Contest Winning Raspberry Chocolate Torte Recipes

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into the creamed mixture. Transfer to prepared pan. , Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper., For glaze, stir water and gelatin until gelatin is dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges; cut cake widthwise into thirds., For topping, in a microwave, melt chips; stir until smooth. Fold in half of the whipped topping until blended; fold in remaining whipped topping (mixture will be thick)., Place 1 cake layer on a serving platter; spread with 3/4 cup topping. Repeat layers; top with raspberries. If desired, decorate the top with confectioners' sugar and chocolate curls.

Steps:

• For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
• In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
• Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
• For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
• Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

Steps:

• In a saucepan, melt butter with sugar.
• Remove from heat, add 1 cup raspberries, liqueur, coffee and melted chocolate, and stir until mixture has a smooth consistency.
• In a separate bowl, beat eggs and egg yolks until frothy.
• Lightly whisk eggs into chocolate mixture until it thickens.
• Preheat over to 325 degrees.
• Line sides and bottom of an 8” springform pan with parchment paper.
• Pour in batter and place pan on baking sheet to catch any leaks.
• Bake for 1 hour.
• The torte will be cooked, but not set in centre, so let cool for 20 minutes before springing the pan and removing parchment paper from sides.
• Refrigerate until completely chilled.
• Purée the reserved 1 cup raspberries, and sweeten with sugar to taste.
• Top individual slices with raspberry purée.

Steps:

• Make cake:
• Preheat oven to 350°F. Line bottom of a buttered 15- by 10- by 1/2- to 1-inch baking pan with wax or parchment paper. Butter paper, then dust with flour, knocking out excess.
• Arrange bread slices in 1 layer on a baking sheet and bake in middle of oven, turning over once, until dry and pale golden, about 15 minutes. Cool, then break into pieces. Pulse bread in a food processor until finely ground, then add flour and salt and process until very finely ground.
• Beat together eggs, brown sugar, and vanilla with an electric mixer at high speed until pale, very thick, and tripled in volume (about 5 minutes with a standing mixer or 10 minutes with a handheld). Gently fold in crumbs in 4 batches. Spoon 1 cup batter into a small bowl. Stir in butter, then fold back into remaining batter.
• Spread batter evenly in baking pan and rap pan twice on work surface to eliminate air bubbles. Bake in middle of oven until top is dry to the touch and pale golden around edges, 10 to 13 minutes. Transfer pan to a rack and loosen sides of cake with a knife, then cool 15 minutes. Place rack over cake and invert cake onto rack. Discard wax paper and cool.
• Make ganache while cake bakes:
• Heat cream and chocolate in a small heavy saucepan over low heat, stirring, until chocolate is melted and smooth, about 5 minutes (do not boil). Chill ganache, stirring occasionally, until thick enough to spread, about 1 hour.
• Assemble torte:
• Invert cake onto a cutting board and cut crosswise into 5 equal strips. Put 1 strip on a platter and spread top with one fourth of jam. Repeat with 3 more layers of cake and jam. Top with remaining cake layer, smooth side up.
• Frost top and sides of cake with ganache and chill cake until ganache is firm, at least 15 minutes.

Steps:

• In a medium bowl, combine flours and salt.
• In a larger bowl, whisk together eggs, agave and vanilla.
• Whisk flours into egg mixture until well blended.
• Line bottoms only of 3 nine inch cake pans with parchment paper.
• Divide cake batter evenly between pans.
• Bake at 350 degrees for 20-25 minutes.
• Remove from oven when cakes are golden brown and a toothpick inserted in center comes out clean.
• Cool cakes for at least one hour.
• Run knife around cake to loosen from pan, remove from pan and peel off parchment.
• Place bottom layer on a cake plate and spread with jam.
• Add next layer of cake and spread with jam.
• Place top layer on cake and frost entire cake with chocolate frosting.
• Serve.

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.

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.