*  Exported from  MasterCook  *
 
                          Byerly’s Raspberry Torte
 
 Recipe By     : http://www.suntimes.com
 Serving Size  : 14   Preparation Time :0:00
 Categories    : Bobbie Not Sent                  Cakes
                 Chocolate                        Desserts
                 Raspberries                      Spirits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cake:
    1 1/2  cups          sugar
    1 1/2  cups          cake flour
    5                    eggs
    1 1/4  cups          unsalted butter -- (2 1/2 sticks)
   10      ounces        semisweet chocolate
      1/2  cup           Chambord (see note)
                         Ganache:
    1      cup           whipping cream
    1      tablespoon    butter
    8      ounces        semisweet chocolate
   12                    perfect fresh raspberries -- for garnish
 
 1. To prepare cake: Combine sugar and cake flour in a large mixing bowl.
 With an electric mixer at low speed, beat in eggs one at a time until
 blended, stopping the mixer and scraping down the sides of the bowl before
 adding each egg.
 2. Melt butter and chocolate in a double boiler. Add to batter and beat at
 medium speed until blended. Turn off mixer and scrape down the sides of the
 bowl.
 3. Add Chambord. Mix at low speed until combined. Pour batter into a greased
 10-inch cake pan.
 4. Bake in a preheated 350-degree oven until a toothpick inserted in the
 center comes out clean, about 45 to 50 minutes. Let cool completely in pan
 on a wire rack.
 5. To make ganache: In a large, heavy saucepan, bring cream and butter to a
 boil. Remove from heat. Stir in chocolate.
 6. Place cake on wire rack over a cookie sheet large enough to hold the
 cake. Pour warm ganache over cake. Carefully tip the rack and let the
 ganache spill over the edges to coat the cake completely. (Or use a long
 icing spatula to push the ganache over the edges.) Let stand for 30 minutes.
 7. Lightly press raspberries into the ganache along the top edge of the
 cake. Let stand at room temperature for 3 to 4 hours or refrigerate for 2 to
 3 hours.
 Note: Chambord is a French raspberry liqueur sold at most large liquor
 stores.
 Makes 14 servings.
 Nutrition Information (per serving)
 Calories: 590 From fat: 340
 Total Fat 37g Carbohydrate 58g,Cholesterol 145mg, Protein 6g,
 Sodium 40mg, 
 http://www.suntimes.com
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving