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
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.
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.
DOUBLE CHOCOLATE TORTE
If you love chocolate, you won't be able to resist this rich, fudgy torte. I often make it for company because it's easy to prepare yet looks so impressive. For special occasions, I place it on a fancy cake plate and I use a can of whipped topping to decorate it. It looks and tastes awesome! -Naomi Treadwell Swans Island, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9-12 servings.
Number Of Ingredients 5
Steps:
- Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased and floured 9-in. round baking pan. , Bake at 350° for 38-42 minutes or until center springs back when lightly touched. Cool for 10 minutes. Invert onto a serving plate; cool completely. , In a bowl, stir the chocolate and butter until smooth. Spread over brownie layer; refrigerate for 30 minutes. Just before serving, top with whipped topping. Decorate with sprinkle.
Nutrition Facts :
RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT
Bake this wonderful double chocolate cake that's glazed with raspberries and topped with whipping cream - perfect dessert to treat your guests.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
- Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate into eggs until well blended. Pour into pan.
- Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Refrigerate 1 hour 30 minutes or until firm.
- Meanwhile, place white chocolate baking bars in small bowl. In small saucepan, bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
- Place strainer over small saucepan; pour raspberries into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens, stirring constantly. Cool 30 minutes or until completely cooled.
- Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
- To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.
Nutrition Facts : Calories 460, Carbohydrate 33 g, Cholesterol 140 mg, Fat 6, Fiber 3 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 30 g
EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY
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
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
DOUBLE CHOCOLATE-RASPBERRY TORTE
Make summer delicious with this yummy Double Chocolate-Raspberry Torte. Combine fresh raspberries and delectable semi-sweet chocolate for a tasty treat.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely. Wrap cake layers individually in plastic wrap; freeze 1 hour.
- Meanwhile, beat cream cheese in large bowl with mixer until creamy. Blend in white chocolate. Gently stir in half the COOL WHIP until blended. Refrigerate until ready to use.
- Cut cake layers horizontally in half; stack on plate, spreading 2/3 cup cream cheese mixture between each layer.
- Microwave semi-sweet chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir. Microwave 30 sec. or until chocolate is completely melted; stir until well blended. Spread over torte. Garnish with raspberries.
Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 180 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 21 g, Protein 4 g
1989 CHOCOLATE RASPBERRY ALMOND TORTE
Steps:
- In a food processor grind the almonds, scraping the bowl occasionally, for 5 minutes, or until they are the consistency of a nut butter, and reserve the mixture. In a bowl set over a saucepan of barely simmering water melt the chocolate and the butter, stirring occasionally, and remove the bowl from the pan. In the large bowl of an electric mixer beat the eggs until they are pale, add the sugar gradually, beating, and beat the mixture until it is very thick and pale. Beat in the chocolate mixture, the framboise, and the reserved almond butter and beat the mixture until it is combined well. Into the bowl sift together the flour, the baking powder, and the salt, beat the mixture until it is combined well, and fold in 1 cup of the raspberries gently. Turn the mixture into a well-buttered 8 1/2-inch springform pan, spreading it evenly and smoothing the top, and bake the torte in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. let the torte cool in the pan on a rack and remove the side of the pan.
- Make the glaze:
- In a small heavy saucepan combine the jam and the sugar, bring the mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force the mixture through a fine sieve into a small bowl, pressing hard on the seeds, and discard the seeds.
- Invert the torte onto the rack, set over wax paper, remove the bottom of the pan, and spread the glaze on the top and side of the torte. Let the torte stand at room temperature for 2 hours or chill it for 30 minutes, or until the glaze is set. The torte may be prepared up to this point 1 day in advance and kept on the rack, covered with an inverted bowl, at room temperature.
- Make the ganache:
- In a small heavy saucepan bring the cream to a boil and remove the pan from the heat. Stir in the chocolate, stirring until the mixture is smooth, and let the ganache cool for 3 minutes.
- Pour the ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set. Transfer the torte carefully to a serving plate, garnish it with some of the additional raspberries and some of the lemon leaves, and serve the remaining raspberries, garnished with the remaining lemon leaves, separately.
DOUBLE-CHOCOLATE FANTASY TORTE
Well worth the time to make this decadent and delicious torte. It has perfectly blended flavors of raspberry and two types of chocolate.
Provided by Charlotte J
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees.
- Grease bottoms and sides of 2 round pans, 8x1 1/2 inches; dust with cocoa.
- Beat sugar and butter in small bowl until smooth.
- Beat in liqueur, eggs and melted semisweet chocolate.
- Stir in flour.
- Pour into pans.
- Bake about 20 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire rack.
- Cool completely.
- Place raspberries in blender or food processor.
- Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
- Prepare White Chocolate Filling.
- Place 1 cake layer on serving plate; spread with filling.
- Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon.
- Make another 1/4-inch-deep ring 1 inch inside outer ring.
- Fill each ring with about 5 tablespoons raspberry puree.
- Place second cake layer on filling.
- Drizzle melted white chocolate over top of cake.
- Refrigerate uncovered about 10 minutes or until candy coating is set.
- Cover with plastic wrap and refrigerate at least 3 hours until filling is firm.
- Serve with remaining raspberry puree and fudge sauce.
- Cover and refrigerate any remaining dessert.
- Filling:.
- Beat margarine and powdered sugar in small bowl until light and fluffy.
- Beat in white chocolate and vanilla until smooth.
Nutrition Facts : Calories 534.1, Fat 34.5, SaturatedFat 20.6, Cholesterol 168.7, Sodium 213.5, Carbohydrate 54.9, Fiber 3.5, Sugar 46.6, Protein 5.8
CHOCOLATE-RASPBERRY TORTE
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
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 TORTE WITH MOCHA CREAM FILLING
This recipe needs two torte pans (I used Pampered Chef). If you do not have torte pans then follow the box directions to make two 8 or 9 inch layers and then make the cream filling as directed below. Also - This recipe was made using Betty Crocker Supermoist Devil's Food cake and the cake ingredients are listed below for that mix. If you are using a different brand, please follow the box instructions on the necessary ingredients to make the batter.
Provided by Mom2Rose
Categories Dessert
Time 40m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 8
Steps:
- 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 in centers comes out clean.
- Remove from oven to cooling rack, cool 5 minutes.
- Remove cakes from pans; cool completely.
- Meanwhile in chilled bowl, beat cream until it begins to thicken.
- Gradually add sugar and coffee; continue beating until stiff.
- Once torte layers have cooled completely, use half of the Mocha Cream to frost the top of the first layer; place on decorative plate.
- Place the second layer over top of the first frosted layer and use the remaining Mocha Cream to frost the top of the torte.
- Arrange the raspberries on top of the torte in a decorative pattern (see photo for example).
- Keep refrigerated until serving and refrigerate leftovers, if any.
Nutrition Facts : Calories 420.1, Fat 28.2, SaturatedFat 9.8, Cholesterol 93.6, Sodium 387.7, Carbohydrate 40.9, Fiber 2.4, Sugar 23.4, Protein 5
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