Chocolate Fudge Raspberry Bars #OurFamilyTable

Chewy, fudgy and delicious, these bars are topped with a chocolate ganache and then finished with fresh raspberries.  It is a decadent and lovely dessert.

We are sharing Chocolate Recipes today with the From our Dinner Table group......

Chocolate Recipes

• Baked Chocolate Donuts by That Recipe
• Chocolate Fudge Raspberry Bars by A Day in the Life on the Farm
• Chocolate Oreo Bars by Family Around the Table
• Chocolate Walnut Caramels by Hezzi-D's Books and Cooks
• Espresso Mocha Macaron with Salted Dark Chocolate Filling by A Kitchen Hoor's Adventures
• Kalamon-Chocolate Cantucci by Culinary Adventures with Camilla
• Low-Sugar Double Chocolate Muffins by Blogghetti
• Mini Chocolate Sandwich Cookies (Small Batch) by Karen's Kitchen Stories
• Old Fashioned Chocolate Pudding by Home Sweet Homestead
• S’mores Pie by Art of Natural Living
• Summer Hot Chocolate by Our Good Life

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

I first made these bars back in 1997 after finding it in an issue of Bon Appetit magazine.  I made them for all the family get togethers for a few years and then forgot about them as other recipes took center stage.  When I saw that the theme for this month's From our Dinner Table Group was chocolate, I immediately remembered them and knew what I was going to share.

Once you bake the fudge-like, brownie cake and it cools, you trim the edges so that it is completely flat. This is a good thing because those scraps can become a small version of this trifle.  Two desserts for the effort of one.  Woohooooo.





When it is trimmed, turn it onto your serving platter and remove the foil.  You will be greeted with this decadent fudgy masterpiece.  Let it continue to cool as you make the ganache.





Spread the ganache over the cake and top with raspberries.





Place in the refrigerator until ready to serve and store any leftovers in the refrigerator as well.





I served these up in large serving the first night following a family dinner.  They were a big hit but I noticed that people were sharing their piece as it was so rich and decadent.  The following day my niece, Stephanie came to visit.  I cut the remaining cake into bite size pieces, each containing one raspberry, and set them out.  Not only did they look adorable but they satisfied the dessert craving without being overwhelming.  They would be perfect served on a dessert buffet in those small bite size pieces.







Chocolate Fudge Raspberry Bars
Yield: 12 servings

Author: Wendy Klik
Chewy, fudgy and delicious, these bars are topped with a chocolate ganache and then finished with fresh raspberries. It is a decadent and lovely dessert.
ingredients:
• 16 oz. semi sweet chocolate chips, divided
• 1 1/2 sticks butter, diced
• 1/3 + 1/4 c. raspberry jam, I used a raspberry mango fromTony's Sweet Eats
• 1 c. sugar
• 5 eggs
• 1/3 c. flour
• 1 t. baking powder
• 1/4 c. heavy cream
• 12 oz. raspberries
instructions:
How to cook Chocolate Fudge Raspberry Bars
1. Line a 9x9x2" baking pan with aluminum foil.  Treat with baking spray and set aside.
2. Combine 10 oz. of the chocolate chips with the butter in a saucepan over low heat.  Cook and stir until melted and smooth.  Whisk in 1/3 c. of raspberry jam until melted.  Set aside.
3. Place sugar and eggs in large bowl of stand mixer fitted with paddle attachment.  Beat at med high speed for about 6 minutes, until thickened.  Sift the flour and baking powder over the egg mixture. Mix on low until incorporated.  
4. Pour in the chocolate mixture and, using a rubber spatula, fold into the egg mixture.  Pour into the aluminum foil lined pan and bake in a preheated 350* oven for about 45 minutes, until top of cake is crusty and browned.  Remove from oven, let set for 5 minutes, then press down the raised edges.  Let cool for about 15 minutes.
5. Invert onto a serving platter, remove foil and trim about 1/2" off each edge of the cake.    Set aside to cool completely.
6. Stir cream and 1/4 c. raspberry jam together in a saucepan.  Cook over med high heat until it is melted and combined.  Bring to a boil and remove from heat.  Stir in remaining 6 oz. of chocolate chips until melted.  Let stand for a few minutes until cooled but still liquid.  
7. Pour onto top of cake and spread to edges.  Immediately arrange raspberries over the top of the cake.  Place in refrigerator for at least 10 minutes and up to one day before serving.
NOTES:
Adapted from Bon Appetit Magazine
Calories
444.63
Fat (grams)
26.90
Sat. Fat (grams)
15.80
Carbs (grams)
53.02
Fiber (grams)
4.65
Net carbs
48.37
Sugar (grams)
43.69
Protein (grams)
5.40
Sodium (milligrams)
168.05
Cholesterol (grams)
113.49
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Property of A Day in the Life on the Farm
#desserts, #brownies, #fudge, #raspberry, #chocolate,
Desserts
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