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Chocolate Raspberry Cream Cake
This spectacular torte looks and tastes like it came from a European bakery.Although it takes some time to make, each step is actually very easy.
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Malzemeler
- A cup with a capacity of 170 ml containing butter, softened
- A bowl with a capacity of 1/4 liter containing sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- A bowl with a capacity of 1/2 liter containing all-purpose flour
- A cup with a capacity of 190 ml containing baking cocoa
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- A bowl with a capacity of 1/3 liter containing whole milk
- FILLING:
- 1 package ( 284 gram ) frozen unsweetened raspberries, thawed
- 1 envelope unflavored gelatin
- A bowl with a capacity of 1/4 liter containing heavy whipping cream
- A cup with a capacity of 60 ml containing confectioners' sugar
- 1/2 teaspoon vanilla extract
- GANACHE:
- A cup with a capacity of 130 ml containing semisweet chocolate chips
- 3 tablespoons heavy whipping cream
Hazırlık
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In a large bowl, cream butter and sugar until light and fluffy.Beat in eggs and vanilla.Combine the flour, cocoa, baking powder and soda; gradually add to creamed mixture alternately with milk, beating well after each addition.
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Line a greased 15x10x1-in.baking pan with waxed paper; grease the paper.Spread batter evenly into pan.Bake at 350° for 15-20 minutes or until cake springs back when lightly touched in center.Cool for 10 minutes before removing from pan to a wire rack; carefully remove paper.Cool completely.
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For filling, puree raspberries in a food processor.Strain, reserving juice and discarding seeds.Place juice in a small saucepan.Sprinkle with gelatin; let stand for 1 minute.Cook and stir over low heat until gelatin is completely dissolved.Cool to room temperature
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In a small bowl, beat cream until it begins to thicken.Add confectioners' sugar and vanilla; beat until stiff peaks form.Gently fold into raspberry mixture.
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Trim edges from cake.Cut into four 7.5x7.5-in.rectangles.Place one rectangle on a serving platter; spread with a third of the filling.Repeat layers twice.Top with remaining rectangle.
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For ganache, place chocolate chips and cream in a small saucepan.Cook and stir over low heat until chocolate is melted.Cool until thickened, about 10 minutes.Spread over torte.Refrigerate for 2 hours before serving.
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