The Chocolate Inn contains all
chocolate recipes. Try one today!
Chocolate Raspberry Decadence
3 cups semisweet chocolate chips, divided
3/4 cup heavy cream, divided
1/4 pound butter
1/4 cup raspberry liqueur
Pinch of salt
5 tablespoons granulated sugar, divided
1 tablespoon cocoa
1/4 teaspoon vanilla extract
Raspberries, chocolate curls or cocoa for garnish
Preheat oven to 300 degrees F.
Toast almonds until golden, about 10 minutes. Let cool.
Spray a (9-inch) springform pan with vegetable spray, then line with plastic
wrap and spray the lining with vegetable spray.
Melt 1 cup chocolate chips and 1/4 cup cream over lowest heat. Remove from heat
and stir in almonds. Spread in lined springform pan. Refrigerate.
In a saucepan, melt 2 cups chocolate chips and butter over low heat. Separate
egg yolks and stir yolks and liqueur into melted chocolate mixture.
Beat egg whites with salt until stiff peaks form. Beat in 3 tablespoons sugar
and continue beating until stiff peaks form. Stir 1/3 of the egg white mixture
into chocolate in saucepan. Fold into remaining egg white mixture. Spread over
first layer in springform pan. Refrigerate.
Put cocoa, 2 tablespoons of sugar, vanilla extract and 1/2 cup of cream in a
bowl and beat until stiff. Lift mixture out of springform pan, remove plastic
wrap and carefully place on serving platter. Spread cream mixture over top.
Decorate with raspberries, chocolate curls or cocoa sifted through a doily to
create a design.
Serves 12 to 14.