Nutrients per serving
- Protein: 8.0 grams
- Fat: 8.0 grams
- Carbohydrates: 65.0 grams
- Calories: 364
Raspberries
Chocolate Raspberry Torte
Fresh juicy Ontario raspberries play a starring role in this dessert as they crown the chocolate base – a magnificent combination! This torte is best eaten the day after it is made. Serve with whipped cream.
Cooking Time: 30 to 35 Minutes
Chilling Time: 4 Hours
Servings: 8
Ingredients:
- 1-1/4 cups (300 mL) all-purpose flour
- 3/4 cup (175 mL) granulated sugar
- 1/2 cup (125 mL) cocoa powder
- 1 tsp (5 mL) baking powder
- A Pinch of salt
- 1 cup (250 mL) sour cream
- 1 egg, beaten
- 1/2 cup (125 mL) milk
- 1 tsp (5mL) vanilla
- 2-1/2 cups (625 mL) Ontario Raspberries
- 2 tbsp (25 mL) packed brown sugar
- 2 tsp (10 mL) grated orange rind
Preparation:
In large bowl, sift together flour, granulated sugar, cocoa, baking powder and salt. In spearate bowl, combine sour cream, egg, milk and vailla. In another bowl, gently combine 1-1/2 cups (375 mL) of raspberries, brown sugar and orange rind. Add milk mixture to flour mixture; mix well. spread batter evenly into greased 9-inch (2.5mL) springfoam pan. Spoon raspberries over top, leaving 1/2-inch (1cm) border uncovered.
Bake in 350°F (180°C) oven for 30 to 35 minutes or until cake tester comes out clean; let cool. (Raspberry centre will seem wet but will firm up as torte cools.) Cover with plastic wrap; chill for at least 4 hours or for up to 24 hours. To serve, top with remaining raspberries.
