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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
10 servings |
Prep. Time: |
:30 |
Total Time: |
1 day :30 |
Ingredients: |
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3 cups cold heavy whipping cream
2 tsp. vanilla
1 tbsp. raspberry liqueur (optional)
3 tbsp. confectioners' sugar
1 (12 oz.) pound cake, ends removed, cut into 18 slices
4 oz. semisweet chocolate, melted
2 cups fresh raspberries
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Directions:
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Beat the cream, vanilla, liqueur (if using) confectioners sugar in a large bowl of an electric mixer on medium speed until firm peaks form. Line the bottom of a two or three quart glass bowl with cake slices. Spread one half of the whipped cream evenly over the cake. Drizzle half of the melted chocolate over the cream. Scatter 1/2 cup of the raspberries over the chocolate placing some raspberries around the outside edge of the bowl. Add a layer of cake slices. Spread another 1/2 cup of the whipped cream, the remaining chocolate and another 1/2 cup of the raspberries over Add a third layer of cake slices and the remaining whipped cream. Scatter the remaining one cup of raspberries over the top. Chill at least three hours or overnight. Serve cold. Use a large spoon to serve the cake digging down to the bottom of the bowl for each serving.
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