RASPBERRY FUDGE TORTE
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
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.
RASPBERRY-FUDGE FANTASY TORTE
You can't go wrong with this tempting special-occasion masterpiece. At its heart--raspberries and cream sandwiched between luscious layers of Betty Crocker™ Super Moist™ chocolate fudge cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottoms and sides of two 8- or 9-inch round pans.
- In small bowl, toss 2/3 cup chocolate chips with 1 tablespoon cake mix. In large bowl, beat remaining cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips; pour into pans.
- Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
- In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. In medium bowl, gently stir together 1 cup of the raspberries and the preserves; fold in 1 1/2 cups of the whipped cream.
- Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer. Place 1 layer, cut side up, on serving plate; spread with about 3/4 cup raspberry-cream mixture. Repeat with second and third layers. Top with reserved cake layer, cut side down. Frost side and top of cake with remaining whipped cream. Arrange remaining 1/2 cup raspberries over top of cake. Press 1 1/2 cups chocolate chips into side of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 640, Carbohydrate 61 g, Cholesterol 155 mg, Fat 8, Fiber 3 g, Protein 6 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 41 g, TransFat 1 g
HOME
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.
FUDGY RASPBERRY TORTE
Guests will think you fussed when you serve this three-layer torte made with convenient cake and pudding mixes, a bit of jam and fresh raspberries. It looks elegant for most any special occasion and always brings lots of compliments. -Dolores Hurtt, Florence, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in ground pecans. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 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, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a saucepan, melt jam. Brush over the top of each cake. , Place one cake layer on a serving plate; spread with half of the pudding. Repeat layers. Top with third cake layer; spread top with whipped topping. Sprinkle with chopped pecans. Garnish with raspberries. Store in the refrigerator.
Nutrition Facts : Calories 415 calories, Fat 19g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 413mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
FLUFFY RASPBERRY TORTE
"Relatives at our reunion were quick to request the recipe when I brought this torte that's chock-full of fresh berries," recalls Dorothy Meyer of Markesan, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside. , In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool. , Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 398 calories, Fat 21g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 197mg sodium, Carbohydrate 53g carbohydrate (31g sugars, Fiber 4g fiber), Protein 4g protein.
CHOCOLATE RASPBERRY TORTE
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
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 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
More about "fudgy raspberry torte recipes"
RASPBERRY FUDGE TORTE RECIPE - PILLSBURY.COM
From pillsbury.com
FLOURLESS CHOCOLATE RASPBERRY TORTE RECIPE | HERSHEYLAND
From hersheyland.com
RASPBERRY FUDGE TORTE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
RECIPE FOR FUDGY RASPBERRY TORTE - ONLINE RECIPES FROM HINDS …
From hindsjerseyfarm.com
CHOCOLATE-RASPBERRY TORTE | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
BEST CHOCOLATE FLOURLESS TORTE WITH RASPBERRY SWIRLS
From thisishowicook.com
RASPBERRY CHOCOLATE TORTE WITH RASPBERRY COULIS - MISSOURI GIRL …
From missourigirlhome.com
FLOURLESS CHOCOLATE RASPBERRY TORTE - HOMEMADE IN ASTORIA
From homemadeinastoria.com
CHOCOLATE RASPBERRY TORTE - NOW FROM SCRATCH
From nowfromscratch.com
25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
From insanelygoodrecipes.com
‼️THE BEST CHOCOLATE FUDGY RASPBERRY TORTE‼️
From youtube.com
FUDGY RASPBERRY TORTE - DESSERT RECIPES - FOODDIEZ.COM
From fooddiez.com
FUDGY RASPBERRY TORTE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
FUDGY RASPBERRY TORTE RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love