Raspberry Bread Torte With Bittersweet Chocolate Ganache 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 BREAD TORTE WITH BITTERSWEET CHOCOLATE GANACHE

Categories     Mixer     Berry     Chocolate     Dessert     Bake     Valentine's Day     Raspberry     Winter     Anniversary     Chill     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 11



Raspberry Bread Torte with Bittersweet Chocolate Ganache image

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.

6 slices firm whole-wheat sandwich bread
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs at room temperature
2/3 cup packed light brown sugar
1 teaspoon vanilla
1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly
2/3 cup heavy cream
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
3/4 cup seedless raspberry jam
Garnish: raspberries and lightly sweetened whipped cream

CONTEST-WINNING RASPBERRY CHOCOLATE TORTE

Wow holiday guests with this striking cake that looks fancy but is easy to decorate. The fresh raspberries and chocolate mounds on top make it a real standout.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 15



Contest-Winning Raspberry Chocolate Torte image

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.

Nutrition Facts : Calories 614 calories, Fat 32g fat (21g saturated fat), Cholesterol 111mg cholesterol, Sodium 138mg sodium, Carbohydrate 79g carbohydrate (58g sugars, Fiber 4g fiber), Protein 6g protein.

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
GLAZE:
1/4 cup boiling water
4 teaspoons raspberry gelatin
2 tablespoons seedless raspberry jam
TOPPING:
2 cups semisweet chocolate chips
2 cartons (8 ounces each) frozen whipped topping, thawed
2 cups fresh raspberries
Optional: Confectioners' sugar and chocolate curls

CHOCOLATE RASPBERRY GANACHE CAKE

Provided by Nick Malgieri

Categories     Berry     Chocolate     Dairy     Egg     Dessert     Bake     Wedding     Raspberry     Winter     Gourmet

Number Of Ingredients 23



Chocolate Raspberry Ganache Cake image

Steps:

  • Make génoise:
  • Preheat oven to 350°F. Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
  • In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda.
  • In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined. Set mixture over a saucepan of simmering water and continue to whisk until lukewarm. Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume.
  • Sift one third cocoa mixture over egg mixture and fold in. Sift and fold in remaining cocoa mixture, half at a time, in same manner. Pour batter into pan and smooth top. Bake génoise in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert génoise onto a rack and immediately invert onto another rack to cool right side up. Génoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Thaw génoise before assembling cake.
  • Make syrup:
  • In a small saucepan bring water and sugar to a boil over moderately low heat, stirring occasionally until sugar is dissolved. Cool syrup and stir in liqueur. Syrup may be made 1 week ahead and chilled, covered.
  • Make ganache:
  • In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes. Whisk ganache until smooth and transfer to a bowl. Chill ganache, covered, at least 2 hours and up to 3 days.
  • Assemble cake:
  • Let ganache stand at room temperature until slightly softened and pliable but still cool. With a whisk or electric mixer beat ganache just until light and fluffy.
  • Remove parchment paper from génoise and with a long serrated knife cut cake horizontally into 3 rounds.
  • Invert top layer of génoise onto a springform pan base or a 9-inch cardboard round and brush with one third syrup. Spread layer with half of jam and spread one third ganache over jam. Top ganache with middle layer of génoise and repeat layering of syrup, jam, and ganache. Top with third layer of génoise, smooth-side up, and brush with remaining syrup. Spread top and side of cake with remaining ganache. Chill cake until ganache is set, about 30 minutes. Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1 month. Thaw cake before proceeding.
  • Make glaze:
  • In a saucepan bring cream to a boil and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot cream, and let stand 2 minutes. Whisk glaze until smooth and pour through a sieve set over a bowl. Cool glaze to room temperature.
  • With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake. Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal spatula. Let cake stand until glaze is set, about 5 minutes.
  • Garnish cake with raspberries and keep at cool room temperature until ready to serve.

For génoise
1/3 cup sifted unsweetened Dutch-process cocoa powder such as Droste (sift before measuring)
1/3 cup all-purpose flour
1/3 cup cornstarch
a pinch baking soda
3 large whole eggs
3 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
For syrup
1/3 cup water
1/3 cup sugar
1/3 cup raspberry liqueur such as Chambord
For ganache
1 1/4 cups heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 pound semisweet or bittersweet chocolate (not unsweetened), chopped coarse
1/2 cup seedless raspberry jam
For glaze
1 cup heavy cream
8 ounces semisweet or bittersweet chocolate (not unsweetened), chopped coarse
Garnish: fresh raspberries

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

RASPBERRY BREAD

This is a wonderful bread machine recipe that I made up when my husband accidentally bought a lot of extra yogurt that needed to be used up. The flavor of yogurt can be changed to match your personal preference.

Provided by COYOOOOOTE

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h30m

Yield 12

Number Of Ingredients 8



Raspberry Bread image

Steps:

  • Layer yogurt, vanilla extract, canola oil, bread flour, salt, sugar, and yeast into a bread machine in the order recommended by manufacturer's instructions.
  • Set the machine to basic cycle for a 2-pound loaf. Add water in 1-teaspoon increments if dough is too dry after first kneading period.
  • Cool finished bread on a wire rack for 20 minutes before slicing.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 31.7 g, Cholesterol 0.5 mg, Fat 4.2 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 209 mg, Sugar 4.3 g

1 cup fat free raspberry-flavored yogurt
3 tablespoons vanilla extract
3 tablespoons canola oil
3 ¼ cups bread flour
1 teaspoon salt
2 tablespoons white sugar
2 ¼ teaspoons active dry yeast
1 tablespoon water

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

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