Raspberry Glazed Double Chocolate Dessert

16 oz semisweet chocolate

1 Cup butter

6 Eggs

8 oz white chocolate baking bar cut into small pieces

1/2 Cup whipping cream

1 TBS unsalted butter

1 (10 oz.) package frozen raspberries in syrup, thawed

1 TBS cornstarch

1 Cup Whipping Cream

1 Cup fresh raspberries

 

Heat oven to 400 degrees.  Spray 9" spring-form pan with nonstick cooking spray.  In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth.  Cool 35 minutes or until completely cooled.  Beat eggs in a small bowl at high speed for 5 minutes or until light and lemon colored.  Fold cooled chocolate into eggs until well blended.  Pour into sprayed pan.  Bake at 400 for 15 minutes.  Cake will be soft in center.  Cool in pan on wire rack for 1 1/2 hours or until completely cooled.  Refrigerate 1 1/2 hours or until firm.

 Meanwhile, place white chocolate baking bar in a small bowl.  In small  saucepan bring 1/2 Cup whipping cream and 1 TBS butter just to a boil.  Pour over chocolate; stir until smooth.  Cool 5 minutes or until completely cooled.  Refrigerate 1 hour or until chilled.

Place strainer over small saucepan; pour raspberries into strainer.  Press mixture with back of spoon through strainer to remove seeds; discard seeds.  Stir in cornstarch.  Cook over medium heat until mixture boils and thickens stirring constantly.  Cool 30 minutes or until completely cooled.

Spread white chocolate ganache on top of cooled dessert.  Spread raspberry glaze over ganache.  Refrigerate 30 minutes; serve or refrigerate until serving time.  To serve, let dessert stand at room temperature for 1 hour.  In medium bowl, beat 1 cup whipping cream until stiff peaks form.  Spoon whipped cream into pastry bag with large star tip.  Pipe cream onto edge of dessert.  Garnish with fresh raspberries.