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Double-Chocolate Fantasy Torte
Double-Chocolate Fantasy Torte
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Prep Time:
30 minutes
Total Time:
4 hours
Indulgent raspberry and dual chocolate concoction, bursting with flavor.
Ingredients:
  • Unsweetened baking cocoa
  • 1 cup granulated sugar
  • 1 cup butter or margarine, softened
  • 2 tablespoons raspberry liqueur or raspberry syrup
  • 1 bag (6 oz) semisweet chocolate chips (1 cup), melted, cooled
  • 1/2 cup plus 1 tablespoon Gold Medal™ all-purpose flour
  • 2 packages (12 oz each) frozen raspberries in syrup, thawed
  • 1/2 cup butter or margarine, softened
  • 4 oz white chocolate baking bars (from 6-oz package), melted, cooled
  • 1/8 teaspoon vanilla
  • 2 oz white chocolate baking bars (from 6-oz package), melted, cooled
  • Hot fudge sauce or topping, if desired
Instructions:
  • Preheat oven to 400°F. Grease two 8-inch round cake pans, dust with cocoa. In a small bowl, mix granulated sugar and 1 cup of butter using an electric mixer until smooth. Add liqueur, eggs, and melted semisweet chocolate. Fold in the flour, then pour the batter into the pans.
  • Bake for around 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before removing from pans onto a cooling rack. Let cool completely.
  • Blend the raspberries in a food processor until almost smooth, remembering to scrape the sides occasionally. Strain the mixture for a smooth consistency.
  • For the filling, start by combining 1/2 cup of butter and powdered sugar in a small bowl. Use an electric mixer on medium speed until the mixture is light and fluffy. Then, mix in 4 ounces of white chocolate and vanilla until smooth.
  • Place one cake layer on a serving plate and spread with filling. Create two 1/4-inch-deep rings on the filling, one inch apart, using the tip of a spoon. Fill each ring with about 5 tablespoons of raspberry puree. Place the second cake layer on top and drizzle melted white chocolate over the cake.
  • Chill the uncovered dessert for around 10 minutes until the white chocolate is firm. Cover with plastic wrap and refrigerate for at least 3 hours until the filling is set. Serve with the remaining raspberry puree and fudge sauce. Keep stored in the refrigerator.

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