CHOCOLATE RASPBERRY DREAM BARS
Layers of chocolate brownie, raspberry mousse and whip cream combine in a beautiful dessert bar. Perfect for Valentine's Day!
Provided by Danelle
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
- In a large bowl, combine flour, cocoa, and salt. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time.
- Add butter mixture to flour mixture and stir until well blended. Spread brownie batter into prepared pan and bake for 25-30 minutes. Cool completely.
- Meanwhile, make raspberry and whipped cream layers. With an electric mixer on high speed, beat the cream cheese, raspberry pie filling, 1/4 cup sugar and lemon juice in a large bowl until well combined. Mix in the fresh raspberries (you want the raspberries to break apart when you mix them in).
- In a separate bowl, beat the cream and remaining 2 tablespoons sugar on high speed until stiff peaks form.
- Fold 1 cup of the whipped cream into the raspberry mixture, refrigerate the remaining whipped cream. Spread the raspberry mixture evenly over the cooled brownies.
- Chill for at least 30 minutes, then spread the remaining whipped cream over the raspberry layer.
- Refrigerate for at least 4 hours, or until set. Cut into squares and serve. Garnish with chocolate shavings and fresh raspberries, if desired. Store leftover bars covered, in the refrigerator.
Nutrition Facts : Calories 549 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 37 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 296 grams sodium, Sugar 38 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CHOCOLATE-RASPBERRY DREAM TORTE
Yield 16 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C). Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until wooden pick inserted into centers comes out clean. Remove from oven to cooling rack; cool 5 minutes. Remove cakes from pans; cool completely.Combine cream cheese, powdered sugar and orange zest in Classic Batter Bowl; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Place raspberry jam in Prep Bowl; microwave on HIGH 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over filling; drizzle with remaining jam.
Nutrition Facts : U.S. Nutrients per serving Calories 340, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 39 g, Protein 4 g, Sodium 310 mg, Fiber less than 1 g
RASPBERRY TREASURE DREAM BARS
This is a delicious bar cookie with a raspberry and chocolate layer between a shortbread bottom layer and a crumb topping top layer. These are Christmas tradition at our house.
Provided by akgrown
Categories Bar Cookie
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Combine shortbread layer ingredients with a fork or food processor until crumbly.
- Press into the bottom of a buttered 9x13 baking dish.
- Bake for 20-25 minutes at 350*, until lightly browned. Remove and let cool for 10 -15 minutes.
- Then spread the jam over the baked shortbread layer.
- Sprinkle chocolate chips over jam layer.
- Combine Crumb topping ingredients with a fork or food processor until crumbly then sprinkle over chocolate chip layer.
- Bake at 350* for 15-20 minutes. Until top layer is lightly browned.
Nutrition Facts : Calories 757.4, Fat 41.8, SaturatedFat 22.6, Cholesterol 84.6, Sodium 290.9, Carbohydrate 91.8, Fiber 2.7, Sugar 53.9, Protein 6.5
BEST EVER CHOCOLATE RASPBERRY BROWNIES
Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 50m
Yield Cuts into 15 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
- Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 389 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
CHOCOLATE RASPBERRY DREAMS
Steps:
- Cake: Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan. In large bowl cream together butter and sugar. Beat in egg with hand held Wisk or electric mixer. Add flour, milk and beat to a smooth batter. Fold in semi-sweet Chocolate Chips. Pour batter into pan and bake 20 minutes or until toothpick inserted in center comes out clean. Allow cooling completely. Whipped topping: In large metal bowl or standing mixer bowl: stir together Unsweetened Cocoa and sugar. Add whipping cream and beat on medium speed with electric mixer, scraping bowl occasionally, until mixture is stiff. Chocolate Curls: Place wrapped semi-sweet Chocolate Bar on top of a warm stove toward the back (not on a burner) for about 2-3 minutes, just to lightly soften it. Place a cutting board half way over a large bowl and place unwrapped chocolate slightly over edge of cutting board. Drag a sharp vegetable peeler down one side of the chocolate in one motion from top to bottom so you create curls. Refrigerate until ready to use. Place cooled cake on serving plate. Place raspberries on top of cake and top with whipped chocolate topping. Gently tip bowl of chocolate curls over whipped topping. Place a few raspberries in center. Refrigerate until ready to serve. 8 Servings
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