Rich Chocolate Raspberry Triangles 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:

• 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.

CHOCOLATE RASPBERRY TRIANGLES

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.

RICH, DARK CHOCOLATE PATE WITH RASPBERRY SPLASH

Steps:

• Line a 9 by 5 loaf pan with parchment paper.
• Place chopped chocolate into the top of a double boiler; add cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
• Whisk in egg yolks. Sift icing sugar into chocolate mixture, whisking constantly. Whisk in liqueur. Pour into prepared pan.
• Chill for at least 8 hours to set, or overnight.
• Unmould cake, removing paper. Dust top with cocoa powder. Drizzle a large spoonful of the raspberry splash on each plate. Using a hot, wet knife, slice cake and place on plate.
• Raspberry Splash: In a food processor, puree raspberries, berry sugar and lemon juice. Pass sauce through sieve to remove seeds.
• Note: I have taken this recipe and cut it in half quite successfully ~ or ~ I have placed the cake in 2 smaller loaf pans and frozen one. Freeze for 1 month.

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.

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.

CHOCOLATE RASPBERRY SHORTCAKES

Steps:

• Make the shortcakes:
• Into a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a preheated 425°F. oven for 12 minutes, or until a tester inserted in the centers comes out with crumbs clinging to it. Transfer the shortcakes to a rack and let them cool.
• In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tablespoon of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tablespoon granulated sugar, and beat the cream until it holds stiff peaks. Carefully cut the shortcakes in half horizontally with a serrated knife and with a metal spatula transfer the bottom half of each to an individual plate. (The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes, and with the spatula carefully top each serving with the top half of a shortcake. Sprinkle the shortcakes with the confectioners' sugar and garnish the plates with the mint sprigs.