How To make Chocolate Raspberry Torte
Cake: 1 lb Bittersweet chocolate
=best-quality 14 tb Unsalted butter
1 1/2 c Sugar
10 Eggs; separated
Room temperature 1/4 c Framboise liqueur
2 ts Vanilla extract
Creme anglaise: 4 Egg yolks; room temp
1/2 c Sugar
2 c Milk; scalded
1 c Fresh raspberries
Pureed and sieved Fresh raspberries for -garnish Recipe by: The Silver Palate Good Times Cookbook To make the cake, break the chocolate into small pieces and melt with the butter in a double boiler over simmering water. STir in 1 cup of the sugar and beat until the sugar dissolves, about 3 minutes. Beat egg yolks in a large mixer bowl until blended. Beat in 1 cup of the warm chocolate mixture and then return the chocolate mixture to the double boiler. Cook stirring constantly until slightly thickened, about 3 to 4 minutes. Remove from heat and stir in the framboise and vanilla. Preheat oven to 275. Butter a 9 1/2 inch springform pan and lightly coat with sugar. Beat the egg whites in a large mixer bowl just until beginning to stiffen. Gradually beat in the remaining 1/2 cup sugar, 1 tbs at a time, and continue beating until the peaks are stiff and glossy. Gently fold the egg whites into the chocolate mixture. Pour the batter into the prepared pan. Bake until firm, about 3 hours. Let cool completel; then refrigerate until cold. To make the creme anglaise, beat the egg yolks and sugar in a mixwer bowl until thick and light. Gradually beat in the milk. Pour into a heavy saucepan and cook, stirring constantly, over low heat until the custard coats the back of the spoon. This can take as long as 15 minutes. Do not let it boil. Remove the pan from the heat and place in a bowl of ice water to cool to room temperature. Stir in the raspberry puree. Refrigerate until ready to serve. Cut the chocolate cake into thin wedges and serve on dessert plates. Spoon some of the creme anglaise around the cake and garnish with a few fresh raspberries.JM. NAFY67C@prodigy.com (DEBORAH EPSTEIN) -----
How To make Chocolate Raspberry Torte's Videos
Hazelnut and Raspberry Torte with Chocolate Ganache
Learn to make our show-shopping Hazelnut and Raspberry Torte, made with less calories using Equal!
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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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‼️The BEST Chocolate Fudgy Raspberry Torte‼️
‼️The BEST Chocolate Fudgy Raspberry Torte‼️ FULL RECIPE BELOW ⬇️
This is one of my personal favourite tortes which combines the best in the decadent world of chocolate with fresh taste of raspberries comparable to an Austrian sachertorte. Perfect for birthdays, celebrations or any special occasion! Enjoy from my family to yours!
INGREDIENTS
225g/8oz of unsalted butter
1/2 cup of white sugar
1 cup of brown sugar
1 cup of pastry flour
1 cup of cocoa powder
2 tablespoons of vanilla extract
1 teaspoon of ground coffee (instant)
4 eggs
1/4 teaspoon of salt
250g of 60% bittersweet cocoa baking chips or baking chocolate
4 tablespoons of Amaretto or your favourite liqueur
340g/12oz Raspberries
10” Tart Pan
INSTRUCTIONS
1.In a saucepan or small pot, add butter, chocolate, white and brown sugar while constantly stirring under low heat until fully melted. Add Amaretto (or your favourite liqueur) and vanilla extract and continue to stir. Watch video for instructions on properly melting your mixture.
2.Remove your saucepan or pot from the stovetop allowing mixture to cool. Add eggs one at a time and whisk.
3.Add salt, cocoa powder and teaspoon of coffee (instant) and mix. Add half cup of flour and fold gently. Place the remaining flour and continue to fold.
4.Grease your 10” tart pan and pour your mixture. Watch video how to remove air pockets.
5.Preheat over to 350F and place tart pan on a tray on the bottom rack for no more than 18 minutes.
6.Remove from oven and place your tart pan in the fridge for approx 30 minutes.
7. Spoon chocolate ganache on top of your tort and add raspberries. Serve in small slices and enjoy!
Music: Jazz In Paris - Media Right Productions
How to Make Raspberry Cake Filling
A simple recipe for raspberry cake filling. Today's recipe is easy and can be made on the stovetop with fresh or frozen raspberries.
RECIPE:
Ingredients
1/3 cup granulated sugar 65g
2 Tablespoons cornstarch
2 cups fresh or frozen raspberries 8 oz/226g
2 Tablespoons water
1 Tablespoon lemon juice
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Instructions
00:00 Introduction
00:26 Combine sugar and cornstarch in small saucepan and whisk until combined.
00:49 Add raspberries, water, and lemon juice and stir together until all ingredients are combined.
01:30 Turn stovetop heat to medium (don’t increase the heat, you want everything to heat slowly so the sugar dissolves and the mixture thickens without burning) and cook, stirring almost constantly, until mixture begins to bubble (it usually takes about 7 minutes for my mixture to begin to bubble).
02:35 Continue to cook, stirring constantly, until thickened (this usually takes me about 2 minutes). Remember that the filling will continue to thicken as it cools, you don’t want it to become pasty in the saucepan or it will be too thick after cooling
03:07 Transfer to a heatproof container and allow to cool to room temperature before spreading over cake. If not using immediately, store in an airtight container in the refrigerator for up to a week. If mixture is too thick to spread over cake after refrigerating, briefly heat it in the microwave for several seconds until it is a spreadable consistency.
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Raspberry White Chocolate Layer Cake Recipe | Cupcake Jemma Channel
Would you choose Fruity or Chocolatey? We choose both with this Raspberry and White Chocolate layer cake. An 8 layer cake to be precise! Sally and Dane are back to show you the ins and outs of yet another Crumbs and Doilies classic cake. This moist yet fluffy Raspberry Ripple sponge is filled with alternating layers of White Chocolate Buttercream and home made Raspberry Goo (video link below!) and decorated with Meringue Kisses and Gold Leaf decorated White Chocolate balls.
It may look tricky but if you have all the right tools and equipment this cake is WAY more achievable than you may think. Head over to our website to pick up all the tools used in this video:
Don't forget to send us your cake photos by tagging us on Instagram. We are constantly blown away by your incredible bakes so keep them coming! @cupcakejemma @sallydells @danepemberton and us the tag #cupcakejemma so we can share the love around!
See below for other helpful videos:
Meringue Kisses:
Fruit Goo:
Tuesday Tips on how to do ALL the techniques:
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Raspberry Ripple Sponge (4 x 9 tins)
Preheat Oven to 170C (fan assisted)
625g softened Unsalted Butter
625g Caster Sugar
10 Eggs
625g SR Flour
4 tbsp Whole Milk
Raspberry Goo (see above link)
White Chocolate Buttercream
500g softened Unsalted Butter
730g Icing Sugar
Whole Milk to loosen
320g White Chocolate
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Nigella's Chocolate & Raspberry Pavlova | Forever Summer With Nigella
Nigella shows us her scrumptious chocolate and raspberry pavlova.