Deep Chocolate Raspberry Ice Cream Pie Recipes

DEEP CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9-inch cake pans with parchment or waxed paper.
• To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
• In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
• In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
• Bake in preheated oven until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
• To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent a skin from forming. Refrigerate until thick enough to spread.
• To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.

DEEP CHOCOLATE RASPBERRY ICE CREAM PIE

Steps:

• Place raspberries (with liquid), sugar, and cornstarch in a medium saucepan and toss.
• until cornstarch is completely dissolved. Place over medium-high heat, bring to a boil, and continue boiling 1 minute to.
• thicken, stirring constantly. Remove from heat, stir in almond extract, and let cool.
• completely.
• Meanwhile, place whipped topping in a medium bowl, sift cocoa over whipped topping, and gently fold in until well.
• blended.
• Spoon half of raspberry mixture evenly over chocolate crust. Gently spoon ice cream.
• on top, being careful not to disturb raspberry mixture. Mound ice cream, then top.
• with whipped topping mixture, spreading evenly over all. Cover loosely with aluminum foil after placing wooden picks around top and sides to prevent wrap.
• from sticking to topping. Freeze until firm, at least 4 hours.
• Meanwhile, make chocolate hearts. Place chocolate chips into small resealable plastic bag. Place bag in a cup of hot.
• tap water 60 seconds or until chocolate chips have melted, squeezing bag with fingers to heat evenly. Cut a very small.
• piece from corner of bag. On a sheet of plastic wrap, squeeze chocolate from bag through cut corner to draw 8 (2-inch).
• hearts. Then fill in heart with chocolate by squeezing and moving bag back and forth,.
• slightly mounding chocolate. Place in freezer at least 30 minutes to firm up.
• To serve, place wedge of pie on dessert plate, and spoon about 2 teaspoons of reserved sauce on side. Carefully remove.
• chocolate hearts from plastic wrap. Place chocolate heart on slice or lean heart at an angle against wedge, with tip in sauce.
• Store any remaining raspberry sauce in refrigerator and ice cream pie and hearts inches.
• freezer.