Prep Time: 1 Hr
Total Time: 4 Hr 15 Min
Makes: 16 servings
INGREDIENTS
Cake
16 oz semisweet baking chocolate
1 cup unsalted butter
6 eggs
White Chocolate Ganache
8 oz white chocolate baking bars, cut into small pieces
1/2 cup whipping cream
1 tablespoon unsalted butter
Raspberry Glaze
1 package (10 oz) frozen raspberries in syrup, thawed
1 tablespoon cornstarch
Topping
1 cup whipping cream
1 cup fresh raspberries
DIRECTIONS
1 Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
2 Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate into eggs until well blended. Pour into pan.
3 Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Refrigerate 1 hour 30 minutes or until firm.
4 Meanwhile, place white chocolate baking bars in small bowl. In small saucepan, bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
5 Place strainer over small saucepan; pour raspberries into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens, stirring constantly. Cool 30 minutes or until completely cooled.
6 Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
7 To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.
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