Raspberry-Cream Chocolate Torte Recipe

Raspberry-Cream Chocolate Torte Recipe photo by Taste of Home

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This spectacular torte looks and tastes like it came from a European bakery. Although it takes some time to make, each step is actually very easy.

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Raspberry-Cream Chocolate Torte Recipe

Prep: 50 min. + cooling Bake: 15 min. + chilling

Yield: 8-10 Servings

50 15 65

Ingredients

2/3 cup butter, softened
1 cup sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/3 cups milk
FILLING:
1 package (10 ounces) frozen unsweetened raspberries, thawed
1 envelope unflavored gelatin
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
GANACHE:
1/2 cup semisweet chocolate chips
3 tablespoons heavy whipping cream

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and soda; gradually add to creamed mixture alternately with milk, beating well after each addition.
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. Spread batter evenly into pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched in center. Cool for 10 minutes before removing from pan to a wire rack; carefully remove paper. Cool completely.
For filling, puree raspberries in a food processor. Strain, reserving juice and discarding seeds. Place juice in a small saucepan. Sprinkle with gelatin; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool to room temperature.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Gently fold into raspberry mixture.
Trim edges from cake. Cut into four 7-1/2-in. x 4-1/2-in. rectangles. Place one rectangle on a serving platter; spread with a third of the filling. Repeat layers twice. Top with remaining rectangle.
For ganache, place chocolate chips and cream in a small saucepan. Cook and stir over low heat until chocolate is melted. Cool until thickened, about 10 minutes. Spread over torte. Refrigerate for 2 hours before serving. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 slice) equals 503 calories, 29 g fat (17 g saturated fat), 140 mg cholesterol, 295 mg sodium, 56 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Raspberry-Cream Chocolate Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p75