Restaurant Recipes

Rock Bottom Brewery Raspberry Passion

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Yield: 4 servings


  • 3/4 cup (8 ounces) bittersweet chocolate
  • 3/4 cup unsalted butter, cut into 2 inch cubes
  • 3 cups granulated, white sugar
  • 2 cups all-purpose flour
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 2 1/2 cups white chocolate chips


  1. Melt the bittersweet chocolate and butter in a double boiler on medium heat.
  2. Pour chocolate mixture into mixer with paddle attachment. Add sugar, flour and vanilla extract. Cream together on medium speed for 2-3 minutes or until well mixed, making sure to stop and scrape bottom and sides of bowl.
  3. Add the eggs slowly, and mix on medium speed for 2-3 minutes.
  4. Add chips and mix on low for 1 minute.
  5. Pour into an 8 x 12 x 2 inch pan, either lined with parchment paper or greased.
  6. Bake at 350 degrees F for 20 minutes.
  7. Rotate pan and bake for another 20 minutes or until done.
  8. Cool before cutting.
  9. Serve with vanilla ice cream, raspberry puree and chocolate sauce.

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