Chocolate and raspberry cream torte

Chocolate and Raspberry Cream Torte Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 18 minutes | Servings: 8

Introduction

Indulge in the decadent combination of chocolate and raspberry with this delicious chocolate and raspberry cream torte. This dessert is perfect for any special occasion or simply as a sweet treat to enjoy with friends and family.

History

The combination of chocolate and raspberry has been a popular flavor pairing in desserts for many years. This recipe takes the classic flavors and elevates them into a creamy and rich torte that is sure to impress.

Ingredients

Chef Freddy's Lite Desserts
For the Cake
6 tbsp Xtra Lite corn oil Spread
1 cup sugar
1 cup skim milk
1 tsp white vinegar
0.5 tsp vanilla extract
1.25 cup flour
0.33 cup Hershey's cocoa
- or Hershey's European Style cocoa
1 tsp baking soda
0.25 cup Red raspberry jam
For the raspberry cream
10 oz (283 g) Frozen Red raspberries
- thawed and drained
1.33 oz (38 g) Dry whipped topping
0.5 cup Cold skim milk
3 drops Red food coloring

How to prepare

To make the cake, preheat the oven to 350°F. Spray a 15.5"x10"x1" jelly roll pan with cooking spray.
In a medium saucepan over low heat, melt the corn oil spread and stir in the sugar. Remove from heat and stir in the milk, vinegar, and vanilla.
In a small bowl, stir together the flour, cocoa, and baking soda. Gradually add this mixture to the sugar mixture, stirring with a whisk until well blended.
Pour the batter into the prepared pan and bake for 16 to 18 minutes, or until a wooden pick inserted into the center comes out clean.
Cool the cake for 10 minutes, then remove from the pan and cool completely.
To make the filling and assemble, thaw and drain the frozen raspberries. Put them in a blender container and blend until smooth.
In a small mixer bowl, combine the whipped topping mix and cold skim milk (do not add vanilla). Add red food coloring and fold in the raspberry puree.
Cut the cake crosswise into 4 equal pieces. Place one piece on a cake or serving plate and spread jam on top. Then spread a scant 0.75 cup of the cream filling over the jam. Repeat with the other 3 cake pieces.
Use the remaining jam and cream filling to garnish the top as desired. Refrigerate the torte until ready to serve.
For nutritional information, refer to the per serving details.

Variations

Try using different fruit purees such as strawberry or blackberry in place of the raspberry.
Add a layer of chocolate ganache between the cake layers for an extra indulgent treat.

Cooking Tips & Tricks

Be sure to properly drain the frozen raspberries before blending them to ensure a smooth puree.

- When assembling the torte, be gentle with the cake layers to prevent them from breaking.

- Refrigerate the torte for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve this torte with a dollop of whipped cream and fresh raspberries on top for an extra special touch.

Cooking Techniques

Be sure to properly blend the raspberries to create a smooth puree for the cream filling.

- Use a gentle hand when folding in the raspberry puree to the whipped topping to maintain a light and airy texture.

Ingredient Substitutions

If you don't have Xtra Lite corn oil spread, you can use regular butter or margarine.

- Any type of milk can be used in place of skim milk.

Make Ahead Tips

This torte can be assembled a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the top of the torte with fresh raspberries and a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Serve this chocolate and raspberry cream torte with a glass of sparkling wine or a cup of coffee for a delightful dessert pairing.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Allow the torte to come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 2g per serving

Vitamins and minerals

This dessert is a good source of Vitamin C from the raspberries.

Alergens

This recipe contains dairy and wheat.

Summary

This chocolate and raspberry cream torte is a delicious dessert option that is relatively low in calories and provides a good source of Vitamin C.

Summary

This chocolate and raspberry cream torte is a delightful dessert that combines the rich flavors of chocolate with the tartness of raspberries. Perfect for any occasion, this torte is sure to be a hit with all who try it.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, and I was rummaging through an old box of recipes that had been passed down to me from my own grandmother. As I sifted through the yellowed, stained pages, my eyes fell upon a recipe card for a chocolate and raspberry cream torte. My heart skipped a beat as I read through the ingredients and instructions. It sounded like the perfect dessert to make for my family's upcoming dinner party.

I had always been passionate about cooking, and I had learned many recipes from my mother and grandmother over the years. But this recipe was unlike anything I had ever seen before. The combination of rich chocolate, tart raspberries, and creamy filling seemed like a match made in heaven. I knew I had to make it.

I set to work gathering the ingredients, carefully measuring out each one as I followed the instructions on the recipe card. The scent of dark chocolate filled the air as I melted it in a double boiler, stirring it until it was smooth and glossy. I whipped up the cream filling, folding in fresh raspberries for a burst of color and flavor. Finally, I assembled the torte, layering the chocolate cake with the creamy filling and topping it with more raspberries.

As I placed the finished torte in the refrigerator to set, I couldn't help but feel a sense of pride and excitement. I knew that this dessert would be a hit with my family, and I couldn't wait to see their reactions when they tasted it. The hours seemed to drag by as I waited for the dinner party to begin.

When the time finally came, I served the chocolate and raspberry cream torte with a flourish, watching as my family's eyes lit up with delight. The first bite was met with a chorus of "mmms" and "ahhs" as they savored the rich, decadent flavors of the dessert. I beamed with pride as they showered me with compliments and asked for the recipe.

From that day on, the chocolate and raspberry cream torte became a staple in my repertoire of recipes. I made it for every special occasion, from birthdays to holidays to Sunday dinners. Each time, it was met with the same enthusiasm and appreciation from my loved ones.

Over the years, I shared the recipe with friends and neighbors, who all marveled at its deliciousness. They would often ask me where I had learned to make such a delectable dessert, and I would smile and tell them the story of how I had discovered the recipe in an old box of family treasures.

As I grew older, my passion for cooking never waned. I continued to experiment with new recipes and techniques, always striving to create dishes that would bring joy and comfort to those around me. But the chocolate and raspberry cream torte remained a favorite, a timeless classic that never failed to impress.

Now, as I pass the recipe on to you, my dear grandchild, I hope that you will make it with the same love and care that I did. May it bring you as much joy and satisfaction as it has brought me over the years. And may it become a cherished tradition in your own family, just as it has been in mine.