RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
- Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
- Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
- *Available at some supermarkets and at Italian markets.
RASPBERRY WHITE CHOCOLATE BARS
A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing-the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. -Mimi Priesman, Pace, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 162 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
WHITE CHOCOLATE & RASPBERRY CAKE
John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge
Provided by John Whaite
Categories Afternoon tea
Time 45m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
- When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
- Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
- To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
- When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.
Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
WHITE CHOCOLATE CAKE WITH FRESH RASPBERRIES
Steps:
- For cake: Preheat oven to 325 degrees F. Grease bottoms of 12-inch, 9-inch and 4-inch round pans and line them with parchment or wax paper. Sift together flour and baking powder. Set aside. Cream together butter and sugar until fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.
- With mixer at low speed, alternately add flour and milk to butter. Beat in vanilla. Gently fold in egg whites and pour into prepared pans. Bake until toothpick inserted into center comes out clean.
- For mousse: Melt white chocolate in double boiler or very carefully in microwave. Cool. Whip cream until soft peaks form. On low speed, pour in cooled, melted white chocolate.
- For buttercream: Cream together shortening and butter. Add vanilla. Gradually add sugar 1 cup at a time, beating well on medium speed. Scrape sides often. Add milk and beat at medium speed.
- To assemble: Spread raspberries over both the 12-inch and 9-inch layers of prepared cake. Top each with raspberries, approximately 1/2-inches apart. Place 9-inch cake layer on top of 12-inch layer. Place 4-inch layer on very top. Decorate with buttercream.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
RASPBERRY-RICOTTA CAKE WITH WHITE CHOCOLATE AND ALMONDS
Baking this cake for a longer period of time at a lower temperature allows for a more even bake without the worry of overbrowning. This cake is on the denser side, with a somewhat pound cake-like texture. It tastes great the next day with a hot cup o' coffee!
Provided by Kim
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Sift together flour, baking powder, salt, and nutmeg.
- Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
- Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
- Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
- Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 44.1 g, Cholesterol 84.6 mg, Fat 19.4 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 10.2 g, Sodium 233.9 mg, Sugar 28.8 g
RASPBERRIES WITH WHITE CHOCOLATE SAUCE AND SUGARED ALMONDS
With just a handful of ingredients you can make a stunning dessert. The white chocolate ganache lightly coats the bright raspberries. Both my daughter and I enjoy this fabulous treat.-Cheryl Landers, LaTour, Missouri
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small heavy skillet, cook almonds over medium heat until toasted, about 3 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small heavy saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in orange extract. Refrigerate until chilled., To serve, divide raspberries among six martini glasses or dessert dishes. Top each with sauce; sprinkle with almonds.
Nutrition Facts : Calories 354 calories, Fat 25g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 38mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 6g fiber), Protein 6g protein.
WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
Make and share this White Chocolate And Raspberry Cheesecake recipe from Food.com.
Provided by troyh
Categories Cheesecake
Time 2m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For crust------------.
- Preheat oven to 350F degrees.
- Place large piece of foil on heavy large baking sheet.
- Set 8x2-inch bottomless heart-shaped cake pan atop foil.
- Wrap foil around outside and 1 inch up sides of pan.
- Butter foil and pan.
- Finely grind cookies and almonds in processor.
- Add butter and blend until mixture forms very moist crumbs.
- Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
- Bake until golden, about 10 minutes.
- Cool.
- Maintain oven temperature.
- For Filling--------------.
- Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
- Remove from over water.
- Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
- Add eggs 1 at a time, beating just until combined.
- Beat in white chocolate.
- Spoon half of batter into crust.
- Top with 3/4 cup berries.
- Spoon remaining batter over.
- Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
- Let cool for 20 minutes.
- Using fingertips, press down gently on edges of cheesecake to flatten slightly.
- For topping------------------.
- Whisk sour cream, sugar and vanilla in bowl.
- Spoon over cake, spreading to edge of pan.
- Bake 5 minutes.
- Transfer cake in pan to rack.
- Run small knife around sides of cake.
- Cool completely and chill cake overnight.
- Fold down foil along sides of pan.
- Lift cake pan off cheesecake.
- Transfer cheesecake to platter, discarding foil.
- Cover cake with berries.
- Bring jam to simmer in small saucepan, stirring often.
- Gently brush jam over berries.
Nutrition Facts : Calories 780, Fat 50.8, SaturatedFat 25, Cholesterol 147.6, Sodium 322.2, Carbohydrate 72.7, Fiber 9.6, Sugar 45.6, Protein 13.5
WHITE CHOCOLATE-ALMOND CAKE
I don't often eat sweets, but this cake called to me. How can you go wrong with white chocolate and almonds? This is from Woman's Day magazine, one of Nigella's recipes. Haven't made it yet and prep time is a guesstimate.
Provided by Yogi8
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350F and grease bottom of a 9 inch springform pan, line with wax paper.
- Melt chocolate in microwave on medium power or a bowl set over a pan of simmering water.
- (white chocolate won't melt to a smoothness of dark. once it's lost its shape it's melted enough) Beat butter in a large bowl on high speed till creamy.
- Beat in 3 T sugar then add yolks, one at a time.
- Scrape in cooled chocolate and beat till well blended.
- Add almonds and extract and beat till combined.
- Using clean beaters, beat egg whites on high speed till peaks begin to form.
- Slowly add 3 T sugar and beat till white and gloosy and firm.
- Add a big dollop to cake batter and stir well then fold in remaining whites.
- Pour into prepared pan and bake 45 to 50 minutes or till batter starts to pull away from sides of pan.
- Check after 30 minutes since you probably need to cover it loosely with foil to stop it burning.
- Some bronzing on top is okay.
- When done, a cake tester won't come out exactly clean, but no cooking batter should be clinging to it.
- Cool in pan on wire rack 20 minutes.
- Cake sinks while cooling.
- Run a knife around edge, invert cake on rack, remove paper, invert again and cool completely.
- Can serve with chopped mango and raspberries.
Nutrition Facts : Calories 303.9, Fat 23.5, SaturatedFat 10.1, Cholesterol 121.4, Sodium 49.8, Carbohydrate 18, Fiber 1.8, Sugar 15.3, Protein 7.1
ALMOND RASPBERRY CHOCOLATE TORTE
Make and share this Almond Raspberry Chocolate Torte recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare 2 8 inch cake pan by greasing with butter apply wax paper to pan then butter again.
- Preheat oven to 350 degrees.
- Beat egg white and cream of tartar using clean, dry and oil free bowl and beaters till soft peaks form set aside.
- Beat egg yolks, sugar and vanilla in a large mixing bowl tat high speed for 3 minutes. Beat in 3/4 of the can of almond filling and the almond liquor to the yolk mixture. Sift the sifted flour, baking powder and salt together; add to the yolk mixture and beat till just combined.
- Gentle fold in the egg whites thoroughly into the batter.
- Pour into the pans and bake for 20 minutes.
- Cool 5 minutes and remove to a rack removing the wax paper.
- Spread jam equally on the 2 cakes.
- Cool completely.
- Melt 3 ounces of chocolate with 2 tablespoons cream stir to mix in well.
- Spread gently over the raspberry layers.
- Beat whipping cream with chilled clan beaters till stiff peaks form.
- Remove 1 cup whipped cream, adding the remaining almond filling to the 1 cup of cream.
- Place the filling on the chocolate layer and freeze for 20 minutes.
- Place the other layer chocolate side down on to the filling,.
- Spread the remaining whipped cream on the sides and top of cake.
- Coat the sides with the toasted almonds.
- Make Chocolate curls by shaving the remaining chocolate with a vegetable peeler.
- Top cake with curls or raspberries.
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