Contest-Winning Raspberry Chocolate Torte

Name: Contest-Winning Raspberry Chocolate Torte
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 12 servings.
Ingredients: 1 cup butter, softened; 2 cups sugar; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1/3 cup baking cocoa; GLAZE:; 1/4 cup boiling water; 4 teaspoons raspberry gelatin; 2 tablespoons seedless raspberry jam; TOPPING:; 2 cups (12 ounces ) semisweet chocolate chips; 2 cartons (8 ounces each) frozen whipped topping, thawed; 2 cups fresh raspberries; Optional: Confectioners' sugar and chocolate curls

Wow holiday guests with this striking cake that looks fancy but is easy to decorate. The fresh raspberries and chocolate mounds on top make it a real standout.

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
GLAZE:
1/4 cup boiling water
4 teaspoons raspberry gelatin
2 tablespoons seedless raspberry jam
TOPPING:
2 cups (12 ounces ) semisweet chocolate chips
2 cartons (8 ounces each) frozen whipped topping, thawed
2 cups fresh raspberries
Optional: Confectioners' sugar and chocolate curls

Directions

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. 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° for 20-25 minutes or until a toothpick inserted in the center comes out clean. 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 with chocolate curls and dust with confectioners' sugar.

Nutrition Facts

1 slice: 614 calories, 32g fat (21g saturated fat), 111mg cholesterol, 138mg sodium, 79g carbohydrate (58g sugars, 4g fiber), 6g protein.

Reviews

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Average Rating:

danaschendel

Mar 26, 2012

This is amazing! We make it every year for my husband's birthday at his request!
akjml

Feb 8, 2010

I don't know if it's because it was a torte and not necessarily a cake, but it was pretty dry. The melted chocolate chips did not mix completely with the whipped topping. Presentation wise, it looks great with the raspberries but it looked better than it tasted. No one was overly excited about it after trying it.
gomommygo

Jan 25, 2010

MMmmm! Great recipe. I buttered and floured the pan instead of using waxed paper. It came out just fine. I would definitely make this again. Probably soon, since my kids thought this was a great dessert.
CindyAult

Jan 16, 2010

Excellent recipe and well recieved. At our Christmas dinner at church everyone wanted the recipe and now the church wants to make it for our Valentines dinner so everyone can get a slice.