Comida Kraft
Recipe Box

Chocolate-Raspberry Torte

Chocolate-Raspberry Torte is rated 4.111111111111111 out of 5 by 45.
Prep Time
20
min.
Total Time
1
hr.
30
min.
Servings

14 servings

Don't be surprised if your dinner guests assume you picked up this extraordinary Chocolate-Raspberry Torte at the most exclusive bakery in town.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Spray 9-inch round pan with cooking spray; cover bottom with waxed paper. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in dry gelatin mix and sugar until well blended. Add eggs; mix well. Stir in flour and nuts until well blended. Pour into prepared pan.
  • Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert onto wire rack; remove waxed paper. Cool cake completely.
  • Meanwhile, melt 4 oz. of the remaining chocolate as directed on package; spread onto waxed paper-covered baking sheet. Refrigerate 30 min.
  • Microwave remaining chocolate in large microwaveable bowl as directed on package. Whisk in COOL WHIP until well blended. Transfer cake to plate; frost with COOL WHIP mixture.
  • Use sharp knife to cut chocolate on baking sheet into 1-1/2- to 2-inch irregular-shaped pieces. Arrange on cake. Top with raspberries and powdered sugar.

Size Wise

Make your holiday extra special with this delightful dessert. Since it serves 14, it's a great dessert to serve at your next gathering.

Variation

Not a raspberry lover? Prepare as directed, omitting the raspberry gelatin and increasing the sugar to 1 cup.

Substitute

Prepare using BAKER'S Bittersweet Baking Chocolate.

Servings

  • 14 servings

Nutritional Information

Serving Size 14 servings
AMOUNT PER SERVING
Calories 360
Total fat 24g
Saturated fat 14g
Cholesterol 70mg
Sodium 115mg
Carbohydrate 35g
Dietary fiber 3g
Sugars 27g
Protein 4g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from In response to Dreschc's response, this is a torte, it is suppose to be flat. 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.
Date published: 2005-02-15
Rated 1 out of 5 by from The cake was very flat even though I baked it in an 81/2 inch round cake pan. 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!
Date published: 2005-06-02
Rated 4 out of 5 by from Very easy! Very easy! I made this for Thanksgiving and everyone loved it. My husband said it was the best dessert I've ever made, and I've made a lot of desserts in the past 25 years. One suggestion: be very careful not to over-cook this or the cake part gets dry. I cooked it for the minimum suggested time. It looked perfect coming out of the oven, but after tasting it I would reduce the baking time by 5 minutes.
Date published: 2005-11-29
Rated 5 out of 5 by from I made this torte for Thanksgiving. I made this torte for Thanksgiving. It was a HUGE hit! My inlaws thought it was from a fancy bakery! I warmed the coolwhip which at first appeared to be too long(30 seconds). It came out very soupy! I still continued with mixing it with the melted chocolate squares. It ended up being this delicous frosting that I actually thnk tasted better! I have been asked to make it again for Christmas!
Date published: 2005-11-29
Rated 5 out of 5 by from I made it and brought it to my sisters for dinner. 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.
Date published: 2005-08-10
Rated 4 out of 5 by from When making this dessert, I decided to use sugar free jello. When making this dessert, I decided to use sugar free jello. The consistency of the finished cake was quite dense. It tasted good but it left me wondering if the sugar free jello was to blame or if that is the way the dessert was supposed to be. Does anyoone know the answer to this.? I suppose I will just make it again with regular jello and then compare the results.
Date published: 2004-12-22
Rated 4 out of 5 by from i made this for thanksgiving everyone LOVED IT! 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.
Date published: 2005-01-22
Rated 5 out of 5 by from I made this torte for Thanksgiving and it was a hit with everyone, regardless of age! I made this torte for Thanksgiving and it was a hit with everyone, regardless of age! My boys helped me make the chocolate decorations on top and my family couldn't believe how easy it was to make. One thing I did notice is that it is not a travelling dessert; when I do it again I will decorate it at my final destination.
Date published: 2005-01-12
  • 2016-08-27T10:12CST
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