5/17/2010
Chocolae Raspberry Torte
This recipe was taken from "The Joy of Chocolate" by Judith Olney.
Sponge Cake:
7 eggs plus 2 egg yolks
1 cup granulated sugar
1 t vanilla extract
1 cup sifted all-purpose flour
2/3 cup cocoa powder
1/4 t salt
3 T unsalted butter, melted
Framboise or light rum
1/3 cup raspberry jam
Buttercream:
3 oz bittersweet chocolate
1.5 sticks unsalted butter, softened
3/4 cup confectioners' sugar, sifted after
1 t vanilla extract
1 egg plus 1 egg yolk at room temperature
1.5 T cocoa powder
0.5 t instant coffee powder
1 t dark rum (optional)
Large pinch salt
Chocolate leaves:
4 oz semisweet or bittersweet chocolate
12 to 15 plain rose or other flat oval leaves
(enough to surround the cake)
Glaze:
5 T unsalted butter
4 T light corn syrup
5 oz bittersweet chocolate, grated or chopped
1 T framboise or light rum
Fruits:
2 cups fresh raspberries
>how to make<
Sponge Cake:
*Preheat oven to 350 degrees.
*Butter and flour a 10" springform pan, or 2 layer cake pans 8" in diameter.
*Place pans on a cookie sheet.
*Place eggs, sugar, and vanilla in the metal bowl of an electric mixer.
*Hold the bowl over low heat and, stirring the ingredients with your hand, mix until the eggs are just warm and the sugar has melted.
*Place the bowl on the mixer and beat at medium speed for 9 minutes.
*The mixture should be very thick and quadrupled in size.
*Sift together the flour, cocoa, and salt.
*Add the dry mixture to the eggs in 3 portions, folding them in by hand.
*Hold your fingers spread stiffy apart and gently lift and turn the batter until you can feel the perfect amalgamation of ingredients.
*Rapidly fold in butter, the scoop the batter into the prepared pan.
*Place the cake in the oven and bake for 30 to 40 minutes, or until a toothpick inserted int eh center of the cake comes out clean.
*Remove from oven and cool briefly.
*Then turn it out and let it cool and firm up completely for at least 2 hours.
Buttercream:
*Melt the chocolate over hot water. Set aside.
*Place butter in the bowl of a mixer and cream it.
*Add the sugar in 4 or 5 portions, beating well after each addition.
*Add vanilla, then let butter beat at a high speed for 3 minutes.
*It will become very pale.
*Add the eggs, 1 at a time, and beat for 2 minutes after each addition.
*Stir cocoa and instant coffee into the melted chocolate.
*Add the chocolate into buttercream, mix, then add rum and salt.
*Give the buttercream a final stir with a rubber spatula, so that any butter adhering to the bottom of the bowl will be incorporated.
Assembling:
*Slice the cake into 2 layers with a long, serrated knife.
*Sprinkle the inside of each layer generously with liquor, then spread raspberry jam over each half.
*Spread the bottom layer of the cake with buttercream,then reassemble the cake.
*Place cake in refrigerator to chill.
Chocolate leaves:
*Melt the chocolate over hot water.
*Coat the back side of each leaf with the melted chocolate, then carefully wipe off any chocolate that has wended its way to the front of the leaf.
*Place leaves on a tray and let them harden in the refrigerator for 5 minutes.
*Peel off leaves from the chocolate, starting from the stem ends.
Glaze:
*Combine butter and corn syrup in a saucepan.
*Stirring constantly, bring to a simmer over low heat, then continue simmering and stirring for 1 minute.
*Remove from heat and add chocolate and liquor.
*Whisk until the chocolate has melted and the glaze is smooth.
*Let cool for 8 minutes, then pour and spread glaze over the top and sides of the cake.
Finish:
*Press the raspberries into the central portion of the cake and insert the chocolate leaves in a flower shape in the middle.
*Fill the hollow with raspberries.
*Place cake in refrigerator for at least 1 hour or until needed.
-makes 10 to 12-
This recipe was taken from "The Joy of Chocolate" by Judith Olney.
Sponge Cake:
7 eggs plus 2 egg yolks
1 cup granulated sugar
1 t vanilla extract
1 cup sifted all-purpose flour
2/3 cup cocoa powder
1/4 t salt
3 T unsalted butter, melted
Framboise or light rum
1/3 cup raspberry jam
Buttercream:
3 oz bittersweet chocolate
1.5 sticks unsalted butter, softened
3/4 cup confectioners' sugar, sifted after
1 t vanilla extract
1 egg plus 1 egg yolk at room temperature
1.5 T cocoa powder
0.5 t instant coffee powder
1 t dark rum (optional)
Large pinch salt
Chocolate leaves:
4 oz semisweet or bittersweet chocolate
12 to 15 plain rose or other flat oval leaves
(enough to surround the cake)
Glaze:
5 T unsalted butter
4 T light corn syrup
5 oz bittersweet chocolate, grated or chopped
1 T framboise or light rum
Fruits:
2 cups fresh raspberries
>how to make<
Sponge Cake:
*Preheat oven to 350 degrees.
*Butter and flour a 10" springform pan, or 2 layer cake pans 8" in diameter.
*Place pans on a cookie sheet.
*Place eggs, sugar, and vanilla in the metal bowl of an electric mixer.
*Hold the bowl over low heat and, stirring the ingredients with your hand, mix until the eggs are just warm and the sugar has melted.
*Place the bowl on the mixer and beat at medium speed for 9 minutes.
*The mixture should be very thick and quadrupled in size.
*Sift together the flour, cocoa, and salt.
*Add the dry mixture to the eggs in 3 portions, folding them in by hand.
*Hold your fingers spread stiffy apart and gently lift and turn the batter until you can feel the perfect amalgamation of ingredients.
*Rapidly fold in butter, the scoop the batter into the prepared pan.
*Place the cake in the oven and bake for 30 to 40 minutes, or until a toothpick inserted int eh center of the cake comes out clean.
*Remove from oven and cool briefly.
*Then turn it out and let it cool and firm up completely for at least 2 hours.
Buttercream:
*Melt the chocolate over hot water. Set aside.
*Place butter in the bowl of a mixer and cream it.
*Add the sugar in 4 or 5 portions, beating well after each addition.
*Add vanilla, then let butter beat at a high speed for 3 minutes.
*It will become very pale.
*Add the eggs, 1 at a time, and beat for 2 minutes after each addition.
*Stir cocoa and instant coffee into the melted chocolate.
*Add the chocolate into buttercream, mix, then add rum and salt.
*Give the buttercream a final stir with a rubber spatula, so that any butter adhering to the bottom of the bowl will be incorporated.
Assembling:
*Slice the cake into 2 layers with a long, serrated knife.
*Sprinkle the inside of each layer generously with liquor, then spread raspberry jam over each half.
*Spread the bottom layer of the cake with buttercream,then reassemble the cake.
*Place cake in refrigerator to chill.
Chocolate leaves:
*Melt the chocolate over hot water.
*Coat the back side of each leaf with the melted chocolate, then carefully wipe off any chocolate that has wended its way to the front of the leaf.
*Place leaves on a tray and let them harden in the refrigerator for 5 minutes.
*Peel off leaves from the chocolate, starting from the stem ends.
Glaze:
*Combine butter and corn syrup in a saucepan.
*Stirring constantly, bring to a simmer over low heat, then continue simmering and stirring for 1 minute.
*Remove from heat and add chocolate and liquor.
*Whisk until the chocolate has melted and the glaze is smooth.
*Let cool for 8 minutes, then pour and spread glaze over the top and sides of the cake.
Finish:
*Press the raspberries into the central portion of the cake and insert the chocolate leaves in a flower shape in the middle.
*Fill the hollow with raspberries.
*Place cake in refrigerator for at least 1 hour or until needed.
-makes 10 to 12-
