WHITE CHOCOLATE RASPBERRY TORTE
We grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs. -Martha Schwartz, Sarasota, Florida
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans., Bake 26-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper., In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool., In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers., In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator.
Nutrition Facts :
WHITE CHOCOLATE RASPBERRY TORTE
Make and share this White Chocolate Raspberry Torte recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350. Lightly grease and flour bottom and sides of 9 or 10 inch springform pan.
- In medium saucepan over low heat, melt 8 oz. of the white baking bars and butter, stirring constantly until smooth. Cool slightly.
- In large bowl, beat eggs on high speed until light lemon colored, about 3 minutes. Gradually add sugar, beating until thickened and very light yellow. By hand, fold in flour, salt, almond extract, melted white chocolate and remaining 8 oz. of chopped white baking bars. Fold in raspberries. Spread in greased and floured pan. Sprinkle with almonds; press lightly.
- Bake at 350 for 55-65 minutes or until top is golden brown and springs back when touched lightly in center. Cool 30 minutes. Remove sides of pan; cool completely.
- Melt chocolate chips in small saucepan over low heat, stirring constantly, until smooth. Using wire whisk, beat in powdered sugar until smooth. Drizzle glaze over top of torte; allow to set. Serve at room temperature. Store in refrigerator.
Nutrition Facts : Calories 353.1, Fat 19.8, SaturatedFat 10.6, Cholesterol 72.1, Sodium 103, Carbohydrate 40.4, Fiber 1.6, Sugar 29.8, Protein 5.6
WHITE CHOCOLATE TORTE
Looking for a change from heavy, chocolate desserts? Try this white chocolate cake! It's wonderfully moist and slices well.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14-16 servings.
Number Of Ingredients 17
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to creamed mixture alternately with buttermilk and water, beating well after each addition. Fold in pecans. Pour batter into prepared pans. , Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; discard waxed paper., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in chocolate and vanilla. Gradually add confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls. Store in the refrigerator.
Nutrition Facts : Calories 885 calories, Fat 49g fat (29g saturated fat), Cholesterol 176mg cholesterol, Sodium 491mg sodium, Carbohydrate 103g carbohydrate (80g sugars, Fiber 1g fiber), Protein 11g protein.
FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE
Categories Cake Milk/Cream Food Processor Mixer Berry Chocolate Dairy Dessert No-Cook Christmas Raspberry Winter Chill Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- For crust:
- Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
- For mousse:
- Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
- Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
- Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
- Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.
WHITE CHOCOLATE RASPBERRY TORTE
As if red velvet cake wasn't decadent enough, this delicious torte is topped with a white chocolate raspberry frosting.
Provided by Allrecipes Member
Time 1h20m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Grease and flour two 8" round cake pans.
- Prepare cake batter as directed on package.
- Pour cake batter into prepared pans and bake 25 to 35 minutes or until toothpick inserted into cake comes out clean.
- Let cakes cool completely and turn out of pans.
- Pour packet of Duncan Hines® Frosting Creations™ White Chocolatey Raspberry Flavour Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
- In a small bowl, combine 1 cup of Raspberry Pie Filling with 1 cup of the White Chocolatey Raspberry frosting you just created. Mix well.
- Transfer remaining White Chocolatey Raspberry frosting to a piping bag with an open star tip.
- Divide Raspberry / White Chocolatey Raspberry Frosting mixture and spread half on top of each torte, stopping 1/2 inch from the edge of the cakes.
- Pipe a circle of the White Chocolatey Raspberry frosting around edge of each cake.
- Chill for 20 minutes and serve.
Nutrition Facts : Calories 327.9 calories, Carbohydrate 47.8 g, Cholesterol 30.7 mg, Fat 14 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 257.1 mg, Sugar 16 g
WHITE CHOCOLATE-FUDGE TORTE
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
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
WHITE CHOCOLATE, RASPBERRY & HAZELNUT MARBLE TORTE
Good enough to impress any crowd, this can be made ahead and whipped out of the fridge an hour before serving
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Number Of Ingredients 15
Steps:
- For the sponge, heat oven to 180C/fan 160C/gas 4, then grease and line the base of a deep 22cm springform cake tin. Finely chop the toasted hazelnuts in a food processor, then tip into a bowl with the sugar, flour and bicarbonate of soda. Whisk the egg whites until stiff, then quickly stir the butter, milk and yolks into the dry ingredients. When the mixture is smooth, stir in one-third of the egg whites, then gently fold in the rest. Pour the mixture into the prepared tin, bake for 40-50 mins until the cake is golden andspringy to touch, then allow to cool.
- For the mousse, melt the chocolate in a glass bowl set over a pan of barely simmering water, then let it cool slightly. Soften the gelatine in water, squeeze out, then put in a small pan with 100ml of the cream. Gently warm over a low heat until the gelatine is melted (you shouldn't be able to see any clear streaks in the cream), then tip into a bowl with the remaining cream and egg whites. Make sure you thoroughly scrape out the pan so no gelatine is left behind. Beat until it holds its shape, then spoon a quarter of this creamy mixture into the melted chocolate. Mix briefly until smooth. Fold in the remaining cream mix and raspberries, swirling the mixture so the berries begin to marble the mousse, then set aside until the cake is cool.
- To assemble, split the sponge in half and re-line the base of the cake tin with baking parchment. Use a long continuous strip of baking parchment to wrap around and line the inside, as this will help to make the sides of the finished torte look smooth. Press the bottom half of the cake back into the tin, sprinkle with half of the liqueur, then gently spoon over the mousse. Sprinkle the cut side of the top cake with the remaining liqueur and put this, liqueur-soaked side down, on top of the mousse. Press down gently, wrap the entire tin in cling film, then chill overnight.
- To serve, remove the torte from the fridge about 1 hr before you want to eat it, release from the tin, then gently peel off the baking parchment. Lightly dust the top of the torte with icing sugar, then pile on the chocolate curls (see box, below) and a few raspberries.
Nutrition Facts : Calories 879 calories, Fat 67 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
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