Double Chocolate Raspberry Torte Recipes

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.

DOUBLE-CHOCOLATE FANTASY TORTE

Steps:

• Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans; sprinkle with cocoa. In small bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed 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 cooling 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.
• To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in 4 ounces white chocolate and the vanilla until smooth.
• 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 white chocolate is set. Cover with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with remaining raspberry puree and fudge sauce. Store in refrigerator.

DOUBLE CHOCOLATE TORTE

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.

DOUBLE CHOCOLATE-RASPBERRY TORTE

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.

DOUBLE-CHOCOLATE FANTASY TORTE

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.

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.

SEBASTIANS CHOCOLATE RASPBERRY MOUSSE CAKE TORTE

Steps:

• Devil's Food Cake.
• Method of Preparation.
• Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together.
• Add eggs one at a time.
• Add hot coffee or water in 3 stages, mixing well each time, and scraping the bowl each time.
• Pour onto a greased sheet pan and spread evenly.
• Bake at 350 for 12 minutes.
• Tart Raspberry Mouse.
• Method of Preparation.
• Bloom gelatin, and set aside.
• Heat Raspberry Jam in a small sauce pan.
• Add the gelatin to the heated jam.
• Cool on ice.
• Whip Cream and fold into chilled raspberry jam mixture.
• Drunken Raspberries.
• Method of Preparation.
• Place cleaned raspberries in a bowl, pour Chambord over the raspberries and toss in sugar.
• Allow to sit at room temperature.
• Raspberry Garnishes.
• Method of Preparation.
• Melt chocolate and put into a piping bag.
• Pipe into the raspberries and chill.
• Assembly.
• Use 3" ring molds to cut out 20 pieces of cake.
• Place 4 drunken raspberries around the edges of the ring mold, on top of the cake.
• Pipe or pour raspberry mousse into the mold to the top.
• Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.
• Freeze the cakes for 20 minutes or until set.
• Un-mold and garnish with chocolate filled raspberries.