Very Chocolate Torte with Raspberry Cream Recipe
2 packages chocolate cake mix Frosting: 2 cups (12 ounces) semisweet chocolate chips 1/2 cup butter, cubed 1 cup (8 ounces) sour cream 4-1/2 cups confectioners' sugar Raspberry filling: 1/2 cup heavy whipping cream 1/4 cup red raspberry preserves 1-1/2 teaspoons sugar 1 teaspoon raspberry liqueur Decorations: 2 ounces white baking chocolate, chopped Chocolate curls and fresh raspberries Prepare and bake cake mixes according to package directions, using four 9-inch round baking pans. For frosting, in a small heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Transfer to a large bowl; cool 5 min- utes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. For filling, in a small bowl, beat cream until it begins to thicken. Add preserves, sugar and liqueur; beat until stiff peaks form. Save one cake layer for another use. Using a long serrated knife, cut each remaining cake layer horizontally in half. Place one layer on a serving plate; spread with about 1/3 cup filling. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, remaining filling and remaining cake layer. Frost top and sides of cake with remaining frosting. Melt white chocolate in a microwave; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe over top of cake as desired. Refrigerate until serving. Just before serving, top with chocolate curls and raspberries. Yield: 16 servings Editor's Note: The drizzle for this recipe was tested with Ghirardelli white chocolate. All recipes courtesy of Taste of Home
MARK DERSE Taste of Home offers a recipe for seared salmon. Seared Salmon with Strawberry Basil Relish Recipe
6 salmon fillets (4 ounces each) 1 tablespoon butter, melted 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Relish 1-1/4 cups finely chopped fresh strawberries 1 tablespoon minced fresh basil 1 tablespoon honey Dash freshly ground pepper Brush fillets with melted butter; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork. In a small bowl, toss strawberries with basil, honey and pepper. Serve salmon with relish. Yield: 6 servings
Chocolate Raspberry Torte
GRACE NATOLI SHELDON
32 Living Well i August/November 2016
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