s CHOCOLATE RASPBERRY HEART CAKES ****
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s CHOCOLATE RASPBERRY HEART CAKES ****
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Ingredients
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Instructions *** 2-14-2011 very good, great valentines dessert *** If it's dinner for two, simply halve the recipe. Toast the almonds in a skillet over medium-low heat, shaking the pan frequently, until golden brown, about 5 minutes. If you like, garnish the cakes with a dollop of lightly sweetened whipped cream and fresh raspberries. 8 shortcakes, also known as dessert shells, cut to heart shapes ¼ cup seedless raspberry jam ¼ cup toasted almonds ½ cup heavy cream 4 ounces bittersweet chocolate Place 4 of the shortcakes on a wire rack set over a rimmed baking sheet. Fill each well with 1 tablespoon of jam and 1 tablespoon of almonds. Cap with remaining cakes, well side down. Meanwhile, mix cream and chocolate in a 2-cup Pyrex measuring cup or other microwave-safe bowl. Microwave on high power until cream is just hot enough to melt the chocolate, 1 to 1½ minutes, whisking to make a smooth glaze. Pour glaze over each cake, letting chocolate cascade down the sides. Remove rack from baking sheet, scrape chocolate back into measuring cup, set rack back on baking sheet and repeat pouring chocolate over cakes until they are completely coated. Let cakes stand until chocolate sets. They can be loosely covered with plastic wrap and set aside at room temperature overnight. SERVES 4 PER SERVING: 478 calories , 58 g carbohydrates, 7 g protein, 28 g fat (13 g saturated fat), 71 mg cholesterol, 3 g dietary fiber, 221 mg sodium This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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