The cake turned out really well -- it was a hit! It was super rich so I'd serve in small portions and maybe serve it with some vanilla ice cream. The cake was super easy to make but definitely time consuming. If you do make it let me know how it turns out, especially if you were able to find frozen raspberries in syrup! Also, you can refrigerate it so make it a day or two in advance that way you're not feeling rushed. Well, here's the recipe (I found it on BettyCrocker.com):
- 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
- 1 package (10 oz) frozen thawed raspberries (or strawberries)
- 1 tablespoon cornstarch
- 1 cup whipping cream
- 1 cup fresh raspberries (or strawberries)
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 for 35 minutes or until completely cooled.
2. Beat eggs in small bowl 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, brng 1/2 cup whipping cream ad 1 tbsp butter just to a boil. Pour over white chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
5. Place strainer over small saucepan; pour raspberries (or strawberries!) 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. Serve cake with cream and fresh raspberries (or strawberries!).