Calling all chocolate lovers, this one is for you! Chocolaty, dense, and creamy with a touch of whipped cream and some raspberries – a perfect dessert for a summer night!
But there is more. . .
Today is the launch of House of Fifty magazine that we have all been waiting for and a few of my recipes are featured there, including this Raspberry Chocolate Tort. House of Fifty magazine was greated by Janell of Isabella and Max design blog. This quarterly e-zine will cover a range of topics from interior design to fashion, organization tips to favorite finds and tasty dishes. There is something for everyone.
This awesome chocolate cake is baked the night before and then kept in the refrigerator to stiffen. You will not be disappointed!
Raspberry Chocolate Tort
Yields: 10 slices | Prep Time: 20 minutes | Bake Time: 15 minutes
14 tbsp of butter
7 oz bittersweet chocolate (70 %)
¾ cups + 1tbsp sugar
1 cup all purpose flour
1 tsp baking powder
1 tsp powdered sugar
3/4 cups heavy cream
8 0z raspberries
Turn oven to 335F.
Melt the butter in the microwave and put the chocolate into the butter to melt. Stir until all combined and let it cool.
In a separate bowl mix the eggs, and sugar until well combined. In another bowl mix flour and baking powder and set aside. Add the chocolate/butter mixture into the egg and sugar mixture and combine well. Then add the flour and baking powder mixture.
Pour into a buttered 9” cake form with removable bottom.
Bake at the bottom of the oven for 15 minutes. Remove the cake after 15 minutes, it will still be soft in the middle but that will stiffen after it is refrigerated, that is why you have to make this cake the day before serving.
Once you are ready to serve make the whipping cream. Then powder the cake with powdered sugar, add whipping cream and decorate with raspberries.
Now go to House of Fifty magazine and check it out!