Triple chocolate raspberry fantasy

1 servings

Ingredients

Quantity Ingredient
3 Squares Baker's Unsweetened Chocolate
2 Squares Baker's Bittersweet Chocolate
½ cup Butter
2 Eggs
1¼ cup Lightly packed brown sugar
¾ cup Robin Hood All-Purpose Flour
¼ teaspoon Magic Baking Powder White Chocolate Layer:
1 (8oz/250 g) pkg Philadelphia Brand Cream Cheese, softened
⅔ cup Sifted icing sugar
2 tablespoons Raspberry liqueur, optional
3 Squares Baker's White Chocolate, melted and cooled
1 Egg
½ cup Smucker's Raspberry Jam
½ cup Whipping cream
4 Squares Baker's Bittersweet Chocolate, chopped White chocolate curls and raspberries for garnish

Directions

TOPPING

Decadent layers of brownie, cheesecake, raspberry and chocolate! Preparation Time: 40 minutes Baking Time: 55 minutes Makes: about 12 servings Freezing: excellent

Brownie Layer: Melt chocolates and butter over hot water or in microwave on HIGH power for 2 minutes; stir until completely melted.

Beat eggs and brown sugar on high speed of electric mixer for 5 minutes, or until thick and lemon colored. Fold in chocolate mixture, flour and baking powder. Pour into greased and floured 10" pie plate or springform pan.

White Chocolate Layer: Beat cream cheese, icing sugar, liqueur, chocolate and egg in medium bowl with electric mixer until smoothly blended. Randomly spoon white mixture onto brownie layer, leaving a space between each spoonful. Bake at 325 degrees F for 45-55 minutes, or until set and toothpick comes out almost clean. Cool.

Topping: Spread jam evenly over entire surface of pie. Heat cream with chocolate over hot water or in microwave on MEDIUM powder for 3-4 minutes; stir until melted and smooth. Pour over top of pie, spreading evenly. Chill to set glaze. Garnish with white chocolate curls and raspberries.

Source: Baker's Robin Hood 1993 Baking Festival Recipes Shared by: Debra Young

From: Sharon Stevens Date: 25 Mar 94 Submitted By DALE SHIPP On 08-07-95

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