Chocolate Raspberry Triangle Food

LAYERED CHOCOLATE-RASPBERRY TRIANGLES

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.

CHOCOLATE RASPBERRY TRIANGLES

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.

CHOCOLATE RASPBERRY PILLOWS

Steps:

• Beat the egg yolks and water in a small bowl with a fork.
• Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry into a 16-inch square. Brush the pastry with the egg mixture. Cut the pastry sheet into 16 (4-inch) squares. Repeat with the remaining pastry sheet.
• Place 1 teaspoon chocolate pieces and 1 raspberry in the center of each pastry square. Fold the pastry over the filling to form a triangle. Crimp the edges with a fork to seal. Prick the tops of the pastries with a fork. Brush the pastries with the egg mixture. Place the pastries onto 3 baking sheets. Freeze for 15 minutes or until firm.
• Heat the oven to 375°F.
• Bake for 15 minutes or until the pastries are golden brown. Sprinkle with the confectioners' sugar.

CHOCOLATE-RASPBERRY FROSTING

Steps:

• Stir chocolate in top of double boiler over simmering water until melted and smooth. Pour chocolate into large bowl. Cool to room temperature. Add sour cream, jam, corn syrup, framboise and vanilla to chocolate. Using electric mixer, beat until mixture is fluffy, smooth and light in color, about 3 minutes. Beat in butter. (Frosting can be prepared 2 hours ahead. Let stand at room temperature. Whisk frosting before using.)

WHITE CHOCOLATE RASPBERRY TRIANGLES

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.

WHITE CHOCOLATE-RASPBERRY CLUSTERS

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.

RASPBERRY CHOCOLATE BARS

Steps:

• Preheat oven to 350 degrees F (190 degrees C).
• Mix the flour, sugar and butter or margarine. Press into the batter of a 13x9 inch ungreased baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
• Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes.
• Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top.
• Bake at 350 degrees F (1715 degrees C) for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2x1 inch squares.

CHOCOLATE-RASPBERRY TRIANGLES

Steps:

• 1. Preheat oven to 350 degrees F. In medium bowl, mix flour, sugar and butter with spoon. In bottom of ungreased 13x9 inch pan, press dough evenly. Bake 15 minutes.
• 2. 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.
• 3. 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.