Cake Recipes
Double-Chocolate Fantasy Torte
The name says it all: decadent and delicious with perfectly blended flavors of raspberry and two types of chocolate.
Ingredients
Cake
- Unsweetened baking cocoa
- 1 cup granulated sugar
- 1 cup butter, softened
- 2 tablespoons raspberry liqueur or raspberry syrup
- 6 eggs
- 1 (6 ounce) bag semisweet chocolate chips (1 cup), melted, cooled
- 1/2 cup + 1 tablespoon Gold Medal® all-purpose flour
Filling and Topping
- 2 (12 ounce) packages frozen raspberries in syrup, thawed
- 1/2 cup butter, softened
- 2 tablespoons powdered sugar
- 4 ounces white chocolate baking bars (from 6-ounce package), melted, cooled
- 1/8 teaspoon vanilla extract
- 2 ounces white chocolate baking bars (from 6-ounce package), melted, cooled
- Hot fudge sauce or topping, if desired
Instructions
- Heat oven to 400 degrees F. Grease bottoms and sides of two 8 inch round cake pans; sprinkle with cocoa.
Cake
- In small bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until smooth.
- Beat in liqueur, eggs and melted semisweet chocolate.
- Stir in flour. Pour into pans.
- Bake for about 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool for 10 minutes; remove from pans to cooling rack. Cool completely.
- Place raspberries in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
Filling and Topping
- In small bowl, beat 1/2 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in 4 ounces white chocolate and the vanilla extract until smooth.
- Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another 1/4 inch deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons raspberry puree. Place second cake layer on filling. Drizzle melted white chocolate over top of cake.
- Refrigerate uncovered about 10 minutes or until white chocolate is set. Cover with plastic wrap and refrigerate at least 3 hours until filling is firm.
- Serve with remaining raspberry puree and fudge sauce.
- Store in refrigerator.
Yield: 12 servings
Notes
Put unsweetened baking cocoa in a salt shaker or other canister with a perforated lid for easy dusting. Keep a canister filled with baking cocoa on hand for dusting other desserts and to use for garnishing dessert plates.
A sprinkle of toasted slivered almonds and a dollop of whipped cream add just the right touch to this fancy dessert.
To ensure recipe success, do not use vegetable oil spreads.
Nutrition
Per serving: Calories 545 (Calories from Fat 315); Total Fat 35g (Saturated Fat 20g); Cholesterol 170mg; Sodium 200mg; Total Carbohydrate 56g (Dietary Fiber 3g); Protein 6g
Percent Daily Value*: Vitamin A 20%; Vitamin C 8%; Calcium 6%; Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens