Triple Chocolate Raspberry Fantasy

Ingredients

First layer

• 3 ounces unsweetened chocolate
• 2 ounces semisweet chocolate
• 1/2 cup butter
• 2 eggs
• 1 1/4 cups brown sugar, packed
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder

Second layer

• 8 ounces (227 g) cream cheese, softened
• 2/3 cup confectioners' sugar
• 2 tablespoons raspberry liqueur (optional)
• 3 ounces white chocolate, melted
• 1 egg

Topping

• 1/2 cup raspberry jam
• 1/2 cup whipping cream
• 4 ounces semisweet chocolate

Instructions

1. Heat oven to 325 degrees F. Grease and flour* a 10-inch springform pan.

First Layer

1. Melt chocolate and butter.
2. Beat eggs and sugar on high speed until thick and lemon colored.
3. Fold in chocolate, flour and baking powder.
4. Pour into prepared pan.

Second Layer

1. Beat cream cheese and confectioners' sugar.
2. Beat in liqueur, chocolate, and egg until smooth.
3. Randomly spoon white mixture over brown layer, leaving a space between each spoonful.
4. Bake for 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean.
5. Let cool.

Topping

1. Spoon jam over cake.
2. Heat cream and pour over chocolate, stirring until melted.
3. Pour glaze over cake and let set.

Notes

* For best results, use our Pan Release!