Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Squares Baker's Unsweetened
-Chocolate
2 Squares Baker's Bittersweet
-Chocolate
1/2 c Butter
2 Eggs
1 1/4 c Lightly packed brown sugar
3/4 c Robin Hood All-Purpose
-Flour
1/4 ts Magic Baking Powder
-White Chocolate Layer:
1 (8oz/250 g) pkg Philadelphia
-Brand Cream Cheese,
-softened
2/3 c Sifted icing sugar
2 tb Raspberry liqueur, optional
3 Squares Baker's White
-Chocolate, melted and
-cooled
1 Egg

--------------------------TOPPING-------------------------------
1/2 c Smucker's Raspberry Jam
1/2 c Whipping cream
4 Squares Baker's Bittersweet
-Chocolate, chopped
-White chocolate curls and
-raspberries for garnish

Decadent layers of brownie, cheesecake, raspberry and chocolate!

Preparation Time: 40 minutes Baking Time: 55 minutes Makes: about 12
servings Freezing: excellent

Brownie Layer: Melt chocolates and butter over hot water or in
microwave on HIGH power for 2 minutes; stir until completely melted.
Beat eggs and brown sugar on high speed of electric mixer for 5
minutes, or until thick and lemon colored. Fold in chocolate mixture,
flour and baking powder. Pour into greased and floured 10" pie plate
or springform pan.

White Chocolate Layer: Beat cream cheese, icing sugar, liqueur,
chocolate and egg in medium bowl with electric mixer until smoothly
blended. Randomly spoon white mixture onto brownie layer, leaving a
space between each spoonful. Bake at 325 degrees F for 45-55 minutes,
or until set and toothpick comes out almost clean. Cool.

Topping: Spread jam evenly over entire surface of pie. Heat cream with
chocolate over hot water or in microwave on MEDIUM powder for 3-4
minutes; stir until melted and smooth. Pour over top of pie,
spreading evenly. Chill to set glaze. Garnish with white chocolate
curls and raspberries.

Source: Baker's Robin Hood 1993 Baking Festival Recipes Shared by:
Debra Young

From: Sharon Stevens Date: 25 Mar 94
Submitted By DALE SHIPP On 08-07-95

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