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
- 6 eggs
- 1 bag (6 ounces) semisweet chocolate chips
(1 cup), melted, cooled
- 1/2 cup plus 1 tablespoon Gold Medal® all-purpose flour
Filling and Topping
- 2 packages (12 ounces each) frozen raspberries
in syrup, thawed
- 1/2 cup butter or margarine, softened
- 2 tablespoons powdered
- 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
fudge sauce or topping, if desired
- Heat oven to 400 degrees F. Grease bottoms and sides of two 8-inch round
cake pans; sprinkle with cocoa.
- In small bowl, beat granulated sugar and 1 cup butter with electric mixer
on medium speed until smooth.
- Beat in liqueur, eggs and melted semisweet chocolate.
- Stir in flour. Pour into pans.
- Bake for about 20 minutes or until a wooden pick inserted in center comes
- Cool for 10 minutes; remove from pans to cooling rack. Cool completely.
- Place raspberries in blender or food processor. Cover and blend on high
speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
- To make filling, 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.
- 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.
- 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.
- Serve with remaining raspberry puree and fudge sauce.
- 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
Reprinted with permission from
Betty Crocker/© 2008 ®/TM General Mills.