chocolate and raspberry torte |Cake recipe |cake ideas|German style cake|How to make chocolate torte
This torte is dense, crumby, and especially for chocolate lovers. I made it for my husband's birthday.
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Chocolate Raspberry Torte (Serves 12-16 people | 9-inch round cake)
Cooking time: Active time (30 minutes) & total times (1 hour 30 minutes)
Ingredients for cake:
• 8 oz bittersweet chocolate (chopped fine)
• 12 tbsp unsalted butter (cut into ½ inch pieces)
• 2 tbsp vanilla
• ¼ tsp espresso powder
• 1 ¾ cups sliced almonds (toasted)
• ¼ cup flour
• ½ tsp salt
• 5 large eggs (room temperatures)
• ¾ cup sugar
For filling
• 2½ oz raspberries
• 16 raspberries for garnishing
• ¼ cup seedless raspberry jam
For glaze
• 5oz bittersweet chocolate (chopped fine)
• ½ cup + 1 tbsp heavy cream
Method
For Cake base
• Adjust oven rack to middle and preheat at 325F (163C)
• Grease two 9-inch round cake pan, line with parchment paper, grease and flour them.
• Melt chocolate and butter in heatproof bowl (double boiler, occasionally stir until smooth. Let it cool completely about 30 minutes. Stir in vanilla extract and espresso powder.
• Pulse 1 cup almonds until very finely ground (keep the remaining 3/4th cup for later use)
• Now combine flour and salt together and add grounded almonds
• Now process/beat eggs until lightened in color and almost doubled in volume
• Pour sugar slowly and beat until well combined
• Fold (gently mix, do not be rigorous with mixing) egg mixture into chocolate mixture (do not mix completely)
• Add half of dry flour mixture and gently mix
• Add grounded almonds and remaining flour mixture
• Gently whisk until well combined
• Divide batter evenly between prepared pan (9-inch) and smooth the mixture on top
• Bake until centers are firm (approx. 15-16 minutes) (insert toothpick in the center of the cake, if the toothpick comes clean the cake is cooked. If the toothpick has wet cake, please cook for some more time)
• Run thin knife around the edges, remove the cake and place them on a separate wire rack. Let the cake cool completely on the wire racks for about 30 minutes
For filling
• Mash raspberries (2½ oz) in a bowl and add seedless raspberry jam
• Mix until well combined
For glaze
• Pour hot heavy cream (½ cup + 1 tbsp) over the finely chopped bittersweet chocolate (5oz)
• Let it sit for 2 minutes and whisk until silky smooth
For assembly
• Spread the raspberry mixture evenly on the first baked torte layer
• Place the second baked torte layer over the first one
• Pour the glaze (chocolate mixture) over the second (final layer) baked torte layer (start from the center, it would be easy to spread). Let it drip down on the sides.
• Now press almonds gently around the side of the torte.
• Arrange 16 raspberries around outer edges.
• Refrigerate cake until glaze is set (at least 1 hour or until set)
• Let the cake sit at room temperature for 30 min before serving
Enjoy!!!
NO BAKE RASPBERRY CHEESECAKE
#raspberry #cheesecake #cake #pie #nobake #cream #foodie #food #recipe #shorts
RASPBERRY MIXTURE
225 gr raspberries (frozen)
90 gr granulated sugar
CHEESECAKE MIXTURE
200 gr cream cheese
250 gr mascarpone
16 gr cream stiffener (2 packets)
65 gr granulated sugar
8 gr vanilla sugar (1 packet)
400 ml whipping cream
FILLING
300 gr tea biscuits
150 ml milk
TOPPING
75 ml whipping cream
125 gr white chocolate
Put the raspberries and sugar in a frying pan over medium-high heat. Bring them to a boil for 5-7 minutes. Stir regularly. Take a bowl and place a sieve on top of it. Add the raspberry mixture and press it down well with a spatula or spoon to strain out the seeds. Transfer the raspberry juice to a piping bag.
In a deep bowl, combine the cream cheese, mascarpone, whipped cream stiffener, sugar, and vanilla sugar. Mix for 1 minute until smooth. Gradually add the whipping cream and mix until stiff.
Take a tea biscuit, dip it in the milk, and arrange it in a springform pan. Repeat this process.
Spread the cream cheese mixture over the biscuits and smooth it out evenly. Drizzle some of the raspberry juice on top. Repeat with another layer of tea biscuits, cream, and raspberry juice. Add another layer of tea biscuits and spread the remaining cream mixture over them. Smooth it out evenly.
Heat the whipping cream until it almost boils. Add the broken white chocolate and let it sit for 1 minute. Stir until smooth.
Evenly spread the white chocolate ganache over the cheesecake. Pipe some of the raspberry juice on top and run a toothpick through it for decoration. Cover the raspberry cheesecake and refrigerate to set, preferably overnight.
Slice the raspberry cheesecake into rectangular pieces and garnish with raspberries and fresh mint leaves.
Tips:
Replace vanilla sugar with vanilla extract.
Substitute mascarpone with your favorite cream cheese.
Adjust sugar to taste.
Chocolate and raspberry mousse cake: too delicious not to try it!
This cake has all the flavor you desire in a decadent dessert!
INGREDIENTS
• 250ml milk
• 360g flour
• 250g sugar
• 50g cocoa
• 250g cream
• 150ml oil
• 20g baking soda
• 3 eggs
• 120g sour cream
• salt
For the raspberry mousse:
• 500ml cream
• 500g raspberries
• 20g gelatin
• 100g sugar
METHOD
Dough: Mix flour, sugar, cocoa, soda, and salt. Then add milk, eggs, sour cream, butter, cream. Mix to combine. Pour the dough into a baking sheet. Bake at 180C/350F for 40-50 minutes
Mousse: Beat raspberries with a blender, strain through a sieve. Add sugar, gelatin. Beat the cream to the peaks and add the cooled raspberries.
Pour mousse onto the cooked chilled biscuit. Flatten. Cool.
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Raspberry cake 覆盆子蛋糕 Gâteau aux framboises Himbeerkuchen Pastel de frambuesa ラズベリーケーキ كعكة التوت 红树莓
URL of method of making italian meringue buttercream
意式蛋白奶油霜的制作方法的网址
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Ingredients
Joconde biscuit
Almond powder 35g
Icing sugar 35g
1 egg
Egg white 70g
Sugar 35g
Cake flour 30g
200C°(392°F) for 7 minutes
Raspberry flavor syrup
Raspberry Puree 10g
Water 30g
Sugar 10g
White rum 5g
Raspberry cream
Italian meringue buttercream 150g
Raspberry puree 50g
Raspberry jelly
Raspberry Puree 50g
Water 50g
Sugar 50g
Gelatin 5g
Some raspberries
Raspberry Jam 40g
Gold leaf
Pomegranate seeds
mint
配料
乔孔德饼干
杏仁粉 35g
糖粉 35g
1个鸡蛋
蛋清70g
白砂糖 35g
低筋面粉 30g
200℃(392℉)烤7分钟
覆盆子口味糖浆
覆盆子果泥 10g
水30g
白砂糖 10g
白朗姆 5g
覆盆子果冻
覆盆子果泥 50g
水 50g
白砂糖 50g
吉利丁 5g
覆盆子奶油
意式蛋白奶油霜 150g
覆盆子果泥 50g
一些覆盆子
覆盆子果酱 40g
金箔
石榴籽
薄荷
Ingredients
Joconde biscuit
Almond powder 35g
Icing sugar 35g
1 egg
Egg white 70g
Sugar 35g
Cake flour 30g
200C°(392°F) for 7 minutes
Raspberry flavor syrup
Raspberry Puree 10g
Water 30g
Sugar 10g
White rum 5g
Raspberry cream
Italian meringue buttercream 150g
Raspberry puree 50g
Raspberry jelly
Raspberry Puree 50g
Water 50g
Sugar 50g
Gelatin 5g
Some raspberries
Raspberry Jam 40g
Gold leaf
Pomegranate seeds
mint
Ingrédients
Biscuits Joconde
Amande en poudre 35g
Sucre glace 35g
1 œuf
Blanc d'oeuf 70g
Sucre 35g
Farine T45 30g
200°C (392°F) pendant 7 minutes
Sirop saveur framboise
Purée de framboises 10g
Eau 30g
Sucre 10g
Rhum blanc 5g
Crème de framboise
Crème au beurre à la meringue italienne 150g
Purée de framboises 50g
Gelée de framboise
Purée de framboises 50g
Eau 50g
Sucre 50g
Gélatine 5g
Quelques framboises
Confiture de framboise 40g
Feuille d'or
Graines de grenade
Menthe
Raw Chocolate & Raspberry Torte - Dine in Dublin 2016
Learn how to make Raw chocolate & Raspberry torte. This delicious torte will be available at Cornucopia during Dine in Dublin week!
Visit for a complete list of events and restaurant offers.
Dine in Dublin Week - From 22nd to 28 February.
ULTIMATE Chocolate Raspberry Cake Recipe! With Raspberry Buttercream & Raspberry Liqueur!
GET THE RECIPE:
The ultimate chocolate raspberry cake recipe! If you love chocolate and raspberries, this is definitely the cake for you! The delicate and rich buttermilk chocolate cake layers are dotted with fresh raspberries! Then the cake is filled with more crushed raspberries and frosted with my new ‘Raspberry Buttercream’! This berry frosting is everything! It’s fluffy, fruity and delicious! Garnish this festive and stunning cake with more raspberries for your next special occasion or holiday celebration! It’s a great cake for Valentine’s Day, too!
INGREDIENTS:
For Chocolate Raspberry Cake Layers:
4 large eggs
1 cup (200 g) white granulated sugar
1 cup (240 ml) buttermilk
¾ cup (180 ml) light cooking oil, such as canola
1 tsp vanilla extract
½ cup (90 g) semi-sweet chocolate chips, melted
2 cups (250 g) all-purpose flour
2 tsp (8 g) baking powder
2 tsp (6 g) baking soda
¼ tsp salt
1/3 cup (33 g) dark cocoa powder
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
For Filling:
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
¼ cup (60 ml) raspberry liqueur
Extra raspberries, for garnish
For Raspberry Buttercream:
1 cup (125 g) fresh or frozen raspberries
¼ cup (50 g) white granulated sugar
2 cups (454 g) unsalted butter, softened at room temp
3 cups (360 g) confectioner’s sugar
Red concentrated gel food coloring, optional
1 tsp citric acid, optional
1 tsp raspberry extract, optional
GET THE RECIPE:
SUPPLIES/TOOLS:
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
*Dark Cocoa Powder: – I love Hershey’s Special Dark Cocoa Powder for baking! It makes any dessert extra rich and chocolate-y!
*Decorating Tips: – This set of jumbo cake decorating tips includes all my favorites!
*Disposable Pastry Bags: – I love to use disposable pastry bags and these come in a bulk roll that will last you a long time!
*Ateco Turn Table: – If you love to bake cakes, this classic turn table is a must!
*Use this Cake Scrapper ( and these Offset Cake Spatulas ( to get the buttercream extra smooth!
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