CHOCOLATE RASPBERRY TORTE

INGREDIENTS

CAKE:

8oz (228g) DICK TAYLOR BAKING CHOCOLATE, chopped
10 tablespoons (5oz, 142g) butter
4 eggs, room temp
2/3 cup (133g) sugar
5 tablespoons water (74ml)
2 teaspoons (6g) cornstarch
2 teaspoons (9g) vanilla
1/4 teaspoon salt

 

RASPBERRY LAYER:

1/3 cup (100g) raspberry jam or preserves

 

GLAZE:

5 tablespoons (2.5oz, 71g) butter
2 teaspoons (10ml) corn syrup or brown rice syrup
2.5 oz (71g) DICK TAYLOR BAKING CHOCOLATE, shredded or chopped

 

PREPARATION

FOR THE CAKE: Adjust oven rack to middle position and heat oven to 275 degrees. Spray 8-inch springform pan with vegetable oil spray. Microwave chocolate and butter in a bowl at 50 percent power, stirring occasionally with a rubber spatula, until melted, about 4 minutes. Let chocolate mixture cool for 5 minutes.

Whisk eggs, sugar, water, cornstarch, vanilla, and salt together in large bowl until thoroughly combined. Whisk in chocolate mixture until smooth and slightly thickened, about 45 seconds. Strain batter through fine-mesh strainer into prepared pan, pressing against strainer with rubber spatula or back of ladle to help batter pass through.

Gently tap pan on counter to release air bubbles. Bake until edges are set and center jiggles slightly when cake is shaken gently, 35 to 40 minutes. Let cake cool for 5 minutes, then run paring knife between cake and sides of pan. Let cake cool in pan in refrigerator until fully set, about 5 hours

FOR THE GLAZE: Melt butter in a small saucepan or micowave. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Set aside

TO ASSEMBLE: Remove sides of pan and place cake on rack. Spread Raspberry preserves to within ½” of edges and smooth with a spatula. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze. Slide thin metal spatula between cake and pan bottom to loosen, then slide cake onto platter

Store in fridge. Let torte stand at room temperature for 30 minutes before serving




 

Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.

TRY HER OTHER RECIPES:

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