>MAKE THE CHOCOLATE RASPBERRY MOUSSE:
Put chocolate in food processor
ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
00b0C).
Grease and flour torte pans; set aside.
Prepare
about the size of a chocolate kiss.
Cook for eight
aspberries, liqueur, coffee and melted chocolate, and stir until mixture has
In a microwave, melt chocolate and butter; stir until smooth.
Split side up. (helps hold raspberry) Add about 1/2 of
rom the stove and add chocolate, stirring to melt. Let this
ow heat, melt butter with chocolate. Remove from heat. Combine sugar
salt, almond extract, melted white chocolate and remaining 8 oz. of
Melt unsweetened chocolate and butter in double boiler. Combine flour, salt and baking powder.
Whisk eggs, sugar, jam, brandy mixture and chopped semi-sweet chocolate.
Preheat oven to 375\u00b0. Beat butter and sugar with mixer until fluffy. Alternately add flour and egg yolks. Mix in chocolate. Beat egg whites in separate bowl until stiff. Gently stir into chocolate mixture. Grease and flour 9-inch round cake pan. Spoon batter into pan. Bake until brown, about 35 minutes. Cool; remove pan. Split cake in half horizontally. Spread jam over bottom half of cake. Replace top half. Spread frosting on top. Garnish with whipped cream and raspberries. Serves 12.
Bake cake according to directions in 4 round pans.
Cool on wire racks.
Put raspberry filling in between layers.
Frost sides with cream cheese.
Cover and top with remaining filling.
Spread and serve.
Bake in 8-inch pans either round or square.
Prepare cake according to package directions.
After cake is completely cooled, slice both cakes horizontally.
You should have 4 thin cakes.
Ice bottom layer.
Spread 1/3 of raspberry preserves over top of icing; leave 1/2-inch of edge.
Repeat procedure with 2nd and 3rd. Ice with remaining icing.
Heat oven to 350\u00b0.
Grease and flour two 9-inch round cake pans.
Combine cake mix, water, sour cream, oil and eggs.
Beat for two minutes.
Pour into pans.
Bake at 350\u00b0 for 25 to 35 minutes.
Cool 15 minutes and remove from pans.
In medium bowl, combine 1 cup raspberries and 1/3 cup preserves; fold in 2 cups Cool Whip.
Slice each cake layer in half horizontally.
Spread each slice with berry mixture.
Spread top and sides of cake with chocolate frosting.
Bake cake mix according to directions for 2 layers.
Cook, cut each layer in half.
Melt 6 ounces chocolate in ovenproof bowl (190\u00b0), make chocolate curls with remaining 2 ounces chocolate bar.
Cool. Thaw raspberries and drain off all liquid.
Blend melted chocolate and butter in bowl.
Set aside.
Stir raspberries into Cool Whip.
Set aside.
ave about 1/2 cup raspberry puree; set it aside and
Add chocolate chips; stir until fully melted. Mix in raspberry preserves; stir
ream cheese and the melted chocolate, mixing until well blended. Add
Preheat oven to 325\u00b0.
Grease and flour a Bundt pan or 10-inch tube pan.
In a heavy medium saucepan, combine the chocolate, butter and coffee.
Cook over low heat, stirring until melted and smooth.
Remove the pan from the heat and cool for 15 minutes. Beat in the eggs.