Chocolate Raspberry Cookie Trifle

I won a Pampered Chef cookbook at a party once. One of those deals where you get a ticket for showing up on time and then tickets are drawn from a hat.
I never win anything...yay me!

Hubby dearest came to me one day with this thin booklet made entirely out of dust.
It was my prize winning cookbook, it had fallen behind something and I never thought about it ever again until he found it.

Time to use it!

We had no homemade sweets in the house, and our fave neighbors were celebrating their anniversary. Such a dessert is easy enough to make in halves....since we don't need much, and they deserved some.

I decided to make this trifle, and it was incredibly delicious!
I used unsweetened raspberries though, and I think it was the best part. The tart really set it apart with all the sweet in this dish.

Ingredients:
1 Cup milk
1 Package (3.3 oz) white chocolate or vanilla instant pudding
1 Tub (16 oz) whipped topping (thawed)
1 box (12 oz) vanilla wafers
1 Cup milk chocolate morsels
1 Jar (12 oz) seedless raspberry jam
1 Bag (12 oz)  frozen sweetened raspberries (not in syrup) (thawed)

Directions:
1. Combine milk and pudding mix. Whisk until mixture begins to thicken.
2. Reserve ½ cup of the whipped topping
3. Gently fold remaining whipped topping into pudding mixture. Cover and refrigerate.
4. Combine chocolate morsels, reserved whipped topping, and half of the jam in a small microwavable bowl.
5. Microwave on high 40-60 seconds, or until melted, stirring after each 20 seconds.
6. Stir melted ganache mixture until smooth. Reserve ¼ cup for garnish.
7. Place remaining jam into a microwavable bowl. Microwave on high 30-60 seconds or until melted.
8. Place berried into a bowl, pour jam over berries, stir gently.
9. Set aside 16 cookies for garnish. Break remaining cookies in half.
10. To assemble, place one third of the broken cookies into the bottom. Layer one third of the raspberry mixture. Top with one third of the pudding mixture, and one third of the ganache.
11. Repeat layers two more times.
12. Finish with a smooth layer of ganache. Place reserved cookies on top of trifle.

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I had vanilla pudding on hand, so I used that instead of white chocolate

The world's shortest, ugliest trifle! I should have piped in the ingredients, and it would also be prettier if I didn't make one for the neighbors too (this is only about half of the trifle)

This recipe was shared with: Daily Dish

Deep Chocolate Raspberry Cake

I love this cake.
It is decadence on a plate.
The tartness of the raspberry and the DEEP DARK of the cake were a match made in heaven.

My anti-cake hubby even loved this, but then again, he is a sucker for all things raspberry!

I found the recipe here, and made no changes.

Deep Chocolate Raspberry Cake 

Rich chocolate paired with raspberries - this cake is moist and fudgy. For a special treat, garnish it with fresh raspberries!

Ingredients

6 (1 ounce) squares semi-sweet chocolate 
6 (1 ounce) squares unsweetened chocolate 
7 eggs, separated 
1 cup all-purpose flour 
1 cup butter 
2 cups white sugar 
1 1/2 teaspoons vanilla extract 
6 (1 ounce) squares semisweet chocolate 
3/4 cup heavy whipping cream 
1 (4 ounce) package frozen raspberries, thawed 
3 tablespoons seedless raspberry preserves 


Directions

Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9 inch cake pans with 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 or margarine, 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 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 formation of a skin. 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. 

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