Yield: 16 Servings
|2 pounds||Milk chocolate, chopped|
In a saucepan over medium heat, bring the cream to a boil and stir in the chocolate. Removed from heat, cover pan and let the chocolate melt. Whisk to combine thoroughly, then let cook to room temperature.
Raspberry sauce; Puree frozen raspberries, strain through a sieve.
Sweeten to taste with sugar. Drizzled raspberry sauce, propped up with chucks of swirled chocolate.
chocolate pieces. Melt milk chocolate and white chocolate. Spread milk chocolate in cookie sheet lined with wax paper. Scatter spoonfuls of white chocolate around the dark, then create swirls with a toothpick.
Allow to cool, then break into pieces.
Note this cake picks up refrigerator odor easily, so wrap or cover it well. Any leftover cake may be forzen, tightly wrapped, for up to a month.