Chocolate Velvet Torte Recipe
Surprise your family in a pleasant way by whipping up this recipe of Chocolate Velvet Torte . Get all set to serve Chocolate Velvet Torte as a Dessert today. Don't miss this Chocolate Velvet Torte recipe!
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
2/3 cup raspberry preserves
Chocolate glaze
Directions
Combine chocolate squares 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) 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 from pans; 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) 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 from pans; cool on wire racks.
Spread 1/3 cup raspberry preserves between each layer, drizzle chocolate glaze on top.
