Double Belgian Chocolate Raspberry Torte Recipe Recipe For Banana

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 TORTE

Steps:

• Preheat oven to 250 degrees. Line a large baking sheet with parchment paper and draw two 8" round circles (make sure circles are at least 4" apart, if your baking pan is not large enough for this, you'll need to use two baking pans).
• Place egg whites and salt in a large bowl or base of a stand mixer.
• Use whisk attachment to beat on high speed until medium-stiff peaks form (stiff enough that it forms peaks, but peaks that don't stand easily on their own). This will take about 3-4 minutes.
• Add water, vanilla, and sugar. Beat on high speed until stiff peaks form (peaks that easily stand and hold their shape). This will take about 3 minutes.
• Use spatula to fold in cream of tartar and cornstarch.
• Divide mixture evenly between the two circles. Use spatula to spread out mixture to edges of the circles.
• Bake for 1 hour. Do not open oven during cooking time.
• Once time is done, turn oven off. Again, do not open oven. Let cool completely in oven for 3 hours, or overnight.
• Remove from oven and then gentle peel parchment paper from bottom of the meringue.
• Thaw raspberries and strain juice from berries. For this step I put a large strainer over a bowl and let the berries thaw in the strainer. Gently press raspberries a few time to squeeze out any remaining liquid (you want just the liquid, don't press so hard that you get pulp). Add enough water to the juice in the bowl so that you have 3/4 cup of liquid.
• Take out 1/4 cup of liquid and whisk in cornstarch until completely smooth.
• Add remaining juice, cornstarch mixture, sugar, and lemon juice to a sauce pan over medium heat. Cook, while whisking constantly, until mixture thickens. Once mixture thickens, remove from heat and set aside.
• Place the thawed raspberries in a mesh strainer. Place strainer over bowl and press berries with spoon so that pulp falls into a bowl. Strain until you have 1/3 cup of pulp.
• Once the mixture in the saucepan has cooled, stir in the raspberry pulp and raspberry liqueur until well combined. Let cool completely before using (about 2 hours in the refrigerator).
• Place mixing bowl with whisk attachment in freezer for at least ten minutes.
• Remove bowl and whisk from freezer. Whisk together salt, powdered sugar, and cocoa powder in bowl.
• Pour in whipping cream. Bean on medium-high speed until stiff peaks form (peaks that hold their shape and do not fall over).
• Place one meringue layer on a serving plate or cake board. Cover with half of the raspberry filling. Then spread half of the chocolate cream filling.
• Stack second meringue on top of chocolate cream. 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. Remove plastic and whisk until smooth. Drizzle chocolate over top of torte as desired (see notes below for troubleshooting).
• Decorate top of meringue with fresh raspberries and sprinkled powdered sugar, as desired. Store in refrigerator. Best if served the day it is made and eaten within 24 hours.

RASPBERRY-CHOCOLATE TORTE

Steps:

• TO MAKE CAKE:.
• Beat egg whites until frothy. Gradually add 1/4 cup sugar, beating until stiff peaks form, about 5 minutes. In a small mixing bowl, beat egg yolks and remaining sugar until thick, about 3 minutes. Fold into egg white mixture. Gradually fold in flour.
• Line the bottoms of 3 ungreased 8-inch round cake pans with waxed paper. If you have only 1 pan, bake one cake at a time, keeping remaining batter in the refrigerator. Divide batter between the pans. Bake at 350F for 15 minutes or until golden. Loosen edges and turn out on wire racks. Remove waxd paper and let cool completely.
• TO MAKE CHOCOLATE CREAM:.
• In a medium saucepan, whisk sugar, eggs, egg yolks, vanilla, coffee granules and chocolate; cook over low heat until thickened (do not boil) about 5 minutes, stirring constantly. Cool completely. Cream butter and gradually stir in chocolate mixture.
• TO ASSEMBLE:.
• Split each cake into 2 horizontal layers; place one layer on a serving plate. Spread with 2/3 cup chocolate cream. Place another cake layer on top and spread with half of raspberry jam. Repeat layering with remaining ingredients ending with a layer of cake,. Cover and refrigerate 3 hours before serving. Garnish as desired.

HEAVENLY CHOCOLATE-RASPBERRY TORTE

Steps:

• Heat oven to 350°F.
• Lightly spray 9" round cake pan bottom and sides with cooking spray.
• Line bottom with parchment paper and then coat bottom and sides with cooking spray.
• Reserve 1/2 cup of the chocolate chips for glaze; place remaining chips in medium microwaveable bowl(or place in top of double boiler).
• Stir in yogurt until chips are coated.
• Microwave on HIGH in 1 minute increments, stirring after each, until chips are completely melted(or heat in double boiler over simmering water, stirring frquently, until melted).
• Stir in crushed granola bars and egg whites until well blended.
• Bake 20-30 minutes or until sides of torte has risen and torte is shiny but firm when touched. (If center rises, torte has OVERBAKED).
• Refrigerate until chilled, about 1 hour.
• In small microwavable bowl, microwave reserved 1/2 chocolate chips and the half & half on HIGH in 30-second increments, stirring after each, until melted.
• Cool slightly, about 2 minutes.
• Place wire rack upside down over rack and pan over.
• Remove pan and parchment papaer.
• Pour chocolate mixture over torte; spread over top and serve onto serving plate.
• In small bowl, mix syrup and sugar in small resealable food-storage plastic seal bag, and cut tiny hole in one corner.
• Drizzle over top of torte in spiral pattern; gently run toothpick back through spiral pattern to feather.
• Refrigerate until glaze is set and firm to the touch, about 20 minutes.
• Before serving, garnish tray and/or individual dessert plates with raspberries and mint.
• Cut torte into wedges with warm, dry knife cleaning knife between cuts.
• Store in refrigerator.
• *To crush granola bars, unwrap and place in plastic bag, use rolling pin to crush.

CHOCOLATE RASPBERRY TORTE

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.

RASPBERRY CHOCOLATE TORTE

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.

CHOCOLATE RASPBERRY TORTE

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.

CHOCOLATE RASPBERRY TORTE

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.