LAYERED CHOCOLATE-RASPBERRY TRIANGLES
My chocolaty triangles layered with raspberry jam are a must during the holiday season. The cakelike bars look festive, and one batch goes a long way.-Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased matching 13x9-in. baking pans with parchment; grease papers., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, one at a time, beating well after each addition. Add vanilla. Stir in flour. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer half of the batter to another bowl. Fold melted unsweetened chocolate into 1 bowl; spread into a prepared pan. Fold melted white chocolate into remaining batter; spread into second prepared pan., Bake 12-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto wire racks. Remove parchment; cool completely., Transfer chocolate layer to a baking sheet lined with a large piece of plastic wrap. Spread jam over top; place white chocolate layer over jam. Wrap securely with plastic wrap. Set a cutting board or heavy baking pan over top to flatten layers. Let stand at room temperature 3-4 hours. (Or, refrigerate overnight and return to room temperature before continuing.), Unwrap cake; place on a cutting board. Spread top with melted chocolate chips. Top with white chocolate shavings. Let stand until set. Trim edges with a knife. Cut into 24 squares; cut squares diagonally in half.
Nutrition Facts : Calories 158 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 55mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE RASPBERRY TRIANGLES
Enjoy this homemade baked raspberry dessert made with chocolate and Gold Medal® all-purpose flour - a delicious treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix flour, sugar and butter. Press in ungreased 13x9-inch pan. Bake 15 minutes.
- Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes. Sprinkle chocolate chips over crust. Carefully spread raspberry mixture over chocolate chips.
- Bake about 20 minutes or until raspberry mixture is set. Refrigerate about 1 hour or until chocolate is firm. For triangles, cut into 4 rows by 3 rows, then cut each square into 4 triangles.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 20 mg
RICH CHOCOLATE RASPBERRY 'BOX' BROWNIES RECIPE BY TASTY
Here's what you need: brownie mix, semi-sweet chocolate chips, heavy cream, fresh raspberry, powdered sugar
Provided by Katie Aubin
Categories Desserts
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F (180°C).
- Place 5-inch (10 cm) greased cookie cutters on a greased baking pan. Fill the bottom of each cookie cutter with ½-inch (1 cm) of brownie batter.
- Bake for 15 minutes, or until cooked through.
- Remove from the oven and let the brownies cool.
- In a medium bowl combine chocolate chips and hot heavy cream. Let stand for 1 minute, then stir until the ganache is a smooth, silky consistency.
- Fill each cookie cutter with a layer of raspberries, then pour the chocolate ganache over the top of the raspberries until it fills in the cookie cutters.
- Refrigerate for 2 hours, or until the ganache is set.
- Remove from the fridge and gently push the bottom of the brownies until they pop out of the cookie cutters.
- Sift powdered sugar over the top and serve.
- Pairs well with Merlot.
- Enjoy!
Nutrition Facts : Calories 1000 calories, Carbohydrate 126 grams, Fat 56 grams, Fiber 11 grams, Protein 12 grams, Sugar 89 grams
CHOCOLATE RASPBERRY TRIANGLES
I found this recipe on the back of a bag of all purpose flour. These are very good and easy to make. The sweetness of the raspberries and the richness of the chocolate were a hit with our tailgating crowd.
Provided by Foodie61
Categories Bar Cookie
Time 50m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- In medium bowl mix flour, sugar & butter with a spoon. In the bottom of an ungreased 9 X 13 pan, press the dough evenly. Bake for 15 minutes.
- In a 1 quart saucepan mix the raspberries, orange juice & cornstarh. Heat to boiling stirring constantly. Boil and stir 1 minute. Cool for 10 minutes.
- Sprinkle chocolate chips over the crust and carefully spread the raspberry mixture over the chocolate chips.
- Return to oven and bake about 20 minutes or until raspberry mixture is set.
- Refrigerate about 1 hour or until chocolate is firm. Cut into triangles.
Nutrition Facts : Calories 192, Fat 10, SaturatedFat 6.2, Cholesterol 20.3, Sodium 55.7, Carbohydrate 25.7, Fiber 1.4, Sugar 16, Protein 1.6
RICH CHOCOLATE RASPBERRY TRIANGLES
Yield 24 brownies
Number Of Ingredients 10
Steps:
- Brownies: Preheat oven to 350 degrees F. Heat chocolate and butter over low heat for 2 minutes until butter is melted. Stir until completely smooth. Stir in sugar and eggs. Stir in flour. Spread in greased and foil-lined 13x9 inch baking pan. Bake 35 to 40 minutes, or until toothpick inserted in centre comes out almost clean. Do not over bake. Cool in pan. Heat raspberry jam slightly. Spread over cooled brownies. Chill. Glaze: Bring whipping cream to a boil. Remove from heat. Add chocolate; stir until well blended. Spread over brownies; cut into triangles. To store, do not cut or glaze. Freeze up to 3 weeks. Thaw, glaze, then cut.
WHITE CHOCOLATE RASPBERRY TRIANGLES
These can only be described as delicious and decadent and well worth making. This was in a Robin Hood recipe book and I just knew that it would be worth trying. The triangles give it a very special look but you can cut these into squares or bars.
Provided by Katherine in Alberta
Categories Bar Cookie
Time 1h15m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan and add chopped white chocolate and set aside.
- Beat eggs and sugar on high speed until thick and lemon coloured about 5 minutes.
- Stir butter and white chocolate mixture until smooth and then add to the egg mixture, along with flour, salt and vanilla.
- Mix well.
- Spread half the batter in a 9" greased square cake pan.
- Bake at 325 for 25 minutes or until golden brown.
- Cool 5 minutes and spread jam evenly over base.
- Stir white chocolate chips into remaining batter.
- Drop by spoonfuls evenly over jam and sprinkle with almonds.
- Bake for 30-40 minutes longer or until set.
- Cool completely before cutting.
Nutrition Facts : Calories 132.7, Fat 6.6, SaturatedFat 4, Cholesterol 22.3, Sodium 54.8, Carbohydrate 17, Fiber 0.2, Sugar 12.7, Protein 1.5
RUTHIE'S CHOCOLATE FRENCH TOAST WITH RASPBERRY SAUCE
Provided by Sara Moulton
Categories Milk/Cream Chocolate Egg Breakfast Brunch Quick & Easy Raspberry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 breakfast or dessert servings
Number Of Ingredients 14
Steps:
- Make sauce:
- Purée raspberries, lemon juice, and 1/2 cup confectioners sugar in a food processor. Sweeten with confectioners sugar to taste (up to 1/4 cup more). Force through a fine-mesh sieve into a bowl, discarding seeds.
- Make French toast:
- Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
- Melt 1 1/2 tablespoons butter in a 12-inch heavy nonstick skillet or griddle over moderately high heat. Dip 2 bread slices briefly in egg mixture until lightly soaked, turning once if necessary. Transfer to skillet, without crowding, and reduce heat to moderate. Sprinkle each slice with one fourth of chocolate and top with 2 more slices of egg-dipped bread. Press sandwiches gently with a spatula to help slices adhere. Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through, about 10 minutes total. Transfer to a plate and keep warm, covered. Wipe out skillet and make 2 more sandwiches in same manner.
- Cut French toast in half diagonally and serve with sauce.
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