BEST CHOCOLATE RASPBERRY TORTE
How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 25
Steps:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.
Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE RASPBERRY TORTE
Steps:
- Combine 1 1/3 cups whipping cream, 1/3 cup butter and 3 tablespoons sugar in saucepan. Cook over medium heat, stirring constantly, until butter is melted and mixture comes to a boil. Remove from heat; add 16 ounces bittersweet chocolate and 2 teaspoons vanilla, let stand 1 minute. Stir until chocolate is melted and mixture is smooth. Let stand at room temperature 1 1/2-2 hours or until mixture is thick enough to spread.
- Heat oven to 350°F. Butter 2 (9-inch) round cake pans. Line bottom of each pan with parchment or waxed paper, cut to fit.
- Combine flour, cocoa, baking soda and salt in bowl; set aside.
- Combine 1 3/4 cups sugar and 1/2 cup butter in bowl; beat at medium speed until well mixed. Add 1 egg at a time, beating well after each addition. Add 3 ounces melted chocolate and 2 teaspoons vanilla; beat until well mixed. Add flour mixture alternately with buttermilk, beating at low speed after each addition until well mixed.
- Divide batter evenly between prepared pans. Bake 28-32 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 minutes. Invert cakes onto cooling rack; remove parchment paper. Cool completely.
- Combine all filling ingredients except raspberries in bowl; beat at high speed until stiff peaks form. Place 1 1/2 cups whipped cream mixture in bowl; refrigerate. Gently stir raspberries into remaining whipped cream mixture.
- Cut each cake layer in half horizontally using long serrated knife. Place 1 layer, cut-side up onto cake plate. Spread 1/3 cup chocolate glaze over cake. Spread 1 1/2 cups raspberry filling over glaze. Place second cake layer on top, cut-side down. Repeat layering with remaining glaze, filling and cake layers.
- Spread thin layer of glaze around sides and on top of cake. Refrigerate 10 minutes. Spread remaining glaze around sides of cake. Spread or pipe reserved whipped cream mixture over top of cake. Decorate with raspberries, if desired. Refrigerate cake at least 1 hour or up to 8 hours before serving.
- Remove cake from refrigerator 15 minutes before serving. Store refrigerated.
Nutrition Facts : Calories 650 calories, Fat 47 grams, SaturatedFat grams, Transfat grams, Cholesterol 140 milligrams, Sodium 330 milligrams, Carbohydrate 60 grams, Fiber 6 grams, Sugar grams, Protein 8 grams
CHOCOLATE RASPBERRY TORTE
Valentines Day is just around the corner and this is a beautiful and delicious valentine to give to the one you love. Most people love chocolate and raspberries, but if you would rather use strawberries or any other kind of frozen fruit, it would work fine. Hope you like this. This is originally from Betty Crocker
Provided by Linda Griffith
Categories Fruit Desserts
Time 25m
Number Of Ingredients 10
Steps:
- 1. 1 Heat oven to 400ºF. Grease and flour round pan, 8x1 1/2 inches. 2 In medium bowl, beat 1/2 cup sugar and the butter with electric mixer on medium speed until smooth. Stir in eggs and melted chocolate until smooth and blended. Stir in flour. Pour into pan. 3 Bake 18 to 20 minutes or until toothpick inserted in center of torte comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. 4 Meanwhile, add enough water to reserved juice to measure 1 1/4 cups. In 1 1/2-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool. strainer Serve torte with sauce.
CHOCOLATE-GLAZED RASPBERRY TORTE
Folks just won't believe a dessert so decadent and delicious could be so low-fat. Our Test Kitchen can take a bow for this mouthwatering recipe with its fresh-fruit flavor, cake-mix convenience and impressive presentation!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Coat a 15x10x1-in. baking pan with cooking spray. Line with waxed paper and coat the paper with cooking spray; set aside. In a large bowl, combine the cake mix, water, egg whites and applesauce. Beat on medium speed for 2 minutes. Pour into prepared pan. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine the whipped topping and 1-1/4 cups raspberries. Cut cake into three 10x5-in. rectangles. Place one layer on a serving plate; top with half of the berry mixture. Repeat layers. Top with remaining cake. , For glaze, in a small saucepan, combine the sugar, cocoa and milk until smooth. Bring to a boil. Remove from the heat. Stir in chocolate until melted; cool slightly. Pour over cake. Refrigerate until serving. Garnish with remaining raspberries.
Nutrition Facts : Calories 196 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
FLOURLESS CHOCOLATE TORTE
Calling all chocolate lovers! This chocolate torte is dense, rich & chocolaty. And amazingly it's gluten-free too! The perfect dessert for Valentine's Day or any special occasion.
Provided by Linda Warren
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a springform pan and line the bottom with a piece of parchment paper.
- Place chocolate in large measuring cup and melt in microwave oven in 30 second increments until almost melted. Stir until smooth.
- Divide the egg yolks and egg whites.
- Cream the butter and sugar for 5-7 minutes until the texture is very creamy and the color has lightened.
- Add the egg yolks, a couple at a time, and continue mixing until well incorporated.
- Add cocoa powder and mix thoroughly.
- Fold in melted chocolate and set aside.
- Whip egg whites until medium stiff peaks form.
- Fold into chocolate batter until no white shows.
- Pour into springform pan.
- Place on center rack in oven and bake for 45 minutes.
- Remove from oven and let cool on wire rack for half hour.
- Remove sides of pan and sprinkle top with confectioner's sugar.
- Garnish with 1 cup raspberries just prior to serving.
- Place 2 pints raspberries and sugar in a small saucepan.
- Heat over medium low heat until sugar is dissolved.
- Strain through sieve or strainer to remove seed.
- Wipe sauce pan clean and place strained berry mixture back into pan. Add small amount of cornstarch and bring to a low simmer for a few minutes, stirring often. Remove and let cool.
- Drizzle a small amount on each serving plate and place a slice of chocolate torte on top. Garnish with raspberries and a mint leaf.
Nutrition Facts : Calories 417 kcal, Carbohydrate 45 g, Protein 7 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 154 mg, Sodium 152 mg, Fiber 8 g, Sugar 33 g, ServingSize 1 serving
CHOCOLATE RASPBERRY TORTE
A very chocolatey fudge-like torte with raspberries both inside and out. From Chez Piggy restaurant in Kingston, Ontario.
Provided by Just Call Me Martha
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, melt butter with sugar.
- Remove from heat, add 1 cup raspberries, liqueur, coffee and melted chocolate, and stir until mixture has a smooth consistency.
- In a separate bowl, beat eggs and egg yolks until frothy.
- Lightly whisk eggs into chocolate mixture until it thickens.
- Preheat over to 325 degrees.
- Line sides and bottom of an 8 springform pan with parchment paper.
- Pour in batter and place pan on baking sheet to catch any leaks.
- Bake for 1 hour.
- The torte will be cooked, but not set in centre, so let cool for 20 minutes before springing the pan and removing parchment paper from sides.
- Refrigerate until completely chilled.
- Purée the reserved 1 cup raspberries, and sweeten with sugar to taste.
- Top individual slices with raspberry purée.
PASSOVER CHOCOLATE RASPBERRY TORTE
An elegant looking dessert. Can be garnished with whole raspberries, chocolate leaves and/or cocoa powder.
Provided by NIBLETS
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line bottom of a 10 inch springform pan with parchment paper.
- In a heavy saucepan over low heat, or using a double boiler, mix butter or margarine and cola and heat through. Remove the pan from the stove and add chocolate, stirring to melt. Let this mixture cool completely.
- In a small mixing bowl, blend raspberry preserves and lemon juice together. In the bowl of an electric mixer, whip the eggs with sugar and vanilla sugar for 10 minutes on high speed. Whisk cooled, melted chocolate into egg mixture until thoroughly incorporated (mixture will deflate but that's OK). Stir in raspberry preserve mixture.
- Place the prepared springform pan on a cookie sheet in the oven and reduce the oven's heat to 325 degrees F (165 degrees C). Bake 55 to 60 minutes until the cake is done. The cake is done when the top has a slight crust and seems set. Cake may rise and fall but that is fine. Refrigerate the cake several hours.
- To make the glaze: Melt the chocolate chips with butter or margarine in a double boiler; stir to melt evenly. Cool, then pour over chilled cake before serving.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 43.4 g, Cholesterol 157.8 mg, Fat 39 g, Fiber 2.8 g, Protein 6.2 g, SaturatedFat 23.2 g, Sodium 39.1 mg, Sugar 38.7 g
RASPBERRY CHICKEN SALSA TORTE
A great appetizer!
Provided by Kristin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 9
Steps:
- In a large skillet heat oil, then add onion and garlic. Saute for 5 minutes. Add zucchini, and saute for another 5 minutes, stirring occasionally. Drain well, and remove skillet from heat. Stir in chicken; set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Spray a 10 inch pie plate with cooking spray. Spread 1/2 of the chicken mixture into it, then sprinkle with 1/2 of the cheese. Place 1 tortilla on top of the cheese layer, then spread on 1/2 of the salsa and add 1 more tortilla. Spread the remaining 1/2 of the salsa, then the remaining 1/2 of the chicken mixture over the tortilla. Top with 1 more tortilla and sprinkle with the remaining 1/2 of the cheese.
- Cover with foil, and bake in the preheated oven for 40 minutes. Remove cover, and bake for an additional 15 minutes. Let cool for 10 minutes. Cut into wedges, and serve with sour cream.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 31.7 g, Cholesterol 76.8 mg, Fat 19.6 g, Fiber 7.4 g, Protein 27.5 g, SaturatedFat 10.6 g, Sodium 402 mg, Sugar 2.2 g
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