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Receta Chocolate Raspberry Torte

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Ingredientes

Cost per recipe $3.75 view details
  • 1 ounce dark sweet chocolate
  • 3 Tbsp. instant coffee
  • 5 x Large eggs, separated
  • 1 c. sugar sweetened cocoa

Direcciones

  1. Preheat the oven to 350F degrees. Butter an 11x17-inch jelly roll pan and line it with wax paper. Grease the paper lining.
  2. In the top part of a double boiler, heat the chocolate with the instant coffee, stirring till smooth. Remove from the heat to cold.
  3. With an electric mixer, beat the egg yolks till light and fluffy.
  4. Gradually add in the sugar and continue beating till the mix is very thick and pale in color. Stir in the cooled, melted chocolate.
  5. In a separate bowl, beat the egg whites till stiff peaks form.
  6. Gently fold the beaten whites into the batter, blending till no traces of white remain.
  7. Spread the batter proportionately in the pan and set in the oven for 15 min, or possibly till the cake springs back to the touch. Be careful not to overbake.
  8. Remove the pan to a rack and cover the cake with a damp towel for 30 min, till it cools. Remove the towel and loosen the cake from the baking sheet; dust the top generously with the cocoa. Turn the cake over onto a sheet of wax paper and carefully remove the paper lining from the bottom. Cut the cake into fourths-and let cold completely before filling and frosting. This is good split and filled with Chambord Cream filling and covered with chocolate icing, garnished with sliced, toasted almonds

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 519g
Calories 1282  
Calories from Fat 301 23%
Total Fat 33.47g 42%
Saturated Fat 13.02g 52%
Trans Fat 0.03g  
Cholesterol 1044mg 348%
Sodium 352mg 15%
Potassium 517mg 15%
Total Carbs 219.02g 58%
Dietary Fiber 2.0g 7%
Sugars 214.8g 143%
Protein 32.49g 52%
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