Raspberry Chocolate Torte Recipes

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.,

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.

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.

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.

WHITE CHOCOLATE RASPBERRY TORTE

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.

CHOCOLATE RASPBERRY TORTE

Steps:

• In saucepan melt chocolate chips with butter and milk over low heat. Once melted allow to cool for 20 minutes.
• While chocolate is cooling, beat the eggs and vanilla on low to blend.
• Add sugar and flour to egg mixture, then blend on high for 10 minutes. Stir into cooled chocolate mixture.
• Pour into greased 8-inch springform pan. Bake at 325ºF for 35 minutes.
• Allow to cool completely before removing from pan.
• Spread seedless jam across surface of cake. Arrange clean, dry raspberries on top of cake with stem side down, the jam will help glue them in place.
• Extra touch: Take any excess chips or a few squares of semi-sweet chocolate and a dab of seedless jam. Place in a zip-lock bag, place in a bowl of very hot water to melt chocolate. Squeeze bag around to blend. Snip small edge off bag and use to drizzle melted chocolate onto berries. This will harden to give a perfect, professional decorated look.
• Dust with powdered sugar for added effect.

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 CHOCOLATE TORTE

Steps:

• To make the bottom layer, pulverize all bottom layer ingredients until mixed in food processor.
• To make the Top Layer pulverize all top layer ingredients until mixed in food processor.
• Make the Raspberry Coulis by blending raspberries and honey dates with enough water to cover. Put the coulis between the 2 layers. Stack the 2 layers.
• Make the Crème Fraiche by blending pine nuts, lemon juice, white pepper, salt and water to cover in the blender.
• Make the Rich Carob Sauce blend up carob powder, olive oil, water, maple syrup, honey dates, cinnamon, and vanilla.
• After stacking the 2 layers. Garnish with the Coulis, Creme Fraiche and Carob Sauce. You may garnish the whole cake - with flowers and green minty leaves - or garnish as you serve.

RASPBERRY-CHOCOLATE TORTE

Steps:

• TO MAKE CAKE:.
• Beat egg whites until frothy. Gradually add 1/4 cup sugar, beating until stiff peaks form, about 5 minutes. In a small mixing bowl, beat egg yolks and remaining sugar until thick, about 3 minutes. Fold into egg white mixture. Gradually fold in flour.
• Line the bottoms of 3 ungreased 8-inch round cake pans with waxed paper. If you have only 1 pan, bake one cake at a time, keeping remaining batter in the refrigerator. Divide batter between the pans. Bake at 350F for 15 minutes or until golden. Loosen edges and turn out on wire racks. Remove waxd paper and let cool completely.
• TO MAKE CHOCOLATE CREAM:.
• In a medium saucepan, whisk sugar, eggs, egg yolks, vanilla, coffee granules and chocolate; cook over low heat until thickened (do not boil) about 5 minutes, stirring constantly. Cool completely. Cream butter and gradually stir in chocolate mixture.
• TO ASSEMBLE:.
• Split each cake into 2 horizontal layers; place one layer on a serving plate. Spread with 2/3 cup chocolate cream. Place another cake layer on top and spread with half of raspberry jam. Repeat layering with remaining ingredients ending with a layer of cake,. Cover and refrigerate 3 hours before serving. Garnish as desired.