Heavenly Chocolate Raspberry Torte Recipes

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.

CHOCOLATE TORTE WITH RASPBERRY FILLING

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.

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.

VERY CHOCOLATE TORTE WITH RASPBERRY CREAM

Steps:

• Prepare and bake cake mixes according to package directions, using four 9-in. round baking pans., For frosting, in a small heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Transfer to a large bowl; cool 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 preserves, sugar and liqueur; beat until stiff peaks form., Save one cake layer for another use. Using a long serrated knife, cut each remaining cake layer horizontally in half. Place one layer on a serving plate; spread with about 1/3 cup filling. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, remaining filling and remaining cake layer. Frost top and sides of cake with remaining frosting., Melt white chocolate in a microwave; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe over top of cake as desired. Refrigerate until serving. Just before serving, top with chocolate curls and raspberries.

CHOCOLATE-RASPBERRY TORTE

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.

CHOCOLATE-RASPBERRY DREAM TORTE

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 into centers comes out clean. Remove from oven to cooling rack; cool 5 minutes. Remove cakes from pans; cool completely.Combine cream cheese, powdered sugar and orange zest in Classic Batter Bowl; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Place raspberry jam in Prep Bowl; microwave on HIGH 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over filling; drizzle with remaining jam.

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.