Recipe of Homemade Chocolate Torte with Fresh Rasberry Cream

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The ingredients needed to make Chocolate Torte with Fresh Rasberry Cream:

1. Prepare For Cake
2. Get 3/4 cup unsalted butter at room temperature
3. Make ready 1/2 cup unsweetened cocoa.powder
4. Make ready 2 cups granulated sugar
5. Take 3 large eggs
6. Prepare 1 teaspoon baking powder
7. Make ready 1/4 teaspoon-n baking soda
8. Take 1/2 teaspoon salt
9. Take 2 cups all purpose flour
10. Make ready 1 cup sour ctram
11. Prepare 1/2 cup vegetable oil
12. Make ready For Rasberry Filling
13. Prepare 1 pin fresh raspberries, pureed in a food processor and strained
14. Take to remove seeds
15. Make ready 1 3 0une box Rasberry jello
16. Get 3/4 cup boiling water
17. Make ready 1/2 cup old water
18. Prepare 3 cups heavy whipping cream'
19. Make ready 1 teaspoon vanilla extract
20. Prepare as needed Melted semi sweet chocolate for drizzling

In a large bowl, cream butter and sugar until light and fluffy. Brush with half of raspberry syrup. Spread with ½ cup of the chocolate-hazelnut spread. Pour half of the raspberry Bavarian cream over and around the sides of the cake.

Steps to make Chocolate Torte with Fresh Rasberry Cream:

1. Spray a 15 by 8 inch jelly roll pan with bakers spray.
2. Ine pan ipwith parchment paper and spray paper c with bakers spray
3. In a bowl whisk together flour,cocoa powder, salt, baking powder and baking soda
4. In another bowl beat sugar, butter and vanilla until light and fluffy
5. Add sour cream and oil mixture aternating with flour mixture to butter/sugar mixture
6. Pour into prepared pan and bake 10 to 15 minutes until a toothpick comes put just clea run a thin knife around edges of pan and invert cake onto a powdered sugar dusted kitchen towl cool complestley
7. Make Rasberry Filling
8. Dissolve jello in boiling water, add cold rasberry puree, and cold water and refrigerste until cold but not setting up
9. Beat cream until soft peaks form, add vanilla
10. Beat in jello mixture until combined, refrigerate until mixture mounds and is spreadable
11. Cut cake into 3 long layers as shown
12. Place one layer on serving platter
13. Cover with 1/3 of the Rasberry filling
14. Top with second cake layer
15. Cover with 1/3 of the Rasberry filling
16. Place last layer on
17. Frost top with remaing Rasberry filling
18. Drizzle with melted chocolate ad garnish with

Spread with ½ cup of the chocolate-hazelnut spread. Pour half of the raspberry Bavarian cream over and around the sides of the cake. Lightly drop the pan on the counter top one or two times to ensure the cream settles into the empty ring around the genoise. For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil.

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