cateory: desserts
Bittersweet chocolate torte with raspberries
Reviews: 198
Ingredients:
- 1 1/2 to 2 cups raspberries
- 1 teaspoon vanilla extract
- 1/2 cup butter or margarine
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup milk,
- 1/4 cup seedless red raspberry jam
- 14 ounces bittersweet or semisweet chocolate, chopped
- 5 eggs
- Confectioners sugar (optional).
How to make
Bittersweet chocolate torte with raspberries
Bittersweet chocolate torte with raspberries
- Grease the bottom only of an 8-inch heart-shaped pan with a removable bottom or an 8-inch springform pan. Set pan aside .
- Melt chocolate with butter or margarine and milk; cool for 20 minutes.
- In a large mixing bowl beat eggs and vanilla extract with an electric mixer on low speed until well combined.
- Add sugar and flour. Then beat on high speed for 10 minutes. Stir chocolate mixture into egg mixture.
- Spread batter evenly in the prepared pan.
- Then place on a shallow baking pan on the oven rack.
- Bake at 325 degrees F for about 30 minutes or until cake is slightly puffed on the outer one-third of the top.
- If using a springform pan, bake about 35 minutes.
- Remove heart-shaped or springform pan from baking pan.
- Cool cake in the pan on a wire rack for 20 minutes.
- Loosen cake from sides of pan, then remove sides of pan.
- Cool for 2 to 3 hours more or until completely cooled.
- Remove the cake from the bottom of the pan.
- Wrap cake in foil and chill in the refrigerator for 6 to 8 hours before serving.
- Just before serving, bring the cake to room temperature.
- In a small saucepan heat raspberry jam until melted; cool.
- Spread the jam over the top of cake.
- Place raspberries, hole sides down, on top of jam layer.
- If desired, sift confectioners\' sugar over the raspberries.
- Enjoy Bittersweet chocolate torte with raspberries!
Comments for
Bittersweet chocolate torte with raspberries
Bittersweet chocolate torte with raspberries
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