Raspberry Cream Chocolate Torte Recipes

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.

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.

RASPBERRY-CREAM CHOCOLATE TORTE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and soda; gradually add to creamed mixture alternately with milk, beating well after each addition., Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. Spread batter evenly into pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched in center. Cool for 10 minutes before removing from pan to a wire rack; carefully remove paper. Cool completely., For filling, puree raspberries in a food processor. Strain, reserving juice and discarding seeds. Place juice in a small saucepan. Sprinkle with gelatin; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool to room temperature. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Gently fold into raspberry mixture., Trim edges from cake. Cut into four 7-1/2x4-1/2-in. rectangles. Place one rectangle on a serving platter; spread with a third of the filling. Repeat layers twice. Top with remaining rectangle., For ganache, place chocolate chips and cream in a small saucepan. Cook and stir over low heat until chocolate is melted. Cool until thickened, about 10 minutes. Spread over torte. Refrigerate for 2 hours before serving.,

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.

CONTEST-WINNING RASPBERRY CHOCOLATE TORTE

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.

RASPBERRY CHOCOLATE TORTE

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.,

CHOCOLATE PECAN TORTE WITH RASPBERRY CREAM & CHOCOLATE GLAZE

Steps:

• TORTE:.
• Preheat oven to 375°F Grease three 9 inch round cake pans and line bottoms with greased parchment or waxed paper for easy removal. (Springforms work fine too, but aren't necessary.).
• Beat butter for 30 seconds. Add sugar and vanilla and beat until combined. Add eggs one at a time.
• Stir in melted chocolate.
• Fold in pecans. (Pecans should be really finely chopped, almost like pecan meal. Remember, this is what's replacing the flour. A food processor does this in 30 seconds. By hand you'll be chopping a lot.).
• Pour into prepared pans and bake for 22 minutes or until toothpick inserted near centers comes out fudgy but not wet.
• Cool on racks for 10 minutes. Remove from pans, remove parchment and cool completely on racks.
• RASPBERRY/STRAWBERRY CREAM FILLING:.
• Beat 1 cup powdered sugar with 2/3 cup softened butter until fluffy.
• Beat in 1/3 cup preserves.
• DOUBLE CHOCOLATE GLAZE:.
• In medium saucepan over low heat, combine 3 ounces chocolate chips and 1/3 c butter. Remove from heat when melted and stir in 2/3 cup sugar, 1/2 cup cocoa powder and 1/4 cup water. May need to reheat it until sugar is dissolved and glaze is smooth. (Taste it periodically -- I know, tough duty -- to check that there are no sugar crystals. You want it to be smoooooth!).
• Cool until it thickens slightly but is still pourable.
• ASSEMBLY:.
• Assemble torte layers with raspberry filling in between. Cover and chill for 8-24 hours.
• Spread glaze over top of torte, allowing some to drizzle down the sides. Arrange berries on top. Cover and chill for 1-24 hours.
• Enjoy!

ALMOND RASPBERRY CHOCOLATE TORTE

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.

CHOCOLATE RASPBERRY TORTE

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.

RASPBERRY CREAM TORTE

Steps:

• Wafers:.
• Trace two 8-inch circles on each of two pieces of parchment paper.
• Invert and place on baking sheets.
• In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
• Drop 1/3 cup batter onto each circle, gently spread to cover circle.
• Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
• Using metal spatula, transfer wafers to flat surface, let cool completely.
• Repeat with remaining batter to make 9 wafers.
• (Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
• Raspberry Sauce:.
• In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
• Whisk in sugar and liqueur if using.
• (Sauce can be covered and refrigerated for up to 3 days.)
• In bowl, whip cream with icing sugar.
• Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
• Drizzle with 1/4 cup of the raspberry sauce.
• Repeat layering with remaining wafers, cream and sauce.
• Top with remaining wafer.
• Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
• Top last wafer with sifted icing sugar and whole half-frozen raspberries.
• (The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).

CHOCOLATE RASPBERRY MERINGUE TART

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.)

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.