Raspberry Chocolate Torte |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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 eggs |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached 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 |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. 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 flour and cocoa; gradually beat into the creamed mixture. Transfer to prepared pan.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
3. For glaze, stir water and gelatin until dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges; cut cake widthwise into thirds.
4. 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).
5. Place one cake layer on a serving platter; spread with 3/4 cup topping. Repeat layers; top with remaining cake. Frost and decorate with raspberries and remaining topping. Yield: 12 servings.
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