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Raspberry Chocolate Indulgence


1 x 12 ounce package semisweet chocolate chips, divided
2 teaspoons raspberry flavouring, divided
1 cup butter
2 cups granulated sugar, divided
3 eggs
2 teaspoons vanilla extract, divided
2 cups all-purpose flour
teaspoon baking powder
1 x 8 ounce package cream cheese, softened
1 x 3 ounce package cream cheese, softened
1 egg
1 x 12 ounce jar seedless raspberry jam
Fresh raspberries


Serves: 16


Pre-heat oven to 350 degrees F. Line a 9 inch spring form pan with aluminium foil and spray with non-stick cooking spray.

In a small bowl, microwave one cup of the chocolate chips at 80 percent power for two minutes or until softened; stir until smooth. Add 1 teaspoon raspberry flavouring.

In a large bowl, beat butter and 1⅔ cups sugar until fluffy. Add three eggs, one at a time, beating well after each addition. Stir in one teaspoon vanilla extract and the melted chocolate.

Combine flour and baking powder in a small bowl and add to creamed mixture. Stir until well blended. Spoon chocolate mixture into pan and bake for 40 minutes.

In a small bowl, melt remaining one cup chocolate chips in the microwave at 80 percent power for two minutes; stir until smooth. Add remaining 1 teaspoon raspberry filling.

In a large bowl, beat cream cheese and remaining ⅓ cup sugar until smooth. Add one egg and remaining one teaspoon vanilla extract, beating until smooth. Stir in melted chocolate. Spread mixture over warm cake. Bake for 15 minutes or until cream cheese mixture is set. Cool in pan on a wire rack; cover and chill.

To serve, melt raspberry jam in a heavy small saucepan over medium heat. Remove from heat and cool for 10 minutes. Remove sides of spring form pan.

Spoon melted jam over each slice and garnish with fresh strawberries.

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