The lovely lips of a young woman in her twenties are reminiscent of the ripe raspberry. Raspberry-Cream Chocolate Torte combines this exquisite fruit with the alluring sweetness of chocolate to create an amazing taste. The characteristic sweetness of chocolate, mixed with the delicate sweet and acidic taste of Raspberry fruits and the greasy taste of Cream, results in a traditional ġërmänpastry that will entice everybody. It’s like planting a delicate kiss on a girl’s lips when you bite into a Raspberry-Cream Chocolate Torte.
INGREDIENTS
FOR THE CAKE:
2 cups all-purpose flour
1 cup sugar
3/4 cup baking cocoa
2/3 cup butter, softened
1-1/3 cups whole milk
3 large eggs
2 teaspoons vanilla extract
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
FOR THE FILLING:
1 package (10 ounces) frozen unsweetened raspberries, thαωєd
1 envelope unflavored gelatin
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
FOR THE GANACHE:
1/2 cup semisweet chocolate chips
3 tablespoons heavy whipping cream
INSTRUCTIONS
MAKE THE CAKE:
Step 1: In a large mixing basin, combine the prepared buttercream and sugar, then beat with a high-powered mixer until the mixture is creamy, light, and fluffy.
Step 2: Whisk together the eggs and vanilla extract, then gently add into the whipped cream mixture in step 1 and whisk until smooth.
Step 3: Combine the finely sifted flour, cocoa powder, baking powder, and baking salt in a large mixing bowl, then add a small amount of cream and fat milk mixture, mixing gently until combined, then continue to add the mixture. a combination of cream and milk Slowly add the ingreďïệnts and mix thoroughly until they create a uniform mixture.
Step 4: Spread a layer of butter on the cake mold (15x10x1) to make it smooth. Line the cake pan with wax paper, then put a layer of non-stick coating over the paper using butter.
Step 5: Fill the mold with the layer of dough created in step 3, brush it with the cake, and bake it in the preheated oven.
Step 6: Bake the cake for 15 to 20 minutes at 350 degrees F. You can also stretch the cake till it is stretchy when you touch it. Remove the cake from the oven and set it aside to cool for 10 minutes.
Step 7: Place the cake on a wire rack to cool completely. Carefully remove the wax paper off the cake.
MAKE THE FILLING
Step 1: Blend the washed raspberries until smooth, then strain to remove the water and raspberry pulp.
Step 2: In a small saucepan, combine the separated raspberry juice with the gelatin powder and let aside for 1 minute.
Step 3: Set the stove to low heat and cook, stirring constantly, until the gelatin powder has completely dissolved and the water has reached a boil.
Step 4: Remove the pan from the heat and set aside to cool to room temperature.
Step 5: In a small mixing bowl, beat heavy whipping cream with a high-powered mixer until it thickens. Continue beating the whipped cream with an electric mixer until peaks form, then add the powdered sugar and vanilla extract.
Step 6: Gently fold the cooled raspberry mixture into the cream you created in step 5. Then thoroughly combine to create the ideal filling.
MAKE THE GANACHE
Step 1:In a small saucepan, combine chocolate chips and heavy whipping cream. Cook, stirring constantly, until the melted chocolate crumbs have combined with the heavy whipping cream to produce a milky brown mixture.
Step 2: Remove the pan from the heat and begin äṩṩembling the cake.
ASSEMBLE
Step 1: Cut the edges of the cake with a serrated knife to make the surface of the cake flat. The cake should next be cut into four equal rectangular layers.
Step 2: Place a layer of cake on the tray, then top it with a layer of filling. Continue to add the second cake layer on top of the first and continue the process. Repeat the cake äṩṩembly process until four layers of cake are stacked on top of each other, each with a layer of raspberry filling.
Step 3: Spread the prepared ganache over the top of the cake and let aside to thicken for about 10 minutes. Before serving, place the cake in the refrigerator for at least 2 hours.ur