Layered Chocolate Raspberry Triangles Recipes

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LAYERED CHOCOLATE-RASPBERRY TRIANGLES



Layered Chocolate-Raspberry Triangles image

My chocolaty triangles layered with raspberry jam are a must during the holiday season. The cakelike bars look festive, and one batch goes a long way.-Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 10

6 large eggs, separated
1-1/2 cups butter, softened
1-1/2 cups sugar
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 ounces unsweetened chocolate, melted and cooled slightly
3 ounces white baking chocolate, melted and cooled slightly
1/4 cup seedless raspberry jam
1 cup semisweet chocolate chips, melted
White baking chocolate shavings

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased matching 13x9-in. baking pans with parchment; grease papers., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, one at a time, beating well after each addition. Add vanilla. Stir in flour. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer half of the batter to another bowl. Fold melted unsweetened chocolate into 1 bowl; spread into a prepared pan. Fold melted white chocolate into remaining batter; spread into second prepared pan., Bake 12-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto wire racks. Remove parchment; cool completely., Transfer chocolate layer to a baking sheet lined with a large piece of plastic wrap. Spread jam over top; place white chocolate layer over jam. Wrap securely with plastic wrap. Set a cutting board or heavy baking pan over top to flatten layers. Let stand at room temperature 3-4 hours. (Or, refrigerate overnight and return to room temperature before continuing.), Unwrap cake; place on a cutting board. Spread top with melted chocolate chips. Top with white chocolate shavings. Let stand until set. Trim edges with a knife. Cut into 24 squares; cut squares diagonally in half.

Nutrition Facts : Calories 158 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 55mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE RASPBERRY TRIANGLES



Chocolate Raspberry Triangles image

Enjoy this homemade baked raspberry dessert made with chocolate and Gold Medal® all-purpose flour - a delicious treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 48

Number Of Ingredients 7

1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
3/4 cup butter or margarine, softened
1 package (10 oz) frozen raspberries in syrup, thawed and drained
1/4 cup orange juice
1 tablespoon cornstarch
3/4 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Mix flour, sugar and butter. Press in ungreased 13x9-inch pan. Bake 15 minutes.
  • Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes. Sprinkle chocolate chips over crust. Carefully spread raspberry mixture over chocolate chips.
  • Bake about 20 minutes or until raspberry mixture is set. Refrigerate about 1 hour or until chocolate is firm. For triangles, cut into 4 rows by 3 rows, then cut each square into 4 triangles.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 20 mg

CHOCOLATE LAYER CAKE WITH CHOCOLATE-RASPBERRY FROSTING



Chocolate Layer Cake with Chocolate-Raspberry Frosting image

Categories     Cake     Coffee     Milk/Cream     Chocolate     Egg     Dessert     Bake     Raspberry     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 16

2 2/3 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon instant espresso powder
2/3 cup boiling water
1 1/3 cups buttermilk
2 teaspoons vanilla extract
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable shortening, room temperature
2 extra-large eggs
Chocolate-Raspberry Frosting
10 chocolate wafer cookies, finely crushed (6 tablespoons)
4 1/2 tablespoons seedless raspberry jam
2 6-ounce baskets fresh raspberries

Steps:

  • Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper. Butter parchment. Dust pans with flour; tap out excess.
  • Sift 2 2/3 cups flour, baking soda and salt into medium bowl. Combine cocoa and espresso powder in another medium bowl. Whisk boiling water, then buttermilk and vanilla into cocoa mixture. Using electric mixer, beat sugar, butter and shortening in large bowl until fluffy. Beat in eggs 1 at a time. Add dry ingredients alternately with buttermilk mixture in 3 additions each. Beat batter until smooth, about 2 minutes. Divide between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks. Peel off paper. Cool completely. Chill cakes 1 hour.
  • Meanwhile, prepare the Chocolate-Raspberry Frosting. Place 1 cake layer on work surface. Place 8-inch-diameter cake pan or plate atop cake. Using serrated knife, cut around cake pan, trimming to form 8-inch-diameter cake. Repeat with second cake layer. Transfer cake trimmings to processor; grind finely. Place in bowl. Mix in cookie crumbs.
  • Using serrated knife, cut each cake horizontally in half. Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter. Spread 1 1/2 tablespoons raspberry jam over. Spread 1/2 cup frosting over jam. Repeat layering 2 more times, using 1 cake layer, 1 1/2 tablespoons jam and 1/2 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press crumb mixture generously onto frosting on top and sides of cake. Arrange raspberries in concentric circles atop cake. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 1 hour before serving.)

CHOCOLATE RASPBERRY LAYER BARS



Chocolate Raspberry Layer Bars image

With the Christmas holidays drawing near, I thought these would be a great addition to cookie & sweet trays! They are quite an attractive looking bar and they look nice cut into triangles. You can even substitute your favourite jam, such as apricot, peach & strawberry, but I think the raspberry (or the strawberry), red in colour for Christmas would be nicest! Found this recipe in a booklet of baking recipes that I picked up at the grocery store put out by Robin Hood flour. Add 1 1/2 hrs. to the cook time listed for chilling. These are supposed to freeze well for those of you who want to get a head start on your holiday baking! Hope you enjoy!

Provided by Rhonda J

Categories     Bar Cookie

Time 38m

Yield 1 9x9 pan, 24 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1/4 cup icing sugar
1/2 cup butter
1/3 cup raspberry jam
1 cup white chocolate chips (Hersheys chipits)
4 ounces cream cheese, softened
2 tablespoons light cream or 2 tablespoons milk
1 cup semi-sweet chocolate chips (Hersheys chipits)
3 tablespoons butter

Steps:

  • For Base: Preheat oven to 375 degrees.
  • Spray a 9 inch square cake pan with non-stick cooking spray.
  • Combine flour& icing sugar;cut in butter until mixture is crumbly.
  • Press firmly into greased pan.
  • Bake at 375 for 15-18 minutes, or until golden.
  • For Filling: Spread jam on warm crust.
  • Melt white chocolate chips as directed on package.
  • Beat cream cheese and cream in small mixer bowl.
  • Add melted white chocolate,beating until smooth.
  • Mix well.
  • Spread evenly over jam.
  • Chill to set, about one hour.
  • For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth.
  • Spread over filling.
  • Chill until set.

Nutrition Facts : Calories 173.4, Fat 11.6, SaturatedFat 7.2, Cholesterol 21, Sodium 60.6, Carbohydrate 17.1, Fiber 0.6, Sugar 11.4, Protein 1.7

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