Raspberry Chocolate Lover’s Indulgence
Ingredients
Directions
- 1
Heat oven to 350°F.
- 2
Cover bottom of 9-inch round pan with parchment or waxed paper. Spray with cooking spray; set aside. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until both are melted and mixture is well blended, stirring after 1 min. Add dry jelly powder and sugar; mix well. Blend in eggs. Stir in flour and nuts. Pour into prepared pan.
- 3
Bake 40 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Invert onto platter; remove parchment. Cool cake completely.
- 4
Meanwhile, microwave 3 oz. of the remaining chocolate in microwaveable bowl 1-1/2 min. or until melted, stirring after 1 min. Spread onto parchment-covered baking sheet; refrigerate 30 min.
- 5
Melt remaining chocolate in microwaveable bowl 1 min. or until melted. Stir in Cool Whip; spread onto cake.
- 6
Remove chocolate on baking sheet from refrigerator; cut into 1-1/2-inch-wide strips with sharp knife. Arrange on cake as desired. Garnish with raspberries.
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Last updated: August 28th, 2020
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