Chocolate Raspberry Torte

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READY IN: 40mins
Recipe by Kristy Lee 7

Courtesy of the Hershey Kitchens

Ingredients Nutrition

  • 1 13 cups all-purpose flour
  • 1 cup sugar, divided
  • 1 12 teaspoons baking powder
  • 12 teaspoon salt
  • 2 eggs, separated
  • 1 cup whipping cream, cold
  • 12 teaspoon almond extract
  • 8 tablespoons sliced almonds
  • 4 tablespoons red raspberry preserves, seedless
  • whipped cream, sweetened (optional)
  • chocolate filling & frosting

Directions

  1. Heat oven to 350°F Grease and flour two 8 or 9-inch round baking pans.
  2. Stir together flour, 1/2 cup sugar, baking powder and salt; set aside. Beat egg whites in large bowl until foamy; gradually add 1/4 cup sugar, beating until stiff peaks form. Beat 1 cup whipping cream in small bowl until stiff; fold into beaten egg whites.
  3. Combine egg yolks, remaining 1/4 cup sugar and almond extract in clean small bowl; beat on medium speed of mixer 3 minutes until thick and lemon-colored. Gently fold into whipped cream mixture. Gradually fold flour mixture into whipped cream mixture just until ingredients are blended (mixture will be thick). Divide batter evenly between prepared pans; smooth surface.
  4. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely.
  5. Prepare CHOCOLATE FILLING & FROSTING. Split each cake layer in half horizontally. Place one layer on serving plate; spread with 2/3 cup CHOCOLATE FILLING. Sprinkle with 1 tablespoon almonds; repeat with two more layers. Top with last layer; spread with raspberry preserves. Frost sides of cake with remaining filling. Garnish top edge with whipped cream, if desired. Sprinkle edge and center with remaining almonds; refrigerate until ready to serve. Cover; refrigerate leftover torte. 16 servings.
  6. CHOCOLATE FILLING & FROSTING: Stir together 2/3 cup sugar and 1/3 cup HERSHEY'S Cocoa in medium bowl. Add 1-1/2 cups cold whipping cream and 1-1/2 teaspoons vanilla extract; beat until stiff. About 3 cups filling and frosting.

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