How To make Chocolate Raspberry Torte
Cake: 1 lb Bittersweet chocolate
=best-quality 14 tb Unsalted butter
1 1/2 c Sugar
10 Eggs; separated
Room temperature 1/4 c Framboise liqueur
2 ts Vanilla extract
Creme anglaise: 4 Egg yolks; room temp
1/2 c Sugar
2 c Milk; scalded
1 c Fresh raspberries
Pureed and sieved Fresh raspberries for -garnish Recipe by: The Silver Palate Good Times Cookbook To make the cake, break the chocolate into small pieces and melt with the butter in a double boiler over simmering water. STir in 1 cup of the sugar and beat until the sugar dissolves, about 3 minutes. Beat egg yolks in a large mixer bowl until blended. Beat in 1 cup of the warm chocolate mixture and then return the chocolate mixture to the double boiler. Cook stirring constantly until slightly thickened, about 3 to 4 minutes. Remove from heat and stir in the framboise and vanilla. Preheat oven to 275. Butter a 9 1/2 inch springform pan and lightly coat with sugar. Beat the egg whites in a large mixer bowl just until beginning to stiffen. Gradually beat in the remaining 1/2 cup sugar, 1 tbs at a time, and continue beating until the peaks are stiff and glossy. Gently fold the egg whites into the chocolate mixture. Pour the batter into the prepared pan. Bake until firm, about 3 hours. Let cool completel; then refrigerate until cold. To make the creme anglaise, beat the egg yolks and sugar in a mixwer bowl until thick and light. Gradually beat in the milk. Pour into a heavy saucepan and cook, stirring constantly, over low heat until the custard coats the back of the spoon. This can take as long as 15 minutes. Do not let it boil. Remove the pan from the heat and place in a bowl of ice water to cool to room temperature. Stir in the raspberry puree. Refrigerate until ready to serve. Cut the chocolate cake into thin wedges and serve on dessert plates. Spoon some of the creme anglaise around the cake and garnish with a few fresh raspberries.JM. NAFY67C@prodigy.com (DEBORAH EPSTEIN) -----
How To make Chocolate Raspberry Torte's Videos
Raspberry and Walnuts Tart Cake
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, sweet and sour raspberries are shimmering in this tart cake.
In the center is walnut almond cream with crunchy nuts and moist sponge, making it a very tasty sweet.
I made a chocolatey tart arrangement based on the look of a cake from the sweet store And MERCI.
0:00 Digest
0:19 Tart Chocolat
3:35 Almond Cream
4:48 Raspberry Sauce
7:00 Raspberry glaze (glace raspberries)
9:23 Finished Raspberry and Walnut Tart
10:56 Cacao notes (And MERCI 's cake I used as a reference)
[Book] Chocolate Cacao recipe book on sale now!
This is a book about chocolate sweets. Chocolate Sweets BOOK
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Ingredients and recipe
[Tart (20cm tart mold)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - flour: 125g
A - Cocoa powder: 16g
[Directions].
Cream the butter and mix in the powdered sugar.
Beat the whole egg.
Add the beaten eggs into the batter in a few additions.
Pour the beaten egg mixture into the batter.
Wrap in plastic wrap and refrigerate for at least 3 hours.
Butter the mold and keep it in the refrigerator.
Roll out the dough to a thickness of 3 mm, poke holes in it with a fork, and let it rest in the refrigerator.
[Raspberry purée (in tart)
Raspberries: 50 g
Raspberry puree: 20g
Granulated sugar: 15g
[Almond cream]
Unsalted butter: 80g
Powdered sugar: 80g
Whole egg: 80g
Almond powder: 80g
Roasted walnuts: 60g
[Directions]
1. Knead the butter and mix in the powdered sugar.
Measure out the beaten whole eggs and divide into 3 portions. Divide the almond powder into portions and add the walnuts.
Spread a thin layer on the tart.
Spread the raspberry puree.
Pour the almond cream over the puree, fill with walnuts and level the surface.
Preheat the oven to 180°C, then lower the temperature to 170°C and bake for 40-45 minutes.
[Syrup]
Water: 50ml
Sugar: 50g
[Raspberry glaze]
A - Frozen raspberries: 80g
A - Raspberry puree: 100g
A - Granulated sugar: 120g
B - Powdered gelatin: 5g
B - Water: 25g
[Raspberry jam / recipe]
1. Add water to the gelatin powder and let it soften (B).
2. Put the ingredients in A in a saucepan and cook over heat while mashing.
Transfer to a bowl and let cool to around 55℃.
4. Heat the softened gelatin slightly in a microwave oven to dissolve it. Do not make it above 60°C at this time.
Once all the ingredients are mixed, spread evenly over the top of the tart and chill in the refrigerator until firm.
Place a round plate in the center of the tart and sprinkle the surrounding area with unmelted powdered sugar.
Silicone spatula
A small pestle (placed on the gas stove)
Delonghi convection oven EOB2071J-5W
Shinwa radiation thermometer No.73010 with laser point function
Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Acrylic ruler 3mm 2pcs
Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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#raspberry
#tart
#chocolateCacao
Chocolate Raspberry Torte
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‼️The BEST Chocolate Fudgy Raspberry Torte‼️
‼️The BEST Chocolate Fudgy Raspberry Torte‼️ FULL RECIPE BELOW ⬇️
This is one of my personal favourite tortes which combines the best in the decadent world of chocolate with fresh taste of raspberries comparable to an Austrian sachertorte. Perfect for birthdays, celebrations or any special occasion! Enjoy from my family to yours!
INGREDIENTS
225g/8oz of unsalted butter
1/2 cup of white sugar
1 cup of brown sugar
1 cup of pastry flour
1 cup of cocoa powder
2 tablespoons of vanilla extract
1 teaspoon of ground coffee (instant)
4 eggs
1/4 teaspoon of salt
250g of 60% bittersweet cocoa baking chips or baking chocolate
4 tablespoons of Amaretto or your favourite liqueur
340g/12oz Raspberries
10” Tart Pan
INSTRUCTIONS
1.In a saucepan or small pot, add butter, chocolate, white and brown sugar while constantly stirring under low heat until fully melted. Add Amaretto (or your favourite liqueur) and vanilla extract and continue to stir. Watch video for instructions on properly melting your mixture.
2.Remove your saucepan or pot from the stovetop allowing mixture to cool. Add eggs one at a time and whisk.
3.Add salt, cocoa powder and teaspoon of coffee (instant) and mix. Add half cup of flour and fold gently. Place the remaining flour and continue to fold.
4.Grease your 10” tart pan and pour your mixture. Watch video how to remove air pockets.
5.Preheat over to 350F and place tart pan on a tray on the bottom rack for no more than 18 minutes.
6.Remove from oven and place your tart pan in the fridge for approx 30 minutes.
7. Spoon chocolate ganache on top of your tort and add raspberries. Serve in small slices and enjoy!
Music: Jazz In Paris - Media Right Productions
Chocolate Raspberry Torte. For more recipes follow @baked2pawfection
Raspberry White Chocolate Layer Cake Recipe | Cupcake Jemma Channel
Would you choose Fruity or Chocolatey? We choose both with this Raspberry and White Chocolate layer cake. An 8 layer cake to be precise! Sally and Dane are back to show you the ins and outs of yet another Crumbs and Doilies classic cake. This moist yet fluffy Raspberry Ripple sponge is filled with alternating layers of White Chocolate Buttercream and home made Raspberry Goo (video link below!) and decorated with Meringue Kisses and Gold Leaf decorated White Chocolate balls.
It may look tricky but if you have all the right tools and equipment this cake is WAY more achievable than you may think. Head over to our website to pick up all the tools used in this video:
Don't forget to send us your cake photos by tagging us on Instagram. We are constantly blown away by your incredible bakes so keep them coming! @cupcakejemma @sallydells @danepemberton and us the tag #cupcakejemma so we can share the love around!
See below for other helpful videos:
Meringue Kisses:
Fruit Goo:
Tuesday Tips on how to do ALL the techniques:
-------------------
Raspberry Ripple Sponge (4 x 9 tins)
Preheat Oven to 170C (fan assisted)
625g softened Unsalted Butter
625g Caster Sugar
10 Eggs
625g SR Flour
4 tbsp Whole Milk
Raspberry Goo (see above link)
White Chocolate Buttercream
500g softened Unsalted Butter
730g Icing Sugar
Whole Milk to loosen
320g White Chocolate
-------------------
BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
RASPBERRY CAKE FILLING RECIPE
This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!
Raspberry Cake Filling Recipe:
24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water
Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.
Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.
Dissolve cornstarch into ½ cup water.
Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.
Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
Pour the mixture into a bowl and allow it to cool completely.
*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!
Super Easy Vanilla Cake Mix Recipe
This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)
Ingredients
• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)
Instructions
1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.
Swiss Meringue Recipe -
#RaspberryCakeFilling
#CakeDecorating
#Raspberries