Best Chocolate Raspberry Torte Recipes

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BEST CHOCOLATE RASPBERRY TORTE

How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 25



Best Chocolate Raspberry Torte image

Steps:

  • Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.

Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.

3/4 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
RASPBERRY FILLING:
1/2 cup heavy whipping cream
1/4 cup red raspberry preserves
1-1/2 teaspoons sugar
1 teaspoon raspberry liqueur
CHOCOLATE DRIZZLE:
1/4 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup heavy whipping cream
Chocolate curls and fresh raspberries

RASPBERRY CHOCOLATE TORTE

This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices

Provided by Orlando Murrin

Categories     Treat

Time 40m

Yield Cuts into 12

Number Of Ingredients 14



Raspberry chocolate torte image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
  • Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
  • Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
  • Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
  • For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium

225g dark chocolate , 70% cocoa solids
175g unsalted butter , chopped, diced
2 tsp vanilla extract
¼ tsp instant coffee powder or extract
100g toasted almonds
2 heaped tbsp plain flour
½ tsp salt
5 eggs
140g golden caster sugar
12 fresh or defrosted frozen raspberries , plus about 40 more for decoration
4 tbsp raspberry jam
140g dark chocolate , 70% cocoa solids, chopped
100ml double cream
icing sugar and sweet vanilla cream, to serve

CHOCOLATE-RASPBERRY TART

This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 7



Chocolate-Raspberry Tart image

Steps:

  • Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
  • In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

Nutrition Facts : Fiber 4 g

32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
Coarse salt
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)

CHOCOLATE-RASPBERRY CAKE

This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top. You won't be able to have just one slice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h35m

Number Of Ingredients 16



Chocolate-Raspberry Cake image

Steps:

  • Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
  • Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
  • Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
  • Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

Vegetable-oil cooking spray
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
1 cup buttermilk, room temperature
4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
3/4 cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice
Chocolate Frosting for Chocolate-Raspberry Cake

EASY CHOCOLATE RASPBERRY TART

Provided by Food Network Kitchen

Time 1h45m

Number Of Ingredients 9



Easy Chocolate Raspberry Tart image

Steps:

  • 1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
  • 2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
  • 3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
  • 4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled.

2 store-bought 9-inch refrigerated pie crusts
3/4 cup heavy cream
1/2 cup milk
1/4 cup sugar
8 ounces bittersweet chocolate, finely chopped
1 large egg, slightly beaten
1/2 cup raspberry jam
1 tablespoon unsweetened cocoa powder, for garnish
Raspberries, for garnish

CHOCOLATE GANACHE AND RASPBERRY TART

Provided by Anna Pump

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Bake     Valentine's Day     Raspberry     Kahlúa     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makaes 8 servings

Number Of Ingredients 12



Chocolate Ganache and Raspberry Tart image

Steps:

  • Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
  • Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
  • Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
  • Bake crust until golden, 25 minutes; cool.
  • Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
  • Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.

1 1/2 cups unbleached all purpose flour
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons powdered sugar
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons water
1/2 cup heavy whipping cream
6 ounces bittersweet or semisweet chocolate, chopped
1 1/2 teaspoons Kahlú a, other coffee flavored liqueur, or strong coffee
1 teaspoon vanilla extract
4 cups fresh raspberries (three 6-ounce containers)
3 tablespoons seedless raspberry jam

RASPBERRY CHOCOLATE TORTE

Delicious flourless chocolate tort. Melts in your mouth! Keeps for weeks in freezer--without topping. Use only the best raw organic ingredients.

Provided by Natures Best

Categories     Dessert

Time 30m

Yield 1 cake, 35 serving(s)

Number Of Ingredients 28



Raspberry Chocolate Torte image

Steps:

  • To make the bottom layer, pulverize all bottom layer ingredients until mixed in food processor.
  • To make the Top Layer pulverize all top layer ingredients until mixed in food processor.
  • Make the Raspberry Coulis by blending raspberries and honey dates with enough water to cover. Put the coulis between the 2 layers. Stack the 2 layers.
  • Make the Crème Fraiche by blending pine nuts, lemon juice, white pepper, salt and water to cover in the blender.
  • Make the Rich Carob Sauce blend up carob powder, olive oil, water, maple syrup, honey dates, cinnamon, and vanilla.
  • After stacking the 2 layers. Garnish with the Coulis, Creme Fraiche and Carob Sauce. You may garnish the whole cake - with flowers and green minty leaves - or garnish as you serve.

Nutrition Facts : Calories 705.4, Fat 49.1, SaturatedFat 5.4, Sodium 226.8, Carbohydrate 65.2, Fiber 13.3, Sugar 43.7, Protein 13.5

1 5/8 pints honey dates, pitted
2 1/8 cups raisins
1 1/8 cups almond butter
2 1/8 quarts round almonds
1 5/8 cups cocoa powder
1 dash cinnamon
1 1/2 tablespoons vanilla extract
1 1/8 cups honey dates, pitted
1 1/8 cups dried cherries
1/2 cup coconut butter
1 1/8 cups almond butter
1 dash cinnamon
2 1/8 teaspoons vanilla extract
3/4 cup cocoa powder
2 1/8 quarts raspberries
2 1/8 cups honey dates, pitted
1 cup pine nuts
1 tablespoon lemon juice
1 dash white pepper
1/2 teaspoon salt
1 dash water, to cover
2 7/8 cups carob powder
2 7/8 cups olive oil, cold-pressed organic
2 1/8 quarts water
1 1/8 cups agave nectar
87 1/2 honey dates, pitted
1 1/2 tablespoons cinnamon
1/2 cup vanilla

CHOCOLATE RASPBERRY MERINGUE TART

Scarlet threads of freeze-dried raspberry powder and streaks of bittersweet chocolate add richness and flair to this fluffy-topped meringue tart. It does take time to make, but many of the steps can be done in advance, and this stunning, intensely fruity confection is well worth planning for. The dough, filling and raspberry powder can be prepared up to five days ahead, then make the meringue just before the tart is baked. It's at its best served on the same day as baking. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Time 3h

Yield 8 servings

Number Of Ingredients 19



Chocolate Raspberry Meringue Tart image

Steps:

  • Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
  • Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
  • Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
  • Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
  • In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
  • Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
  • Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
  • Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
  • Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
  • Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
  • Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
  • Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
  • Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)

1 3/4 cups plus 2 tablespoons/235 grams all-purpose flour, plus more for rolling dough
1/3 cup/40 grams confectioners' sugar
Pinch of salt
1/2 cup/113 grams unsalted butter, cold and cubed
1 large egg, lightly beaten
2 cups/260 grams frozen (or fresh) raspberries
1/2 cup/100 grams granulated sugar
2 tablespoons/30 milliliters freshly squeezed lemon juice
3 egg yolks
1 large egg
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
Pinch of salt
3/4 cup/20 grams freeze-dried raspberries
1 tablespoon unsweetened Dutch-processed cocoa powder
1 ounce bittersweet chocolate, coarsely chopped
4 egg whites, at room temperature
1 cup/200 grams granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt

CHOCOLATE RASPBERRY TORTE

If you like chocolate and raspberries this is 4 layers of pure heaven. It may seem complicated & takes a while to make but is worth every minute. Of all the things I bake this on seems to be the most requested & has the biggest wow factor. It looks and tastes beautiful. I hope you like it too.

Provided by Lucky13

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 19



Chocolate Raspberry Torte image

Steps:

  • Heat oven to 350°F
  • Grease and flour two nine inch round cake pans.
  • In a large bowl beat together sugar, butter, vanilla, and eggs. Beat until well blended. In another bowl mix together cocoa, flour, baking powder and baking soda. Add milk and flour mixture alternately with butter and sugar mixture . Beat together until combined. Pour into cake pans and bake for 30 to 35 minutes. When finished baking let the cakes cool for 10 minutes in the pan. After they have cooled for 10 minutes remove from pans and sprinkle with 1 tablespoon creme de cacao. Let cake cool completely.
  • While cake is cooling prepare whipped cream filling. Add all Filling ingredients (except pie filling!) Whip until stiff.
  • Cover bowl and refrigerate.
  • After cakes have fully cooled. Carefully split each cake into 2 horizontal layers. Place one layer on your serving plate. (I find it easier to lay the split side down to help avoid crumbs when spreading the whipped cream mixture.) Add 1/2 the whipped cream mixture and spread until the top of the layer is covered. (Do not cover sides with whipped cream mixture) Add the next layer of cake. Split side up. (helps hold raspberry) Add about 1/2 of the can of raspberry pie filling. Spread around the top side of the layer only. (I also find it helpful to go close to the edge but not all the way , so that when the next layer goes on the raspberries aren't running down the side of the cake) Add the next layer of cake split side down. Add the remaining 1/2 of whipped cream mixture. Spread mixture the same as you did the first. Add last layer of cake split side down. Add ganache to top layer.
  • Ganache.
  • In a sauce pan combine chocolate (broken into pieces) Whipping cream, and butter. Cook over low heat stirring constantly, stir until mixture is melted and smooth. Stir in creme de cacao. Let mixture cool slightly. Put mixture on the top layer.(I put it all in the center and then slowly spread it to the edges. After spreading chocolate but before the mixture cools I decoratively place the fresh raspberries on top. Refrigerate until ready to serve.

Nutrition Facts : Calories 724.2, Fat 47.3, SaturatedFat 28.5, Cholesterol 169.3, Sodium 348.6, Carbohydrate 69.9, Fiber 6.3, Sugar 37, Protein 10.8

2/3 cup butter or 2/3 cup margarine, softened
1 2/3 cups sugar
3 eggs
1/2 teaspoon vanilla extract
2 cups flour
2/3 cup cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 1/3 cups milk
2 tablespoons creme de cacao chocolate liqueur (optional)
red raspberry pie filling or fresh raspberry
2 cups cold whipping cream
2 tablespoons cocoa
4 tablespoons Creme de Cacao
6 -8 ounces fresh red raspberries
1/4 cup whipping cream
7 ounces bar dark chocolate (preferably Hershey's Special Dark chocolate)
1 tablespoon butter
1 1/2 teaspoons Creme de Cacao

CHOCOLATE-RASPBERRY TORTE

Don't be surprised if your dinner guests assume you picked up this extraordinary Chocolate-Raspberry Torte at the most exclusive bakery in town.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield Makes 14 servings.

Number Of Ingredients 10



Chocolate-Raspberry Torte image

Steps:

  • Heat oven to 350°F.
  • Spray 9-inch round pan with cooking spray; cover bottom with waxed paper. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in dry gelatin mix and sugar until well blended. Add eggs; mix well. Stir in flour and nuts until well blended. Pour into prepared pan.
  • Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert onto wire rack; remove waxed paper. Cool cake completely.
  • Meanwhile, melt 4 oz. of the remaining chocolate as directed on package; spread onto waxed paper-covered baking sheet. Refrigerate 30 min.
  • Microwave remaining chocolate in large microwaveable bowl as directed on package. Whisk in COOL WHIP until well blended. Transfer cake to plate; frost with COOL WHIP mixture.
  • Use sharp knife to cut chocolate on baking sheet into 1-1/2- to 2-inch irregular-shaped pieces. Arrange on cake. Top with raspberries and powdered sugar.

Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 70 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
3/4 cup butter or margarine
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1/2 cup sugar
3 eggs
1/3 cup flour
1/2 cup chopped pecans, toasted
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup fresh raspberries
1 Tbsp. powdered sugar

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From inspirededibles.ca


CHOCOLATE RASPBERRY TORTE | ROBERT ROSE
Place one layer, cut side up, on cake plate. Spread with 1⁄2 cup (125 mL) raspberry jam and 1⁄2 cup (125 mL) whipped cream. Repeat with remaining layers, ending with top layer cut side down. To make Frosting: Melt chocolate chips in top of double boiler. Add sour cream and salt and beat until frosting is creamy and smooth. Frost top and ...
From robertrose.ca


BEST CHOCOLATE RASPBERRY TORTE RECIPE: HOW TO MAKE IT
Directions Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. In a large bowl, cream butter and sugar until light and fluffy.
From stage.tasteofhome.com


FUDGY RASPBERRY TORTE RECIPE - FOOD NEWS
1/2 cup seedless raspberry jam; 1 1/2 cups whipped topping; 1/4 cup finely chopped pecans; Fresh raspberries; Instructions. Heat oven to 350 degrees F. Grease and flour three 9-inch round baking pans. In a mixing bowl, combine dry cake mix, water, eggs and oil; mix well. Add ground pecans; mix just until combined.
From foodnewsnews.com


CHOCOLATE RASPBERRY CAKE - CARLSBAD CRAVINGS
Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans at least 2 1/2” deep with parchment paper or two 9” pans. Spray pans with nonstick cooking spray WITH flour or butter and flour pans. Sift together the flour, cocoa, baking powder and baking soda in a medium bowl.
From carlsbadcravings.com


10 BEST CHOCOLATE RASPBERRY FUDGE RECIPES | YUMMLY
Fudge Brownies with Walnuts and Dark Chocolate Glaze KitchenAid. chopped walnuts, baking powder, salted butter, unsalted butter and 8 more. Chocolate-Raspberry Meringue Triffle. On dine chez Nanou. unsalted pistachios, cocoa powder, granulated sugar, raspberries and 5 more.
From yummly.com


CHOCOLATE RASPBERRY TORTE / THE GRATEFUL GIRL COOKS!
Preheat oven to 325°F. Cover bottom of pan(s) with parchment paper cut to fit; grease or spray bottom of pan. Set pan aside. TIP: Wrap a strip of aluminum foil tightly around bottom edges of pan to help prevent batter from leaking out of pan.
From thegratefulgirlcooks.com


RASPBERRY CHOCOLATE TORTE RECIPES ALL YOU NEED IS FOOD
3/4 cup butter, softened: 2 cups sugar: 3 large eggs: 2 teaspoons vanilla extract: 2 cups all-purpose flour: 3/4 cup baking cocoa: 1 teaspoon baking soda
From stevehacks.com


CHOCOLATE RASPBERRY TORTE - NOW FROM SCRATCH
Take two tablespoons of flour and dust the greased cake tin with flour as well. Preheat the oven to 350 degrees. Place 2 sticks of butter in a microwave-safe bowl and melt for 30-45 seconds. Add in two cups of chocolate chips to the melted butter as well as the packet of Starbucks instant coffee and stir.
From nowfromscratch.com


CHOCOLATE RASPBERRY CAKE - TASTES BETTER FROM SCRATCH
1. Make chocolate cake: Mix dry ingredients–sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water and stir together, being careful not to over-mix the batter. Pour batter into two 9-inch cake pans and bake at 350 for 30-35 minutes.
From tastesbetterfromscratch.com


BEST CHOCOLATE RASPBERRY TORTE RECIPE - FOOD NEWS
Get Ingredients. How to make. STEP 1. Combine 1 1/3 cups whipping cream, 1/3 cup butter and 3 tablespoons sugar in saucepan. Cook over medium heat, stirring constantly, until butter is melted and mixture comes to a boil. Remove from heat; add 16 ounces bittersweet chocolate and 2 teaspoons vanilla, let stand 1 minute.
From foodnewsnews.com


CHOCOLATE TORTE WITH RASPBERRY COULIS | METRO
Pre-heat oven to 350°F / 180°C. In the top of a double boiler, melt butter, chocolate and sugar with orange juice, stirring constantly. Remove from heat and add vanilla. Blend and cool until mixture reaches room temperature. Whisk in eggs, one at a time. Pour mixture into a 9" (22 cm) springform pan lined with parchment paper.
From metro.ca


NO-BAKE CHOCOLATE RASPBERRY TART - MARSHA'S BAKING ADDICTION
For the Filling. Place the chocolate, heavy cream, and butter in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Place the raspberries onto the bottom of the crust, and pour the chocolate on top. Spread out evenly, then refrigerate until firm - about 2 hours.
From marshasbakingaddiction.com


RASPBERRY CHOCOLATE TART - HOUSE OF NASH EATS
Heat oven to 350. Mix the cookie crumbs and melted butter together in a bowl, then press the crust ingredients firmly into the bottom and 1 to 2 inches up the sides of a tart pan. It can help to use a glass or flat-bottomed measuring cup to do this step. Bake the crust for 8 minutes, then remove from the oven and cool completely.
From houseofnasheats.com


CHOCOLATE MOUSSE CAKE WITH RASPBERRIES | KING ARTHUR BAKING
To make the frosting: In a large bowl, beat together the shortening, butter, and salt. Sift the confectioners' sugar and cocoa through a strainer to remove any lumps, and gently beat into the butter mixture alternately with the milk. Add the vanilla. Beat on medium-high speed for 2 …
From kingarthurbaking.com


CHOCOLATE RASPBERRY DESSERT RECIPES RECIPES ALL YOU NEED …
3/4 cup butter, softened: 2 cups sugar: 3 large eggs: 2 teaspoons vanilla extract: 2 cups all-purpose flour: 3/4 cup baking cocoa: 1 teaspoon baking soda
From stevehacks.com


BEST CHOCOLATE RASPBERRY TORTE | RECIPE | DESSERTS, RASPBERRY TORTE ...
By adding a heavenly raspberry filling and a lovely chocolate drizzle. —Taste of Home Test Kitchen. Jul 20, 2012 - How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. —Taste of Home Test Kitchen . Pinterest. Today. Explore. When autocomplete results are available use up and …
From pinterest.ca


CHOCOLATE RASPBERRY TORTE - KING ARTHUR BAKING
Preheat the oven to 350°F. Line the bottoms of two 8” round pans with parchment; grease the parchment and the sides of the pans. To make the cake: Using a hand or stand mixer fitted with a whisk attachment, whip the eggs until thick and pale yellow, about 3 minutes at high speed. Reduce the mixer speed to medium-low and gradually add the ...
From kingarthurbaking.com


WHITE CHOCOLATE RASPBERRY TORTE CAKE RECIPE & TUTORIAL
Directions. Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in …
From deeprootsathome.com


CHOCOLATE & RASPBERRY TORTE - NXTALTFOODS
Torte. In a large mixing bowl, break up the chocolate and add the salt. Set aside. Heat the sugar on a low-medium heat until melted and starting to turn amber. Remove from the heat then add the vanilla extract, coconut oil and water. Return the pan to a gentle heat and warm it up for a few minutes.
From nxtaltfoods.com


FLOURLESS CHOCOLATE TORTE | THE BEST CHOCOLATE TORTE RECIPE!
Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again. Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted.
From wellplated.com


CHOCOLATE-RASPBERRY TORTE - REDBOOK
Heat oven to 350 degrees F. Grease two 9" round cake pans. Cover bottoms with wax paper, grease, and dust with cocoa powder. In large bowl, mix flour, sugar, cocoa, cornstarch, baking soda, baking ...
From redbookmag.com


31 RASPBERRY AND CHOCOLATE DESSERTS WE LOVE - TASTE OF …
Raspberry Truffle Cocktail. This adults-only hot chocolate is a decadent addition to any holiday gathering. It can easily be adapted to dairy lovers' tastes by substituting chocolate milk and heavy cream for the almond products.—Melanie Milhorat, New York, New York. Go to Recipe. 27 / 31.
From tasteofhome.com


BEST CHOCOLATE RASPBERRY MOUSSE TORTE RECIPES | FOOD NETWORK …
Sep 13, 2018 - A recipe for making the best Chocolate Raspberry Mousse Torte. Sep 13, 2018 - A recipe for making the best Chocolate Raspberry Mousse Torte. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food …
From pinterest.com


CHOCOLATE RASPBERRY TORTE - IMPERIAL SUGAR | RECIPES
Directions. Preheat oven to 310°F. Butter and flour 3, 8 or 9-inch baking pans and fit a round piece of parchment paper on bottom of baking pan for easy removal of cake. Set aside 1. Sift together flour, cocoa powder, baking soda, and sugar. Set aside. 2.
From imperialsugar.com


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