Raspberry-Cream Chocolate Torte |
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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. Ingredients:
2/3 cup butter, softened |
1 cup sugar |
3 eggs |
2 teaspoons vanilla extract |
2 cups king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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