Try this wonderful raspberry glazed double chocolate cake.topped with whipped cream and fresh raspberries--some have called this the perfect dessert!



16 oz semisweet baking chocolate (broken into small pieces*)
1 cup MEDICATED butter (melted)
6 eggs (beaten)


8 oz white chocolate (broken into small pieces*)
1/2 cup whipping cream
1/4 cup sugar
1 Tablespoon unsalted butter


10 oz. frozen raspberries in syrup (thawed)
8 oz fruit juice (I use blueberry or grape-not grapefruit)
1/2 cup sugar
2 Tablespoon cornstarch
1/4 cup cold tap water
1 cup whipping cream
1/2 cup sugar
2 teaspoons vanilla extract (or 1 vanilla bean-scraped)
1 cup fresh raspberries (or save some of the frozen that haven't broken down.)

*TIP-Place your chocolate in a freezer typ ziplock and break it into smaller pieces with a tenderizer mallot or a large serving spoon.


Pre-heat oven to 400 F.

Spray a 9-inch spring form pan with non-stick cooking spray.

In a double boiler melt the semi-sweet chocolate stirring with a wire whisk until fully melted.

Add melted medicated butter to the melted chocolate slowly stirring continually until smooth.Let cool for 30 min or until completely cool.

beat eggs with an electric mixer on medium/high until light with an even yellow color.

Fold cooled chocolate/medicated butter mix into the eggs with a rubber spatula, until well blended.Pour into sprayed springform pan.
Bake for 15 min.Dessert should be soft but not liquidy in the center.

Cool completely, first on a cooling rack for an hour then in the fridg for an hour and a half or until firm.

Meanwhile in a double boiler melt the white chocolate,until smooth,Add the softened unsalted butter, mix with a wire whisk and slowly add 1/2 cup whipping cream, until smooth.

Let mixture set for 5 min on a cooloing rack, then chill in the fridge for an hour.

Place the thawed raspberries in a strainer into a measuring cup, push with the back of a spoon all the juice from the raspberries,Discard seeds.

Add fruit juice to make 2 cups, Pour the juice into a medium size sauce pan, Add 1 cup sugar, mix well and place over medium heat until mxture starts to simmer.

Combine the water and cornstarch in a small cup, Mix well until there are no lumps.

Add cornstarch mix to simmering juice/sugar mix .stirring constantly the mixture will thicken,remove from heat and let cool 20-30 min.

Spread the white chocolata ganash atop the cooled cake, then the raspberry glaze ontop.

Refrigerate for 30 min. and serve **Keep in frige until ready to serve.

For whipped cream topping in a electric mixer add 1 cup whipping cream,1/4 cup sugar. Starting on slow increase to high speed, Mix on high until stiff peaks form.(or the canned kind works.)

Garnish with a little whip cream and fresh raspberries.

It takes a little while to make this recipe but it is oh so worth the wait!