RASPBERRY CHOCOLATE TORTE
"This recipe is constantly requested by family and friends," writes Janis Murphy of Redondo Beach, California. "Feel free to substitute other berries," she adds.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Prepare and bake the cake according to package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the cream cheese, sugar and vanilla until fluffy; stir in chopped pecans. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream cheese mixture. Arrange 1 cup raspberries over filling. Repeat layers three times. Garnish with pecan halves. Refrigerate until serving.,
Nutrition Facts :
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.
WHITE CHOCOLATE RASPBERRY TORTE
We grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs. -Martha Schwartz, Sarasota, Florida
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans., Bake 26-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper., In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool., In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers., In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator.
Nutrition Facts :
RASPBERRY CHOCOLATE TORTE
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Provided by Orlando Murrin
Categories Treat
Time 40m
Yield Cuts into 12
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
- Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
- Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
- Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
- For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.
Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
CHOCOLATE TORTE WITH RASPBERRY FILLING
"When our daughter requested this fancy layered cake for her birthday, I was afraid it would be difficult to make," writes Rosemary Ford Vinson of El Cajon, California. "But it's so easy! Everyone oohs and aahs at how pretty it is."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare the cake according to package directions. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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. , In a large bowl, beat cream cheese until fluffy. Combine milk and pudding mix; beat into cream cheese until smooth. Fold in whipped topping and raspberries. , Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake; dust with confectioners' sugar. Garnish with mint and raspberries if desired. Store in the refrigerator.
Nutrition Facts :
CHOCOLATE RASPBERRY TORTE
If you like chocolate and raspberries this is 4 layers of pure heaven. It may seem complicated & takes a while to make but is worth every minute. Of all the things I bake this on seems to be the most requested & has the biggest wow factor. It looks and tastes beautiful. I hope you like it too.
Provided by Lucky13
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Heat oven to 350°F
- Grease and flour two nine inch round cake pans.
- In a large bowl beat together sugar, butter, vanilla, and eggs. Beat until well blended. In another bowl mix together cocoa, flour, baking powder and baking soda. Add milk and flour mixture alternately with butter and sugar mixture . Beat together until combined. Pour into cake pans and bake for 30 to 35 minutes. When finished baking let the cakes cool for 10 minutes in the pan. After they have cooled for 10 minutes remove from pans and sprinkle with 1 tablespoon creme de cacao. Let cake cool completely.
- While cake is cooling prepare whipped cream filling. Add all Filling ingredients (except pie filling!) Whip until stiff.
- Cover bowl and refrigerate.
- After cakes have fully cooled. Carefully split each cake into 2 horizontal layers. Place one layer on your serving plate. (I find it easier to lay the split side down to help avoid crumbs when spreading the whipped cream mixture.) Add 1/2 the whipped cream mixture and spread until the top of the layer is covered. (Do not cover sides with whipped cream mixture) Add the next layer of cake. Split side up. (helps hold raspberry) Add about 1/2 of the can of raspberry pie filling. Spread around the top side of the layer only. (I also find it helpful to go close to the edge but not all the way , so that when the next layer goes on the raspberries aren't running down the side of the cake) Add the next layer of cake split side down. Add the remaining 1/2 of whipped cream mixture. Spread mixture the same as you did the first. Add last layer of cake split side down. Add ganache to top layer.
- Ganache.
- In a sauce pan combine chocolate (broken into pieces) Whipping cream, and butter. Cook over low heat stirring constantly, stir until mixture is melted and smooth. Stir in creme de cacao. Let mixture cool slightly. Put mixture on the top layer.(I put it all in the center and then slowly spread it to the edges. After spreading chocolate but before the mixture cools I decoratively place the fresh raspberries on top. Refrigerate until ready to serve.
Nutrition Facts : Calories 724.2, Fat 47.3, SaturatedFat 28.5, Cholesterol 169.3, Sodium 348.6, Carbohydrate 69.9, Fiber 6.3, Sugar 37, Protein 10.8
RASPBERRY TORTE
Make and share this Raspberry Torte recipe from Food.com.
Provided by josamky1063
Categories Dessert
Time 2h15m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, 1/4 cup sugar and salt in a bowl and mix.
- well. Cut in the butter until crumbly. Pat over the.
- bottom of a 9x13-inch baking pan.
- Bake at 350 degrees for 15 to 18 minutes or until light.
- brown.
- Remove to a wire rack to cool.
- Combine 1 cup sugar and cornstarch in a saucepan and mix.
- well. Add the raspberries. Bring to a boil, stirring.
- constantly.
- Boil until thickened, stirring constantly. Cool slightly.
- Spoon over the baked layer.
- Chill in the refrigerator.
- Combine the marshmallows and milk in a saucepan.
- Cook over low heat until blended, stirring constantly.
- Remove from heat. Fold in the whipped cream. Spread.
- over the prepared layers.
- Chill until serving time.
Nutrition Facts : Calories 484.9, Fat 23.7, SaturatedFat 14.8, Cholesterol 70.7, Sodium 196.8, Carbohydrate 67.8, Fiber 2.5, Sugar 46.3, Protein 3.4
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.
CHOCOLATE RASPBERRY TORTE
Make and share this Chocolate Raspberry Torte recipe from Food.com.
Provided by Kristy Lee 7
Categories Dessert
Time 40m
Yield 1 torte, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Grease and flour two 8 or 9-inch round baking pans.
- Stir together flour, 1/2 cup sugar, baking powder and salt; set aside. Beat egg whites in large bowl until foamy; gradually add 1/4 cup sugar, beating until stiff peaks form. Beat 1 cup whipping cream in small bowl until stiff; fold into beaten egg whites.
- Combine egg yolks, remaining 1/4 cup sugar and almond extract in clean small bowl; beat on medium speed of mixer 3 minutes until thick and lemon-colored. Gently fold into whipped cream mixture. Gradually fold flour mixture into whipped cream mixture just until ingredients are blended (mixture will be thick). Divide batter evenly between prepared pans; smooth surface.
- Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely.
- Prepare CHOCOLATE FILLING & FROSTING. Split each cake layer in half horizontally. Place one layer on serving plate; spread with 2/3 cup CHOCOLATE FILLING. Sprinkle with 1 tablespoon almonds; repeat with two more layers. Top with last layer; spread with raspberry preserves. Frost sides of cake with remaining filling. Garnish top edge with whipped cream, if desired. Sprinkle edge and center with remaining almonds; refrigerate until ready to serve. Cover; refrigerate leftover torte. 16 servings.
- CHOCOLATE FILLING & FROSTING: Stir together 2/3 cup sugar and 1/3 cup HERSHEY'S Cocoa in medium bowl. Add 1-1/2 cups cold whipping cream and 1-1/2 teaspoons vanilla extract; beat until stiff. About 3 cups filling and frosting.
Nutrition Facts : Calories 237.2, Fat 10.2, SaturatedFat 5, Cholesterol 62.4, Sodium 163.9, Carbohydrate 33.4, Fiber 0.9, Sugar 20.2, Protein 3.7
CHOCOLATE RASPBERRY TORTE
Four ingredients to a sinfully delicious dessert. The graham crackers soften and become cake-like. Plan ahead to allow for 24 hours refrigeration.
Provided by KelBel
Categories Dessert
Time P1DT5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix jam and almond extract into the cool whip.
- Layer one graham cracker on a plate, frost with the cool whip; continue alternating cracker and frosting.
- After the last cracker is added and frosted, turn the entire stack on its side and completely frost the "torte".
- Refrigerate 24 hours before serving.
Nutrition Facts : Calories 11.7, Sodium 1.3, Carbohydrate 2.8, Sugar 2
CHOCOLATE RASPBERRY TORTE
This fairly easy recipe yields an amazingly rich, sinfully yummy dessert that looks as wonderful as it tastes.
Provided by Meghan
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan melt chocolate chips with butter and milk over low heat. Once melted allow to cool for 20 minutes.
- While chocolate is cooling, beat the eggs and vanilla on low to blend.
- Add sugar and flour to egg mixture, then blend on high for 10 minutes. Stir into cooled chocolate mixture.
- Pour into greased 8-inch springform pan. Bake at 325ºF for 35 minutes.
- Allow to cool completely before removing from pan.
- Spread seedless jam across surface of cake. Arrange clean, dry raspberries on top of cake with stem side down, the jam will help glue them in place.
- Extra touch: Take any excess chips or a few squares of semi-sweet chocolate and a dab of seedless jam. Place in a zip-lock bag, place in a bowl of very hot water to melt chocolate. Squeeze bag around to blend. Snip small edge off bag and use to drizzle melted chocolate onto berries. This will harden to give a perfect, professional decorated look.
- Dust with powdered sugar for added effect.
Nutrition Facts : Calories 364, Fat 23.9, SaturatedFat 13.8, Cholesterol 131, Sodium 107.8, Carbohydrate 38, Fiber 2.4, Sugar 31.9, Protein 5.4
RASPBERRY CHOCOLATE TORTE
Delicious flourless chocolate tort. Melts in your mouth! Keeps for weeks in freezer--without topping. Use only the best raw organic ingredients.
Provided by Natures Best
Categories Dessert
Time 30m
Yield 1 cake, 35 serving(s)
Number Of Ingredients 28
Steps:
- To make the bottom layer, pulverize all bottom layer ingredients until mixed in food processor.
- To make the Top Layer pulverize all top layer ingredients until mixed in food processor.
- Make the Raspberry Coulis by blending raspberries and honey dates with enough water to cover. Put the coulis between the 2 layers. Stack the 2 layers.
- Make the Crème Fraiche by blending pine nuts, lemon juice, white pepper, salt and water to cover in the blender.
- Make the Rich Carob Sauce blend up carob powder, olive oil, water, maple syrup, honey dates, cinnamon, and vanilla.
- After stacking the 2 layers. Garnish with the Coulis, Creme Fraiche and Carob Sauce. You may garnish the whole cake - with flowers and green minty leaves - or garnish as you serve.
Nutrition Facts : Calories 705.4, Fat 49.1, SaturatedFat 5.4, Sodium 226.8, Carbohydrate 65.2, Fiber 13.3, Sugar 43.7, Protein 13.5
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