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
The BEST-Ever Raspberry Whipped Cream Frosting Recipe!! Extra FLUFFY & Fruity! With REAL Fruit!
FULL RECIPE HERE:
Fluffy, cream and light raspberry-flavored whipped cream frosting made with cream cheese, white chocolate and real raspberries! Super pipeable and holds it's shape!
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RASPBERRY CAKE FILLING RECIPE
This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!
Raspberry Cake Filling Recipe:
24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water
Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.
Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.
Dissolve cornstarch into ½ cup water.
Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.
Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
Pour the mixture into a bowl and allow it to cool completely.
*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!
Super Easy Vanilla Cake Mix Recipe
This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)
Ingredients
• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)
Instructions
1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.
Swiss Meringue Recipe -
#RaspberryCakeFilling
#CakeDecorating
#Raspberries
Raspberry Chocolate Layer Cake
This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! It’s rich, full of chocolate and heavenly! Recipe:
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!
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:
How to Make Chocolate Raspberry Torte
GET THE FULL RECIPE HERE:
Who loves a good chocolate recipe? imperialsugar.com This Chocolate Raspberry Torte is so decadent and delicious, don’t count on leftovers. Using whipped cream in between cake layers can be tricky because it often can't hold the weight of the layers above it. To avoid this problem, Chef Eddy added white chocolate to the whipped cream to help to stabilize it. In addition to adding a smooth chocolate flavor notes, the beautiful kisses of whipped cream will hold their shape. This show stopping cake makes an elegant treat for Valentine’s Day, your anniversary, Mother's Day, or any special celebration. #imperialsugar #dessert #recipe #chocolatetorte #raspberrytorte #valentinesdayrecipe
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