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Chocolate Velvet Torte Recipe
|Sweet baking chocolate||8 Ounce (8 squares, 1 ounce each)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|All purpose flour||6 Tablespoon (1/4 cup plus 2 tablespoons)|
|Eggs||6 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Raspberry preserves||2⁄3 Cup (10.67 tbs)|
|Chocolate glaze||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
Serving size: Complete recipe
Calories 4569 Calories from Fat 2689
% Daily Value*
Total Fat 312 g479.2%
Saturated Fat 180.3 g901.7%
Trans Fat 5.4 g
Cholesterol 1631.7 mg
Sodium 892.1 mg37.2%
Total Carbohydrates 464 g154.6%
Dietary Fiber 40.1 g160.3%
Sugars 307.4 g
Protein 78 g155.5%
Vitamin A 113.6% Vitamin C
Calcium 44.3% Iron 273.2%
*Based on a 2000 Calorie diet
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) 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 350Â° 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 from pans; cool on wire racks.
Spread 1/3 cup raspberry preserves between each layer, drizzle chocolate glaze on top.