1 (10 ounce) package frozen raspberries in syrup, thawed
2 tablespoons sugar
4 teaspoons cornstarch
1/2 cup whipping cream, whipped
Frosting and Garnish
3/4 cup chocolate creamy ready-to-spread frosting
1/2 pint (1 cup) fresh raspberries
Heat oven to 350 degrees F (if using dark or nonstick pans, heat oven to
325 degrees F). Grease and flour two 9-inch round cake pans.
In large bowl, beat all cake ingredients except chocolate chips with electric
mixer on low speed 30 seconds. Beat gpt 2 minutes on medium speed.
Stir in chocolate chips.
Pour batter into pans.
Bake for 30 to 40 minutes or until wooden pick inserted in center comes
Cool for 15 minutes.
Remove from pans; place on cooling racks.
Cool completely, about 1 hour. (Wrap and freeze 1 cake layer for a later
Meanwhile, to remove seeds from raspberries, place strainer over small saucepan;
pour raspberries into strainer. Press raspberries through strainer with back
of spoon to remove seeds; discard seeds. Stir sugar and cornstarch into raspberries
until smooth. Cook over low heat until mixture is bubbly and thickened, stirring
constantly. Boil for 1 minute.
Place waxed paper or plastic wrap over surface of mixture; refrigerate for
30 minutes or until cold.
Fold in whipped cream.
To assemble torte, place cake layer, top side down, on serving plate. Spread
with thin layer of frosting.
Top with raspberry cream, spreading to within 1/2 inch of edge.
Frost sides of torte with remaining frosting. Refrigerate at least 1 hour
Just before serving, arrange raspberries around top edge of torte.
If desired, garnish with additional fresh raspberries and mint sprigs.
Store torte in refrigerator.
prep time 45 min | total time 3 hr 30 min | servings 12
If desired, prepare cake layers ahead of time and freeze. The torte can be assembled
up to 6 hours before serving.
Recipe and photo credit (used with permission):