How to Make Chocolate Raspberry Torte
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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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My best selling cake had this RASPBERRY JAM FILLING / TOPPING!
RECIPE:
SHOP:
This raspberry filling is the perfect way to level up your baking! With a wonderful tart flavour, it helps to take that sweet edge off baked goods. Use it as a filling or topping for cakes, cupcakes, cheesecakes, macarons, biscuits and so much more!
INGREDIENTS:
- 1 cup (110 g) frozen raspberries
- ¾ tbsp (6 g) cornstarch - also known as cornflour
- 1 tbsp (15 g) lemon juice - must be fresh
- 3 tbsp (38 g) white granulated sugar
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Electronic Kitchen Scale -
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Pastry Brush -
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Steel Turntable -
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Chocolate Raspberry Cream Cake ~ Valentines Day Cake
Beautiful cake for Valentines Day that’s easy and semi homemade
Here’s a link where you can purchase the heart shaped cake pans:
Here's a link where you can purchase wire baking racks like the ones I used:
Ingredients:
1 Box of of Chocolate cake mix. I used Devils Food cake mix for this video
1 stick (1/2 cup) of room temperature butter
1/4 cup of seedless raspberry jam
3/4 cup of powdered sugar
For the ganache:
1 cup of heavy cream
8 oz of semi sweet chocolate chips
Make cake according to package directions. Allow cake to cool completely before starting the buttercream.
To make the buttercream just add butter to your mixer and cream. Add the Jam and mix until thoroughly combined. Then slowly add your sugar and mix until well incorporated. Spread on one half of you cakes and then place the other half on top.
To make the ganache just heat the cream until you have a good simmer going….do not boil! Pour over the chocolate chips let sit for a couple of minutes then stir until it’s well combined. Let sit for over 10 minutes to cool down. You can speed this process up in the fridge but make sure to stir every so often. Pour over cake, chill for 20 to 30 minutes.
Serve and Enjoy! ♥
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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!
Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
- My Instagram:
Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
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Cake pan (10 x 15 in or 40 x 25 cm):
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Mirror Glaze Raspberry Mousse Cake | No Bake No Eggs
Raspberry Mousse Cake with Mirror Glaze – I usually don’t really fancy raspberry flavor, but if you make it into a mousse, it tastes out of this world. I also love how the mirror glaze turned out. It’s my first time using white chocolate to make a mirror glaze, and it amazingly turned out pretty shiny and glossy. For those who don’t desire using gelatins, just replace the same amount with agar agar powder.
FOR FULL RECIPE
Ingredients:
• Praline Crunch
I’m using 6-inch ring
50g [1 cup] cornflakes
80g [1 cup + 2 tbsp] sugar
15ml [1 tbsp] water
90g [1 cup] roasted almonds
28g [2 tbsp] melted butter
• Raspberry Puree
300g [1½ cup] frozen raspberry
50g [¼ cup] sugar
15ml [1 tbsp] lemon juice
• Raspberry Jelly
30ml [2 tbsp] water
10g [1 tbsp] gelatin powder
240g [1 cup] raspberry puree
• Raspberry Mousse
7g [2 tsp] gelatin powder
20ml [1½ tbsp] water
85g [½ cup] couverture white chocolate
60g [¼ cup] whipped cream, hot
80g [⅓ cup] raspberry puree
240g [1 cup] whipping cream
30g [2 tbsp] fine sugar
• Chocolate Mirror Glaze
14g [1½ tbsp] gelatin powder
60ml [¼ cup] water
200g [1 cup] sugar
100ml [⅓ cup + 1 tbsp] water
150g [½ cup] condensed milk
240g [1½ cup] couverture white chocolate
3-4 drops red food colorings
• Chocolate Deco
50g [¼ cup] couverture white chocolate
Deco:
Fresh Raspberries
Edible gold flakes
Instructions:
• Almond Praline Crunch
1. Crush the corn flakes. Set aside.
2. In a non-stick pan, add sugar. Cover over low heat until the sugar is caramelised. Do not stir while it is caramelised. You may check the consistency while moving the pan around.
3. Off the heat. Add in salt and the roasted almond. Mix until they come together. Do this very quickly. Place the praline on a baking sheet for cooling. Break them in smaller piece and place them in a food processor. Pulse a few times until they become sand, then pulse continuously until it becomes a paste. Transfer the paste onto a bowl.
4. Add in the crushed corn flakes and the melted butter. Transfer them into a 6-inch pan, lined transparent sheet around and a non-stick parchment paper on the bottom.
5. Freeze for 30 minutes or while working on the next item.
• Raspberry Puree
1. In a pot, add the frozen raspberries and sugar.
2. Cook over medium heat until it becomes a sauce.
3. Remove from the heat. Strain the mixture.
4. Add the lemon juice, mix until combined. Set aside.
• Raspberry Jelly
1. In a small bowl, add water and gelatins.
2. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
3. Microwave the gelatins until it’s completely melted and dissolved.
4. Add the gelatins into 1 cup of raspberry puree. Mix until combined.
5. Pour on top of the praline crunch.
6. Refrigerate for 1-2 hours or until it’s set.
• Raspberry Mousse
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a bowl, add white chocolate and hot whipping cream. Let it sit for about 5 minutes.
3. After 5 minutes, stir until no lumps. If there are still lumps, pop into the microwave for a few seconds to melt and dissolve the white chocolate completely. Mix until well combined.
4. Add in the raspberry puree. Mix until well combined. Add in the bloomed and melted gelatins (microwave the bloomed gelatins earlier until melted and dissolved.) Mix until well combined.
5. In a large mixing bowl, mix the whipping cream until soft peaks. Add in the raspberry puree chocolate mixture, mix with an electric mixer for a few seconds to combine, do not over mix. Switch to a spatula to mix until well combined.
6. Place a 7-inch ring over the refrigerated praline and raspberry jelly. Then add in the raspberry mousse. Spread the surface evenly.
7. Refrigerate for 6 hours or overnight.
• Mirror Glaze
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a pot, add sugar, water and condensed milk. Stir the mixture occasionally, bring it to a simmer. Once it reaches a simmer, off the heat. Add in the bloomed gelatins. Mix until the gelatins is well dissolved.
3. Pour the hot mixture over the white chocolate. Gently whisk it until there is no lumps. The mixture should be soft and smooth.
4. Add a few drops of red food colorings. Mix until well combined.
5. Strain the mixture. Let it cool until it reaches 35°C-37°C or until you feel it’s room temp when you touch with your palm. The mixture is ready to pour over the mousse cake.
6. Let the glaze drip for a few seconds. Transfer the cake over a cake board.
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