God Made Chocolate and the Devil Threw the Calories In!

Chocolate Raspberry Torte

2015-11-02 10:31:37

Ingredients

Cake
2 cups all-purpose flour 500 mL
2 tsp baking soda 10 mL
1⁄2 tsp salt 2 mL
1⁄2 tsp baking powder 2 mL
3 squares (each 1 oz/30 g) 3
unsweetened chocolate
1⁄2 cup butter 125 mL
2 cups brown sugar, packed 500 mL
3 eggs 3
11⁄2 tsp vanilla extract 7 mL
3⁄4 cup sour cream 175 mL
1⁄2 cup strong coffee 125 mL
1⁄2 cup coffee-flavored liqueur (Kahlúa) 125 mL
Filling
1 cup whipping (35%) cream 250 mL
2 tbsp icing sugar 30 mL
1 jar (12 oz/341 mL) raspberry or 1 strawberry jam
Frosting
11⁄2 cups chocolate chips 375 mL
3⁄4 cup sour cream 175 mL
Pinch salt Pinch
Chocolate curls
Raspberries or strawberries
Cake: Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) cake pans. Mix flour, baking soda, salt and baking powder. Melt chocolate and let cool. In a large bowl, beat butter, brown sugar and eggs at high speed until light and fluffy, about 5 minutes. Beat in melted chocolate and vanilla. At low speed, beat in flour mixture (in fourths), alternating with sour cream (in thirds). Add coffee and liqueur, blending until smooth. Pour batter into pans and bake for 30 to 35 minutes or until surface springs back. Cool in pans for 10 minutes, then remove from pans and cool on wire racks.
Filling: Beat cream until it begins to thicken. Sprinkle in icing sugar and beat until stiff. Refrigerate. Slice cake layers in half horizontally to make four layers (cake layers cut more easily if frozen first). Place one layer, cut side up, on cake plate. Spread with 1⁄2 cup (125 mL) raspberry jam and 1⁄2 cup (125 mL) whipped cream. Repeat with remaining layers, ending with top layer cut side down.
Frosting: Melt chocolate chips in top of double boiler. Add sour cream and salt and beat until frosting is creamy and smooth. Frost top and sides of cake. Garnish with chocolate curls and fresh berries. Serves 10 to 12.
Tip: To make chocolate curls, warm a good-quality chocolate bar to room temperature, then use a vegetable peeler to shave off curls.
From the Complete Best of Bridge Cookbooks, Volume 2 (page 318)
God made chocolate and the devil threw the calories in! This tastes as good as it looks.

Instructions

Cake: Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) cake pans. Mix flour, baking soda, salt and baking powder. Melt chocolate and let cool. In a large bowl, beat butter, brown sugar and eggs at high speed until light and fluffy, about 5 minutes. Beat in melted chocolate and vanilla. At low speed, beat in flour mixture (in fourths), alternating with sour cream (in thirds). Add coffee and liqueur, blending until smooth. Pour batter into pans and bake for 30 to 35 minutes or until surface springs back. Cool in pans for 10 minutes, then remove from pans and cool on wire racks.
Filling: Beat cream until it begins to thicken. Sprinkle in icing sugar and beat until stiff. Refrigerate. Slice cake layers in half horizontally to make four layers (cake layers cut more easily if frozen first). Place one layer, cut side up, on cake plate. Spread with 1⁄2 cup (125 mL) raspberry jam and 1⁄2 cup (125 mL) whipped cream. Repeat with remaining layers, ending with top layer cut side down.
Frosting: Melt chocolate chips in top of double boiler. Add sour cream and salt and beat until frosting is creamy and smooth. Frost top and sides of cake. Garnish with chocolate curls and fresh berries. Serves 10 to 12.
Tip: To make chocolate curls, warm a good-quality chocolate bar to room temperature, then use a vegetable peeler to shave off curls.
From the Complete Best of Bridge Cookbooks, Volume 2 (page 318)

Notes