INGREDIENTS

INSTRUCTIONS

BROWNIE
WHITE CHOCOLATE SAUCE
RASPBERRY SAUCE
Pre-heat the oven to 375-F degrees and lightly coat two 8-inch round baking
pans with non-stick cooking spray and a light dusting of flour.
In a medium saucepan, melt the semi-sweet chocolate and the butter together
over medium-low heat until consistent in texture. Set aside to cool for at
least
15    minutes.
In a small saucepan, blend together the eggs and sugar, then heat just long
enough to warm through. Remove the mixture from the heat and transfer to a
large mixing bowl. Using a handheld mixer, beat the mixture at high speed
until the volume has quadrupled (usually about 5 minutes). Fold in the
flour, and add the almonds and Amaretto (almond liqueur).
Stir about one-quarter cup of the egg mixture into the chocolate-and-butter
mixture to lighten. Fold this chocolate concoction into the remaining egg
mixture, and pour the resultant batter into the prepared cake pans,
distributing it evenly.
Bake the brownies for about 18 to 20 minutes, or until a toothpick inserted
into the center of the cakes is cleanly removed.
Cool the brownies in their pans on a wire rack for about 10 minutes, then
remove from the pans.
While the brownies are cooling, prepare the sauces:
Begin the White Chocolate Sauce by melting the white chocolate in a
saucepan over very low heat; allow it to cool slightly.
In a separate small saucepan, blend one-third cup of the whipping cream
with the egg yolks and sugar. Cook this mixture over low heat, stirring
occasionally, until it will coat a metal spoon.
Remove the sauce from the heat source and stir in the Amaretto and vanilla
extract. Gradually stir in the melted white chocolate.
In a separate mixing bowl, beat the remaining two- thirds cup of whipping
cream until soft peaks form. Fold the whipped cream into the white
chocolate mixture to finish the White Chocolate Sauce. Cover and
refrigerate.
To prepare the Raspberry Sauce, simply combine the raspberries, orange
juice, lime juice or Amaretto, and confectioner's sugar in a blender and
puree at high speed for one minute. Refrigerate the Raspberry Sauce to
store.
To serve, crumble the brownies into bite-size pieces and present in
individual dessert dishes filled three- quarters full. Top the brownies
with the white chocolate sauce, then with a dribbling of the raspberry
sauce. If desired, garnish with additional whole fresh raspberries.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jun 19, 1999, converted by MM_Buster
v2.0l.

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