Valentine's Day Recipes
Raspberry Fudge Torte
An elegant chocolate torte layered with raspberry filling and topped with chocolate and whipped cream will please all the chocolate lovers in your family!
Yield: 12 to 16 servings
Ingredients
- 1 (18.25 ounce) box devil's food cake mix*
- 1 (8 ounce) container sour cream
- 3/4 cup water
- 3 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) Nestlé® Toll House® Semi-Sweet Chocolate Mini Morsels
- 2 cups (12 ounce package) Nestlé® Toll House® Semi-Sweet Chocolate Morsels
- 1 1/2 cups heavy whipping cream, divided
- 2 tablespoons butter
- 1 (10 ounce) package frozen red raspberries in syrup, thawed
- 3 tablespoons granulated sugar
- 4 teaspoons cornstarch
- Fresh red raspberries (optional)
- Fresh mint (optional)
Instructions
- Heat oven to 350 degrees 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 pick 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.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Attribution
Recipe and photo used with permission from: Nestlé® and meals.com
From the kitchen of Faith Wiley, Reiserstown, MD.