RASPBERRY CHOCOLATE TORTE
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Provided by Orlando Murrin
Categories Treat
Time 40m
Yield Cuts into 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
CHOCOLATE-RASPBERRY ANGEL FOOD TORTE
Here's a classic angel food cake dressed up in its Christmas best. This no-fuss torte tastes as great as it looks.-Lisa Dorsey, Pueblo, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Split cake horizontally into four layers. In a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form., To assemble, place one cake layer on a serving plate; spread with a third of the raspberry jam. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Chill until serving. Just before serving, garnish with raspberries and mint leaves.
Nutrition Facts : Calories 237 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 153mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY AND CHOCOLATE ANGEL FOOD CAKE
found in magazine. posting to try later. Cooking and prep time is approximate. Not listed in original recipe.
Provided by Brisket in Roses
Categories Dessert
Time 3h20m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- For Cake:.
- Heat oven to 350°F; coat bottom (not sides, bottom only) of a 9x13 baking pan with cooking spray.
- Beat egg whites with 1 tablespoon water, cream of tartar, and salt in a bowl with an electric mixer on medium low speed until foamy.
- Continue to beat, adding sugar a little at a time, until batter is fluffy.
- Add vanilla and beat about 1 minute more. Sprinkle a small amount of flour over top of batter and fold into batter. Repeat 8-10 times or until you've added all the flour.
- Spread batter evenly in pan, using spatula to even out corners (shake pan once or twice to even surface).
- Bake until cake is a light golden color and surface springs back gently to the touch. (25-30 minutes).
- Run a sharp knife around edges of cake to separate from pan.
- Cook for 2 hours.
- For Filling:.
- Heat berry preserves in a small pan over medium heat, stirring constantly, until it reaches a gentle simmer.
- For Frosting:.
- Melt chocolate in a double boiler.
- Take bowl off heat and stir in sour cream.
- Assembly:.
- Place a cutting board over cake pan and invert cake onto board.
- With a biscuit cutter or round cookie cutter, cut 12 rounds from cake.
- Top 6 rounds with 1 heaping tablespoon of raspberry filling then place remaining cake rounds on top.
- Spread 1/4 cup frosting over top and sides.
- Top with raspberries.
- Can serve immediately or refrigerate and bring to room temp about 1 hour before serving.
Nutrition Facts : Calories 497.5, Fat 14.9, SaturatedFat 8.8, Cholesterol 12.7, Sodium 197.7, Carbohydrate 86.6, Fiber 4.1, Sugar 63.4, Protein 8.9
ELEGANT CHOCOLATE ANGEL TORTE
Impress your company with this beautiful torte. Delicious chocolate angel food cake layered with a strawberry whipped cream mixture. Cooking time may vary depending on the angel food cake mix you have.
Provided by Crafty Lady 13
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- To make strawberry puree, mash 2 cups sliced fresh strawberries (or frozen strawberries thawed) in blender or food processor. Cover, blend until smooth. Puree should measure 1 cup.
- Move oven rack to lowest position.
- Sift cocoa over contents of cake flour packet, stir to blend. Proceed with mixing cake as directed on package. Bake and cool as directed for 10-inch tube pan. Carefully run knife along side of pan to loosen cake; remove rom pan. Using a serrated knife, slice cake horizontally into four layers.
- Prepare whipped toppying mix as directed on package, using 1 cup nonfat milk and 1 teaspoon vanilla. Blend in strawberry puree.
- Place bottom cake layer on serving plate; spread with 1/4 of topping. Set next cake layer on top; spread with 1/4 of topping. Continue layering cake and topping. Refrigerate until ready to serve. Slice cake with sharp serrated knife, cutting with gentle sawing motions. Serve sliced cake with strawberry garnishes. Cover; refrigerate leftover cake.
Nutrition Facts : Calories 139.1, Fat 2.3, SaturatedFat 1.9, Cholesterol 0.3, Sodium 210, Carbohydrate 27.5, Fiber 0.8, Sugar 15.5, Protein 3.5
SEBASTIANS CHOCOLATE RASPBERRY MOUSSE CAKE TORTE
Dark chocolate devil's food cake layered with drunken raspberries and tart raspberry mousse, garnished with chocolate filled raspberries. This recipe comes from Boston based Sebastians
Provided by jackie
Categories Dessert
Time 1h
Yield 20 cakes, 20 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 479.8, Fat 22.8, SaturatedFat 8.6, Cholesterol 57.8, Sodium 77.5, Carbohydrate 67.4, Fiber 3.2, Sugar 45.4, Protein 5
CHOCOLATE-RASPBERRY TORTE
Don't be surprised if your dinner guests assume you picked up this extraordinary Chocolate-Raspberry Torte at the most exclusive bakery in town.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 14 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Spray 9-inch round pan with cooking spray; cover bottom with waxed paper. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in dry gelatin mix and sugar until well blended. Add eggs; mix well. Stir in flour and nuts until well blended. Pour into prepared pan.
- Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert onto wire rack; remove waxed paper. Cool cake completely.
- Meanwhile, melt 4 oz. of the remaining chocolate as directed on package; spread onto waxed paper-covered baking sheet. Refrigerate 30 min.
- Microwave remaining chocolate in large microwaveable bowl as directed on package. Whisk in COOL WHIP until well blended. Transfer cake to plate; frost with COOL WHIP mixture.
- Use sharp knife to cut chocolate on baking sheet into 1-1/2- to 2-inch irregular-shaped pieces. Arrange on cake. Top with raspberries and powdered sugar.
Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 70 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
ANGEL FOOD TORTE
By using different food coloring and fresh fruits, I have fun "dressing" this dessert for various occasions throughout the year. It's a great way to get the kids involved in kitchen duty.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Slice cake into thirds horizontally. Spread each layer with topping and 1 cup fruit. Assemble layers and pipe with remaining topping. Chill until serving.
Nutrition Facts :
CHOCOLATE RASPBERRY TORTE
If you like chocolate and raspberries this is 4 layers of pure heaven. It may seem complicated & takes a while to make but is worth every minute. Of all the things I bake this on seems to be the most requested & has the biggest wow factor. It looks and tastes beautiful. I hope you like it too.
Provided by Lucky13
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 724.2, Fat 47.3, SaturatedFat 28.5, Cholesterol 169.3, Sodium 348.6, Carbohydrate 69.9, Fiber 6.3, Sugar 37, Protein 10.8
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