Chocolate Raspberry Torte Recipes

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RASPBERRY CHOCOLATE TORTE



Raspberry chocolate torte image

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

225g dark chocolate , 70% cocoa solids
175g unsalted butter , chopped, diced
2 tsp vanilla extract
¼ tsp instant coffee powder or extract
100g toasted almonds
2 heaped tbsp plain flour
½ tsp salt
5 eggs
140g golden caster sugar
12 fresh or defrosted frozen raspberries , plus about 40 more for decoration
4 tbsp raspberry jam
140g dark chocolate , 70% cocoa solids, chopped
100ml double cream
icing sugar and sweet vanilla cream, to serve

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

BEST CHOCOLATE RASPBERRY TORTE



Best Chocolate Raspberry Torte image

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

3/4 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
RASPBERRY FILLING:
1/2 cup heavy whipping cream
1/4 cup red raspberry preserves
1-1/2 teaspoons sugar
1 teaspoon raspberry liqueur
CHOCOLATE DRIZZLE:
1/4 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup heavy whipping cream
Chocolate curls and fresh raspberries

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.

CONTEST-WINNING RASPBERRY CHOCOLATE TORTE



Contest-Winning Raspberry Chocolate Torte image

Wow holiday guests with this striking cake that looks fancy but is easy to decorate. The fresh raspberries and chocolate mounds on top make it a real standout.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
GLAZE:
1/4 cup boiling water
4 teaspoons raspberry gelatin
2 tablespoons seedless raspberry jam
TOPPING:
2 cups semisweet chocolate chips
2 cartons (8 ounces each) frozen whipped topping, thawed
2 cups fresh raspberries
Optional: Confectioners' sugar and chocolate curls

Steps:

  • Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into the creamed mixture. Transfer to prepared pan. , Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper., For glaze, stir water and gelatin until gelatin is dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges; cut cake widthwise into thirds., For topping, in a microwave, melt chips; stir until smooth. Fold in half of the whipped topping until blended; fold in remaining whipped topping (mixture will be thick)., Place 1 cake layer on a serving platter; spread with 3/4 cup topping. Repeat layers; top with raspberries. If desired, decorate the top with confectioners' sugar and chocolate curls.

Nutrition Facts : Calories 614 calories, Fat 32g fat (21g saturated fat), Cholesterol 111mg cholesterol, Sodium 138mg sodium, Carbohydrate 79g carbohydrate (58g sugars, Fiber 4g fiber), Protein 6g protein.

CHOCOLATE-RASPBERRY CAKE



Chocolate-Raspberry Cake image

This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top. You won't be able to have just one slice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h35m

Number Of Ingredients 16

Vegetable-oil cooking spray
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
1 cup buttermilk, room temperature
4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
3/4 cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice
Chocolate Frosting for Chocolate-Raspberry Cake

Steps:

  • Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
  • Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
  • Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
  • Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

CHOCOLATE-RASPBERRY TART



Chocolate-Raspberry Tart image

This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 7

32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
Coarse salt
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)

Steps:

  • Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
  • In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

Nutrition Facts : Fiber 4 g

EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY



Easy Chocolate and Raspberry Tarts Recipe by Tasty image

Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar

Provided by Ellie Holland

Categories     Desserts

Yield 12 servings

Number Of Ingredients 8

3 cups chocolate biscuit
½ cup butter, melted
1 ¼ cups double cream
1 ¾ cups chocolate
raspberry, as desired
white chocolate, to drizzle
dark chocolate, to drizzle
icing sugar, as desired

Steps:

  • Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
  • Mix in the melted butter.
  • Divide the biscuit crumbs in 12 cases of a muffin tin.
  • Freeze for 10 minutes, or until solid.
  • Prepare the filling by gently heating the double cream over a low-medium heat.
  • Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
  • Pour the filling into the biscuit bases and garnish with the raspberries.
  • Chill in the fridge for 2-3 hours, until set.
  • Drizzle over the white and dark chocolate and sieve over the icing sugar.
  • Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams

EASY CHOCOLATE RASPBERRY TART



Easy Chocolate Raspberry Tart image

Provided by Food Network Kitchen

Time 1h45m

Number Of Ingredients 9

2 store-bought 9-inch refrigerated pie crusts
3/4 cup heavy cream
1/2 cup milk
1/4 cup sugar
8 ounces bittersweet chocolate, finely chopped
1 large egg, slightly beaten
1/2 cup raspberry jam
1 tablespoon unsweetened cocoa powder, for garnish
Raspberries, for garnish

Steps:

  • 1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
  • 2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
  • 3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
  • 4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled.

CHOCOLATE RASPBERRY TORTE



Chocolate Raspberry Torte image

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

2/3 cup butter or 2/3 cup margarine, softened
1 2/3 cups sugar
3 eggs
1/2 teaspoon vanilla extract
2 cups flour
2/3 cup cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 1/3 cups milk
2 tablespoons creme de cacao chocolate liqueur (optional)
red raspberry pie filling or fresh raspberry
2 cups cold whipping cream
2 tablespoons cocoa
4 tablespoons Creme de Cacao
6 -8 ounces fresh red raspberries
1/4 cup whipping cream
7 ounces bar dark chocolate (preferably Hershey's Special Dark chocolate)
1 tablespoon butter
1 1/2 teaspoons Creme de Cacao

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

CHOCOLATE-RASPBERRY TORTE



Chocolate-Raspberry Torte image

Don't be surprised if your dinner guests assume you picked up this extraordinary Chocolate-Raspberry Torte at the most exclusive bakery in town.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield Makes 14 servings.

Number Of Ingredients 10

3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
3/4 cup butter or margarine
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1/2 cup sugar
3 eggs
1/3 cup flour
1/2 cup chopped pecans, toasted
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup fresh raspberries
1 Tbsp. powdered sugar

Steps:

  • Heat oven to 350°F.
  • Spray 9-inch round pan with cooking spray; cover bottom with waxed paper. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in dry gelatin mix and sugar until well blended. Add eggs; mix well. Stir in flour and nuts until well blended. Pour into prepared pan.
  • Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert onto wire rack; remove waxed paper. Cool cake completely.
  • Meanwhile, melt 4 oz. of the remaining chocolate as directed on package; spread onto waxed paper-covered baking sheet. Refrigerate 30 min.
  • Microwave remaining chocolate in large microwaveable bowl as directed on package. Whisk in COOL WHIP until well blended. Transfer cake to plate; frost with COOL WHIP mixture.
  • Use sharp knife to cut chocolate on baking sheet into 1-1/2- to 2-inch irregular-shaped pieces. Arrange on cake. Top with raspberries and powdered sugar.

Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 70 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

CHOCOLATE RASPBERRY MERINGUE TART



Chocolate Raspberry Meringue Tart image

Scarlet threads of freeze-dried raspberry powder and streaks of bittersweet chocolate add richness and flair to this fluffy-topped meringue tart. It does take time to make, but many of the steps can be done in advance, and this stunning, intensely fruity confection is well worth planning for. The dough, filling and raspberry powder can be prepared up to five days ahead, then make the meringue just before the tart is baked. It's at its best served on the same day as baking. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Time 3h

Yield 8 servings

Number Of Ingredients 19

1 3/4 cups plus 2 tablespoons/235 grams all-purpose flour, plus more for rolling dough
1/3 cup/40 grams confectioners' sugar
Pinch of salt
1/2 cup/113 grams unsalted butter, cold and cubed
1 large egg, lightly beaten
2 cups/260 grams frozen (or fresh) raspberries
1/2 cup/100 grams granulated sugar
2 tablespoons/30 milliliters freshly squeezed lemon juice
3 egg yolks
1 large egg
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
Pinch of salt
3/4 cup/20 grams freeze-dried raspberries
1 tablespoon unsweetened Dutch-processed cocoa powder
1 ounce bittersweet chocolate, coarsely chopped
4 egg whites, at room temperature
1 cup/200 grams granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt

Steps:

  • Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
  • Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
  • Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
  • Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
  • In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
  • Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
  • Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
  • Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
  • Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
  • Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
  • Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
  • Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
  • Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)

ALMOND RASPBERRY CHOCOLATE TORTE



Almond Raspberry Chocolate Torte image

Make and share this Almond Raspberry Chocolate Torte recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

6 eggs, room temperature separated
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla
12 1/2 ounces almond filling, divided
2 tablespoons almond liqueur
1 1/4 cups cake flour (That is presifted and then measured to 1 1/4 cups)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces semisweet chocolate
2 cups whipping cream, divided (2 tablespoons for chocolate rest for filling and frosting)
1/3 cup seedless raspberry jam
1/2 cup sliced almonds, toasted
1 cup fresh raspberry (optional)

Steps:

  • Prepare 2 8 inch cake pan by greasing with butter apply wax paper to pan then butter again.
  • Preheat oven to 350 degrees.
  • Beat egg white and cream of tartar using clean, dry and oil free bowl and beaters till soft peaks form set aside.
  • Beat egg yolks, sugar and vanilla in a large mixing bowl tat high speed for 3 minutes. Beat in 3/4 of the can of almond filling and the almond liquor to the yolk mixture. Sift the sifted flour, baking powder and salt together; add to the yolk mixture and beat till just combined.
  • Gentle fold in the egg whites thoroughly into the batter.
  • Pour into the pans and bake for 20 minutes.
  • Cool 5 minutes and remove to a rack removing the wax paper.
  • Spread jam equally on the 2 cakes.
  • Cool completely.
  • Melt 3 ounces of chocolate with 2 tablespoons cream stir to mix in well.
  • Spread gently over the raspberry layers.
  • Beat whipping cream with chilled clan beaters till stiff peaks form.
  • Remove 1 cup whipped cream, adding the remaining almond filling to the 1 cup of cream.
  • Place the filling on the chocolate layer and freeze for 20 minutes.
  • Place the other layer chocolate side down on to the filling,.
  • Spread the remaining whipped cream on the sides and top of cake.
  • Coat the sides with the toasted almonds.
  • Make Chocolate curls by shaving the remaining chocolate with a vegetable peeler.
  • Top cake with curls or raspberries.

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Total Time 1 hr 50 mins


CHOCOLATE MOUSSE CAKE WITH RASPBERRIES | KING ARTHUR BAKING
To make the frosting: In a large bowl, beat together the shortening, butter, and salt. Sift the confectioners' sugar and cocoa through a strainer to remove any lumps, and gently beat into the butter mixture alternately with the milk. Add the vanilla. Beat on medium-high speed for 2 …
From kingarthurbaking.com


ONTARIO BERRIES | CHOCOLATE RASPBERRY TORTE
Bake in 350F (180C) oven for 30 to 35 minutes or until cake tester comes out clean; let cool. (Raspberry centre will seem wet but will firm up as torte cools) Cover with plastic wrap, chill for at least 4 hours or for up to 24 hours. To serve, top with remaining raspberries. NUTRITIONAL INFORMATION. Protein: 8 grams Fat: 8 grams Carbohydrate ...
From ontarioberries.com


CHOCOLATE & RASPBERRY CREAM TORTE? RECIPE
2010-05-03 What Makes This Chocolate & Raspberry Cream Torte? Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate & Raspberry Cream Torte?. Ready to make this Chocolate & Raspberry Cream Torte? Recipe? Let’s do it! Oh, before I forget…If you’re …
From bakerrecipes.com


CHOCOLATE RASPBERRY TORTE - CAKE, BATTER, AND BOWL
Directions: To make the chocolate cake, heat oven to 350˚F. Grease and flour a 9-inch springform pan. Sift flour, sugar, cocoa powder, baking soda, espresso powder, and salt together into the bowl of a stand mixer. Mix buttermilk, oil, egg, and vanilla extract in …
From cakebatterandbowl.com


CHOCOLATE RASPBERRY TORTE | IMPERIAL SUGAR
Directions. Preheat oven to 310°F. Butter and flour 3, 8 or 9-inch baking pans and fit a round piece of parchment paper on bottom of baking pan for easy removal of cake. Set aside 1. Sift together flour, cocoa powder, baking soda, and sugar. Set aside. 2.
From imperialsugar.com


CHOCOLATE-RASPBERRY DREAM TORTE - RECIPES | PAMPERED …
Preheat oven to 350°F (180°C). Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until wooden pick inserted into centers comes out clean. Remove from oven to cooling rack; cool 5 minutes. Remove cakes from pans; cool completely.
From pamperedchef.ca


NO-BAKE CHOCOLATE RASPBERRY TART - MARSHA'S BAKING ADDICTION
2021-07-02 For the Filling. Place the chocolate, heavy cream, and butter in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Place the raspberries onto the bottom of the crust, and pour the chocolate on top. Spread out evenly, then refrigerate until firm - about 2 hours.
From marshasbakingaddiction.com


CHOCOLATE AND RASPBERRY TORTE | YOUR HOME STYLE
2021-04-26 Heat the raspberries and 50g sugar in a pan with 1 tbsp water until broken down, then simmer for 6-7 minutes until jammy. Set aside. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool. STEP 2. Beat the butter and remaining 100g sugar until light and fluffy. Beat in the eggs, then the almonds ...
From yourhomestyle.uk


CHOCOLATE RASPBERRY TORTE / THE GRATEFUL GIRL COOKS!
No one wants that in their chocolate torte, right? Time To Bake! Carefully pour the batter into the prepared springform pan (or pans) you are using. Bake the chocolate raspberry torte for 30-35 minutes (mini pans about 25-30). The torte is finished cooking when the outer 1/3 of the top is lightly puffed. The center of the torte may still LOOK ...
From thegratefulgirlcooks.com


RASPBERRY CHOCOLATE CAKE TORTE RECIPE - SWEET PEA'S KITCHEN
2020-06-05 Instructions. For the Cake: Heat oven to 325 degrees. Line the bottoms of two 9-inch round cake pans with parchment paper. n large heatproof bowl set over saucepan filled with simmering water melt chocolate and butter, stirring occasionally, until smooth. Remove from heat and cool to room temperature, about 30 minutes.
From sweetpeaskitchen.com


RASPBERRY-CHOCOLATE TORTE RECIPE | GET CRACKING
Instructions. Preheat oven to 350°F (180°C). Cake: Beat egg whites with electric mixer until frothy. Gradually beat in ¼ cup (50 mL) sugar, 1 tbsp (15 mL) at a time, until stiff peaks form; set aside. Beat egg yolks and remaining sugar in small mixing bowl with electric mixer until thick.
From eggs.ca


RASPBERRY CHOCOLATE TORTE WITH RASPBERRY COULIS - MISSOURI GIRL …
2021-02-15 For the coulis, add all ingredients to a small saucepan and bring to a simmer. Simmer until the raspberries soften and break apart, about 5 minutes. Stir well until all are well mashed. Strain the liquid through a fine mesh sieve into a small dish. Allow to cool. Serve a small spoonful with the torte.
From missourigirlhome.com


CHOCOLATE RASPBERRY TORTE - NOW FROM SCRATCH
2021-03-11 Take two tablespoons of flour and dust the greased cake tin with flour as well. Preheat the oven to 350 degrees. Place 2 sticks of butter in a microwave-safe bowl and melt for 30-45 seconds. Add in two cups of chocolate chips to the melted butter as well as the packet of Starbucks instant coffee and stir.
From nowfromscratch.com


CHOCOLATE RASPBERRY SACHER TORTE - COOK LIKE JAMES
2013-06-14 1. Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of two 9-inch-wide by 2-inch-high round cake pans with parchment paper. Melt chocolate and butter in large heatproof bowl set over saucepan filled with 1 …
From cooklikejames.com


CHOCOLATE & RASPBERRY TORTE - PLANT BASED NEWS
2022-03-06 Base. Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4. Grease a springform cake tin (20-25cm diameter approx.) and set aside. Thoroughly blend all the base ingredients in a food processor or bash them with a rolling pin until fine and then pour them into a large mixing bowl. Gently melt the butter/spread in a small saucepan, on a low heat ...
From plantbasednews.org


CHOCOLATE RASPBERRY TORTE RECIPE | CDKITCHEN.COM
Stir in the cooled, melted chocolate. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten whites into the batter, blending until no traces of white remain. Spread the batter evenly in the pan and set in the oven for 15 minutes, or until the cake springs back to the touch. Be careful not to over-bake.
From cdkitchen.com


GUSTO TV - RASPBERRY-CHOCOLATE GANACHE TORTE
Bake 12 minutes. Let cool. For raspberry filling, roughly chop raspberries. Add raspberries and sugar to a saucepan and whisk to mix. Melt sugar and simmer for 3-4 minutes, whisking. In a small bowl, whisk together cornstarch and water. Add cornstarch mixture to raspberry mixture. Continue cooking for 1 minute. Take off the heat.
From gustotv.com


CHOCOLATE RASPBERRY TORTE – THE BEST OF BRIDGE
Beat in melted chocolate and vanilla. At low speed, beat in flour mixture (in fourths), alternating with sour cream (in thirds). Add coffee and liqueur, blending until smooth. Pour batter into pans and bake 30 to 35 minutes or until surface springs back. Cool in pans for 10 minutes, then remove from pans and cool on wire racks.
From bestofbridge.com


CHOCOLATE RASPBERRY CAKE - TASTES BETTER FROM SCRATCH
2020-04-09 1. Make chocolate cake: Mix dry ingredients–sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water and stir together, being careful not to over-mix the batter. Pour batter into two 9-inch cake pans and bake at 350 for 30-35 minutes.
From tastesbetterfromscratch.com


RASPBERRY-CHOCOLATE TORTES RECIPE | MYRECIPES
¼ cup seedless raspberry preserves (such as Dickinson's) ¼ cup fat-free half-and-half ; ½ cup unsweetened cocoa ; ¾ cup granulated sugar ; ¾ cup egg substitute ; ¼ cup all-purpose flour ; 1 teaspoon vanilla extract ; 3 tablespoons fat-free hot fudge topping ; 2 ½ tablespoons seedless raspberry preserves ; 1 ½ teaspoons water
From myrecipes.com


CHOCOLATE RASPBERRY TORTE - NONONSENSE.RECIPES
Melt chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and let cool to room temperature, about 30 minutes. Stir in vanilla and espresso.
From nononsense.recipes


FLOURLESS CHOCOLATE TORTE WITH RASPBERRY SAUCE - 2 COOKIN MAMAS
2019-02-10 Chocolate Torte. 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.
From 2cookinmamas.com


FROZEN CHOCOLATE RASPBERRY TORTE RECIPE | MYRECIPES
Step 1. Preheat oven to 325°F. Butter and flour an 8-inch springform pan. Advertisement. Step 2. Make torte base: In a medium bowl with electric mixer at medium speed, cream butter and sugar until fluffy. Beat in egg and vanilla. Sift together flour, cocoa powder, baking soda and salt onto a sheet of waxed paper.
From myrecipes.com


BEST CHOCOLATE RASPBERRY MOUSSE TORTE RECIPES - FOOD …
2016-10-04 Step 3. Stir the hot coffee, milk, egg and vanilla together and add it all at once to the flour mixture, blending until smooth and then increase the speed to medium and whip until pale and thick, about 3 minutes. Pour the batter into the prepared pan and tap it on the counter to eliminate any bubbles. Step 4.
From foodnetwork.ca


CHOCOLATE RASPBERRY TORTE - HUGS AND COOKIES XOXO
2017-02-06 Melt the chocolate and the butter until smooth. Add vanilla. Crack eggs into the bowl of an electric mixer and beat on high speed until light and tripled in volume, 4 to 5 minutes. Add ¼ of the whipped eggs to the chocolate mixture. Fold in the eggs thoroughly to lighten the chocolate mixture.
From hugsandcookiesxoxo.com


CHOCOLATE RASPBERRY TORTE | FOODLAND ONTARIO
Bake in 350°F (180°C) oven for 30 to 35 minutes or until cake tester comes out clean; let cool. (Raspberry centre will seem wet but will firm up as torte cools.) Cover with plastic wrap; chill for at least 4 hours or for up to 24 hours. To serve, top with remaining raspberries.
From ontario.ca


FLOURLESS CHOCOLATE RASPBERRY TORTE | RECIPES - HERSHEYLAND
Grease 9-inch round baking pan. Dust with cocoa. Beat egg whites and cream of tartar in large bowl until foamy; gradually add 1/3 cup granulated sugar, beating until stiff peaks form. 3. Beat egg yolks, remaining granulated sugar, cocoa , milk and salt until thickened. Gently fold batter and walnuts into egg whites.
From hersheyland.com


CHOCOLATE RASPBERRY TORTE RECIPE - SUGAR SPICES LIFE
2020-09-14 Spread remaining half of the raspberry filling over the meringue, followed by the remaining half of the chocolate cream. In a microwave safe bowl, heat whipping cream until it is boiling. Place chocolate chips in a heat safe bowl. Pour boiling cream over chips. Cover bowl with plastic wrap and let sit for 5 minutes.
From sugarspiceslife.com


CHOCOLATE RASPBERRY TORTE | ROBERT ROSE
2018-10-09 To make Cake: Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) cake pans. Mix flour, baking soda, salt and baking powder. Melt chocolate and let cool.
From robertrose.ca


DECADENT CHOCOLATE AND RASPERRY TORTE RECIPE | CARNATION
Step 1 of 3. Mix the crushed biscuits with the melted butter in a bowl, then tip into the tin. Chill for 10 minutes. Step 2 of 3. Place the condensed milk and chocolate into a large bowl. Microwave on high for 1-2 minutes, stirring frequently, until the chocolate has melted. Using an electric hand whisk, beat well until smooth then leave to ...
From carnation.co.uk


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