4 '''Chocolate-Raspberry''' Cakes & Cheesecakes

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Chocolate Raspberry Bavarian Cake
Deep Chocolate Raspberry Cake
White Chocolate Raspberry Cheesecake
Deep Chocolate Raspberry Layer Cake

* Exported from MasterCook *

Chocolate Raspberry Bavarian Cake

Recipe By :Godiva
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
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Chocolate Genoise

1/3 cup cake flour

1/3 cup cornstarch

1/4 cup unsweetened cocoa powder
3 large eggs plus 3 large egg yolks -- at room temperature

3/4 cup sugar
1 Pinch salt

Raspberry syrup

1/4 cup sugar

1/3 cup water

1/4 cup raspberry liqueur

Chocolate filling

1/2 cup heavy cream
4 1/2 ounces dark chocolate -- coarsely chopped
2 tablespoons butter

Raspberry Bavarian
24 ounces frozen unsweetened raspberries

3/4 cup sugar

1/3 cup raspberry liqueur
1 1/2 envelopes unflavored gelatin powder
2 cups heavy cream

Assembly
1 cup heavy cream

dark chocolate -- coarsely grated

1/2 pint fresh raspberries

Confectioners' sugar

Make the genoise: Preheat oven to 350F. Butter bottom and side of 9-inch round
baking pan. Line with parchment or waxed paper. Sift together cake flour,
cornstarch and cocoa. Beat together whole eggs, egg yolks, sugar and salt in
heatproof bowl, using hand-held electric mixer at medium speed. Place bowl over
pan of simmering water and continue beating until the mixture is lukewarm, about
100 F. Remove from water. Increase speed to high and beat until mixture is
cooled and increased in volume, about 3 to 4 minutes. Sift dry ingredients over
egg mixture in three additions, gently folding with a rubber spatula. Spread
batter in prepared pan.

Bake for 30 minutes or until cake springs back when
touched with finger. Cool in pan on wire rack for 10 minutes. Loosen edge with
knife and invert cake onto a rack. Carefully remove paper. Place another rack on
cake and invert again. Cool completely. Make the raspberry syrup: Combine sugar
and water in saucepan over medium heat. Heat to a boil. Remove from heat and let
cool. Stir in liqueur. Make the chocolate filling: Heat heavy cream in saucepan
to a boil over medium heat. Remove from heat. Add chocolate and let stand 30
seconds. Whisk in butter until smooth. Make the Raspberry Bavarian: Combine
raspberries and sugar in a saucepan. Heat to a boil and simmer 10 minutes.
Strain mixture through a fine-meshed sieve into bowl. Cool to room temperature.
Combine liqueur and gelatin in heatproof cup and let stand 5 minutes. Place in
saucepan with simmering water and heat until gelatin is dissolved. Whisk into
raspberry puree. Beat heavy cream in bowl until stiff peaks form, using electric
mixer at high speed. Fold whipped cream into raspberry mixture.

Assembly: Cut genoise horizontally into two equal layers. Place one layer in bottom of 9-inch springform pan, cut side up. Brush with half of raspberry syrup. Whisk cooled
chocolate filling to lighten it. Spread half of filling over cake. Top with half
of the raspberry Bavarian. Top with other cake layer, cut side down. Repeat
layers. Cover and refrigerate until mixture sets, about 2 hours. To serve: Run a
small knife between dessert and pan. Remove side of springform pan. Spread
whipped cream on side of dessert. Press chocolate shavings into cream. Arrange
raspberries in two concentric circles around rim of dessert. Sprinkle center
with more grated chocolate and confectioners' sugar.

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* Exported from MasterCook *

Deep Chocolate Raspberry Cake

Recipe By :Roz F.
Serving Size : 0 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
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6 ounces semisweet chocolate
6 ounces unsweetened chocolate
7 eggs -- separated
1 cup all-purpose flour
1 cup butter
2 cups white sugar
1 1/2 teaspoons vanilla extract
6 ounces semisweet chocolate

3/4 cup heavy whipping cream
4 packages frozen raspberries (4 ounces each) -- thawed
3 tablespoons seedless raspberry preserves

Preheat oven to 300 degrees F. Line bottoms of two 9 inch cake pans with waxed
paper. To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of
unsweetened chocolate in the top of a double boiler, or in a microwave. Cool,
and beat in egg yolks. In a large bowl, beat butter or margarine, 1 1/2 cups
sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue
beating until smooth. Stir in flour until just combined.

In another bowl, beat
egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating
until the whites hold soft peaks. Fold whites into chocolate batter, in three
additions. Pour batter into prepared pans, and smooth tops. Bake until a
toothpick stuck into the centers of the cakes comes out with moist crumbs, about
45 minutes. Cool in pans. To Make Frosting: In a saucepan, bring cream just to a
boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove
saucepan from heat, and continue stirring until smooth. Pour frosting into bowl,
and press sheet of plastic wrap directly against surface of chocolate to prevent
formation of a skin. Refrigerate until thick enough to spread.

To Make Filling:
Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich
the cake layers with raspberry filling. Spread top and sides with chocolate
frosting

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* Exported from MasterCook *

White Chocolate Raspberry Cheesecake

Recipe By :Cindy
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecake

Amount Measure Ingredient -- Preparation Method
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1 cup chocolate cookie crumbs
3 tablespoons sugar

1/4 cup butter
10 ounces frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch

1/2 cup water
2 cups white chocolate chips

1/2 cup half-and-half
24 ounces cream cheese

1/2 cup sugar
3 eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees F. In a medium bowl, mix cookie crumbs, 3
tablespoons sugar and melted butter until well blended. Press mixture onto the
bottom of a 9 inch springform pan.

To make raspberry sauce: In a medium
saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring
to boil. Continue boiling until sauce is thick and clear. Strain sauce through a
mesh strainer to remove seeds. Set aside.

In the top of a double boiler, heat
white chocolate chips and half-and-half, stirring occasionally, until chocolate
is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large
bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a
time. Blend in vanilla and melted white chocolate chips. Pour half of batter
over crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining
batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of
the batter. Swirl batter with the tip of a knife to create a marbled effect.
Bake in the preheated oven for 55 to 60 minutes, or until filling is set. Allow
to cool, cover with plastic, and refrigerate for 8 hours before removing from
pan. Serve with remaining raspberry sauce.

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* Exported from MasterCook *

Deep Chocolate Raspberry Layer Cake

Recipe By :woman's World
Serving Size : 16 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
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5 ounces unsweetened chocolate -- coarsely chopped

1/2 cup butter or margarine
1 2/3 cups plus 2 tablespoons all-purpose flour -- divided

1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda

1/2 teaspoon salt
3 eggs
1 3/4 cups sugar

1/2 teaspoon almond extract
1 2/3 cups buttermilk
1 1/2 cups raspberries
3 cups heavy cream

1/4 cup confectioner's sugar

1/2 cup seedless raspberry preserves

Chocolate curls and raspberries -- optional

Preheat oven to 350 F. Butter and flour 2 (9") round cake pans. In pot over low
heat melt chocolate with butter. In bowl combine 1 2/3 cups flour, cocoa powder,
soda and salt. Reserve. At high speed beat eggs until very thick, about 5
minutes. Reduce speed to low. Gradually beat in sugar and extract. Alternately
beat in reserved flour mixture and buttermilk until combined. Add melted
chocolate mixture. Beat until combined. Increase speed to medium. Beat 1 minute.

In bowl toss 1 cup raspberries with remaining flour to coat. Fold raspberries
into batter. Divide between pans. Bake 30-35 minutes or until toothpick inserted
into centers comes out clean. Cool on racks 20 minutes. Remove from pans. Cool
completely on racks. At high speed beat cream with confectioners sugar until
thickened and soft peaks form. Place 1 cake layer on serving plate. Spread with
preserves. In bowl combine 1 1/4 cups whipped cream with remaining raspberries.
Spread over cake layer. Top with remaining layer. Spread top and side of cake
with remaining whipped cream. Garnish with chocolate curls and raspberries, if
desired.

NOTES : To keep berries fresh, do not wash before refrigerating. Store in
original container. Rinse gently just before using.