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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
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 jar (12 oz.) seedless raspberry jam
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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