Chocolate Velvet Torte Recipe
I got this Chocolate Velvet Torte recipe from my neighbor who is an excellent cook. Fruits is the primary ingredient in Chocolate Velvet Torte. Treat your near and dear ones with this amazing Chocolate Velvet Torte as a Dessert . I hope that this Chocolate Velvet Torte recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
8 (1 ounce) squares sweet baking chocolate
3/4 cup butter or margarine
1/4 cup plus 2 tablespoons all purpose flour
6 eggs, separated
1/2 cup sugar
3/4 cup raspberry preserves
Chocolate glaze
Directions
Combine chocolate and butter in a heavy saucepan; cook over low heat until melted, stirring often.
Remove from heat, and stir in flour.
Add egg yolks, one at a time, stirring well after each addition; set aside.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy; gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.
Fold egg whites into chocolate mixture.
Pour into 3 greased and floured 8-inch round cakepans; bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes (layers settle as they cool).
Remove layers; cool on wire racks.
Spread 1/3 cup raspberry preserves between each layer; drizzle chocolate glaze on top.
Remove from heat, and stir in flour.
Add egg yolks, one at a time, stirring well after each addition; set aside.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy; gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.
Fold egg whites into chocolate mixture.
Pour into 3 greased and floured 8-inch round cakepans; bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes (layers settle as they cool).
Remove layers; cool on wire racks.
Spread 1/3 cup raspberry preserves between each layer; drizzle chocolate glaze on top.
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