Chocolate Raspberry Rhapsody
1 1/4 cups semisweet chocolate chips
1 cup granulated sugar
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, softened
2 tablespoons raspberry liqueur
2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup heavy cream
2 tablespoons seedless red raspberry jam
2 tablespoons vanilla extract
Fresh raspberries, for garnish
Heat oven to 350 degrees F. Spray 5-cup ring mold with nonstick cooking spray.
Make chocolate ring: In food processor, combine chocolate chips and sugar, processing until chopped finely.
Add boiling water and process until melted and smooth.
Add butter in three additions, processing briefly each time.
Add eggs, liqueur, vanilla extract and salt. Process until blended well.
Pour mixture into prepared ring mold. Place mold in larger pan and fill pan with 2 inches boiling water.
Bake in preheated oven for 1 hour or until firm to touch (knife inserted into center should come out clean).
Remove mold from water bath and let cool for 1 hour on rack.
Cover and refrigerate for at least 3 hours.
Make raspberry cream: In small bowl, beat cream with jam, sugar and vanilla until soft peaks form.
Assemble: Run knife around edges of mold and invert ring onto serving dish.
Pipe ring of raspberry cream rosettes around base of ring.
Fill center of ring with remaining raspberry cream.
Garnish ring with fresh raspberries.
Makes 16 servings.
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