Double-Chocolate Fantasy Torte

 

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

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

• 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.