GLUTEN FREE CHOCOLATE RASPBERRY TORTE!
One of my friends ask me awhile back, if I could create a Gluten Free Chocolate Cake for her. I did and I have improved it by making it more yummy by adding a Raspberry layer and Chocolate Ganache Glaze! Enjoy!!
Provided by Gail Eischeid
Categories Chocolate
Time 1h5m
Number Of Ingredients 25
Steps:
- 1. Preheat Oven to 350 F. Grease 2 - 8" or 9" pan.
- 2. If using the Gluten Free Cake Flour (recipe), place ingredients in bowl and shake it up. Spoon Cake Flour into measuring cup, do not scoop it. Please also see Baker's Note 2.
- 3. Combine first 5 ingredients in a medium size bowl. Set aside.
- 4. In a large bowl, beat butter, and sugar together, until light and fluffy. Add Vanilla Yogurt, thawed Raspberries, and reserved Raspberry juice. Blend Well.
- 5. Add Eggs, 1 at a time, blending well between additions. Beat in Raspberry Extract.
- 6. To the wet ingredients, add dry ingredients alternately with the water, beginning and ending with dry ingredients. Mix until just combined, don't overmix.
- 7. Pour batter evenly into 2 cake pans and smack it on the counter a few times to break any air bubbles inside.
- 8. Test Cake at 30 minutes, it all depends on whether you double the recipe or not. Don't over bake.
- 9. Bake for 30-50 minutes at 350 F, until toothpick inserted in the center comes out clean, maybe with a few moist crumbs attached. Cake should be a little spongy, not dense and dry.
- 10. Allow both pans to cool for 10 to 15 minutes. Loosen sides and flip one cake onto platter or 10" round cake board. The second cake onto cooling rack. Allow cakes to completely cool.
- 11. Meanwhile, prepare Chocolate Ganache. Place the heavy whipping cream over medium heat and bring to boil.
- 12. Place chopped chocolate chips in a large stainless-steel mixing bowl.
- 13. Remove the cream from the heat and pour it over the chocolate. Stir chocolate until completely melted, stir in the Raspberry Extract.
- 14. Let it stand for 10 minutes, before spooning it over cooled cake.
- 15. Take the Raspberry Jam, unscrew the lid put it aside, then place the jar in the microwave for 15 to 30 seconds on High.
- 16. Take Raspberry Jam out of microwave and spread it onto the bottom layer of first chocolate cake. You will have 1/2 jar left to use for another time.
- 17. Place 2nd cake onto the 1st cake with Raspberry Jam Filling.
- 18. Take the Ganache Glaze and spoon it over the 2-layer cake. Place slivered Almonds neatly over the top of cake or Choclate sprinkles to decorate the cake with.
- 19. BAKERS NOTE: Gluten Free Cakes are smaller and denser than a standard gluten cake. So, if you want a taller cake, double the recipe for the 2 cake layers.
- 20. BAKERS NOTE 2: If you prefer to use a Gluten Free Cake, instead of making your own cake flour. Please skip the first 5 ingredients, then proceed with recipe. :)
GLUTEN FREE CHOCOLATE HAZELNUT RASPBERRY TORTE
Make and share this Gluten Free Chocolate Hazelnut Raspberry Torte recipe from Food.com.
Provided by Chef mariajane
Categories Tarts
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Place hazelnuts on a baking sheet, and toast for 8-10 minutes. Be careful that they don't burn. Remove from oven and place on a towel. Take another towel, place over nuts and rub gently to remove skins. Allow to cool, then place in a food processor and pulse untl finely ground. Be careful not to grind into a paste. Set aside.
- Heat sugar, coffee and chocolate in a double boiler. Stir until chocolate melts. Set aside.
- Place butter in mixing bowl and beat until fluffy. Add egg yolks, one at a time, mixing after each addition. Stir in chocolate mixture, almond and vanilla extract, and rice flour.
- In a separate bowl beat egg whites, until stiff enough to hold a peak. Fold half the egg whites into the chocolate batter. Gently fold in the rest of the egg whites. Pour batter into a greased 8-inch cake pan. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Allow to cool.
- Heat heavy cream, with butter, until just boiling. Turn off heat and add chocolate and vanilla, and allow to sit for 3-4 minutes, whisk until smooth.
- Take cake out of refrigerator. Thinly spread two tablespoons of ganache over the cake, as a crumb coat. Spread raspberry jam over the top of the crumb coat. Refrigerate for 10 minutes. Place wire rack on a baking sheet. Place cake on rack and pour ganache over the cake. Evenly coat the cake using a spatula. Decorate the perimeter with whole hazelnuts, place on a plate, refrigerate until ready to serve.
Nutrition Facts : Calories 241.6, Fat 21.5, SaturatedFat 11.1, Cholesterol 34.6, Sodium 24.4, Carbohydrate 13.3, Fiber 2.6, Sugar 7.4, Protein 3.1
RASPBERRY CHOCOLATE TORTE
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Provided by Orlando Murrin
Categories Treat
Time 40m
Yield Cuts into 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
CHOCOLATE RASPBERRY TORTE
If you like chocolate and raspberries this is 4 layers of pure heaven. It may seem complicated & takes a while to make but is worth every minute. Of all the things I bake this on seems to be the most requested & has the biggest wow factor. It looks and tastes beautiful. I hope you like it too.
Provided by Lucky13
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 724.2, Fat 47.3, SaturatedFat 28.5, Cholesterol 169.3, Sodium 348.6, Carbohydrate 69.9, Fiber 6.3, Sugar 37, Protein 10.8
CHOCOLATE RASPBERRY TORTE
A very chocolatey fudge-like torte with raspberries both inside and out. From Chez Piggy restaurant in Kingston, Ontario.
Provided by Just Call Me Martha
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, melt butter with sugar.
- Remove from heat, add 1 cup raspberries, liqueur, coffee and melted chocolate, and stir until mixture has a smooth consistency.
- In a separate bowl, beat eggs and egg yolks until frothy.
- Lightly whisk eggs into chocolate mixture until it thickens.
- Preheat over to 325 degrees.
- Line sides and bottom of an 8 springform pan with parchment paper.
- Pour in batter and place pan on baking sheet to catch any leaks.
- Bake for 1 hour.
- The torte will be cooked, but not set in centre, so let cool for 20 minutes before springing the pan and removing parchment paper from sides.
- Refrigerate until completely chilled.
- Purée the reserved 1 cup raspberries, and sweeten with sugar to taste.
- Top individual slices with raspberry purée.
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