Raspberry Fudge Torte Food

FUDGY RASPBERRY TORTE

Steps:

• In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in ground pecans. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 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. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a saucepan, melt jam. Brush over the top of each cake. , Place one cake layer on a serving plate; spread with half of the pudding. Repeat layers. Top with third cake layer; spread top with whipped topping. Sprinkle with chopped pecans. Garnish with raspberries. Store in the refrigerator.

RASPBERRY FUDGE TORTE

Steps:

• In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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 ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally., For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.

ALMOND AND RASPBERRY TORTE

Steps:

• Butter the cake pan, line the base with waxed or parchment paper, and then butter and flour it. Wash the raspberries, dry them on paper towels, and then snip off the blossom ends and stems. Sift together the flour, baking powder and salt. Heat the oven to 350 degrees. Cream the butter until smooth in an electric mixer. Add the sugar and continue to beat until soft and light, 2 to 3 minutes. Beat in the egg until well mixed, about 1 minute. Stir in the ground almonds by hand, followed by the flour mixture. Expect the batter to be quite stiff. Spread half the batter in the cake pan. Sprinkle the fruit on top and dot with the remaining batter so the fruit is almost covered. Bake until the torte starts to shrink from the sides of the pan and the top is firm when lightly pressed with a fingertip, 45 to 55 minutes. The top will be rustic looking, like a crumble. Let the torte cool for 10 to 15 minutes in the pan, then loosen the sides and slide the torte onto a rack to cool completely. Sprinkle it with confectioners' sugar and serve it warm or at room temperature.

HOME

Steps:

• Preheat oven to 350° F. Grease and flour three 9-inch round cake pans.
• Combine cake mix, sour cream, water, eggs, vegetable oil and vanilla extract in large mixer bowl. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes more. Stir in 1 cup mini morsels. Divide batter among the prepared pans.
• Bake for 20 to 25 minutes or until a wooden pick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans to wire rack; cool completely on wire racks.
• Combine 2 cups semi-sweet morsels, 1 cup whipping cream and the butter in a medium saucepan over medium low heat until melted and smooth. Transfer to medium bowl. Cover; refrigerate for 1 hour. Strain thawed raspberries through a fine, mesh sieve and discard the seeds. Combine the strained raspberry mixture, sugar and cornstarch in a small saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Transfer to small bowl. Cover; refrigerate for 1 hour.
• Beat remaining 1/2 cup whipping cream until soft peaks form in small mixer bowl. Fold in chilled raspberry mixture. Stir the chocolate mixture with a wooden spoon until mixture reaches desired spreading consistency.
• To assemble, place 1 cake layer on a serving plate. Spread half of the raspberry mixture over the top to within 1 inch of the edge of the cake. Top with a second cake layer. Spread with remaining raspberry filling to within 1 inch of the edge. Top with remaining cake layer. Frost top and sides of cake with chocolate mixture, spreading smooth. Garnish with fresh raspberries and mint, if desired.

CHOCOLATE RASPBERRY TORTE

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.

SEBASTIANS CHOCOLATE RASPBERRY MOUSSE CAKE TORTE

Steps:

• Devil's Food Cake.
• Method of Preparation.
• Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together.
• Add eggs one at a time.
• Add hot coffee or water in 3 stages, mixing well each time, and scraping the bowl each time.
• Pour onto a greased sheet pan and spread evenly.
• Bake at 350 for 12 minutes.
• Tart Raspberry Mouse.
• Method of Preparation.
• Bloom gelatin, and set aside.
• Heat Raspberry Jam in a small sauce pan.
• Add the gelatin to the heated jam.
• Cool on ice.
• Whip Cream and fold into chilled raspberry jam mixture.
• Drunken Raspberries.
• Method of Preparation.
• Place cleaned raspberries in a bowl, pour Chambord over the raspberries and toss in sugar.
• Allow to sit at room temperature.
• Raspberry Garnishes.
• Method of Preparation.
• Melt chocolate and put into a piping bag.
• Pipe into the raspberries and chill.
• Assembly.
• Use 3" ring molds to cut out 20 pieces of cake.
• Place 4 drunken raspberries around the edges of the ring mold, on top of the cake.
• Pipe or pour raspberry mousse into the mold to the top.
• Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.
• Freeze the cakes for 20 minutes or until set.
• Un-mold and garnish with chocolate filled raspberries.