Raspberry Fudge Torte

Level: Challenging
Prep Time: 35 min
Cook Time: 20 min
Cooling Time: 2 hrs
Yields: 12 to 16 servings

Description

Raspberry Fudge Torte is an elegant chocolate torte, layered with raspberry filling and topped with chocolate and whipped cream. This will please all the chocolate lovers in your family! From the kitchen of Faith Wiley, Reiserstown, MD.

Ingredients

  • 1 pkg. (18.25 oz.) devil's food cake mix
  • 1 container (8 oz.) sour cream
  • 3/4 cup water
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 1/2 cups heavy whipping cream, divided
  • 2 tablespoons butter
  • 1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
  • 3 tablespoons granulated sugar
  • 4 teaspoons cornstarch
  • Fresh red raspberries (optional)
  • Fresh mint (optional)

Directions

PREHEAT oven to 350° F. Grease and flour three 9-inch round cake pans.

COMBINE cake mix, sour cream, water, eggs, vegetable oil and vanilla extract in large mixer bowl. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes more. Stir in 1 cup mini morsels. Divide batter among the prepared pans.

BAKE for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans to wire rack; cool completely on wire racks.

COMBINE 2 cups semi-sweet morsels, 1 cup whipping cream and the butter in a medium saucepan over medium low heat until melted and smooth. Transfer to medium bowl. Cover; refrigerate for 1 hour. Strain raspberries and discard the seeds. Combine the strained raspberry mixture, sugar and cornstarch in a small saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Transfer to small bowl. Cover; refrigerate for 1 hour.

BEAT the remaining whipping cream until soft peaks form in small mixer bowl. Fold in chilled raspberry mixture. Stir the chocolate mixture with a wooden spoon until mixture reaches desired spreading consistency.

To assemble, place 1 cake layer on a serving plate. Spread half of the raspberry mixture over the top to within 1 inch of the edge of the cake. Top with a second cake layer. Spread with remaining raspberry filling to within 1 inch of the edge. Top with remaining cake layer. Frost top and sides of cake with chocolate mixture, spreading smooth. Garnish with fresh raspberries and mint, if desired.

Good Raspberry Fudge Torte

by p. patricia , Lufkin, TX on Jan. 2009

I make this Torte for one of my friend she love Raspberry. She thinks this was very good and moist. She wanted the recipe this was better than what she makes. Idefinatey will be making this again.

1 cup of water

by S. Sadie , Bronx, NY on Jan. 2009

When I use cake mix . Vegetable oil is good for this cake mix .and 1 CUP OF WATER OR 1 1/4 CUP OF WATER WILL DO WELL . NO SOUR CREAM

OK title

by B. Becca , on Sep. 2008

I found mixing the whiped cream and the raspberries together a challenge and had to start over.. Rave reviews from those who ate it!

Yummy!

by B. Betsy , SAINT CHARLES, MO on Jul. 2008

This was a great cake! My only issue was the cake was too moist and I had a hard time getting them out of the pans but they were light and moist to eat! I would make again.

well-liked

by E. Erin , WEBSTER, NY on Jun. 2008

I made this cake for my birthday. It didn't seem that hard. I didn't bother straining the berries. I thought the cake could have been more moist. Next time I'll use a darker chocolate mix, otherwise it was delicious!

Worth the effort

by K. Katrina , Valentine, NE on Apr. 2008

This one is a keeper. It was much easier to make than I expected. However, the frosting took longer than an hour to set up and it was difficult to smooth it evenly. Perhaps that was an issue of my skill rather than a frosting problem. :) Either way, it turned out delicious no matter how it looked!

raspberry fudge torte

by K. Kathy , HATTIESBURG, MS on Mar. 2008

Made this for Easter - it was wonderful. Everyone loved it.

This cake was a hit!!!

by C. Cindy , ANCHORAGE, AK on Mar. 2008

I made this cake for our Easter meal. With 29 people at this dinner I had so many requests for the recipe I just had to email the verybestbaking link and let them all get the recipe. We loved it!!! Definately needs the dam to keep the filling in. Great tip!

A real winner!

by R. Richard , HAMDEN, CT on Mar. 2008

A very good cake, love the filling, but I did make some modifications. I cut the amount of chocolate morsels in half going in the cake, 6 ozs. seems way too much. To avoid the heaviness mentioned by some the reduced morsel amount will help, also make sure you whip the eggs to increase volume prior to adding. I also thought semi sweet morsels to be too sweet for the frosting and substituted 8 oz of Chocolatier 62% cacao plus 4 oz Semi Sweet morsels. As with any filling a dam is required around the edge. The frosting, which is a ganache, may not work unless it is well chilled. Possibly set some in the freezer to get it to set firmer for use as the dam. Refrigerating the layers also helps to firm up the filling when assembled. A real winner!

Just Yummmm

by L. Linda , TOMS RIVER, NJ on Mar. 2008

The taste blends together so well. Hubby couldn't believe it wasn't store bought. Geee ... thanks! Will be making it a lot more.