Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup seedless raspberry jam
- 1/2 cup fresh raspberries
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and vanilla extract, until just combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before removing the sides and transferring it to a wire rack to cool completely.
8. In a small saucepan, heat the raspberry jam over low heat until it becomes liquid. Spread the jam over the top of the cooled cake.
9. Arrange the fresh raspberries on top of the jam in a circular pattern.
10. In a double boiler or microwave-safe bowl, melt the chocolate chips and heavy cream together, stirring until smooth.
11. Pour the chocolate ganache over the raspberries, spreading it evenly with a spatula.
12. Chill the torte in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Chilling time: 1 hour
Temperature:
Oven temperature: 350°F
Refrigerator temperature: 40°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 360
Total fat: 18g
Saturated fat: 11g
Cholesterol: 75mg
Sodium: 220mg
Total carbohydrates: 48g
Dietary fiber: 3g
Sugar: 34g
Protein: 5g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1/2 cup of milk mixed with 1/2 tablespoon of lemon juice or vinegar.
- You can use any flavor of jam or fruit preserves that you prefer.
- Instead of semisweet chocolate chips, you can use dark chocolate or milk chocolate chips.
Variations:
- You can add chopped nuts, such as almonds or hazelnuts, to the batter for added texture.
- Instead of raspberries, you can use strawberries, blackberries, or blueberries.
- You can add a layer of whipped cream on top of the raspberry jam before adding the fruit and chocolate ganache.
Tips and tricks:
- Make sure to grease the springform pan well to prevent the cake from sticking.
- Use room temperature ingredients for the batter to ensure a smooth and even texture.
- You can use a toothpick or skewer to create a swirl pattern in the chocolate ganache before it sets.
- Serve the torte with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Storage instructions:
- Store the torte in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To serve the torte warm, let it sit at room temperature for 30 minutes before reheating in the microwave or oven.
Presentation ideas:
- Dust the top of the torte with cocoa powder or powdered sugar before serving.
- Garnish with fresh mint leaves or edible flowers for a pop of color.
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot, for a decadent dessert pairing.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is sticking to the pan, run a knife around the edges to loosen it before removing the sides.
- If the chocolate ganache is too thick, add a splash of heavy cream to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing the recipe.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Torte is a traditional European cake that originated in Austria and is typically made with ground nuts or breadcrumbs instead of flour.
Flavor profiles:
- Rich and chocolatey with a sweet-tart raspberry flavor.
Serving suggestions:
- Serve the torte on a decorative cake stand or platter for an elegant presentation.
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Taste: Rich, Sweet, Chocolatey, Fruity, Decadent