Chocolate Raspberry Triangle Recipes

LAYERED CHOCOLATE-RASPBERRY TRIANGLES

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.

CHOCOLATE RASPBERRY TRIANGLES

Steps:

• 1. Preheat oven to 350. In medium bowl, mix flour, sugar and butter with spoon. In bottom of ungreased 13x9 inch pan, press dough evenly. Bake 15 minutes.
• 2. In 1 quart saucepan, mix raspberries, orange juice and cornstarch. Heat to boiling, stirring constantly. Boil and stir one minute. Cool 10 minutes. Sprinkle chocolate chips over crust. Carefully spread raspberry mixture over chocolate chips.
• 3. 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.

RICH CHOCOLATE RASPBERRY TRIANGLES

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

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.