RASPBERRY GINGER RECIPES

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RASPBERRY FUDGE TORTE RECIPE: HOW TO MAKE IT



Raspberry Fudge Torte Recipe: How to Make It image

This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix—they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 17

1 package devil's food cake mix (regular size)
1 cup sour cream
3/4 cup water
3 large eggs, room temperature
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
GANACHE:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon butter
RASPBERRY CREAM:
1 package (10 ounces) frozen sweetened raspberries, thawed
3 tablespoons sugar
4 teaspoons cornstarch
1/2 cup heavy whipping cream, whipped
Fresh raspberries, mint and confectioners' sugar, optional

Steps:

  • In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally., For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.

Nutrition Facts : Calories 544 calories, FatContent 31g fat (15g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 377mg sodium, CarbohydrateContent 62g carbohydrate (43g sugars, FiberContent 4g fiber), ProteinContent 6g protein.

RASPBERRY FUDGE TORTE RECIPE: HOW TO MAKE IT



Raspberry Fudge Torte Recipe: How to Make It image

This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix—they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 17

1 package devil's food cake mix (regular size)
1 cup sour cream
3/4 cup water
3 large eggs, room temperature
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
GANACHE:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon butter
RASPBERRY CREAM:
1 package (10 ounces) frozen sweetened raspberries, thawed
3 tablespoons sugar
4 teaspoons cornstarch
1/2 cup heavy whipping cream, whipped
Fresh raspberries, mint and confectioners' sugar, optional

Steps:

  • In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally., For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.

Nutrition Facts : Calories 544 calories, FatContent 31g fat (15g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 377mg sodium, CarbohydrateContent 62g carbohydrate (43g sugars, FiberContent 4g fiber), ProteinContent 6g protein.

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  • Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce.
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    1. Chop up all the fruit, discarding any stones.
    2. Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
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RASPBERRY FUDGE TORTE RECIPE: HOW TO MAKE IT
This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix—they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Calories 544 calories per serving
  • In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally., For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.
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PORK LOIN WITH RASPBERRY SAUCE RECIPE: HOW TO MAKE IT
Raspberries add rub red color and fruity sweetness to the sauce that enhances this savory pork roast. This is an easy way to transform everyday pork into a special-occasion main dish. —Florence Nurczyk, Toronto, Ohio
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
Category Dinner
Calories 322 calories per serving
  • Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce.
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    1. Chop up all the fruit, discarding any stones.
    2. Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
    3. Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
    4. Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!
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