RASPBERRY GANACHE PIE
Enjoy the creamy, sweet inside of a truffle poured on top of a pie shell with this Raspberry Ganache Pie. Raspberry Ganache Pie is like heaven on a plate.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
- Pour into crust. Refrigerate 4 hours.
- Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
RASPBERRY-CREAM CHOCOLATE TORTE
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.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 18
Steps:
- 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., Line a greased 15x10x1-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., 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. , 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., Trim edges from cake. Cut into four 7-1/2x4-1/2-in. rectangles. Place one rectangle on a serving platter; spread with a third of the filling. Repeat layers twice. Top with remaining rectangle., 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.,
Nutrition Facts : Calories 503 calories, Fat 29g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 295mg sodium, Carbohydrate 56g carbohydrate (31g sugars, Fiber 3g fiber), Protein 9g protein.
CHOCOLATE RASPBERRY TORTE
Crunchy meringue layers filled with raspberry sauce and chocolate whipped cream. This Chocolate Raspberry Torte is an elegant, delicious dessert!
Provided by SugarSpicesLife
Categories Dessert
Number Of Ingredients 20
Steps:
- Preheat oven to 250 degrees. Line a large baking sheet with parchment paper and draw two 8" round circles (make sure circles are at least 4" apart, if your baking pan is not large enough for this, you'll need to use two baking pans).
- Place egg whites and salt in a large bowl or base of a stand mixer.
- Use whisk attachment to beat on high speed until medium-stiff peaks form (stiff enough that it forms peaks, but peaks that don't stand easily on their own). This will take about 3-4 minutes.
- Add water, vanilla, and sugar. Beat on high speed until stiff peaks form (peaks that easily stand and hold their shape). This will take about 3 minutes.
- Use spatula to fold in cream of tartar and cornstarch.
- Divide mixture evenly between the two circles. Use spatula to spread out mixture to edges of the circles.
- Bake for 1 hour. Do not open oven during cooking time.
- Once time is done, turn oven off. Again, do not open oven. Let cool completely in oven for 3 hours, or overnight.
- Remove from oven and then gentle peel parchment paper from bottom of the meringue.
- Thaw raspberries and strain juice from berries. For this step I put a large strainer over a bowl and let the berries thaw in the strainer. Gently press raspberries a few time to squeeze out any remaining liquid (you want just the liquid, don't press so hard that you get pulp). Add enough water to the juice in the bowl so that you have 3/4 cup of liquid.
- Take out 1/4 cup of liquid and whisk in cornstarch until completely smooth.
- Add remaining juice, cornstarch mixture, sugar, and lemon juice to a sauce pan over medium heat. Cook, while whisking constantly, until mixture thickens. Once mixture thickens, remove from heat and set aside.
- Place the thawed raspberries in a mesh strainer. Place strainer over bowl and press berries with spoon so that pulp falls into a bowl. Strain until you have 1/3 cup of pulp.
- Once the mixture in the saucepan has cooled, stir in the raspberry pulp and raspberry liqueur until well combined. Let cool completely before using (about 2 hours in the refrigerator).
- Place mixing bowl with whisk attachment in freezer for at least ten minutes.
- Remove bowl and whisk from freezer. Whisk together salt, powdered sugar, and cocoa powder in bowl.
- Pour in whipping cream. Bean on medium-high speed until stiff peaks form (peaks that hold their shape and do not fall over).
- Place one meringue layer on a serving plate or cake board. Cover with half of the raspberry filling. Then spread half of the chocolate cream filling.
- Stack second meringue on top of chocolate cream. Spread remaining half of the raspberry filling over the meringue, followed by the remaining half of the chocolate cream.
- In a microwave safe bowl, heat whipping cream until it is boiling. Place chocolate chips in a heat safe bowl. Pour boiling cream over chips. Cover bowl with plastic wrap and let sit for 5 minutes. Remove plastic and whisk until smooth. Drizzle chocolate over top of torte as desired (see notes below for troubleshooting).
- Decorate top of meringue with fresh raspberries and sprinkled powdered sugar, as desired. Store in refrigerator. Best if served the day it is made and eaten within 24 hours.
FLOURLESS CHOCOLATE TORTE
Calling all chocolate lovers! This chocolate torte is dense, rich & chocolaty. And amazingly it's gluten-free too! The perfect dessert for Valentine's Day or any special occasion.
Provided by Linda Warren
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a springform pan and line the bottom with a piece of parchment paper.
- Place chocolate in large measuring cup and melt in microwave oven in 30 second increments until almost melted. Stir until smooth.
- Divide the egg yolks and egg whites.
- Cream the butter and sugar for 5-7 minutes until the texture is very creamy and the color has lightened.
- Add the egg yolks, a couple at a time, and continue mixing until well incorporated.
- Add cocoa powder and mix thoroughly.
- Fold in melted chocolate and set aside.
- Whip egg whites until medium stiff peaks form.
- Fold into chocolate batter until no white shows.
- Pour into springform pan.
- Place on center rack in oven and bake for 45 minutes.
- Remove from oven and let cool on wire rack for half hour.
- Remove sides of pan and sprinkle top with confectioner's sugar.
- Garnish with 1 cup raspberries just prior to serving.
- Place 2 pints raspberries and sugar in a small saucepan.
- Heat over medium low heat until sugar is dissolved.
- Strain through sieve or strainer to remove seed.
- Wipe sauce pan clean and place strained berry mixture back into pan. Add small amount of cornstarch and bring to a low simmer for a few minutes, stirring often. Remove and let cool.
- Drizzle a small amount on each serving plate and place a slice of chocolate torte on top. Garnish with raspberries and a mint leaf.
Nutrition Facts : Calories 417 kcal, Carbohydrate 45 g, Protein 7 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 154 mg, Sodium 152 mg, Fiber 8 g, Sugar 33 g, ServingSize 1 serving
RASPBERRY BREAD TORTE WITH BITTERSWEET CHOCOLATE GANACHE
Categories Mixer Berry Chocolate Dessert Bake Valentine's Day Raspberry Winter Anniversary Chill Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Make cake:
- Preheat oven to 350°F. Line bottom of a buttered 15- by 10- by 1/2- to 1-inch baking pan with wax or parchment paper. Butter paper, then dust with flour, knocking out excess.
- Arrange bread slices in 1 layer on a baking sheet and bake in middle of oven, turning over once, until dry and pale golden, about 15 minutes. Cool, then break into pieces. Pulse bread in a food processor until finely ground, then add flour and salt and process until very finely ground.
- Beat together eggs, brown sugar, and vanilla with an electric mixer at high speed until pale, very thick, and tripled in volume (about 5 minutes with a standing mixer or 10 minutes with a handheld). Gently fold in crumbs in 4 batches. Spoon 1 cup batter into a small bowl. Stir in butter, then fold back into remaining batter.
- Spread batter evenly in baking pan and rap pan twice on work surface to eliminate air bubbles. Bake in middle of oven until top is dry to the touch and pale golden around edges, 10 to 13 minutes. Transfer pan to a rack and loosen sides of cake with a knife, then cool 15 minutes. Place rack over cake and invert cake onto rack. Discard wax paper and cool.
- Make ganache while cake bakes:
- Heat cream and chocolate in a small heavy saucepan over low heat, stirring, until chocolate is melted and smooth, about 5 minutes (do not boil). Chill ganache, stirring occasionally, until thick enough to spread, about 1 hour.
- Assemble torte:
- Invert cake onto a cutting board and cut crosswise into 5 equal strips. Put 1 strip on a platter and spread top with one fourth of jam. Repeat with 3 more layers of cake and jam. Top with remaining cake layer, smooth side up.
- Frost top and sides of cake with ganache and chill cake until ganache is firm, at least 15 minutes.
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 GANACHE AND RASPBERRY TART
Provided by Anna Pump
Categories Milk/Cream Food Processor Chocolate Dessert Bake Valentine's Day Raspberry Kahlúa Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makaes 8 servings
Number Of Ingredients 12
Steps:
- Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
- Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
- Bake crust until golden, 25 minutes; cool.
- Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
- Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
CHOCOLATE ESPRESSO TORTE AND RASPBERRY SAUCE RECIPE
A flourless dessert that is very rich tasting and topped with a flavorful raspberry sauce. The raspberry sauce adds great color and is a nice accent flavor with the rich chocolate cake. Search our site for other moist and delicious cake recipes.
Provided by RecipeTips
Time 1h30m
Number Of Ingredients 13
Steps:
- TORTE: Preheat oven to 350 degrees F. Line the outside of the pan with aluminum foil; lightly grease the inside of pan and dust with cocoa powder. In a heavy saucepan, combine butter, espresso, and sugar, stirring frequently until sugar dissolves; bring to a boil. Place the chopped chocolate pieces in a large bowl and add the boiling chocolate mixture; then blend until smooth and chocolate is completely melted. Cool. Add in the eggs, vanilla, and salt; beat until completely blended. Pour into spring-form pan that has the outside sealed from any seepage. Place pan inside a larger pan. Pour about 2 inches of hot water into outside pan. Bake for 60 minutes or until a tooth pick inserted in the center comes out fairly clean and the center of torte is set. Remove from water and cool. Cover cooled cake and refrigerate 12 hours before serving. RASPBERRY SAUCE: Place frozen or fresh raspberries in a food processor with a steel blade and puree until smooth. Add the corn syrup and liqueur, pulse until blended. Chill and serve over cake.
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
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- For the Cake: Heat oven to 325 degrees. Line the bottoms of two 9-inch round cake pans with parchment paper. n large heatproof bowl set over saucepan filled with simmering water melt chocolate and butter, stirring occasionally, until smooth. Remove from heat and cool to room temperature, about 30 minutes. Mix in vanilla and espresso powder.
- in the bowl of a food processor, process 3/4 cup almonds until coarsely chopped, about eight 1-second pulses; set aside to garnish cake. Process remaining cup almonds until very finely ground, about 45 seconds. Add flour and salt and process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl. In the now-empty food processor, process eggs until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.
- Divide batter between cake pans and smooth with an off-set spatula. Bake 14 to 16 minutes or until center is firm and toothpick inserted into center comes out with few moist crumbs attached. Transfer cakes to wire rack and cool completely in pan. Run paring knife around sides of cakes to loosen. Invert cakes onto cardboard rounds cut same size as diameter of cake and remove parchment paper. Using wire rack, reinvert 1 cake so top side faces up; slide back onto cardboard round.4. To Assemble the Torte: In a medium bowl coarsely mash ½ cup raspberries with a fork. Stir in raspberry jam until just combined. Spread raspberry mixture onto cake layer that is top side up. Top with second cake layer, leaving it bottom side up. Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.
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