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Double-Chocolate Fantasy Torte

The name says it all: decadent and delicious with perfectly blended flavors of raspberry and two types of chocolate.

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( 6 Ratings)

6 Ratings

5 Stars 50%

4 Stars 33%

3 Stars 17%

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Member Reviews ( 2 )

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Prep Time 30 min
Total Time 4 hr 0 min
Servings 12

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 545
Calories from Fat: 315 ),

% Daily Value

Total Fat: 35 g; 35 %
(Saturated Fat 20 g, 20 % ),
Cholesterol: 170 mg; 170 %;
Sodium: 200 mg; 200 %;
Total Carbohydrate: 56 g; 56 %
(Dietary Fiber 3 g 3 % ),
Protein: 6 g; 6 %

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 8%;
Calcium: 6%;
Iron: 8%;

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 8/19/2011 7:49:57 PM REPORT ABUSE megan1230 said:

Rating:

This recipe is so awesome! It was so delicious! The raspberries really crisp up the flavor. It's clean and nice and decadent. It was even better the next day so I will totally make this a day in advance, next time.

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