RASPBERRY CHOCOLATE CAKE

RASPBERRY CHOCOLATE CAKE
Try this wonderful raspberry glazed double chocolate cake. topped with whipped cream and fresh raspberries--some have called this the perfect dessert!
INGREDIENTS:
CAKE:
16     oz semisweet chocolate (broken into small pieces*)
3/4    cup butter
1/4    cup cannabutter (melted)
6       eggs 

WHITE CHOCOLATE GANACHE:
10     oz white chocolate (broken into small pieces*)
1/2    cup whipping cream
2       Tablespoons CannaOil
RASPBERRY GLAZE:
10     oz. frozen raspberries in syrup (thawed)
8       oz fruit juice (I like blueberry, no grapefruit)
1/2    cup sugar
2       Tablespoon cornstarch
1/4    cup cold tap water
TOPPING:
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 ziploc and break it into smaller pieces with a tenderizer mallet or a large serving spoon.
DIRECTIONS:
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 to 20 min. Dessert should be soft but not liquidy in the center.It will look liquidy, just give it a small shake to see if it is firm.
Cool completely, first on a cooling rack for an half hour then in the fridge for an hour 
How to Make Chocolate Ganache
The process of making a ganache is simple: heat cream in a small saucepan, pour it over some chocolate, let the mixture sit for 2 minutes to melt, add oil, then stir until smooth. That’s all there is to it.
Let mixture chill in the fridge for an hour.
Place the thawed raspberries in a medium size sauce pan, with about a cup of the fruit juice and simmer untill raspberries break down, about 5 min.
Pour through strainr into a measuring cup, push with the back of a spoon all the juice from the raspberries, Discard seeds.
Add more fruit juice to make 2 cups, Pour the juice back into a medium size sauce pan, Add 1 cup sugar, mix well and place over medium heat until mixture starts to simmer.
Combine the COLD water and cornstarch in a small cup, Mix well until there are no lumps.I use a fork for this- doesn't splash.
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 chocolate gnash atop the cooled cake, then the raspberry glaze on top.
Refrigerate for 45 min. and serve **Keep in fridge 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!

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