Monday, October 3, 2011

Chocolate Raspberry Torte

aka Dodi's birthday cake.  :)

oven 350*F,  makes (2) 9-10" cakes


3 cups butter, unsalted
1.5 cups coca-cola
24 ounces semisweet chocolate pieces
1/3 + 1/8 cup raspberry preserves (strain all seeds out)
1.5 teaspoons lemon juice
12 eggs, room temperature
1.5 cups white granulate sugar
1 vanilla bean - cut open and extract seeds for recipe.  (toss the pod in your homemade vanilla extract or put in with some white granulated sugar to make vanilla sugar for another use).  (don't just toss that pod!)

1.5 cups semi sweet chocolate chips
3 Tablespoons butter, unsalted

preheat oven 350*F.  Line springform pan with parchment paper and 'grease' with butter and dust with cocoa powder.  (so cake will remove cleanly).

double boiler - mix butter and soda and heat thru.  Remove the pan from the stove and add chocolate, stirring to melt.  Let this mixture cool completely.

In a small mixing bowl, blend raspberry and lemon juice together.  In electric mixer, whip eggs with sugar and vanilla seeds for 10 minutes on high speed.  Whisk cooled, melted chocolate into egg mixture until thoroughly incorporated (mixture will deflate but that's ok).  Stir in raspberry preserve mixture.

Reduce heat to 325*F and bake 1 hour - give or take a bit.  Cake is done when it seems set and not jiggly.

glaze - melt chocolate chips with butter in double boiler.  stir to melt evenly.  cool then pour over chilled cake before serving.  (glaze will get hard on cake after refrigeration.)

1-16 servings per cake.  :)

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