My Brazen Attempt at a Chocolate-Raspberry Torte From Scratch

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The end result – my Chocolate-Raspberry Torte

Brazen.  That’s the perfect word to describe my attempt at making a bittersweet Chocolate Raspberry Torte… from scratch.  Well, almost.  I don’t have a chicken coop to retrieve fresh eggs from so a slight exaggeration it is.

Well, it came out LOOKING okay per above… but……..

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The kids didn’t put me up to this although my Little-Cake-Boss-Now-Dreadful-Teenager would have likely devoured it.  Alas, she is gone for a week and a half on a bus vacation with my ex.  No, I don’t know where they are – not even in which state – which is part of the secret life they lead with their mother.  So, I needed a distraction.  Besides, I owed my good neighbors an experiment a treat.  Their two youngest kids were a wonderful influence on my two little rug rats as they were growing up.

I just happened to receive two wonderful Cook’s Illustrated recipe books on a super deal and while exploring it, I came across this challenge – the Chocolate Raspberry Torte.  There you have it.  (ps The two books together weighed at least 15 pounds!)

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Putting it together can be summarized in several steps:

  1. Make the two pieces of bittersweet, flourless chocolate cake;
  2. Make the filling;
  3. Make the ganache for the chocolate glaze; and,
  4. Make the mess putting it all together.

It really wasn’t all that difficult. 🙂

While I would encourage single men trying to impress a lady to subscribe to Cook’s Illustrated (besides, there’s even a short and informative video on how to put this concoction together on their website), the ingredients were as follows:

Bittersweet, flourless chocolate cake:

  • 8 ounces bittersweet chocolate, bar or chips (I cheat – I use the chip form.  I used Ghiradelli’s. If you buy a bar, you’ll have to chop it up which is a mess no big deal.)
  • 12 tbsp unsalted butter, cut into 1/2″ pieces, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp instant expresso powder
  • 1-3/4 cups sliced almonds, lightly toasted (I forgot to do that)
  • 1/4 cup unbleached all-purpose flour (I use MacArthur’s)
  • 1/2 tsp table salt
  • 5 large eggs, room temperature (I forgot to take them out, too)

For the raspberry filling:

  • 1/2 cup fresh raspberries plus 16 individual raspberries for garnishing; pick the best ones for the garnishing
  • 1/4 cup seedless raspberry jam (Since my good neighbors are health conscious, I bought an organic product.  In hindsight, it wasn’t as sweet as no sugar was added.)

Chocolate Ganache Glaze:

  • 5 ounces bittersweet chocolate, bar or chips
  • 1/2 cup plus one tbsp heavy cream

You will also need a food processor, two good quality 9″ cake pans, a wire rack, cardboard rounds for the cakes and parchment paper.

Instructions

The cake:

  • Adjust oven rack to middle position and preheat oven to 325 degrees.
  • Grease then line bottoms of the two 9″ baking pans with parchment paper.  Grease the parchment paper then dust with flour.
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Since I don’t have a suitable bowl for this, I always use my trusty Japanese bowl.
  • While the recipe says to melt the chocolate and butter in a bowl over some barely simmering water, I cheat (via Cook’s Illustrated).  I zap the chocolate chips and butter for about 1-1/2 minutes at 50% power.  Stop when the chips pretty much lose their shape but don’t overheat.  Whisk gently and let cool 30 minutes, then add vanilla extract and espresso powder.  Whisk gently again.
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Whisking the melted chocolate and butter.  Cool for 30 minutes before adding extract and espresso powder.
  • Process 3/4 cup almonds in food processor until coarsely chopped, six to eight 1-second pulses; set aside to garnish cake.
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Coarsely chopped sliced almonds. Remember to toast!
  • Process remaining cup almonds until very finely ground, about 45 seconds. Add flour and salt and continue to process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl.
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Ground almond slivers after flour and salt added.
  • Process eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds.
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Before.
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The five eggs after three minutes. Remember to use room temperature eggs!
  • Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.
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After some folding of the eggs into the chocolate mixture. Note the streaks.
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Addition of first portion of the ground almonds and before whisking.
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After addition of remaining ground almonds. Frankly, I may have over-whisked it. Doing so breaks down the aerated eggs.
  • Divide batter evenly between cake pans and smooth with rubber spatula. Bake until center is firm and toothpick inserted into center comes out with few moist crumbs attached, 14 to 16 minutes.  (ps I over-baked mine as the cake pulled away from the sides.  I’m thinking my oven was too hot so I need to lower the temp next time.)
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One cake before inversion. You do not have to invert the second cake.
  • Transfer cakes to wire rack and cool completely in pan, about 30 minutes. Run paring knife around sides of cakes to loosen. Invert cakes onto cardboard rounds cut same size as diameter of cake and remove parchment paper. Using wire rack, re-invert 1 cake so top side (the shiny side) faces up; slide back onto cardboard round.

The filling:

  • Place ½ cup raspberries in medium bowl and coarsely mash with fork. Stir in raspberry jam until just combined. Spread raspberry mixture onto cake layer that is top side up. Top with second cake layer, leaving it bottom side up. (Tricky!) Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.
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A horrible cell phone pic; it looked much better than this. 🙂 Smooth filling to almost the edge. Placing the second cake on top of this slightly squeezes the filling out.

The glaze:

  1. Melt chocolate and cream in medium heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. (Again, I zapped it, this time for about a minute at 50%.  Don’t overzap.)  Remove from heat and gently whisk until very smooth. Pour glaze onto center of assembled cake. Use offset spatula to spread glaze evenly over top of cake, letting it flow down sides. Spread glaze along sides of cake to coat evenly. (Having one of those portable lazy Susan gizmos for cakes helps.  Besides, all men like gizmos.)
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Use an angled or offset spatula to smooth the glaze to the edges and allow to drip down. Use offset spatula to then smooth it around the sides. (Note: I inverted this top cake needlessly.)
  • Using fine-mesh strainer, sift reserved almonds to remove any fine bits. Holding bottom of cake on cardboard round with one hand, gently press sifted almonds onto cake sides with other hand. Arrange raspberries around circumference., placing one raspberry at the 12, 3, 6 and 9 o’clock positions; evenly place the rest of the raspberries using the first four raspberries as a guide.  Refrigerate cake, still on rack, until glaze is set, at least 1 hour and up to 24 hours.
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Finished!
  • Transfer cake to serving platter, slice, and serve.

It really wasn’t that difficult… although I forgot to toast the almonds and overbaked the cakes; sorry, Brad!  But now, your lovely wife can show off her own baking skills in your kitchen since since she can now follow the recipe! (Am I in trouble now?)

By the way, this was MY dessert treat calories after this brazen effort:

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Did you know Hostess is now owned by a Mexican company?  What’s made in the US of A anymore?

 

25 thoughts on “My Brazen Attempt at a Chocolate-Raspberry Torte From Scratch”

  1. You were certainly ambitious with this one, Koji! It looks just fabulous to me! Your neighbors must have been delighted. I can’t believe you rewarded yourself with a Hostess cupcake. LOL! After all the gorgeous baking? Perhaps you should have kept at least a small slice of the torte for yourself. Yum!

  2. Wow! What a beautiful tort! Thanks for the recipe and the detailed instructions. I too use the microwave for tempering and melting chocolate and it always works great. Love the step by step instructions and photos (I know how much work goes into a post like this, so thank you!). Beautiful results, Koji! I wish you were my next door neighbor – we could share our cooking “experiments” and culinary tips with each other (not to mention photography tips). I’m jealous of your lucky neighbors!

    Truly a gorgeous and tantalizing-looking cake, my friend! Congratulations! :))

  3. love your humor Koj – ha – and we have given a teacher a cook book as gift before – and it weighed about 7 and half pounds –
    and the opening line had a credence “Brazen. That’s the perfect word to describe my attempt at making a bittersweet Chocolate Raspberry Torte…”
    just a nice flow of words with the b’s and all….
    lastly – what great idea to share with neighbors – I do this too and it is really bonding.

    oh and Hostess is a Mexican company – hmmm
    well did you know that Hard Rock Cafe are owned by Native Americans – the same ones that sell cigarettes and have casinos….

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