Raspberry Fudge Torte Recipes

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Categories     Desserts

Yield 12

Number Of Ingredients 15

●1 package (18.25 ounces) devil's food cake mix
●1 container (8 ounces) sour cream
●3/4 cup water
●3 large eggs
●1/3 cup vegetable oil
●1 teaspoon vanilla extract
● 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
● 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
●1 1/2 cups heavy whipping cream, divided
●2 tablespoons butter
●1 package (10 ounces) frozen red raspberries in syrup, thawed
●3 tablespoons granulated sugar
●4 teaspoons cornstarch
●Fresh red raspberries (optional)
●Fresh mint (optional)

Steps:

  • Preheat oven to 350° F. Grease and flour three 9-inch round cake pans.
  • Combine cake mix, sour cream, water, eggs, vegetable oil and vanilla extract in large mixer bowl. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes more. Stir in 1 cup mini morsels. Divide batter among the prepared pans.
  • Bake for 20 to 25 minutes or until a wooden pick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans to wire rack; cool completely on wire racks.
  • Combine 2 cups semi-sweet morsels, 1 cup whipping cream and the butter in a medium saucepan over medium low heat until melted and smooth. Transfer to medium bowl. Cover; refrigerate for 1 hour. Strain thawed raspberries through a fine, mesh sieve and discard the seeds. Combine the strained raspberry mixture, sugar and cornstarch in a small saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Transfer to small bowl. Cover; refrigerate for 1 hour.
  • Beat remaining 1/2 cup whipping cream until soft peaks form in small mixer bowl. Fold in chilled raspberry mixture. Stir the chocolate mixture with a wooden spoon until mixture reaches desired spreading consistency.
  • To assemble, place 1 cake layer on a serving plate. Spread half of the raspberry mixture over the top to within 1 inch of the edge of the cake. Top with a second cake layer. Spread with remaining raspberry filling to within 1 inch of the edge. Top with remaining cake layer. Frost top and sides of cake with chocolate mixture, spreading smooth. Garnish with fresh raspberries and mint, if desired.

RASPBERRY FUDGE TORTE



Raspberry Fudge Torte image

This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix-they're sure I bought it at a bakery. -Julie Hein, York, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

1 package devil's food cake mix (regular size)
1 cup sour cream
3/4 cup water
3 large eggs, room temperature
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
GANACHE:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon butter
RASPBERRY CREAM:
1 package (10 ounces) frozen sweetened raspberries, thawed
3 tablespoons sugar
4 teaspoons cornstarch
1/2 cup heavy whipping cream, whipped
Fresh raspberries, mint and confectioners' sugar, optional

Steps:

  • In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips. , 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., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally., For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.

Nutrition Facts : Calories 544 calories, Fat 31g fat (15g saturated fat), Cholesterol 95mg cholesterol, Sodium 377mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 4g fiber), Protein 6g protein.

WHITE CHOCOLATE-FUDGE TORTE



White Chocolate-Fudge Torte image

Start with a spectacularly rich flourless cake, then top with an over-the-top chocolate layer accented with tart-sweet raspberry-currant sauce.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 16

Number Of Ingredients 12

16 oz. semisweet chocolate
1 cup unsalted butter
6 eggs
1 cup white chocolate chunks or white vanilla chips, melted
1 (8-oz.) container whipping cream
1 (8-oz.) pkg. cream cheese, softened
1/3 cup powdered sugar
2 tablespoons white crème de cacao, if desired
1/2 cup miniature semisweet chocolate chips, if desired
1 (10-oz.) pkg. frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
1/3 cup red currant jelly

Steps:

  • Heat oven to 400°F. Spray 9-inch springform pan with nonstick cooking spray. In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
  • Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into sprayed pan.
  • Bake at 400°F. for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 1/2 hours or until completely cooled. Refrigerate 1 1/2 hours or until firm.
  • Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Fold in miniature chocolate chips. Spread over cake. Refrigerate until firm, 1 hour or overnight.
  • To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve sauce with dessert. Store in refrigerator.

Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 145 mg, Fat 7 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 23 g, ServingSize 1/16 of Recipe, Sodium 95 mg, Sugar 38 g

BROWNIE TORTE WITH RASPBERRY SAUCE



Brownie Torte with Raspberry Sauce image

Need a wow? Here's a rich chocolate dessert that will please any chocolate lover.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 8

1/2 cup sugar
1/2 cup butter, softened
3 eggs
2/3 cup semisweet chocolate chips, melted and cooled
1/4 cup Gold Medal™ all-purpose flour
1 package (10 ounces) frozen raspberries in juice, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch

Steps:

  • Heat oven to 400°F. Grease and flour round pan, 8x1 1/2 inches.
  • In medium bowl, beat 1/2 cup sugar and the butter with electric mixer on medium speed until smooth. Stir in eggs and melted chocolate until smooth and blended. Stir in flour. Pour into pan.
  • Bake 18 to 20 minutes or until toothpick inserted in center of torte comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
  • Meanwhile, add enough water to reserved juice to measure 1 1/4 cups. In 1 1/2-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool. Strain sauce through a strainer to remove seeds. Serve torte with sauce.

Nutrition Facts : Calories 335, Carbohydrate 42 g, Cholesterol 110 mg, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 100 mg

CHOCOLATE RASPBERRY TORTE



Chocolate Raspberry Torte image

A very chocolatey fudge-like torte with raspberries both inside and out. From Chez Piggy restaurant in Kingston, Ontario.

Provided by Just Call Me Martha

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb unsalted butter
1 cup sugar
2 cups fresh raspberries (reserve 1 cup)
2 tablespoons framboise liqueur
1 cup hot coffee
12 ounces semisweet chocolate, melted
4 ounces unsweetened chocolate, melted
6 eggs, room temperature
6 egg yolks, room temperature
sugar

Steps:

  • In a saucepan, melt butter with sugar.
  • Remove from heat, add 1 cup raspberries, liqueur, coffee and melted chocolate, and stir until mixture has a smooth consistency.
  • In a separate bowl, beat eggs and egg yolks until frothy.
  • Lightly whisk eggs into chocolate mixture until it thickens.
  • Preheat over to 325 degrees.
  • Line sides and bottom of an 8” springform pan with parchment paper.
  • Pour in batter and place pan on baking sheet to catch any leaks.
  • Bake for 1 hour.
  • The torte will be cooked, but not set in centre, so let cool for 20 minutes before springing the pan and removing parchment paper from sides.
  • Refrigerate until completely chilled.
  • Purée the reserved 1 cup raspberries, and sweeten with sugar to taste.
  • Top individual slices with raspberry purée.

RASPBERRY FUDGE TORTE RECIPE - (5/5)



Raspberry Fudge Torte Recipe - (5/5) image

Provided by brenie_shydee

Number Of Ingredients 17

GANACHE:
1 package devil's food cake mix (regular size)
1 cup sour cream
3/4 cup water
3 large eggs
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon butter
RASPBERRY CREAM:
1 package (10 ounces) frozen sweetened raspberries, thawed
3 tablespoons sugar
4 teaspoons cornstarch
1/2 cup heavy whipping cream, whipped
Fresh raspberries, mint and confectioners' sugar, optional

Steps:

  • In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips. 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. For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally. For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream. Place one cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. Top with raspberries, mint and confectioners' sugar.

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