Chocolate Raspberry Torte
July 1st, 2007 by
Chef Mom
We’ll be having that old standby Meatloaf and Mashed Potatoes for Sunday dinner. I’d love to be able to give you the meatloaf recipe that we use around here but the loaf at our house is usually made by Steve or Jon and is never the same twice. No measuring is actually used. Everything is just “eyeballed”. Instead, I’ll give you this recipe for an absolutely decadent desert. You can make the whole thing from scratch but I like to cheat on the cake and use a box mix that has pudding in it so that it’s really moist.
Chocolate Raspberry Torte
Virginia’s version
1 box Devil’s Food Cake Mix (with pudding in the mix)
1/3 c Water
1 small jar Red Raspberry Jam (seedless if possible)
3 cups Heavy cream
2 T Butter
2 T light Corn Syrup
1 1/2 lbs semisweet Chocolate - I use Ghirardelli semisweet chips
Prepare cake mix according to box directions making 2- 8″ cakes. Remove from pans and cool completely.
While cake bakes, make ganache. In a saucepan, bring 1 1/4 cups of heavy cream, 2 T butter and 2 T corn syrup to a boil. Remove from heat and add 1 pound of chocolate. Whisk until it is smooth. Chill in refrigerator for at least 1 hour before assembling cakes.
Prepare raspberry syrup by heating raspberry jam and 1/3 cup of water in a small saucepan. Heat until of syrup consistency. Keep warm. If you used jam with seeds you will need to strain the syrup to remove them.
Assemble the cake. Slice each 8″ cake into 2 layers with a long serrated knife. Remove the ganache from the refrigerator and bring to just under room temperature (it should still have a slight chill). Mix the ganache with an electric mixer until smooth and light.
Place one layer of the cake on a large plate with cut side up. Brush with 1/3 of the raspberry syrup. Top with about 1/4 of the ganache. Place another layer of the cake on top of the ganache and repeat the process with the syrup and ganache for the next 2 layers. Always place the cake layer cut side up so that the syrup is absorbed better. Add the top layer and spread the sides and top of the 4 layer cake with the remaining ganache. Chill for 30 minutes.
Prepare a glaze by putting 1 cup of heavy cream into a saucepan and bringing it to a boil. Remove from heat and add 8 oz of chocolate, whisking until smooth. Pour the glaze over the top and sides of cake. Chill another 30 minutes before you serve.
Serve the cake with a dollop of whipped cream made from the remaining heavy cream.
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