Chocolate Espresso Torte With Raspberry Sauce Recipes

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 WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with parchment paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm.
• Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
• Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)
• Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with Raspberry Sauce.

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE

Steps:

• FOR SAUCE:
• Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
• FOR CAKE:
• Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
• Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
• Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
• Serve with sauce and fresh berries.

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE

Steps:

• FOR SAUCE:.
• Working in batches, puree raspberries and syrup in processor.
• Strain puree into medium bowl and chill. (Can be made 2 days ahead. Keep chilled.).
• FOR CAKE:.
• Preheat oven to 350 °F.
• Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment.
• Place all chocolate in large bowl.
• Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
• Add to chocolate; whisk until smooth.
• Cool slightly.
• Whisk in eggs.
• Pour batter into prepared pan.
• Place cake pan in roasting pan.
• Pour enough hot water into roasting pan to come halfway up sides of cake pan.
• Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour.
• Remove pan from water.
• Chill cake overnight.
• Cut around pan sides to loosen cake.
• Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake.
• Place platter over pan.
• Hold pan and platter together tightly and invert.
• Lift off cake pan; peel off parchment.
• Serve with sauce and fresh berries.
• **Cook time does not include refrigerating cake overnight.

TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.

CHOCOLATE-ESPRESSO TORTE WITH RASPBERRY SAUCE

Steps:

• Butter and flour an 8-inch cheese-cake pan.
• In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.
• In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.
• Bake torte in a 350 degree regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.
• Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub puree through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.
• Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs.

CHOCOLATE-ESPRESSO TORTE WITH RASPBERRY SAUCE

Steps:

• Butter and flour an 8-inch cheese-cake pan.
• In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.
• In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.
• Bake torte in a 350 degree regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.
• Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub puree through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.
• Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs.

CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350°F.
• Line the base and sides of a 8 inch spring form with greaseproof paper.
• Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
• Let slightly cool.
• Whisk the yolks with 2 tbs of the sugar until creamy.
• Stir in the melted chocolate and butter and mix well.
• Beat the eggwhites with the remaining sugar until very stiff.
• Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
• Place on the middle shelf of the oven and bake for 20 minutes.
• When the cake is cooled, keep refridgerated.
• Sauce:.
• Put all the ingredients in a bowl, stir and then blend until smooth.
• For an extra smooth sauce simply pass through a sieve.