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Chocolate Raspberry Cake

So simple, yet pretty and delicious, these Walnut Raspberry Chocolate Tartlets take minutes to make. Perfect for any celebration they can be shaped into rounds, squares or hearts. Make sure that you only use the very best chocolate.

Servings : 6

Ingredients

1 cup coarsely chopped California walnuts, toasted

1 cup puffed brown rice cereal (brown Rice Crispies-type cereal)

4 ounces dark chocolate, melted

36 fresh raspberries

6 sprigs of mint

Directions

1. Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
2. In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated.
3. Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a "crust".
4. Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint.
5. Refrigerate until firm, about 30 minutes.
6. Remove from the paper liners and place on a serving platter or individual serving plates.
7. Can be made ahead of time and stored in the refrigerator for up to 36 hours.

Nutrition

* Calories: 250
* Total Fat: 19 g
* Saturated Fat: 5 g
* Monounsaturated Fat: 2 g

* Polyunsaturated Fat: 9 g
* Trans Fat: 0 g
* Cholesterol: 0 mg
* Sodium: 0 mg

* Total Carbohydrate: 20 g
* Dietary Fiber: 5 g
* Protein: 4 g

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Chocolate Raspberry Cake

Don't feel guilty about indulging in these bite size brownies with crunch walnuts because the applesauce keeps them moist without the added fat. The Chocolate Raspberry Brownie Bites Recipe is accented with a hint of raspberry. They freeze well and are great for take-along snacks or for a dessert tray.

Servings : 24

Ingredients

1 tablespoon butter

2 ounces bittersweet chocolate, chopped

1/3 cup unsweetened applesauce

½ cup seedless raspberry jam

½ cup packed brown sugar

1 egg

1 egg white

1 teaspoon vanilla

¾ cup all purpose flour

½ cup chopped California walnuts

Directions

1. In glass bowl, melt butter and chocolate in microwave, stirring once, until melted and smooth, about 1 minute.
2. Stir in applesauce, jam and sugar until well blended.
3. Lightly beat egg with egg white and vanilla. Stir into chocolate mixture. Gently stir in flour and walnuts.
4. Use light cooking spray to grease mini muffin pan. Spoon batter into pan, filling to top. Bake in 350° F oven until tester comes out clean, about 10-12 minutes.
5. Let cool in pan 5 minutes; transfer to rack and cool completely. Repeat with remaining batter. Makes 24 servings

Nutrition

* Calories: 72
* Total Fat: 3 g
* Saturated Fat: 1 g
* Monounsaturated Fat: 1 g

* Polyunsaturated Fat: 1 g
* Trans Fat: 0 g
* Cholesterol: 10 mg
* Sodium: 60 mg

* Total Carbohydrate: 10 g
* Dietary Fiber: 0 g
* Protein: 1 g

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Chocolate Raspberry Cake

Servings : 24

Author Notes

Yes, you can still have a muffin for breakfast - but it won't be the size of a grapefruit! Savor Blueberry Bran Muffins Recipe healthy benefits in moist, delicious mini-muffins. They are loaded with fiber and freeze well too!

Ingredients

1 1/2 cups unprocessed wheat bran or oat bran
1 cup whole wheat flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup fat-free milk
1/3 cup honey
1 ripe medium banana, mashed with a fork
2 tablespoons olive oil
1 teaspoon pure vanilla extract
1 cup fresh blueberries or other berries

Instructions

Makes 24 (1 Muffin) Servings

Position a rack in the center of the oven and preheat the oven to 400°F. Lightly coat 2 nonstick miniature muffin pans (12 mini-muffin tins per pan) with olive oil cooking spray.

In a medium bowl, combine the bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.

Make a well in the center of the dry ingredients and pour in one third of the liquid mixture. Using a spoon, stir until smooth. Add the remaining liquid mixture and stir until well combined. Add the blueberries and stir again, but don't overmix.

Spoon 2 tablespoons of batter into prepared muffin cups. Bake for about 8 minutes, or until the tops spring back when pressed gently in the centers. Do not overBake. Cool the muffins int he pan on a wire rack for 10 minutes before removing from the cups. Serve warm, or allow them to cool completely on the rack.

Per Serving

70 calories; 2 g protein; 13 g carbohydrates (6 g sugars); 2 g fat (0 g saturated fat); 10 mg cholesterol; 3 g fiber; 85 mg sodium.

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Chocolate Raspberry Cake

This festive rice salad boasts California Walnuts, sweet cranberries, and a splash of citrus flavour. Perfect for serving at a holiday buffet table – most of the salad can be prepared ahead of time – simply add the chopped veggies just before serving.

This California Walnuts Recipe is heart-healthy and appears on the Heart and Stroke Foundation’s website.

Servings : 6-8

Ingredients

1 cup coarsely chopped California walnuts

2 cups water

1/2 tsp salt

1 cup brown rice and wild rice blend

1 garlic clove, minced

1 tsp minced orange zest

2 tsp grainy Dijon mustard

2 tbsp orange juice concentrate

1/4 cup sherry vinegar

1/2 cup olive oil

1/2 cup dried cranberries

1/2 red pepper, quartered lengthwise, thinly sliced

3 green onions, thinly sliced

1/2 cup snow peas, sliced

1/4 inch on the diagonal

Directions

1. In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes or until lightly browned. In medium saucepan, bring water and salt to boil. Add rice, stir well, cover and reduce heat to simmer.
2. Cook for 40 to 45 minutes or until rice is tender and all water has been absorbed. Remove from heat. Let stand 10 minutes. In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and vinegar. Slowly whisk in oil and salt. Transfer cooked rice to large bowl. Add half the orange mixture and toss gently to coat well. Cool to room temperature.
3. Add walnuts, cranberries, red pepper, green onions and snow peas just before serving. Toss. Add remaining dressing to lightly coat vegetables. Toss again and serve.

Nutrition

* Calories: 276
* Total Fat: 24 g
* Saturated Fat: 3 g
* Monounsaturated Fat: 11 g

* Polyunsaturated Fat: 9 g
* Trans Fat: 0 g
* Cholesterol: 0 mg
* Sodium: 159 mg

* Total Carbohydrate: 15 g
* Dietary Fiber: 3 g
* Protein: 3 g

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Chocolate Raspberry Cake

Light and refreshing, Watermelon and Walnut Salad Recipe is perfect for spring and summer meals complete with a nice crunch thanks to the addition of walnuts.

Servings : 4

Prep Time : 20m

Ingredients

1/4 cup lime juice

1/4 cup olive oil

2 tablespoons honey

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cups seedless watermelon, cubed

1 cup fresh blueberries

1 cup California walnuts, chopped

1 yellow bell pepper, cut in bite-size pieces

6 cups mixed baby greens

4 skinless, boneless chicken breast halves (about 6 oz. each), grilled or sautéed until cooked through (see note, below)

Directions

1. Preheat oven to 350ºF and spread walnuts in one layer on baking sheet. Bake until just toasted and aromatic, about 8 minutes; remove and let cool.
2. To prepare vinaigrette, in a small bowl, whisk together lime juice, oil, honey, salt and pepper.
3. For the salad, in a medium bowl, combine watermelon, blueberries, walnuts and bell pepper; add half of the vinaigrette; toss to coat. In a large bowl, toss greens with remaining vinaigrette. Divide greens among 4 plates; top with fruit and walnut mixture. Slice each chicken breast diagonally and serve with the salad.

Nutrition

* Calories: 570
* Total Fat: 34 g
* Saturated Fat: 4.5 g
* Monounsaturated Fat: g

* Polyunsaturated Fat: g
* Trans Fat: 0 g
* Cholesterol: 95 mg
* Sodium: 410 mg

* Total Carbohydrate: 31 g
* Dietary Fiber: 6 g
* Protein: 40 g

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Chocolate Raspberry Cake

Servings : 4

Ingredients

For the berries:

5 1/2 cups mixed berries (use fresh or frozen raspberries, blueberries, blackberries or red currants)

1/8 cup sugar

1/4 teaspoon vanilla extract


For the crumble topping:

1/2 cup finely chopped California walnuts

2 tablespoons all-purpose flour

2 tablespoons sugar

2 tablespoons butter, at room temperature

Directions

1. Preheat the oven to 375ºF.
2. In a large bowl toss the berries together with the sugar and vanilla until coated.
3. Divide the berries among 4 oven-safe bowls or ramekins of at least 2 cup capacity.
4. To make the topping, put the walnuts, flour, sugar and butter in a medium bowl. With your fingertips or a fork, rub the ingredients together until the mixture looks crumbly.
5. Sprinkle over the berries; it will be a light topping.
6. Bake for 15 - 18 minutes, or until the berries are bubbling and the topping is lightly browned. Cool slightly before serving.
7. Serving suggestion: The crumble goes nicely with vanilla ice cream or whipped cream.

Nutrition

* Calories: 280
* Total Fat: 15 g
* Saturated Fat: 4.5 g
* Monounsaturated Fat: 3 g

* Polyunsaturated Fat: 7 g
* Trans Fat: 15 g
* Cholesterol: 15 mg
* Sodium: 1 mg

* Total Carbohydrate: 33 g
* Dietary Fiber: 6.5 g
* Protein: 4 g

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Chocolate Raspberry Cake

Servings : 12

Author Notes

The Lemon Blueberry California Walnut Bread Recipe complements the sweet subtle taste of walnuts in this recipe and the addition of blueberries offers a nutritious antioxidant boost.

Ingredients

1 cup walnuts, chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest, finely grated
3/4 cup reduced fat buttermilk
2 eggs
1 teaspoon vanilla extract
2 tablespoon unsalted butter, melted
2 tablespoons canola oil
1 cup fresh or frozen blueberries


Glaze:

3 tablespoons granulated sugar
2 tablespoon fresh lemon juice

Instructions

In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.

Preheat oven to 350ºF.

In large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.

In medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine. Make a well in centre of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.

Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in centre comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.

glaze:

Combine 3 tablespoons sugar and lemon juice in small saucepan. Bring to boil over high heat then cook, stirring until sugar dissolves. Brush glaze over cake while still warm.

Makes 1 loaf

Tips

Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to the recipe.

Nutrition information per serving

280 calories, 5g protein, 40g carbohydrates, 2g fiber, 90mg sodium, 12g total fat, 2.5g saturated fat

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Chocolate Raspberry Cake

Servings : 8

Author Notes

The low-fat granola and whole wheat flour in this Mixed Berry Coffee Cake give you two whole grains. The vanilla, cinnamon and nutmeg add flavor and help bring out the natural sweetness in baked goods so you don't need to add a lot of extra sugar.

Ingredients

1/4 cup low-fat granola
1/2 cup buttermilk
1/3 cup packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla
1 egg
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries (such as blueberries, raspberries, and blackberries)

Instructions

Prep Time: 15 Minutes
Start to Finish: 1 Hour
Whole Grain Serving: 1/2

1. Heat oven to 350°F. Spray an 8 or 9-inch pan with cooking spray. Place granola in a resealable food storage plastic bag or between sheets of waxed paper; slightly crush with a rolling pin. Set aside.

2. In a large bowl, stir buttermilk, brown sugar, oil, vanilla and egg together until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.

3. Bake 28 to 33 minutes or until golden brown and top springs back when touched int he center. Cool in pan on cooling rack 10 minutes. Serve warm.

Per Serving

160 Calories; 45 Calories from Fat; 5g Total Fat; 0.5g Saturated Fat; 0g Trans Fat; 30mg Cholesterol; 150mg Sodium; 26g Total Carbohydrate; 3g Dietary Fiber; 13g Sugars; 4g Protein.


% Daily Values:
2% Vitamin A; 0% Vitamin C; 4% Calcium; 6% Iron.

Exchanges

1 Starch; 1/2 Other Carbohydrate; 1 Fat.

Carbohydrate Choices : 2

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Chocolate Raspberry Cake

Servings : 18

Author Notes

Strawberry Truffles Recipe was a the Grand Prize winning recipe in the 1997 Oxnard, California Strawberry Festival's Berry Off cooking contest.

Ingredients

8 ounces cream cheese at room temperature
5 ounces white chocolate
4 cups confectioner's sugar
1 teaspoon grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts

Instructions

Makes about 18 Truffles

Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time.

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Chocolate Raspberry Cake

Servings : 12

Author Notes

Chocolate Covered Strawberries Recipe (or any other fruit, for that matter) are not difficult to make (I even frequently make them on camping trips). There are, however a few points to keep in mind in order to insure success. First, make sure the fruit is completely dry. Even a drop of water in the melted chocolate can cause it to "seize" and turn the entire mixture into a grainy mess. It is also necessary to temper the chocolate, which really isn't difficult, especially if you have a candy thermometer. The glossary links below will help if you don't know how to do it.

Ingredients

8 ounces quality chocolate or white chocolate
about 12 - 14 large strawberries

Instructions

Makes about 12 large strawberries

Melt and temper chocolate over a double boiler. Dip fresh strawberries in the melted chocolate until three quarters covered. Put berries on a sheet of waxed paper to cool, or alternatively, place one berry each in paper candy cups. Let set until chocolate hardens. You can hasten the process by placing the dipped berries in the refrigerator for a few minutes.

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Chocolate Raspberry Cake

Servings : 24

Author Notes

Raspberry Bars was one of the first desserts I made on morning television. They were a hit with the hosts and producers of the show.

Ingredients

2 1/4 cups quick cooking rolled oats
2 1/4 cups all purpose flour
1 1/2 cups packed brown sugar
1 1/2 teaspoons baking powder
1 1/3 cups unsalted butter, cold, cut into small pieces
1 1/2 cups raspberry preserves

Instructions

Tip: Make sure you use thick preserves or jam because jelly preserves will bleed too much and the cookie bar won't be firm.

Preheat oven to 350ºF (180ºC). Line a 13 by 9 inch metal baking pan with folk, spray with nonstick cooking spray, then line with parchment paper.

In a mixer bowl fitted with a paddle attachment, combine oats, flour, brown sugar and baking powder. Stir in low speed for 30 seconds until blended. With mixer running, add butter, a few pieces at a time, and mix until crumbly, about 3 minutes. Press two-thirds of the crumb mixture into prepared baking pan.

Smooth preserves over crumb base. Sprinkle with remaining crumb mixture. Bake in a preheated oven until light brown and preserves are bubbling, 18 to 24 minutes. Let cool completely in baking pan before cutting into bars.

Variation:

You can use an array of preserves, such as strawberry or boysenberry in place of raspberry.

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Chocolate Raspberry Cake

Very nearly everything I cook or bake is based on some sort of craving that I have had at one point or another. I also have been making and freezing muffins to eat every morning for a quick breakfast. After a rather unappetizing batch of muffins (strawberry-almond-oat … they were pretty dry) I craved something bursting with tangy lemony flavor. Something moist, bright, and pretty. I decided I wanted to make Lemon Raspberry Muffins. I haven’t seen too many recipes for these, nor have I had them before, but I have seen the lemon-raspberry combination in desserts and it sounded good. I used a recipe that I clipped out of Food and Wine a while back and modified that. It turned out to be everything that I hoped it would be. Tart, moist, and tangy. Sweet, bright, and still delicious the day after baking!

Ingredients

1 3/4 cups flour

3/4 cup + 2 tablespoons white sugar

2 teaspoons baking powder

3/4 teaspoons salt

1 cup raspberries (fresh or frozen)

2 large eggs

1/2 cup milk

1/4 cup vegetable oil

Finely grated zest of 1 lemon

1/4 cup fresh lemon juice

Glaze

1/4 cup fresh lemon juice

1/4 cup sugar

Lemon Sugar

1/2 cup sugar

1/4 teaspoon finely grated lemon peel

Directions

Preheat the oven to 375 degrees. Butter a standard 12-cup muffin pan. Whisk together the dry muffin ingredients in a large bowl. In a medium bowl, whisk together the eggs, milk, oil and lemon zest. Then whisk in the lemon juice. Toss the raspberries with the flour (I used frozen berries) then add the wet ingredients to the dry. Stir gently with a rubber spatula until just blended. Do not overmix.

Spoon the batter into the muffin cups and bake for 20 minutes until a cake tester inserted into the center of the muffin comes out clean (a few crumbs are okay). While the muffins are baking, mix the 1/2 cup of sugar with the lemon peel in a small bowl. Set aside. Then, in a small saucepan stir together the 1/4 cup of sugar and the 1/4 cup of lemon juice. Stir until the sugar is dissolved. Bring to a simmer and simmer until it is slightly thickened. The syrup should measure about 1/4 of a cup.

When the muffins are out of the oven and have cooled 5 minutes, brush them with the lemon glaze, then gently dip/roll the tops in the lemon sugar. Let cool on a wire rack. To freeze, let cool completely. Then, wrap individually in plastic wrap and place muffins in a large freezer bag and freeze. To defrost, microwave on the defrost cycle until soft and warmed.

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Chocolate Raspberry Cake

Checkout lines are dangerous places for me. I am always drawn in by the food magazines. One time, my husband and I were checking out at the grocery store, and I was reading a magazine on the bottom rack. He didn’t see me crouched down and assumed that I had gone out to the car. When I stood up and found him and the groceries gone, I was a little surprised. I have since learned my lesson. Now I read them all standing up in clear view of my husband!

The one I most recently was drawn to and bought was Taste of Home’s Cupcakes and Muffins. Clearly, since I am obsessed with muffins I had to have it. The first muffins this magazine inspired were these Raspberry Coffee Cake Muffins. There are very yummy, and of course, freeze well!

When you layer the batter in the muffin cups, it may look skimpy, but it will fill out as it bakes.

Topping/Filling Ingredients

1/4 cup packed brown sugar

1/4 cup chopped walnuts (or nut of your choice)

1 teaspoon ground cinnamon

Muffin Ingredients

1/4 – 1/2 teaspoon ground (or fresh grated) nutmeg (depending on how much you like nutmeg)

1 1/2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

3/4 cup milk

1/3 cup butter, melted

1 teaspoon vanilla

1 cup raspberries, frozen

Glaze Ingredients

1/2 cup confectioner’s sugar

1 – 2 tablespoons milk

1 teaspoon vanilla (or vanilla bean paste)

Directions

In a small bowl, combine the brown sugar, nuts, cinnamon and nutmeg; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the egg, milk, vanilla and butter. Add the raspberries to the flour and stir to coat. Add the wet ingredients to the dry and gently fold until everything is just incorporated.

Grease your muffin pans and preheat the oven to 400 degrees. (You want to give the batter a little time to sit so there aren’t big flour chunks in the raspberries)

Spoon 1 tablespoon of batter into the muffin cups. Top each with 1 teaspoon of the cinnamon-nut mixture and then 1 1/2 – 2 tablespoons of batter. Sprinkle with the remaining cinnamon-nut mixture. Bake for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients and drizzle over the muffins.

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Chocolate Raspberry Cake

I haven’t been posting lately because it is the end of the school year (tomorrow is our last day!) and I have been trying to wrap things up at work so I can have a great summer full of cooking at the camp!

Last Friday, it was my turn to bring treats to work for the people that had birthdays in May and I chose to make these. I don’t remember if the recipe I tweaked came from Food and Wine or Cooking Pleasures magazine, however, the original recipe called for pistachios and fresh raspberries (which would also be good, but I didn’t have any). I also added espresso powder because I thought the chocolate flavor needed to be enhanced. These do not use any eggs and are quite fudgy and delicious.

Chocolate Almond Raspberry Bars Recipe

Ingredients

2 1/4 cups all purpose flour
2/3 cups sliced almonds
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup unsweetened cocoa powder
1/4 – 1/2 teaspoon espresso powder
1 teaspoon baking powder
1 cup unsalted butter, cut up, softened
1 1/2 cups frozen raspberries (you could also use fresh)
2 oz. semi-sweet chocolate coarsely chopped
1/8 teaspoon vegetable oil

Preparation

Heat oven to 350 degrees. Spray a 13×9 pan with cooking spray (or oil of your choice) or line the pan with foil or parchment and spray (if you care about being able to cut and get them out easily).

Toast the almonds for 5-10 minutes, until the are light golden brown.
In a large bowl, stir together flour, 1/3 cup toasted almonds, sugar, brown sugar, cocoa, 1/4 – 1/2 teaspoon espresso powder, and baking powder. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Reserve 1 1/4 cups of the mixture.

Press the remaining mixture into the pan. Arrange the frozen raspberries over the crust. Sprinkle with reserved 1 1/4 cups chocolate-flour mixture, then the remaining almonds. Press mixture down lightly.
Bake 20 -25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Place chocolate and oil in a microwave safe dish. Microwave on high 30 – 50 seconds, stirring once. Drizzle chocolate over the cooled bars. Refrigerate until chocolate is set. Slice into 36 pieces. Store in the refrigerator.

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Chocolate Raspberry Cake

For my last post of the summer, I thought I would leave you with one of my favorite cheesecake recipes, plus a few added twists! This is seriously the creamiest cheesecake I have ever made, but it might be a bit too rich for some during the heat of summer. So I changed the recipe from cake to bar form for potentially smaller portions, switched to a graham cracker crust, and added some fresh Raspberry Bars to the top to cut through the richness.

Ingredients

2 cups graham cracker crumbs
5 tbsp melted butter
1/4 cup sugar
32 oz cream cheese, room temperature
14 oz sweetened condensed milk
1 cup sugar
3 tbsp cornstarch
4 eggs
3/4 (key) lime juice
2 tsp vanilla extract
6 oz white chocolate, melted
2 pints fresh raspberries

Preparation

Preheat oven to 350°F. Line a 9x13-inch with greased foil.

Place graham cracker crumbs in a bowl and add melted butter and sugar. Mix well and then press the crumb mixture evenly onto the bottom the the 9x13-inch pan. Set aside.

With a stand mixer, beat the cream cheese, sweetened condensed milk, sugar, and cornstarch until smooth. (This is easiest when all the ingredients are at room temperature!)

Add the eggs, one at a time, beating well after each addition. Stir in the (key) lime juice and vanilla extract. Stir in the melted chocolate and then pour the batter on top of the crust, spreading evenly. Sprinkle the raspberries on top of the batter and slightly press them into the batter.

Bake at 350°F for 15 minutes. Reduce the heat to 200°F and bake for 2 hours until the center is firm. Remove the pan from the oven and run a knife around the edges. Turn off the oven and return the pan to the oven for another 2 hours. Chill overnight.

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Chocolate Raspberry Cake

Ingredients

* 1 cup unsalted butter, at room temperature, cut up
* 1/2 cup sifted confectioner's sugar
* 2 cups unbleached flour
* 1/2 teaspoon salt

* 1/2 cup old-fashioned rolled oats (not instant oatmeal)
* 1/2 cup chopped walnuts
* 3/4 cup raspberry jam (preferably seedless)

Instructions

1. Heat the oven to 375°. Grease a 9- by 9-inch baking pan with butter or non-stick cooking spray.

2. In a mixing bowl, beat the butter and sugar until well blended. Add the flour and salt and beat just until the dough forms clumps. Don't overmix. Turn out the dough onto a piece of waxed paper. Lightly flour your hands and squeeze the dough into a ball (the warmth of your hands will soften the dough enough to hold it together).

3. Divide the dough into thirds. Crumble one third into a bowl and set it aside. Press the remaining two thirds evenly into the greased pan and bake it on the center oven rack for about 10 minutes, until the edges of the dough are lightly golden. Set the pan on a wire rack. While the dough cools, add the oats and nuts to the reserved dough in the bowl and pinch the ingredients together so that the mixture becomes crumbly.

4. Spread the raspberry jam on the baked shortbread (it's OK if the dough is still warm), then cover the jam with an even layer of the crumb topping. Bake the bars for 20 to 24 minutes, until the top crumbs are golden brown, then set the pan back on the wire cooling rack. While the shortbread is still slightly warm, cut it into 21/4-inch squares. Once the bars cool completely (they are very fragile while warm), lift them from the pan with a spatula. Makes 16 bars.

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Chocolate Raspberry Cake

This Strawberry Tunnel Cake Recipe makes a wonderfully easy dessert for parties and celebrations, because it looks great and tastes great. Plus, you don't have to bake this strawberry cake, because it starts with a store-bought angel food cake.

Prep Time: 25 minutes
Total Time: 25 minutes

Ingredients

* 3 oz. cream cheese
* 1 cup ricotta cheese (part-skim is okay)
* 1/3 cup milk (skim is okay)
* 2 Tbsp. unsweetened cocoa powder
* 1/3 cup granulated sugar
* 1 pint fresh strawberries
* 1 prepared angel food cake
* 8 oz. frozen whipped topping (such as Cool Whip), thawed

Preparation

1. With an electric mixer, beat cream cheese, ricotta cheese, milk, cocoa powder and sugar together. Set aside.

2. Set aside 4-5 strawberries for garnish. Hull and slice the remaining strawberries. Add to the cream cheese mixture.

3. Slice a 1-inch layer of the angel food cake off the top (up to about where the hole starts). Set this top layer aside -- you will need it later.

4. Now use a sharp knife to make a tunnel inside the base of the cake, leaving about a 1/2-inch border of cake on both sides and at the bottom of the cake. Remove the angel food cake pieces, and add to the cream cheese mixture. Mix well.

5. Fill the angel food cake tunnel with the strawberry-cream cheese mixture. Top with the reserved top layer of angel food cake.

6. Frost with the whipped topping.

7. Slice the reserved strawberries, and place on top of the cake to garnish.

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Chocolate Raspberry Cake

Raspberry and White Chocolate flavors are the ultimate combination in these make-ahead frozen mousse bars.

Prep Time: 25 minutes
Cook Time: 2:55 minutes

Ingredients

Crust

2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons LAND O LAKES Butter, melted


Filling

2 pints raspberry sorbet, softened
1 (4-ounce) bar white chocolate, chopped
2 cups LAND O LAKES™ Heavy Whipping Cream


Garnish

Fresh raspberries
White chocolate baking bar, shaved for curls

Directions

Heat oven to 350°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 5 to 7 minutes or until light golden brown. Cool completely.

Spread softened raspberry sorbet evenly over cooled crust. Freeze until firm (2 hours). Place white chocolate and 1/2 cup whipping cream in large microwave-safe bowl. Microwave on HIGH, 1 minute; stir. Continue microwaving 2 minutes; stir until smooth. Cool 30 minutes or until mixture comes to room temperature.

Beat remaining whipping cream in small bowl until soft peaks form. Gently stir whipped cream into white chocolate mixture. Spread over frozen raspberry sorbet. Freeze until firm (2 hours or overnight).

Garnish with raspberries and white chocolate curls just before serving. Store frozen.

*Substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt.

Recipe Tip

White chocolate curls add the finishing touch as a garnish, and are very easy to make. Warm 1 (4-ounce) bar white chocolate with hands. Gently peel chocolate towards you using a vegetable peeler.

Facts (1 Bar)

Calories: 180

Fat: 11g

Cholesterol: 35mg

Sodium: 60mg

Carbohydrates: 18g

Dietary Fiber: 1g

Protein: <1g

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Picture Of

Chocolate Raspberry Cake

The Chocolate Raspberry Brownies makes the brownies even more appealing.

Makes 24 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

3 oz (90 g) unsweetened chocolate (three 1 oz/30 g squares)
1/2 cup (125 mL) Crisco Shortening
1/2 cup (125 mL) Smucker's Raspberry Jam
1 cup (250 mL) granulated sugar
3 eggs
1/2 tsp (2 mL) vanilla
1 cup (250 mL) Robin Hood All Purpose Flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (75 mL) Smucker's Raspberry Jam (for glaze)

Directions

1. Preheat oven to 350°F (180°C). Coat a 9” (23 cm) square cake pan with cooking spray.
2. In a large saucepan, over low heat, melt the chocolate and shortening together; stir to combine. Remove from heat. Stir in 1/2 cup (125 mL) jam, sugar, eggs, vanilla, flour, baking powder and salt.
3. Spread batter in prepared baking pan; bake for 25-30 minutes or until firm but not dry.
4. While brownies are still warm, carefully spread 1/3 cup (75 mL) jam on top of the brownies. Let cool. Cut into squares.

Tip

Raspberry Chocolate Frosting: Stir 2 teaspoons McCormick® Raspberry Extract into 1 container (16 ounces) ready-to-spread chocolate frosting.

Test Kitchen Tip

For easy clean-up, line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into squares.

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Picture Of

Chocolate Raspberry Cake

This Blueberry Pie Recipe provides wonderful contrasting textures. The buttery pie crust is filled with fresh blueberries, then topped with a crunchy oat crumb topping. Serve this Blueberry Crumb Pie warm with a scoop of vanilla ice cream.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes

Ingredients

* Blueberry Pie
* 2/3 cup sugar
* 3 Tbsp. cornstarch
* 2 Tbsp. lemon juice
* zest of 1 lemon
* 4 cups fresh blueberries (frozen unsweetened blueberries without juice are okay too)
* 1 9-inch frozen pie crust, thawed according to package directions
* Crumb Topping:
* 2/3 cup rolled oats
* 1/2 cup all-purpose flour
* 1/2 cup firmly-packed brown sugar
* 1/2 tsp. ground cinnamon
* 6 Tbsp. butter

Preparation

1. Preheat oven to 375 degrees F.

2. Place sugar, cornstarch, lemon juice and lemon zest in a large bowl. Add blueberries. Toss gently to combine.

3. Pour blueberry mixture into pie crust.

4. In a small bowl, stir together oats, flour, brown sugar and cinnamon. Cut in butter until mixture becomes crumbly. Spread over blueberries in pie.

5. Place blueberry pie on a baking sheet. Bake 40-50 minutes until blueberries are bubbly and pie crust is golden brown.

6. Let blueberry pie rest 15 minutes before cutting.

Makes 8 servings blueberry crumb pie.

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