Raspberry-Cream Chocolate Torte
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.
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 15-in. x 10-in. x 1-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.
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.
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.
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 SherryThe 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.