Best Chocolate Raspberry Torte Recipe Recipes Recipe For Stuffed

BEST CHOCOLATE RASPBERRY TORTE

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.

PASSOVER CHOCOLATE TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
• Melt margarine and chocolate over low heat. Stir until smooth and let cool.
• In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
• Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
• Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
• Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.

CHOCOLATE TORTE

Steps:

• Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
• In 2 qt saucepan over low heat, melt chocolate with butter.
• In large bowl, with wire whisk beat egg yolks and vanilla.
• Slowly beat warm chocolate mixture into yolk mixture until blended.
• In small bowl with mixer at high speed, beat egg whites until soft peaks form.
• Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
• Fold beaten egg whites into chocolate mixture, one third at a time.
• Spoon batter into pan spreading evenly.
• Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
• Cool torte in pan.
• When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
• Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
• Arrange wedges alternately on cake plate.