How To make Chocolate and Raspberry Cream Torte
6 tb Lower fat margarine
; (40% corn oil) 1 c Sugar
1 c Skim milk
1 tb White vinegar
1/2 ts Vanilla extract
1 1/4 c All-purpose flour
1/3 c Hershey's cocoa
Or hershey's european style -cocoa 1 ts Baking soda
1/4 c Red raspberry jam
Raspberry cream: 10 oz Frozen red raspberries;
-thawed 1 Dry whipped topping mix;
-(1.3 oz.) 1/2 c Cold skim milk
1/2 ts Vanilla extract
2 dr Red food color; (2 to 3)
Fresh raspberries (optional) Recipe by: www.hersheys.com 1. Heat oven to 350 F. Spray 15-1/2x10-1/2x1-inch
jelly-roll pan with vegetable cooking spray. 2. In medium saucepan over low heat, melt lower fat
margarine; stir in sugar. Remove from heat. Stir in milk, vinegar and vanilla. Stir together flour, cocoa and baking soda; gradually add to sugar mixture, stirring with whisk until well blended. Pour batter into prepared pan. 3. Bake 16 to 18 minutes or until wooden pick inserted in
center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. 4. Prepare RASPBERRY CREAM.
5. To assemble, cut cake crosswise into four equal pieces.
Place one piece on serving plate; spread 1 tablespoon jam over top. Carefully spread a scant 3/4 cup RASPBERRY CREAM over jam. Repeat layering twice, ending with plain layer on top. Spread remaining 1 tablespoon jam over top. Spoon or pipe remaining RASPBERRY CREAM over jam. Refrigerate torte until ready to serve. Garnish with raspberries, if desired. Cover; refrigerate leftover torte. 15 servings. RASPBERRY CREAM: 1. Thoroughly drain raspberries; place in blender
container. Cover; blend until smooth. Strain in sieve; discard seeds. 2. In small bowl, prepare dry whipped topping mix as
directed on package, using skim milk, omitting vanilla and food color, if desired. Fold in pureed raspberries. About 2-1/4 cups.JMNUtrITIONAL INFORMATION PER SERVING = 1/15
TORTE 160 Calories, 3 g Protein, 33 g Carbohydrate, 3 g Total Fat (1 g Saturated Fat), 0 mg Cholesterol, 120 mg Sodium. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. -----
How To make Chocolate and Raspberry Cream Torte's Videos
Chocolate Raspberry Cake | Sally's Baking Recipes
There’s so much to love about this ultra-rich chocolate raspberry cake. Layers of moist dark chocolate sponge, silky chocolate buttercream, and homemade raspberry cake filling are enrobed in a luxurious chocolate raspberry ganache. This is an indulgent dessert for anyone who loves the flavor combination of raspberries paired with deep, dark chocolate.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #chocolateraspberrycake
• More of Sally's baking recipes:
Raspberry Vanilla Cake Recipe
Raspberry Vanilla Cake - made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top. A perfect summer treat.
To print the recipe check the full recipe on my blog:
#raspberryvanillacake #vanillacake #homecookingadventure
Ingredients
Makes about 16 servings
Vanilla Cake Layers
3 cups (375g) all purpose flour
1/2 tsp (2g) salt
3 tsp (12g) baking powder
1 cup (226g) unsalted butter, room temperature
1 2/3 cups (335g) sugar
5 eggs
2 tsp (10g) vanilla extract
1 cup (240ml) milk
Raspberry Sauce
25oz (700g) fresh or frozen raspberries
2/3 cup (135g) sugar
2 tbsp (30ml) water
1 tbsp (15ml) lemon juice
Mascarpone Frosting
1 pound (500g) Mascarpone cheese, room temperature
2 1/2 cups (560g) heavy cream
3/4 cup (90g) powdered sugar
2 tsp (10g) vanilla extract
1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
2. In a medium bowl sift the flour, baking powder and salt and whisk to combine.. Set aside until ready to use.
3. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
4. Gradually add flour mixture while alternating with milk.
5. Pour the batter evenly into the prepared pans.
6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
7. Let pans cool on a cooling rack for 10 minutes.
8. Remove the cakes from the pan and let them cool completely.
9. Prepare raspberry sauce. Place raspberries, sugar, water and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 20-30 minute until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use.
10. Prepare the mascarpone frosting. Beat the Mascarponecheese with powdered sugar and vanilla extract until smooth.
11. In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready
to assemble the cake.
12. Assemble the cake. Divide each cake layer in two to create 4 layers.
13. Place 1 cake layer on your serving plate. Spread evenly ⅓ of raspberry sauce. Using a pastry bag fitted with a ½ inch (13mm) plain tip spread ¼ of Mascarpone frosting.
14. Add another cake layer and spread evenly ⅓ of raspberry sauce and ¼ of Mascarpone frosting.
15. Add another cake layer and spread evenly the last ⅓ of raspberry sauce and ¼ of Mascarpone frosting.
16. Add the last cake layer on top and decorate with the last ¼ of Mascarpone mixture. Use a spoon to create a flower shape.
17. Refrigerate for at least 4-6 hours or overnight.
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Chocolate Raspberry Cake
Chocolate Raspberry Cake - moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped ganache and decorated with fresh raspberries and chocolate shards. It tastes even better than it looks, a true delight for chocolate lovers.
#chocolateraspberrycake #chocolatelayercake
To print the recipe check the full recipe on my blog:
Ingredients
Makes 10-12 servings
Chocolate Cake
1 3/4 cup (220g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1 tsp (5g) salt
2 tsp (8g) baking powder
1/2 cup (113g) unsalted butter, soft
1 cup (200g) sugar
5 eggs
1 1/2 tsp (7g) vanilla extract
1 cup (240g) sour cream
5 oz (140g) semisweet chocolate, melted
Raspberry Filling
14 oz (400g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Extra raspberries for filling
3.5 oz (100g) fresh raspberries
Chocolate Ganache for Filling
5.5 oz (160g) semisweet chocolate, chopped
2/3 cup 2/3 cup (160g) whipping cream
Whipped Ganache
7 oz (200g) semisweet chocolate
7 oz (200g) whipping cream
Chocolate Shards
3.5 oz (100g) semisweet chocolate
1 oz (30g) semisweet chocolate, small pieces, for tempering
For decorating
fresh raspberries
powdered sugar, for dusting
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라즈베리 향이 너무 좋고 맛있다 / 라즈베리 생크림 케이크 / Sweet Raspberry Cream Cake Recipe
안녕하세요.
분 베이크입니다.
오늘은 라즈베리와 블랙베리로 이름답고 맛있는 생크림 케이크를 만들어 보겠습니다.
라즈베리와 블랙베리로 잼을 만든 다음..
잼을 시럽 대신 사용하고 또 생크림에도 넣어 주었더니 색소를 넣지 않고도 사랑스러운 핑크 칼라는 물론 맛도 너무 좋았어요.
그리고 사랑스런 핑크 칼라지만 모던한 스트라이프의 디자인에도 잘 어울리는 케이크가 되었어요.
옆면에 스펀지 케이크를 둘러야 해서 비스퀴로 구울까? 도 생각했지만 비스퀴는 좀 뻑뻑할 수 있어서 스펀지 케이크로 구웠어요.
그래서 평소와 좀 다른 비율의 스펀지 케이크를 만들었더니 모양을 내기에도 좋고 맛도 딱 좋았어요.
저는 작은 사이즈의 두 개로 만들었지만 이 레시피로 18cm의 케이크 하나로도 되니 얼마든지 선택해서 만드실 수 있어요.
예쁜 핑크 칼라의 사랑스런 케이크~
부드럽고~ 촉촉한~~
더블 베리 생크림 케이크~~!!
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
▇ ▇ 화면 오른쪽 상단에 점 세개 클릭하시면 ..▇ ▇
자세한 설명을 보실 수 있습니다.
1. 화면 상단 점 세 개 클릭 --
2. 자막 선택, 또는 자막 사용중지...해 주세요.
♥ 데이지 꽃 장식 만들기
♥ 재료 / Ingredients
( 12cm *5cm 케이크 / 2개 ) 또는 ( 18cm*5cm / 1개 )
♥ 라즈베리 잼
블랙베리 70g
라즈베리 퓨레 180g
설탕 33g
옥수수 전분 3g
♥ 화이트 초콜릿 가나슈 생크림
화이트 초콜릿 80g
따듯한 생크림 80g
설탕 20g
차가운 생크림 350g
● 바닐라 스펀지 케이크
달걀 4개 (약 200~210g)
설탕 100g
소금 한 꼬집
바닐라 익스트랙 5ml
꿀 20g
우유 40g
박력분 125g
무염버터 35g
♥ 더블 베리 가나슈 생크림
더블 베리 잼 40g
화이트 초콜릿 가나슈 생크림 200g
** 사전준비
1. 모든 재료를 실온에 준비합니다.
2. 가루류는 체 쳐 줍니다.
3. 우유와 버터를 따듯하게 준비합니다.
4. 오븐을 180도로 예열합니다.
5. 틀에 유산지를 깔아 주세요.
* 영상속에 자세한 내용이 있어요.~~
구독 눌러주시고. 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다.
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM --
Song : 임샛별 - 봄날의 걸음마
자료출처 :
Music promoted by DayDreamSound :
Song : 이철희 - Like a movie
자료출처 :
Music promoted by DayDreamSound :
CC-BY 3.0
시청해주셔서 감사합니다~~
● 분 베이크 인스타그램 바로가기
Chocolate and Raspberry Cake ????????
Chocolate and Raspberry Cake ????????
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This chocolate and raspberry cake is a 2 layer, 9” round chocolate cake. It has a seedless raspberry jam filling, covered in decadent chocolate buttercream frosting, and raspberries plus chocolate curls for details. I used a #wilton comb for the sides and an 8B open star tip for the top details. Yum!!! I can't explain how the chocolate buttercream just melts in your mouth! Enjoy!
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#cake #cakevideo #cakegram #instacake #cakedecorator #cakedecorating #cakedesign #cakeinspiration #buttercream #buttercreamfrosting #chocolatebuttercream #raspberryfilling #chocolateraspberrycake #chocolatecurls #dessert #food #evoketreats #timelapse
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Music by: John Bartmann
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Chocolate Buttercream Recipe
Ingredients for (to frost two 8” or 9” cake layers or three 6” layers):
2 cups unsalted butter, room temperature
1/4 tsp salt
1 tbsp pure vanilla extract
7 cups powdered sugar
1 cup unsweetened cocoa powder
3 tbsp heavy whipping cream
Directions:
-Beat the butter in a mixer until creamy.
-Add salt and vanilla and mix until combined.
-Add half of the powdered sugar, all the cocoa powder, and 2 of the three tablespoons of cream. Slowly mix until well combined.
-Add the rest of the powdered sugar and last tablespoon of cream and mix until combined.
-Frost and pipe as desired!
Note: Use your favorite cake mix for the cake layers. On the cake box recipe, I typically substitute the water for milk, I double the oil in butter, and add one more egg than is called for. This makes for a richer, moister cake! Enjoy!
안정적인 라즈베리 생크림케이크와 초콜릿 꽃 /Raspberry Cake ????Chocolate Cherry blossom.
벚꽃이 내려앉은 라즈베리 생크림 케이크를 만들어 보았어요.
라즈베리는 우리나라 산딸기랑 맛이 약간 달라요. 좀더 새콤하고 향이 진한듯 하네요.
저는 냉동 라즈베리를 사용해서 잼을 만들고 그것으로 라즈베리 생크림을 만들었어요.
시중에 판매 하는 잼으로 만들어 볼까도 생각했지만 씨도 있고 덩어리도 있어서
생크림 만들기는 좀 어렵겠더라고요.
냉동 라즈베리를 완전히 녹인 후 여기에 물을넣고 잘 갈고,씨를 완전히 걸러 주었어요.
여기에 설탕과 전분을 약간 섞어 12분정도 졸여주면 됩니다.
제 가 말씀드린 방법 대로 해야 적당한 점도가 나와서 생크림 만들기 딱 좋습니다.
물론 시중의 라즈베리 퓨레를 구입하여 사용한다면 씨를 거르는 수고가 덜어지겠죠.
대신 판매되는 퓨레는 15%정도의 설탕이 들어있으니 추가하는 설탕의 양만 좀 줄이면 됩니다.
잼 만들때 전분을 약간 넣으면 되직하게 되는데요. 생크림에 퓨레만 넣었을때 처럼 묽어지거나,처지거나, 분리되지 않게 해줍니다.
물론 잼이나 생크림의 맛에는 전혀 영향이 없으니 걱정마세요.
휘핑을 할때 너무 묵직하다 싶으면 약간의 우유를 넣어 농도를 조절 할 수 있습니다.
이 번에도 초콜릿 꽃 장식을 만들었는데요. 좀 다르지만… 벚꽃을 만들고 싶었어요.^^
사방이 샤랄라 벚꽃일 텐데… 놀러 갈 수 가 없으니
집에서라도 이렇게 꽃 장식을 해보았어요… 기분이 풀리네요. ㅎㅎ
영상 마지막에 벚꽃 만드는 방법 보여 드리니 관심 있으시면 끝까지 보아 주세요.
초콜릿 템퍼링 방법은 아래를 참고 하세요.
넘나예쁜 초콜릿 볼 2가지 방법 (진짜 쉬운 초콜릿 탬퍼링).
재료
♥︎ 라즈베리 잼
냉동 라즈베리 200g (녹여서 사용)
물 50g
설탕 55g
옥수수전분 3g
♥︎ 제누아즈 (15 x 7cm 원형 팬)
흰자 115g
설탕 95g
노른자 30g
박력분 95g
우유 30g
식물성 오일 25g
♥︎ 라즈베리 생크림
라즈베리 잼 55g
생크림 300g
설탕 10g
우유 12g (점도에 따라 약간씩 가감)
분홍색 식용색소 약간
805호 라운드깍지
♥︎ 설탕시럽
물 60g
설탕15g
키르쉬 6g
♥︎ 샌드용 라즈베리 잼
♥︎ 벚꽃 초콜릿
화이트 초콜릿 커버춰, 분홍 색소, 음료수병 뚜껑, 쿠킹호일
Raspberry cake with chocolate Cherry blossoms!!
I made jam using frozen raspberry and raspberry whipped cream from it.
After the frozen raspberry was completely melted, ground with some water and the seeds were filtered.
Mix sugar and starch a little and boil it for 12 minutes.
I considered to make it with jam bought at the store, but there are seeds and chunks
It would be a little difficult to make fresh cream.
It should be done according to the method I mentioned,
so it has a moderate viscosity and is perfect for making raspberry whipped cream.
When making jam, add a little starch to make it thick. Your cream will not be thin, sag, or separate.
Of course, there is no effect on the taste of jam or whipped cream, so don't worry.
If you feel it is too heavy when whipping, you can add a little milk to adjust the concentration.
I made chocolate flower decorations again.
Cherry blossoms are everywhere these days. But we should be at home.
So I wanted to have cherry blossom chocolate on this cake. ^^
I feel relieved. ????
I show you how to make a cherry blossom at the end of the video.
If you are interested, please keep watching.
Follow the link for how to temper chocolate.
“Chocolate Balls(Easy Chocolate tempering method)“ —
Ingredients
♥ ︎ Raspberry jam
200g frozen raspberries (thawed before use)
50g water
55g sugar
3g Corn starch
♥ ︎ Genoise (15 x 7cm round pan)
115g egg white
95g sugar
30g egg yolk
95g cake flour
30g milk
25g vegetable oil
♥ ︎ Raspberry whipped cream
55g raspberry jam
300g heavy cream
10g sugar
12g milk (slightly added or decreased depending on viscosity)
Little pink food coloring
#805 Round tip
♥ ︎Syrup
60g water
15g sugar
6g Kirsch
♥ ︎ Raspberry jam for the layer.
♥ ︎ Cherry Blossom Chocolate
White chocolate coverture, pink food coloring, beverage bottle cap, Aluminum foil