Chocolate Raspberry Bavarian Torte 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.

CHOCOLATE RASPBERRY BAVARIAN CAKE

Steps:

• Finishing:
• You will need 1 10-inch springform pan.
• For the syrup, combine the sugar and water, bring to a boil and cool. Stir in the liqueur.
• For the chocolate filling, bring the cream to a boil. Remove from heat, add the chocolate, and allow to stand 2 minutes. Whisk in the butter until smooth and cool.
• To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 minutes. Use a food mill or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 minutes. Place the bowl over simmering water to make liquid again, then whisk into cool puree. Whip cream and fold it in.
• Slice the genoise into two layers and place one in the bottom of a 10-inch springform pan. Moisten with half the syrup. Whip the cooled chocolate filling to lighten and spread half over cake layer; pour on half the Bavarian. Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian. Chill to set.
• To unmold, run a small knife between dessert and mold and lift off side of pan. Whip the cream and spread over sides of dessert. Press some of the chocolate shavings into cream. Arrange raspberries on top in two concentric circles around the top rim, then sprinkle center with shavings and confectioners' sugar.
• One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees. Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer. Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two. Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes. Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula. Bake the layer about 30 minutes until it is well risen and the center is firm to the touch. If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper. Yield: 1 round layer, 9 inches in diameter by 2 inches deep

CHOCOLATE RASPBERRY BAVARIAN TORTE

Steps:

• You'll need one 8-inch cake pan and one 9-inch by 3-inch spring-form pan to make this torte. Chocolate Genoise: Preheat oven to 350°F. Grease an 8-inch round baking pan. Line the bottom of the pan with a round of parchment paper. In a heat-proof bowl (preferably stainless) beat together whole eggs, egg yolks, sugar and salt, using an electric hand mixer at high speed. Place bowl over pan of simmering water and continue beating with the electric mixer until the mixture is warm. Remove bowl from water. Continue to beat until mixture is cooled and increased in volume This will take 5-7 minutes, and the batter should be thick and leave a trail when the beaters are lifted from the bowl. Remove two tablespoons from 1/3 cup of plain flour. Add two tablespoons of cornflour to make cake flour. Sift together cake flour, cornstarch and cocoa. Sift dry ingredients over the beaten egg mixture, gently folding with a rubber spatula. Pour batter in prepared pan. Bake for 30 minutes or until cake springs back when touched with finger. Cool in pan on wire rack for 10 minutes. Loosen edge with knife and invert cake onto a rack. Carefully remove paper. Place another rack on cake and invert again. Cool completely. Raspberry Syrup: Combine sugar and water in saucepan over medium heat. Heat to a boil. Remove from heat and let cool. Stir in liqueur. Raspberry Bavarian: Let raspberries thaw in the bags. Combine raspberries (along with whatever juice/ liquid is in the bags) and sugar in a saucepan. Heat to a boil and simmer 10 minutes. Strain mixture through a fine-mesh sieve into bowl. You should have about 2 cups of raspberry pulp and juice combined. Cool to room temperature. Combine liqueur and gelatin in heatproof cup and let stand 5 minutes. Heat in microwave for 10 seconds or until gelatin turns to liquid. You can also melt it in a saucepan on the stovetop if you don't have a microwave. Whisk into raspberry purée. Beat heavy cream in bowl until stiff peaks form, using electric mixer at high speed. Fold raspberry mixture into whipped cream. Assembly: Level cake with a serrated knife then cut genoise horizontally into two equal layers. Place one 8-inch layer, centered, in the bottom of the 9-inch spring form pan, cut side up. Brush with half of raspberry syrup. Spread with ½ cup of the chocolate-hazelnut spread. Pour half of the raspberry Bavarian cream over and around the sides of the cake. Lightly drop the pan on the counter top one or two times to ensure the cream settles into the empty ring around the genoise. Top with other cake layer, cut side down. Brush with remaining syrup. Spread the remaining ½ cup chocolate-hazelnut spread over the genoise. Cover with remaining raspberry Bavarian cream. Drop on counter top as before. The cream should completely fill the 9-inch pan with a little left over. Level the top with a large off-set spatula. Cover and refrigerate until mixture sets, at least 2 hours. Run a small knife between dessert and pan. Remove spring form collar. Spread 1 cup whipped cream on side of dessert. Pipe a decorative border of whipped cream around the edge of the cake with the remaining cream, using a small star decorator tip (if desired). Press chocolate curls or shavings into sides of the cake. Arrange raspberries in a concentric circle around the top edge of the cake. Sprinkle center with chocolate curls.

CHOCOLATE BAVARIAN TORTE

Steps:

• Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream. , Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers 3 times. Cover and refrigerate 8 hours or overnight.