Chocolate Raspberry Dream Torte Food

CHOCOLATE RASPBERRY TORTE

Steps:

• Heat oven to 350°F
• Grease and flour two nine inch round cake pans.
• In a large bowl beat together sugar, butter, vanilla, and eggs. Beat until well blended. In another bowl mix together cocoa, flour, baking powder and baking soda. Add milk and flour mixture alternately with butter and sugar mixture . Beat together until combined. Pour into cake pans and bake for 30 to 35 minutes. When finished baking let the cakes cool for 10 minutes in the pan. After they have cooled for 10 minutes remove from pans and sprinkle with 1 tablespoon creme de cacao. Let cake cool completely.
• While cake is cooling prepare whipped cream filling. Add all Filling ingredients (except pie filling!) Whip until stiff.
• Cover bowl and refrigerate.
• After cakes have fully cooled. Carefully split each cake into 2 horizontal layers. Place one layer on your serving plate. (I find it easier to lay the split side down to help avoid crumbs when spreading the whipped cream mixture.) Add 1/2 the whipped cream mixture and spread until the top of the layer is covered. (Do not cover sides with whipped cream mixture) Add the next layer of cake. Split side up. (helps hold raspberry) Add about 1/2 of the can of raspberry pie filling. Spread around the top side of the layer only. (I also find it helpful to go close to the edge but not all the way , so that when the next layer goes on the raspberries aren't running down the side of the cake) Add the next layer of cake split side down. Add the remaining 1/2 of whipped cream mixture. Spread mixture the same as you did the first. Add last layer of cake split side down. Add ganache to top layer.
• Ganache.
• In a sauce pan combine chocolate (broken into pieces) Whipping cream, and butter. Cook over low heat stirring constantly, stir until mixture is melted and smooth. Stir in creme de cacao. Let mixture cool slightly. Put mixture on the top layer.(I put it all in the center and then slowly spread it to the edges. After spreading chocolate but before the mixture cools I decoratively place the fresh raspberries on top. Refrigerate until ready to serve.

CHOCOLATE-RASPBERRY TORTE

Steps:

• Heat oven to 350°F.
• Spray 9-inch round pan with cooking spray; cover bottom with waxed paper. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in dry gelatin mix and sugar until well blended. Add eggs; mix well. Stir in flour and nuts until well blended. Pour into prepared pan.
• Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert onto wire rack; remove waxed paper. Cool cake completely.
• Meanwhile, melt 4 oz. of the remaining chocolate as directed on package; spread onto waxed paper-covered baking sheet. Refrigerate 30 min.
• Microwave remaining chocolate in large microwaveable bowl as directed on package. Whisk in COOL WHIP until well blended. Transfer cake to plate; frost with COOL WHIP mixture.
• Use sharp knife to cut chocolate on baking sheet into 1-1/2- to 2-inch irregular-shaped pieces. Arrange on cake. Top with raspberries and powdered sugar.

CHOCOLATE-RASPBERRY ANGEL FOOD TORTE

Steps:

• Split cake horizontally into four layers. In a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form., To assemble, place one cake layer on a serving plate; spread with a third of the raspberry jam. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Chill until serving. Just before serving, garnish with raspberries and mint leaves.

VERY CHOCOLATE TORTE WITH RASPBERRY CREAM

Steps:

• Prepare and bake cake mixes according to package directions, using four 9-in. round baking pans., For frosting, in a small heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Transfer to a large bowl; cool 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add preserves, sugar and liqueur; beat until stiff peaks form., Save one cake layer for another use. Using a long serrated knife, cut each remaining cake layer horizontally in half. Place one layer on a serving plate; spread with about 1/3 cup filling. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, remaining filling and remaining cake layer. Frost top and sides of cake with remaining frosting., Melt white chocolate in a microwave; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe over top of cake as desired. Refrigerate until serving. Just before serving, top with chocolate curls and raspberries.

BEST CHOCOLATE RASPBERRY TORTE

Steps:

• Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., 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 the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 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 frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.

CHOCOLATE-RASPBERRY DREAM TORTE

Steps:

• Preheat oven to 350°F (180°C). Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until wooden pick inserted into centers comes out clean. Remove from oven to cooling rack; cool 5 minutes. Remove cakes from pans; cool completely.Combine cream cheese, powdered sugar and orange zest in Classic Batter Bowl; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Place raspberry jam in Prep Bowl; microwave on HIGH 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over filling; drizzle with remaining jam.

CONTEST-WINNING RASPBERRY CHOCOLATE TORTE

Steps:

• 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, 5-7 minutes. 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° until a toothpick inserted in the center comes out clean, 20-25 minutes. 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 the top with confectioners' sugar and chocolate curls.

RASPBERRY CHOCOLATE TORTE

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.