Recipe by Laurie Pearson, REAL WOMEN OF PHILADELPHIA
"The best of two worlds collide as rich and delicious chocolate cake surrounds a delightful centre of smooth and creamy cheesecake. Drizzled in raspberry sauce and adorned with fresh raspberries and whipped cream, this dessert is purely ‘Rich Indulgence'."
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1 1/2 cups
unsweetened cocoa powder
2 (250 g) packages
PHILADELPHIA Cream Cheese, divided
brewed strong coffee, cooled
semi-sweet chocolate chips
1 (425 g) package
frozen raspberries in syrup, thawed
A great dessert for guests & upcoming holidays! Subs made: 1/2 C whipping cream for coffee (not a coffee drinker), also states serves 8, however called for 6 ramekins but didn't include size needed. Since I only have four 7 oz ramekins I used my cupcake pan as well as an 8 x 8 cake pan! My husband & I both agree the best size for us were the ones made in the cupcake pan. I'll make these using the cupcake pan to send to my hubby's holiday feed at work!
* Percent Daily Values are based on a 2,000 calorie diet.
Rich Indulgence Chocolate Cakes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 326
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