How To make Chocolate& Raspberry Cream Torte
CHEF FREDDY'S LITE DESSERTS FOR THE CAKE 6 tb Xtra lite corn oil spread
1 c Sugar
1 c Skim milk
1 t White vinegar
1/2 t Vanilla extract
1 1/4 c Flour
1/3 c HERSHEY'S Cocoa or European style cocoa
1 t Baking soda
1/4 c Red raspberry jam
FOR THE RASPBERRY CREAM 10 oz Frozen red raspberrys -- thawed, drained
1 1/3 oz Dry whipped topping
1/2 c Cold skim milk
3 dr Red food coloring
>>>To make the cake... Preheat oven to 350o... Spray a 15<"x10"x1" jelly roll pan with PAM or other cooking spray... In a med. saucepan over low heat, melt the corn oil spreadand stir in the sugar... Remove from the heat and stir in the milk, vinegar and vanilla... In a small bowl stir together the flour, cocoa, and baking soda, and then add it gradually to the sugar mixture, stirring with a wisk until wel blended... Pour into prepared pan and bake 16 to 18 min.or until wooden pick inserted into center comes out clean... Cool for 10 min. remove from pan to wire rack... Cool completely...
>>>To make the filling and assemble... Thaw and drain the frozen raspberrys, then put in blender container and blend until smooth...In a small mixer bowl put whipped topping mix and the cold skim milk *do not add vanilla* and add the red food coloring... fold in the raspberry puree'...
Cut cake crosswise into 4 equal pieces... Place 1 piece on cake or serving plateand spread itb jam on top, the spread a scant 3/4 cup of the cream filling over the jam... Repeat with the other 3 cake pieces... Use the remaining jam and cream filling to garnish the top as you desire... Refrigerate the torte until ready to serve...
>>>Nutritional Info... per serving<<<
170 Calories 0mg Cholesterol 3gm Protein 100mg
Sodium 34gm Carbohydrates 40mg Calcium 3gm Fat
from the HERSHEY'S Lucious Desserts cookbook and Fred Goslin in Watertown NY on CYBEREALM BBS at (315)-786-1120
How To make Chocolate& Raspberry Cream Torte's Videos
Raw Chocolate & Raspberry Torte - Dine in Dublin 2016
Learn how to make Raw chocolate & Raspberry torte. This delicious torte will be available at Cornucopia during Dine in Dublin week!
Visit for a complete list of events and restaurant offers.
Dine in Dublin Week - From 22nd to 28 February.
Chocolate and Raspberry Cake
Today I made this cake with a chocolate base filled with chocolate ganache and raspberry jam! Decorated with raspberry whipped cream, raspberry jam and a little bit of chocolate ganache! This cake is so chocolaty and perfectly combine with the sweetness of the raspberry jam! I'm not a pro, but I love baking and specially decorating cakes and desserts in general. I hope you enjoy it!
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My super easy chocolate cakes is absolute delight to make. There's no creamy of butter and sugar, its simply a matter of mixing wet and dry ingredients together. Baking and sandwiching together with some jam. The icing is equally as simple it is a simple ganache icing that is simply poured over the cake.
Full Recipe here:
ULTIMATE Chocolate Raspberry Cake Recipe! With Raspberry Buttercream & Raspberry Liqueur!
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The ultimate chocolate raspberry cake recipe! If you love chocolate and raspberries, this is definitely the cake for you! The delicate and rich buttermilk chocolate cake layers are dotted with fresh raspberries! Then the cake is filled with more crushed raspberries and frosted with my new ‘Raspberry Buttercream’! This berry frosting is everything! It’s fluffy, fruity and delicious! Garnish this festive and stunning cake with more raspberries for your next special occasion or holiday celebration! It’s a great cake for Valentine’s Day, too!
INGREDIENTS:
For Chocolate Raspberry Cake Layers:
4 large eggs
1 cup (200 g) white granulated sugar
1 cup (240 ml) buttermilk
¾ cup (180 ml) light cooking oil, such as canola
1 tsp vanilla extract
½ cup (90 g) semi-sweet chocolate chips, melted
2 cups (250 g) all-purpose flour
2 tsp (8 g) baking powder
2 tsp (6 g) baking soda
¼ tsp salt
1/3 cup (33 g) dark cocoa powder
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
For Filling:
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
¼ cup (60 ml) raspberry liqueur
Extra raspberries, for garnish
For Raspberry Buttercream:
1 cup (125 g) fresh or frozen raspberries
¼ cup (50 g) white granulated sugar
2 cups (454 g) unsalted butter, softened at room temp
3 cups (360 g) confectioner’s sugar
Red concentrated gel food coloring, optional
1 tsp citric acid, optional
1 tsp raspberry extract, optional
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SUPPLIES/TOOLS:
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
*Dark Cocoa Powder: – I love Hershey’s Special Dark Cocoa Powder for baking! It makes any dessert extra rich and chocolate-y!
*Decorating Tips: – This set of jumbo cake decorating tips includes all my favorites!
*Disposable Pastry Bags: – I love to use disposable pastry bags and these come in a bulk roll that will last you a long time!
*Ateco Turn Table: – If you love to bake cakes, this classic turn table is a must!
*Use this Cake Scrapper ( and these Offset Cake Spatulas ( to get the buttercream extra smooth!
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Copper KitchenAid Mixer:
*KitchenAid Handheld Mixer:
*Wusthof Ikon Knife Set:
*Epicurean Cutting Boards:
*Mauviel Copper Frying Pans:
*CuisinArt Food Processor:
*Glass Mixing Bowls:
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