The name says it all: decadent and delicious with perfectly blended flavors of raspberry and two types of chocolate.
Double-Chocolate Fantasy Torte
- Prep Time 30 min
- Total 4 hr 0 min
- Servings 12
- Ingredients 14
Ingredients
Cake
- Unsweetened baking cocoa
- 1 cup granulated sugar
- 1 cup butter or margarine, softened
- 2 tablespoons raspberry liqueur or raspberry syrup
- 6 eggs
- 1 bag (6 oz) semisweet chocolate chips (1 cup), melted, cooled
- 1/2 cup plus 1 tablespoon Gold Medal™ all-purpose flour
Filling and Topping
- 2 packages (12 oz each) frozen raspberries in syrup, thawed
- 1/2 cup butter or margarine, softened
- 2 tablespoons powdered sugar
- 4 oz white chocolate baking bars (from 6-oz package), melted, cooled
- 1/8 teaspoon vanilla
- 2 oz white chocolate baking bars (from 6-oz package), melted, cooled
- Hot fudge sauce or topping, if desired
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans; sprinkle with cocoa. 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.
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Step2Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
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Step3Place raspberries in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
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Step4To make filling, 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 until smooth.
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Step5Place 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.
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Step6Refrigerate 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.
Nutrition
545
Calories
35 g
Total Fat
6 g
Protein
56 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 545
- Calories from Fat
- 315
- Total Fat
- 35 g
- Saturated Fat
- 20 g
- Cholesterol
- 170 mg
- Sodium
- 200 mg
- Potassium
- 200 mg
- Total Carbohydrate
- 56 g
- Dietary Fiber
- 3 g
- Protein
- 6 g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 8%
- 8%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 8%
Exchanges:
Tips from the Betty Crocker Kitchens
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