These chocolate-raspberry bars are love at first bite. The chocolate and raspberry flavors are a match made in heaven. They are as easy to make as brownies but the raspberry-liqueur flavored ganache frosting makes them luxurious enough for a Valentine’s Day dessert. The cake ingredients also includes raspberry jam, so if you are making them for children you can certainly leave out the raspberry liqueur without losing the special chocolate-raspberry flavor. You can skip the frosting altogether and serve them simply with a dusting of confectioners sugar.
This recipe is definitely a keeper. I have been making it as a thank you gift or for celebrations ever since I first came across it in the December 1993 “Food and Wine” magazine in 1993.
- 7 oz. bittersweet chocolate finely chopped
- 1/4 cup plus 2 tbsp. heavy whipping cream
- 2 sticks (8 oz.) plus 2 tbsp. unsalted butter softened
- 1 tsp. pure vanilla extract
- 1 tbsp. raspberry-flavored liqueur such as Chambord (optional)
- 1 cup all purpose flour
- 1/4 tsp. salt
- 1 1/4 cups sugar
- 3 large eggs, room temperature
- 1/2 cup seedless raspberry jam
- Place 3/4 cup of the chocolate in a medium bowl. In a small saucepan, combine the cream and 2 tsp. of the butter and bring to a boil. Pour the cream/butter mixture over the chopped chocolate and let sit for 30 seconds. Then whisk until completely smooth. Whisk in 1/2 tsp. of vanilla and the raspberry liqueur. Let cool, then refrigerator until chilled to a spreadable consistency, about 30 minutes.
- Preheat oven to 350 degrees fahrenheit.. Lightly grease a 9 by 13 inch baking pan. Place remaining 1/2 cup chocolate in a double boiler over simmering water. Stir until the chocolate melts. Remove from heat.
- In a medium bowl, whisk the flour and salt. In a large bowl, using an electric or stand mixer with a paddle attachment, cream the remaining 8 oz. (two sticks) of butter with the sugar until light and fluffy.
- Beat in the eggs one at a time, beating well after each addition. Beat in 1/4 cup of the jam until well blended. Beat in the melted chocolate and the remaining 1/2 tsp. vanilla. On low speed, beat in the dry ingredients in two batches. Scrape the batter into the prepared pan and smooth the surface.
- Bake in the middle of the oven for 20nto 25 minutes until a cake tester or wooden skewer inserted into the center comes out clean. The cake will still seem a little squidgy. Transfer the pan to a wire rack to cool.
- When the cake has cooled completely, spread the ganache frosting over the cake using a large metal offset spatula. Refrigerate for one hour.
- Cut into 1 1/2 inch bars and serve.