DOUBLE-CHOCOLATE FANTASY TORTE
The name says it all: decadent and delicious with perfectly blended flavors of raspberry and two types of chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans; sprinkle with cocoa. In small bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until smooth. Beat in liqueur, eggs and melted semisweet chocolate. Stir in flour. Pour into pans.
- Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
- Place raspberries in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
- To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in 4 ounces white chocolate and the vanilla until smooth.
- Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another 1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons raspberry puree. Place second cake layer on filling. Drizzle melted white chocolate over top of cake.
- Refrigerate uncovered about 10 minutes or until white chocolate is set. Cover with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with remaining raspberry puree and fudge sauce. Store in refrigerator.
Nutrition Facts : Calories 545, Carbohydrate 56 g, Cholesterol 170 mg, Fiber 3 g, Protein 6 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 200 mg
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