Raspberry Torte with Chocolate Ganache
Three layered vanilla cake filled with raspberry jam and topped with chocolate ganache and fresh raspberries and raspberry ice cream.
Equipment
- 15x10x1 baking pan
Ingredients
- 1 cup softened unsalted butter
- 4 eggs
- 2 cups sugar (395g)
- 3 cups cake flour (336g)
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cup whole milk
- 1 tsp. vanilla
- ½ cup raspberry preserves, pureed in food processor
- 1 cup fresh raspberries
- 7 ounces bittersweet chocolate (200g), very finely chopped
- ½ cup heavy cream
- 1 quart raspberry ice cream
Instructions
- Preheat the oven to 350 degrees. Grease a 15x10x1 baking pan with vegetable shortening, and then cover it with wax paper. Grease and flour the wax paper, and then shake off the excess flour.
- In a large mixing bowl, cream together the butter and sugar, until the mixture is fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a second bowl, sift together the flour, baking powder, and salt.
- Add half the flour to the butter mixture, and beat until combined. Add the milk and vanilla, and beat until combined. Add the rest of the flour mixture and beat until combined.
- Fill the pan and bake for 25 minutes, or until the center springs back when touched.
- Let the pan cool on a wire rack for 10 minutes, and then invert the pan onto a rack, and let the cake cool for thirty minutes.
- Make the ganache: Heat the cream in a two quart saucepan, just until it begins to simmer. Pour it over the chocolate, and then stir until a thick ganache is formed.
- Cut the two short ends off the cake, and then cut the cake into three even rectangles. Layer the cake, spreading jam between the two bottom layers. Coat the top and sides of the cake with ganache, and then decorate with raspberries. Serve with ice cream.
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