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Double-Chocolate Fantasy Torte

  • Prep 30 min
  • Total 4 hr 0 min
  • Servings 12
  • Pinterest
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  • Print
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The name says it all: decadent and delicious with perfectly blended flavors of raspberry and two types of chocolate. MORE + LESS -

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

Steps

Hide Images
  • 1
    Heat 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.
  • 2
    Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
  • 3
    Place raspberries in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
  • 4
    To 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.
  • 5
    Place 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.
  • 6
    Refrigerate 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.

Expert Tips

Put unsweetened baking cocoa in a salt shaker or other canister with a perforated lid for easy dusting. Keep a canister filled with baking cocoa on hand for dusting other desserts and to use for garnishing dessert plates.

A sprinkle of toasted slivered almonds and a dollop of whipped cream add just the right touch to this fancy dessert.

To ensure recipe success, do not use vegetable oil spreads.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
545
Calories from Fat
315
% Daily Value
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:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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