Add vanilla. Stir in flour. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer half of the batter to another bowl. Fold melted unsweetened chocolate into 1 bowl; spread into a prepared pan. Fold melted white chocolate into remaining batter; spread into second prepared pan., Bake 12-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto wire racks. Remove parchment; cool completely., Transfer chocolate layer to a baking sheet lined with a large piece of plastic wrap. Spread jam over top; place white chocolate layer over jam. Wrap securely with plastic wrap. Set a cutting board or heavy baking pan over top to flatten layers. Let stand at room temperature 3-4 hours. (Or, refrigerate overnight and return to room temperature before continuing.), Unwrap cake; place on a cutting board. Spread top with melted chocolate chips. Top with white chocolate shavings. Let stand until set. Trim edges with a knife. Cut into 24 squares; cut squares diagonally in half.
Nutrition Facts : Calories 158 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 55mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE RASPBERRY TRIANGLES
Enjoy this homemade baked raspberry dessert made with chocolate and Gold Medal® all-purpose flour - a delicious treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix flour, sugar and butter. Press in ungreased 13x9-inch pan. Bake 15 minutes.
- Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes. Sprinkle chocolate chips over crust. Carefully spread raspberry mixture over chocolate chips.
- Bake about 20 minutes or until raspberry mixture is set. Refrigerate about 1 hour or until chocolate is firm. For triangles, cut into 4 rows by 3 rows, then cut each square into 4 triangles.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 20 mg
CHOCOLATE RASPBERRY CLAFOUTIS
Somewhere between custard and cake lies the clafoutis, a simple French country dessert traditionally made with cherries. In this dark chocolate and raspberry version, your blender does most of the work.
Provided by Paul Grimes
Categories Milk/Cream Blender Chocolate Dessert Bake Valentine's Day Kid-Friendly Quick & Easy Raspberry Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle. Butter a 1 1/2-quarts shallow baking dish.
- Toss berries with granulated sugar and let stand 15 minutes.
- Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
- Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.
WHITE CHOCOLATE-RASPBERRY CLUSTERS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 28
Number Of Ingredients 3
Steps:
- Melt white chocolate in microwave, 1 minute, 30 seconds. Stir until smooth. Stir in rice cereal and raspberries. Drop mixture onto parchment-lined baking sheets in 1 1/4-inch mounds. Sprinkle with more raspberries. Chill until set, about 30 minutes or up to 5 days.
CHOCOLATE-RASPBERRY TRIFLE
Serve up our delicious Chocolate-Raspberry Trifle recipe. This Chocolate-Raspberry Trifle is the perfect combination of dessert flavors and textures.
Provided by My Food and Family
Categories Dairy
Time 1h45m
Yield 18 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour.
- Spread onto bottom of 8-inch square pan sprayed with cooking spray.
- Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Meanwhile, beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate 1 hour.
- Cut brownie into 1-inch pieces. Place half the brownies pieces in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries, chopped candy bars and remaining COOL WHIP. Repeat layers.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 27 g, Protein 4 g
RASPBERRY-CHOCOLATE CRINKLES
With the addition of freeze-dried raspberries (found at natural-food markets and well-stocked grocery stores), this take on the classic chocolate crinkle cookie is absolutely addictive. I used the Chocolate Crinkles II recipe from Allrecipes as the base, then gave it a color and flavor boost with the berries.
Provided by eatthelove
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 5h40m
Yield 13
Number Of Ingredients 10
Steps:
- Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
- Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl.
- Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 54.2 g, Cholesterol 57.2 mg, Fat 11.1 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 172.3 mg, Sugar 35.8 g
CHOCOLATE RASPBERRY TRIFLE
Steps:
- For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
- For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
- For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
- For whipped cream: Combine all ingredients and whip to a soft peak.
- To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.
WHITE CHOCOLATE RASPBERRY TRIANGLES
These can only be described as delicious and decadent and well worth making. This was in a Robin Hood recipe book and I just knew that it would be worth trying. The triangles give it a very special look but you can cut these into squares or bars.
Provided by Katherine in Alberta
Categories Bar Cookie
Time 1h15m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan and add chopped white chocolate and set aside.
- Beat eggs and sugar on high speed until thick and lemon coloured about 5 minutes.
- Stir butter and white chocolate mixture until smooth and then add to the egg mixture, along with flour, salt and vanilla.
- Mix well.
- Spread half the batter in a 9" greased square cake pan.
- Bake at 325 for 25 minutes or until golden brown.
- Cool 5 minutes and spread jam evenly over base.
- Stir white chocolate chips into remaining batter.
- Drop by spoonfuls evenly over jam and sprinkle with almonds.
- Bake for 30-40 minutes longer or until set.
- Cool completely before cutting.
Nutrition Facts : Calories 132.7, Fat 6.6, SaturatedFat 4, Cholesterol 22.3, Sodium 54.8, Carbohydrate 17, Fiber 0.2, Sugar 12.7, Protein 1.5
CHOCOLATE RASPBERRY ROULADE
Categories Cake Milk/Cream Mixer Chocolate Dessert Bake Yogurt Raspberry Chambord Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 21
Steps:
- Have ready meringue and cake roll. In a small bowl stir together yogurt, vanilla, and 1 tablespoon sugar.
- In a large bowl with a whisk or an electric mixer beat cream and 2 teaspoons sugar until cream just holds stiff peaks. Crumble meringue into 1/2-inch pieces and gently fold into whipped cream. Reserve 1/2 cup raspberries and add remaining berries and yogurt mixture to whipped cream mixture. Gently fold mixture until just combined.
- Unroll cake roll on kitchen towel and brush inside with Chambord. Gently spoon whipped cream mixture lengthwise along center of cake and roll cake around filling so that long edges just come together. Place roulade, seam side down, on a platter and chill 1 hour to facilitate slicing.
- Just before serving, sprinkle roulade with remaining 2 teaspoons sugar. Cut roulade into slices (each a little less than 1 1/2 inches thick) serve with some reserved berries.
- To make chocolate-covered meringue:
- Preheat oven to 325°F.
- In a bowl with an electric mixer beat whites on high speed until foamy. Add cream of tartar and continue beating until whites hold soft peaks. Add sugar and beat until meringue holds stiff, glossy peaks.
- Line a baking sheet with parchment paper or foil and on it spread meringue about 1/2 inch thick (shape does not matter). Bake meringue in middle of oven 45 minutes, or until crisp. Turn off oven and let meringue stand 1 hour. Remove meringue from oven and cool completely on baking sheet on a rack.
- Carefully peel parchment paper or foil and put meringue, flat side up, on a work surface. In a small heavy saucepan melt chocolate over low heat, stirring occasionally, and spread on meringue in a thin layer. Chill meringue until chocolate is set, about 10 minutes. (Meringue may be made 1 week ahead and kept in a sealed plastic bag in a cool place.)
- To make cocoa cake roll:
- Preheat oven to 425°F. and line a greased 17- by 10 1/2-inch jelly-roll pan with wax paper or parchment paper. Butter paper and dust with flour, shaking off excess flour.
- In a small saucepan bring water to a boil over moderate heat. Remove pan from heat and stir in cocoa powder and vanilla until smooth.
- In a large bowl with an electric mixer beat yolks and 1/3 cup sugar on high speed until pale and thick, about 5 minutes. Add cocoa mixture and beat until mixture is thick again, 3 to 5 minutes. Add flour and salt and beat 1 minute. (If using a standing electric mixer, transfer mixture to a large shallow bowl better suited to folding.)
- In a medium bowl with cleaned beaters beat whites on high speed until foamy. Add cream of tartar and continue beating until whites hold soft peaks. Add remaining 1/3 cup sugar and beat until meringue holds stiff, glossy peaks.
- Stir about one fourth whites into cocoa mixture to lighten and fold in remaining whites gently but thoroughly. Spoon batter into a large pastry bag fitted with a 1/2-inch plain tip and, holding bag with tip about 1/2 inch from surface of pan, pipe lengthwise in side-by-side strips, filling pan. (Alternatively, batter may be gently spread into pan.) Bake cake 8 minutes, or until it springs back when touched lightly in center with finger. Cool cake in pan, covered with a damp kitchen towel, on a rack.
- Invert cake onto towel and gently peel off wax paper or parchment paper. Beginning with a long side, roll up cake in towel jelly-roll fashion.
TRIPLE CHOCOLATE TRIFLE WITH RASPBERRIES
The imagination has no limitations, as we see from this recipe. It's chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly. It's a fairy tale dessert to satisfy all comers.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- To make brownies, preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
- In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.
- Pour batter into prepared pan. Bake until just firm, about 25 minutes (do not overbake). Transfer pan to a rack to cool. If using spirits, prick holes in hot brownies and drizzle evenly over pan.
- In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)
- In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.
- Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)
- Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners' sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.
- Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.
Nutrition Facts : @context http, Calories 1093, UnsaturatedFat 23 grams, Carbohydrate 118 grams, Fat 69 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 42 grams, Sodium 201 milligrams, Sugar 88 grams, TransFat 1 gram
CHOCOLATE-RASPBERRY TRIANGLE
Make and share this Chocolate-Raspberry Triangle recipe from Food.com.
Provided by MarBear
Categories Bar Cookie
Time 55m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 7
Steps:
- Step1:
- Heat oven to 350.
- In medium bowl, mix flour,sugar and butter with spoon.
- In bottom of ungreased 13x9-inch pan, press dough evenly. Bake 15 minutes.
- Step2:.
- In 1-quart saucepan,mix raspberries,orange juice and cornstarch.
- Heat to boiling,stirring constantly.
- Boil and stir 1 minute.
- Cool 10 minutes.
- Sprinkle chocolate chips over crust.
- Carefully spread raspberry mixture over chocolate chips.
- Step3:.
- Bake about 20 minutes or until rasberry mixture is set.
- Refrigerate about 1 hour or until chocolate is firm.
- For triangles,cut into 4 rows by 3 rows, then cut each square into 4 triangles.
- Note: for high altitude (3500to6500feet):.
- In step 2,boil and stir 3 minutes. In step 3, bake about 25 minutes.
Nutrition Facts : Calories 72, Fat 3.7, SaturatedFat 2.3, Cholesterol 7.6, Sodium 20.9, Carbohydrate 9.7, Fiber 0.5, Sugar 6, Protein 0.6
RASPBERRY-WHITE CHOCOLATE SCONES
In this scone recipe, I used dried raspberries to add intense flavor and replaced some of the butter with grated white chocolate. The result? Perfectly textured, tender, and light scones that weren't too delicate or crumbly. Definitely some of the best I've ever had! Serve with a nice cup of tea.
Provided by Chef John
Categories Scones
Time 13h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 225 degrees F (110 degrees C).
- Line a baking sheet with a silicone liner.
- Place fresh raspberries about 1 inch apart on the prepared baking sheet.
- Bake in the preheated oven for 4 hours, then turn oven off, leaving the berries inside for 8 hours, or overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
- Roughly chop dried raspberries into smaller pieces and measure out ½ cup for this recipe. Reserve any extra for another use.
- Grate white chocolate on the fine side of a grater until you have ½ cup.
- Whisk 2 cups flour, sugar, salt, and baking powder together in a mixing bowl. Grate cold butter into the flour mixture, tossing every so often to coat it with flour so it doesn't start to clump. When all butter has been added, work it into the flour with a pastry blender. Add grated white chocolate and toss with a fork to incorporate.
- Whisk ¾ cup milk and sour cream together in a liquid measure, then pour that into the flour mixture. Mix with a fork until everything just barely comes together to form a shaggy dough.
- Transfer dough to a generously floured work surface and without kneading, push and pack it together with your hands until it holds its shape, adding a little flour if it's too sticky. Press dough into a rectangle, about ¾-inch thick, and roughly twice as long as it is wide.
- Sprinkle dried raspberries evenly over the dough. Spread berries out almost to the edges and press them into the dough gently. Using a bench scraper, lift one third of the dough from one of the shorter edges and fold it in over the center third; press it down and square off the edges. Repeat with the other side so your scone dough is three layers thick.
- Cut the rectangle in half with the bench scraper, then cut each half into 2 triangles. Transfer scones to the prepared baking sheet.
- Whisk egg and 1 tablespoon milk together. Brush egg wash over each scone and sprinkle with sugar.
- Bake in the upper center of the preheated oven until browned, about 25 minutes.
- Quickly and carefully transfer to a rack and let cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 563.4 calories, Carbohydrate 75.1 g, Cholesterol 95.5 mg, Fat 24.8 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 14.6 g, Sodium 788.2 mg
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