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Chocolate-Raspberry Torte

Chocolate-Raspberry Torte recipe
photo by:kraft
This was soooooo good! I used sugar free jello, it was still fabulous! The only problem I had was mixing the whipped topping and chocolate - the chocolate hardened and go...read more
posted by
tim_lisa_20
on 7/15/2010
time
prep:
20 min
total:
1 hr 30 min
servings
total:
14 servings
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posted:
11/14/2005
I've made this recipe several times now, and every time it gets raves. It isn't hard to make, and it comes out looking so fancy that more than one relative has commented that it looked too pretty to cut into! Delicious.
posted:
9/15/2005
awful
posted:
8/9/2005
I made it and brought it to my sisters for dinner. It was wonderful my husband and brotherinlaw had seconds. Very easy to make just follow the receipe exactly and it comes out great-just as pictured. I used strawberry whipped topping instead of the plain or french vanilla for the frosting, it tastes like chocolate mousse with a hint of strawberry. I will definetly make this again.
posted:
6/22/2005
In response to Dreschc's response, this is a torte, it is suppose to be flat. As for the cool whip with the chocolate, I had the same problem. If you warm up the cool whip a bit, cool down the melted chocolate and keep whipping it, it will evenutally become the chocolate frosting. Or use chocolate cool whip. As for the pieces on top, they soften as the cake sits out, so you are able to cut it. I think they are more for show, but I understand how you feel. I'm not downing Dreschc's response, I'm just trying to come up with some solutions. I'm a pastry chef.
posted:
6/2/2005
The cake was very flat even though I baked it in an 81/2 inch round cake pan. Putting the chocolate into the Cool Whip caused the chocolate to freeze up and make a crunchy topping instead of a smooth chocolate frosting. The directions say to add the melted-cooled chocolate into the Cool Whip, which I let thaw out but it was still cool. I was not able to stir in the chocolate into the Cool Whip because it became crystalized immediately. I don't know how this can be done. If I were to do this again, I would frost the cake with Cool Whip then drizzel the chocolate over the Cool Whip. I also melted the chocolate for the top decoration and poured it into mini muffin tins instead of putting on a cookie sheet. If you randomly put the chocolate on top in irregular pieces as in the picture, how would you cut the cake? I don't think this cake was tested before it was put on the web!
posted:
3/29/2005
I Loved It - Looked great tasted great!!
posted:
3/25/2005
I made it for my boss's birthday. Everyone in the office asked for the recipe. It was beautiful looking and delicious tasting. Best of all, it was very easy to make. I've made it a number of times since, and always get a request for the recipe.
posted:
3/23/2005
YES I MADE THIS CAKE IT NEEDS MORE OF A TEXTURE IN IT IT NEEDS MORE FRUIT
posted:
3/15/2005
It was very simple to make and everyone just loved it and asked for the recipe! I have made it a few times since then also and it still was a hit!
posted:
1/22/2005
i made this for thanksgiving everyone LOVED IT! MY sister asked me to make this for her birthday in DECember. it seems like a lot of choc the recipe calls for but it was really good. i made a mistake when i was melting the chocolate for the frosting i burnt vit. so instead i used a half a bag of unsweetened chocolate chips. itn was still incredible.
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