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Conway Concessions and Catering Chocolate Raspberry Indulgence
2 C. (12 oz. package) semisweet chocolate chips, divided
2 t. raspberry flavoring, divided
1 C. butter
2 C. sugar, divided
3 eggs
2 t. vanilla extract, divided
2 C. flour
1/2 t. baking powder
11 oz. (one 8 oz. package and one 3 oz. package) cream cheese, softened
1 egg
1 jar (12 oz.) seedless raspberry jam
Fresh raspberries
Preheat oven to 350�F. Line a nine-inch springform pan with aluminum foil and
spray with nonstick cooking spray. In a small bowl, microwave one cup of the
chocolate chips at 80 percent power for two minutes or until softened; stir
until smooth. Add 1 teaspoon raspberry flavoring. In a large bowl, beat butter
and 1 2/3 cups sugar until fluffy. Add three eggs, one at a time, beating well
after each addition. Stir in one teaspoon vanilla and the melted chocolate.
Combine flour and baking powder in a small bowl and add to creamed mixture. Stir
until well blended. Spoon chocolate mixture into pan and bake for 40 minutes.
In a small bowl, melt remaining one cup chocolate chips in the microwave at 80
percent power for two minutes; stir until smooth. Add remaining 1 teaspoon
raspberry filling. In a large bowl, beat cream cheese and remaining one-third
cup sugar until smooth. Add one egg and remaining one teaspoon vanilla, beat
until smooth. Stir in melted chocolate. Spread mixture over warm cake. Bake for
15 minutes or until cream cheese mixture is set. Cool in pan on a wire rack;
cover and chill.
To serve, melt raspberry jam in a heavy small saucepan over medium heat. Remove
from heat and cool for 10 minutes. Remove sides of springform pan. Spoon melted
jam over each slice and garnish with fresh strawberries.
Yield: About 16 servings.
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