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Double-Chocolate Fantasy Torte

Double-Chocolate Fantasy Torte

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



  • Unsweetened baking cocoa
  • 1 cup granulated sugar
  • 1 cup butter or margarine, softened
  • 2 tablespoons raspberry liqueur or raspberry syrup
  • 6 eggs
  • 1 (6 ounce) bag semisweet chocolate chips (1 cup), melted, cooled
  • 1/2 cup plus 1 tablespoon Gold Medal® all-purpose flour

Filling and Topping

  • 2 (12 ounce) packages frozen raspberries in syrup, thawed
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons powdered sugar
  • 4 ounces white chocolate baking bars (from 6-ounce package), melted, cooled
  • 1/8 teaspoon vanilla extract
  • 2 ounces white chocolate baking bars (from 6-ounce package), melted, cooled
  • Hot fudge sauce or topping, if desired


  1. Heat oven to 400 degrees F. Grease bottoms and sides of two 8-inch round cake pans; sprinkle with cocoa.
  2. Cake: In small bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until smooth.
  3. Beat in liqueur, eggs and melted semisweet chocolate.
  4. Stir in flour. Pour into pans.
  5. Bake for about 20 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool for 10 minutes; remove from pans to cooling rack. Cool completely.
  7. Place raspberries in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
  8. Filling and Topping: 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 extract until smooth.
  9. 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.
  10. 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.
  11. Serve with remaining raspberry puree and fudge sauce.
  12. Store in refrigerator.

Yield: 12 servings

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.

Nutrition Information 1 Serving: Calories 545 (Calories from Fat 315 ); Total Fat 35 g (Saturated Fat 20 g); Cholesterol 170 mg; Sodium 200 mg; Total Carbohydrate 56 g (Dietary Fiber 3 g); Protein 6 g

Percent Daily Value*: Vitamin A 20 %; Vitamin C 8 %; Calcium 6 %; Iron 8 %

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

Recipe and photo credit (used with permission): Betty Crocker/© 2008 ®/TM General Mills