Raspberry-Cream Chocolate Torte

Name: Raspberry-Cream Chocolate Torte
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Global
Ingredients: 177 milliliters baking cocoa; 2 teaspoons baking powder; 1 teaspoons baking soda; 158 milliliters butter, softened; 59 milliliters confectioners sugar; 3 eggs; 473 milliliters all-purpose flour; 1 envelope unflavored gelatin; 3 Tbsps heavy whipping cream; 315 milliliters milk; 283 grams package frozen unsweetened raspberries, thawed; 118 milliliters semisweet chocolate chips; 237 milliliters sugar; 1 teaspoons vanilla extract

Raspberry-Cream Chocolate Torte might be just the dessert you are searching for. One portion of this dish contains roughly 8g of protein, 21g of fat, and a total of 427 calories. This recipe serves 10. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have raspberries, baking powder, confectioners' sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.

Ingredients you will need

Vanilla

Butter

Cream

Sugar

Egg

Equipment you will use

Bowl

Combine the flour, cocoa, baking powder and soda; gradually add to creamed mixture alternately with milk, beating well after each addition.

Ingredients you will need

Baking Powder

Cocoa Powder

All Purpose Flour

Milk

Pop

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper.

Equipment you will use

Baking Pan

Spread batter evenly into pan.

Ingredients you will need

Spread

Equipment you will use

Frying 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.

Equipment you will use

Wire Rack

Oven

Frying Pan

For filling, puree raspberries in a food processor. Strain, reserving juice and discarding seeds.

Ingredients you will need

Raspberries

Juice

Seeds

Equipment you will use

Food Processor

Place juice in a small saucepan.

Ingredients you will need

Juice

Equipment you will use

Sauce Pan

Sprinkle with gelatin; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool to room temperature.

Ingredients you will need

Gelatin

In a small bowl, beat cream until it begins to thicken.

Ingredients you will need

Cream

Equipment you will use

Bowl

Add confectioners' sugar and vanilla; beat until stiff peaks form. Gently fold into raspberry mixture.

Ingredients you will need

Powdered Sugar

Raspberries

Vanilla

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.

Ingredients you will need

Spread

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.

Ingredients you will need

Chocolate Chips

Chocolate

Cream

Equipment you will use

Sauce Pan

Spread over torte. Refrigerate for 2 hours before serving.

Ingredients you will need

Spread

Equipment

Ingredients

Servings:

177milliliters

baking cocoa 2teaspoons

baking powder 1teaspoons

baking soda 158milliliters

butter, softened 59milliliters

confectioners' sugar 3

eggs 473milliliters

all-purpose flour 1envelope

unflavored gelatin 3Tbsps

heavy whipping cream 315milliliters

milk 283grams

package frozen unsweetened raspberries, thawed 118milliliters

semisweet chocolate chips 237milliliters

sugar 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Torte works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.