Wednesday, August 22, 2012

Chocolate-Raspberry Bavarian Torte


I'm trying to be a better friend to berries.

All too often I withdraw a moldy berry basket from the fridge shelf.  Frowning, I ask myself  "didn't I buy these just 2 days ago?" And then I remember it was more like 7, and then I recall the berry tart recipe I was supposed to make but then abandoned because it no longer felt special to me.

Fresh produce will suffer at the hands of a fickle baker.

I'm trying to do better, so last week's flavor will make a repeat appearance this week. And since undertaking this effort I've learned that you should never, ever pass up the opportunity to stew raspberries on the stove top.  It's a kind of aromatherapy that cannot be bottled and sold.


If you're new to making chocolate curls, I have a short instructional video here.  Or you can use chocolate shavings as a substitute; all you need is a vegetable peeler and a bar of chocolate. Chocolate shavings will melt easily in your hands, so stick them in the freezer for a few minutes before you coat the sides of the cake with them.


This might be my new favorite way to eat chocolate cake.

Lovely Bavarian!




Chocolate-Raspberry Bavarian Torte
Yield: One 9-inch torte                                                                                    [click for printable version]
Adapted from Godiva Chocolatier


You'll need one 8-inch cake pan and one 9-inch by 3-inch spring-form pan to make this torte.  

Chocolate genoise:
3 large eggs plus 3 large egg yolks, at room temperature
3/4 cup granulated sugar
1/8 tsp. salt
1/3 cup cake flour
1/3 cup cornstarch
1/4 cup unsweetened alkalized cocoa powder
  1. Preheat oven to 350°F. Grease an 8-inch round baking pan.  Line the bottom of the pan with a round of parchment paper.
  2. In a heat-proof bowl (preferably stainless) beat together whole eggs, egg yolks, sugar and salt, using an electric hand mixer at high speed.  Place bowl over pan of simmering water and continue beating with the electric mixer until the mixture is warm. Remove bowl from water. Continue to beat until mixture is cooled and increased in volume This will take 5-7 minutes, and the batter should be thick and leave a trail when the beaters are lifted from the bowl.
  3.  Sift together cake flour, cornstarch and cocoa.  Sift dry ingredients over the beaten egg mixture, gently folding with a rubber spatula.  Pour batter in prepared pan.
  4. Bake for 30 minutes or until cake springs back when touched with finger. Cool in pan on wire rack for 10 minutes. Loosen edge with knife and invert cake onto a rack. Carefully remove paper. Place another rack on cake and invert again. Cool completely.

Raspberry syrup:
1/4 cup sugar
1/3 cup water
1/4 cup raspberry liqueur
  1. Combine sugar and water in saucepan over medium heat. Heat to a boil. Remove from heat and let cool. Stir in liqueur.

Raspberry Bavarian:
2 bags (12 ounces each) frozen unsweetened raspberries
3/4 cup sugar
1/3 cup raspberry liqueur
2 envelopes unflavored gelatin powder (1/2 oz.)
2 cups heavy cream
  1. Let raspberries thaw in the bags. Combine raspberries (along with whatever juice/ liquid is in the bags) and sugar in a saucepan. Heat to a boil and simmer 10 minutes. Strain mixture through a fine-mesh sieve into bowl.  You should have about 2 cups of raspberry pulp and juice combined.  Cool to room temperature.
  2. Combine liqueur and gelatin in heatproof cup and let stand 5 minutes.  Heat in microwave for 10 seconds or until gelatin turns to liquid.  You can also melt it in a saucepan on the stove top if you don’t have a microwave.
  3. Whisk into raspberry purée.
  4. Beat heavy cream in bowl until stiff peaks form, using electric mixer at high speed. Fold raspberry mixture into whipped cream.

Assembly:
1 cup chocolate-hazelnut spread, heated until loosened considerably
1 1/2 cups whipped cream
Dark chocolate curls or shavings
26-28  fresh raspberries (about 1 1/2 pints)
  1. Level cake with a serrated knife then cut genoise horizontally into two equal layers. Place one 8-inch layer, centered, in the bottom of the 9-inch spring form pan, cut side up. Brush with half of raspberry syrup.  Spread with ½ cup of the chocolate-hazelnut spread.
  2. Pour half of the raspberry Bavarian cream over and around the sides of the cake. Lightly drop the pan on the counter top one or two times to ensure the cream settles into the empty ring around the genoise.  Top with other cake layer. Brush with remaining syrup. Spread the remaining ½ cup chocolate-hazelnut spread over the genoise. Cover with remaining raspberry Bavarian cream.  Drop on counter top as before.  The cream  should completely fill the 9-inch pan with a little left over.  Level the top with a large off-set spatula. Cover and refrigerate until mixture sets, at least 2 hours.
  3. Run a small knife between dessert and pan. Remove spring form collar. Spread 1 cup whipped cream on side of dessert.  Pipe a decorative border of whipped cream around the edge of the cake with the remaining cream, using a small star decorator tip (if desired).  Press chocolate curls or shavings into sides of the cake. Arrange raspberries in a concentric circle around the top edge of the cake. Sprinkle center with chocolate curls.

111 comments:

Cookbook Queen said...

LOOOVE this!! Almost too pretty to eat!!

Notice I said almost. Because I'm fairly certain I could down a slice. Or twelve.

Meagan @ Scarletta Bakes said...

Agree with C.Q. - ALMOST too gorgeous to eat.

I'm trying to work more with berries, too. I always feel like I just don't quite do them justice. But you've hit such a lovely homerun here! Amazing as always...

The Brunette Baker said...

STUNNING Heather! Absolutely stunning. You give Martha and her team a run for their money with every one of your creations. For real.

Megan said...

This is just so pretty! Don't you love how fresh berries make everything the prettiest color in the whole world?! I love your photos of the process too! Makes me feel like even i could make a cake as pretty! <3

Lea's Cooking said...

Wow!!! In LOVE with this cake:))) Just visually it rocks! (I'm sure it is delish too!) I'm pinning it on my Pinterest!

Amanda said...

it's so pretty! i love it!

DessertForTwo said...

It's not that all of your photos don't draw me in and make me smile, but these are really something else. The chocolate cake with mousse on the sides is such a lovely shot! You're so talented!

ThisGirlBlogs said...

That. Looks. Incredible...

Nina Greer said...

I am wondering did you use Chambord? If not what kind of liqueur?

Helena / Rico sin Azúcar said...

Absolutely gorgeous and fantastic step-by-step clicks!
Thanks for the recipe and congratulations ;-)

Eileen said...

Wow, that cake is absolutely gorgeous! Not to mention that it's my favorite sweet flavor combination--chocolate and raspberry. Stunning!

mel said...

omg this looks delicious... but im wondering if i could make this with other kinds of berries like strawberries, because raspberries are really difficult to get where i live.

mihoshappylife said...

oh my god! That looks crazy! Amazing Cake! Would love to try it *w*

Rosa's Yummy Yums said...

Majestuous! What a beauty and ever so tempting...

Cheers,

Rosa

Janine (sugarkissed.net) said...

So beautiful! I just love the look of the chocolate cake with the red cream! Cool serrated knife thingie... believe it or not this is the first time I've seen one of those in action!

diamond said...

wonderful! great recipes! I would follow your posts, they are great :D

Patricia @ ButterYum said...

Just one word for this - Heaven!

Carrie's Creations said...

absolutely gorgeous.

La Table De Nana said...

Is there a word for more than gorgeous?

Jill said...

This looks delicious! Being unfamiliar to Bavarian Tortes, who knew how incredible they are?

Sarah said...

WOW it just looks Incredible. The photos are awesome too, I really feel like I can see and taste the whole Torte! Will definitely need to try this one.

A Canadian Foodie said...

OK, that's it. I am moving in and you are my new best friend. Let's have tea and cake. I do dishes.
:)
V

Katrina @ Warm Vanilla Sugar said...

I am in serious love!! Marry me?

Heather @ Heather's Dish said...

Heather.

Seriously.

These might be the most perfect chocolate curls i have ever in my life seen!

Jill said...

Oh, wow. What beautiful, beautiful pictures! I bet this tastes sooooo good!

thegoodfoodroom said...

100% STUNNING!!!

JayJ said...

So pretty! I want to make in now lol. Is there anything I can replace the raspberry liqueur for?

Becca said...

This is one of he most beautiful cakes dive ever seen; you are so talented. This cake looks amazing :)

Now Serving said...

Hi Heather, I stopped by a few weeks ago when I was searching for a good cupcake recipe and I ended up making the triple salted caramel ones - The verdict - divinely delicious - Your cakes are a sight for sore eyes. You can bet that I am coming back here to appease more of our sweet cravings :)
If you have a moment, please stop by to see my recreation of your wonderful cupcake -
cheers, Priya

meggola said...

Here's a tip on saving berries. When you bring them home from the store, wash them in a mixture of 1 part vinegar to 4 parts water. You don't even have to rinse them as the vinegar flavor is so watered down, but it kills off the mold spores and your berries will keep much longer!

Sucre Spice All Things Nice said...

So lovely!!
Any substitute for raspberry liqueur?Can raspberry filling be used in any way?????

Gloria said...

GORGEOUS. So pretty to look at, but also looks SO delicious.
Best,
Gloria

Eileen said...

So beautiful and delicious looking!

Suzanne Perazzini said...

Having the right equipment certainly helps and I love how you iced using a mold. Such a beautiful cake.

Laura | The Velvet Doe said...

I AM LICKING THE SCREEN!

Erin @ Dinners, Dishes and Desserts said...

This is just gorgeous, and I love your way of getting the cream on the side - what a great trick!

Lisa said...

Love the tip for rinsing the berries with vinegar water. :)

This cake is truly spectacular! I have found the world's best recipe for chocolate mousse cake (which I'm happy to share)......but I'm mad about raspberries,too, so I may just make this for my own birthday in Sept.! I will have to decide on a substitute for the Nutella (I think I'm the only person in world that doesn't like it), but otherwise it sounds like perfection!

Gina said...

I'm not always such a good friend to my berries either! This is beyond gorgeous. I feel like such a bitch now for discarding them, when I could have made this.
-Gina-

AmyRuth said...

This is just stunning...I have trouble with berries ...I eat them. However, after making one of Pierre Herme's tarts. I am forever fond of raspberries and chocolate. Thank you for sharing.

Elaine@JoinMeForDinner said...

Are you KIDDING me? Wow! Beautiful!!! How could you bear to cut it and eat it? I think I'd just take pictures of it all day.
Impressive. Thanks for sharing all the details too.

baker in disguise said...

oh wow... that is just spectacular!!! i just cant get over the whole process and look of this cake!! beautiful!

Anna @ hiddenponies said...

What an incredible, perfect cake, and in one of my favourite flavour combos! Gorgeous!

Hatice said...

Wow Heather, This cake is a piece of art!!! Your photos make me feel to rush into the kitchen and make sth delicious. And i am sure this cake is a flavour fountain. Btw, it is hard to believe how much the cake had risen without baking soda or powder and with only 1/3 cup of flour & cornstarch. Or am i missing sth? And honestly i did not get the sense of "alcalized" term for the cocoa pwder. Is it sth that we should specifically seek for or already the regular cocoa powder have this specification?

Jennifer @ Delicieux said...

Oh my Heather, this looks absolutely amazing!! It's like a work of art!

I have the same problem with berries going off before I have a chance to use them. You're definitely not alone there.

Cat said...

I love it! But I am weird and don't like raspberries with chocolate, but I think this could easily be made as a white chocolate raspberry dessert!

thelittleloaf said...

This looks absolutely delicious - like Black Forest Gateau but so much more beautiful and appealing :-)

Elizabeth@ Food Ramblings said...

Thanks for the step by step pictures! It's too pretty to eat!

Kavi said...

Beautiful photos! That bright berry color is so pretty!

Anonymous said...

When I grow up I want to be an awesome baker like you, your cakes are not only beautiful, they taste sublime !. One question where do I find the alkalized cocoa powder?

Felicia

Dina said...

your cake is so lovely! great pics as well.

Pel Plaer de Cuinar said...

uuuaaaaauuuuu! no lo he degustado, pero el aspecto es increible, y la foto preciosa! felicidades!

shannon angel said...

As always this looks great. Here's a tip for you that I have on one of my Pinterest Boards-
To keep strawberries fresh longer in the refrigerator, use 1 Part White Vinegar to 10 Parts Water. Soak the strawberries, leaves and all in the vinegar/water mixture for a few minutes. Drain in a colander until they are completely dry. Place in an uncovered bowl in the refrigerator. The vinegar/water mixture kills any mold spores on the strawberries and keeps them fresh longer. The vinegar does not affect the taste. Also works for blueberries, raspberries, blackberries...

HTH! Shan

María said...

Una tarta de las bonitas que he visto, y ademas rica, el chocolate y las frambuesas un sabor fantastico, la decoracion que le has puesto no puede ser mas bonita. Besicos

Spencer said...

Looks absolutely delicious! Almost too good to eat. It is a work of art.

nica ha said...

This looks so amazing! I want to make it for our next get-together with friends, but I'm at a loss for what to substitute for the nutella. One of my friends has a nut allergy so I can't use it.

Any suggestions for what to use instead of the nutella? Thanks! :D

bakingbeardy said...

Loved your cookbook and so found your blog! Such a big fan!

That looks delicious...but very complicated!

Shristi Mishra-Prasad said...

OMG. I had to wipe my keyboard coz I was drooling while looking at the pics. This is divine! So gotta try it.

Olya said...

I have just made this torte. It is nice and easy to make, and the taste is out of this world! Tartness of raspberries is offset by a lovely taste of hazelnuts. Thank you so so much for this wonderful recipe!

Pan Cuisine said...

I drool and drool and drool...this is sooooooooooooooo pretty. O my goodness! I want to be your neighbor. You do share your ridiculously gorgeous cakes with your neighbors? You are killing me girl!

Hatice said...

Heather, i also wonder with which tip you made those beautiful white buttercream ruffles around this cake. Seems like a leaf tip, but not so much. Can you tell me? Thanx!

Annie @ Annie's Noms said...

This looks delicious! I love chocolate and raspberries together! :)

Javelin Warrior said...

I always seem to have a problem with berries - they never last as long as I hope or I am too ambitious with my plans and can't manage to squeeze in all the baking or cooking in time to use them up ;) Love this torte - absolutely gorgeous! I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for the inspiration...

RecipeGirl said...

This is too gorgeous to eat. Your talent seriously amazes me!!

Haplea said...

It looks just delicious!!!

Dessert Journal said...

Mouthwatering!
A definite must try!!

Gerry @Foodness Gracious said...

Really great finish on the cake, an A plus on the quality of the Bavarian cream!

Liz said...

I am obsessed with those chocolate curls on the side of the cake. I love how the exterior of your cakes seem to perfectly suit the delicious interior. Lovely!

vanessalillian [Ness@theteensytinyinsignificantdetails] said...

Ohhhh my goodness. That looks amazing. I love raspberries! (And don't worry, the same happens to me with berries. Usually strawberries, because the ones on top lull you into a false sense of security)

Lora said...

Anything Bavarian catches my eye. Munich is my most beloved city I lived in for years and will always have a special place in my heart. This cake is magnificent. Another work of art.

Rachel Cooks said...

Every inch of this is perfection!

erinn said...

THat is one of the most beautiful cakes. Too pretty to eat.

Leslie said...

Almost to pretty to eat!

Heidi said...

Visually stunning and I'm sure it's delectable. :) Why aren't we neighbors? We so should be.

amy c @ thisheartofmineblog.com said...

this is possibly the most beautiful dessert I think I've ever seen. Stunning. I've pinned it because others have got to see it. :)

Birthday mom said...

Planning to make this cake tomorrow, but have been wondering why the
Bavarian does not include the traditional creme anglaise.

SprinkleBakes said...

It is my understanding that creme anglaise is not always used in Bavarian cream.

bakedbyiris said...

Such an incredible cake. Gorgeous, your pictures are amazing!!

Deon said...

Looks amazing! Can I ask where did you get your serrated knife from?

Nina Greer said...

I am in the process of making this cake! I am having so much fun right now, we cannot wait to taste it.

Hayley @ The Domestic Rebel said...

How is this real-life?! Those chocolate curls are AMAZEBALLS. Seriously. I can only imagine how heavenly this tastes!

Anonymous said...

Wow! This cake has everything I dream of! Raspberries are SOOOOO good, nutella (I think its made in heaven), chocolate curls that would melt in my mouth, and all of those in one!?! Thats flippin crazy I've got to try making this. It looks so pretty too!

SprinkleBakes said...

Okay, (belated) answers to some questions here. :)

I used Chambord liqueur. Substitutes? The Chambord really punches up the flavor, so I would suggest using a couple of drops of raspberry flavoring oil. You can find that here.

http://www.shopbakersnook.com/m5/144--raspberry-flavoring-oil-for-hard-candy-making-or-chocolate-by-lorann.html?gclid=CPDOsfaElbICFYOc7QodP0cAnA

Regular cocoa powder can be used in this recipe. Alkalized (or dutched) is suggested only because it removes a little bit of the bitterness that can be associated with regular cocoa.

marla said...

Love the two tone frosting. Such beautiful work Heather!

Katherine Falla said...

Hi!!! Can I know what camera you use to take these pictures? They look wonderful!

Bellenza Wedding Bistro said...

Absolutely beautiful berry torte!

Jen @ Jens Favorite Cookies said...

I hate letting a single berry go moldy in the fridge. I've never been known to make such gorgeous creations as this, though! This is a work of art!

Beglaubigte Übersetzung said...

It is something like a "Schwarzwälder Kirschtorte", but we make it normally with cherries. What a lovely idea to make it with raspberries!

Anxos said...

Hace dos meses que tengo tu libro, y con muchas dificultades por el idioma, lo estoy disfrutando un montón
Que tarta tan bonita, creo que no me atrevo a intentarlo...

The BearFoot Baker said...

This cake is Stunning!! I can't believe you made it on a white cloth! It would have looked like a "Cake Crime Scene" if I would have attempted that! LOL

Lili said...

How utterly beautiful!! The chocolate curls are perfection. What a dreamy dessert! xo ~Lili

Nora said...

What happens to the other half of the syrup?

Maria said...

Made the cake last weekend or my partner's 30th Birthday - it was such a huge hit, everyone oohed and aahed over the appearance and then went back for 2nd helpings! I was looking for something spectacular looking but also delicious and unusual - it hit the nail on the head.
I had leftovers for an afternoon snack today, and I cannot wait for an occasion to make it again! Trying to think of what other flavours I can do it in for something a bit different :)
Thanks for the recipe!

Natalie said...

This is beeeeautiful! The colour is amazing!

Praestavi said...

The cake looks both delicious and breathtakingly beautiful. I cannot wait to make this sometime soon!

ريما بارود said...

hi.thanks alot for this recipe.im from syria and i dont know some ingrediant here like alkalized coco i know coco but this type no can you tell me please what is it and if i dont have rasberry liqurue what cn i use.thanks

ريما بارود said...

and also the sugar syrup for how many minute it should be boiling.thank again and i hope that i hear from you so soon because my husband birthday is comming and i want to make it.by

ريما بارود said...

sorry but i forgot to ask you i live in holland but i didnt see cake cutter like this one can you please put a link to some place i can buy it if you know.really sorry thanks

Anonymous said...

Thank you so much for taking my last minute order.The cupcakes were so delicious all my family and friends enjoyed them!

Anonymous said...

How long could this cake last? If i keep it in the fridge, when do i bring it out before i serve it?

Anonymous said...

How do you make the chocolate curls so pretty? Mine never come out that way, a link to where you've explained it before or a post about chocolate curl making would be awesome.

Kyra George said...

Hello Heather!
When I saw this cake I fell in love with it :D I am turning 26 this year and wanted to make this as my birthday cake for myself and a few guests. Of course I would love to impress with this cake as I love chocolate and love baking. But I was wondering if there is a way I can substitute or take out the alcohol in this cake without ruining the taste?

Carolyn Mustopa said...

Oooh! I think I just found my dad's next birthday cake! I'll probably sub the Nutella for some plain chocolate ganache, though. Awesome recipe!!!

Anonymous said...

I'd love to try this recipe, is the gelatin necessary for the raspberry bavarian? Can I substitute for anything else?

tami said...

this is a stunning photo - like usual! :)

Susan Vandervort said...

I'm in the process of making this right now- it's chilling.

I noticed that in the assembly directions you don't say what to do with the 2nd half of the syrup. I used it for the 2nd layer.

The raspberry Bavarian cream pictured is much more pink than mine was.

Each element tasted so delicious on its own. I cannot wait to finish it and present it to my husband for his birthday...and then EAT IT.

Awesome recipe!

SprinkleBakes said...

Hi Susan,

Thanks for letting me know. The instructions for the remaining syrup have been added.

The color may have something to do with the raspberries used? The ripeness? I don't know. You could always add a drop or two of red food coloring if you want it to be more pink.

Thanks for the feedback! Very helpful for everyone!

xo
H

DegenerateElite said...

Just made this cake and to quote George Takei.....OH MY!

Fantastic--definitely will be making this cake again. I was surprised that the cake recipe called for only one 8" cake pan when I used two (simply to avoid having to cut the layer into two) and the batter seemed to rise almost out of both pans while in the oven! I also may have overcooked them, they were quite dry after cooling.

I can't wait to make this recipe again--I'll probably tweak a few things (our chocolate curls did NOT work out the way we'd wanted!) to add more whipped cream.

Thank you so much for the recipe! I love your blog :_D

Madelaine S. said...

Thank you so much for this amazing recipe!
I made it for my boyfriend and family for Valentine's Day, and it turned out better than I could even dream it would! It was gorgeous, too! It took me a little while to get the hang of the chocolate curls, they had to be at just the right temperature to behave! But they turned out beautiful! Again, THANK YOU!!!! <3

mando said...

Hello Heather!
I follow your recipe, but instead of Raspberries I used Huckleberries! Oh My Goodness! it was amazing!
I wonder if you have any recipe with huckleberries?
Armando

Anonymous said...

This is just too beautiful for words!

Anonymous said...

Hi,
I am from Switzerland and I am 20 years old. Your art is very impressive and I love it. I study graphism but after each of your post, I feel that it isn't the better way for me and I like even more bakery.
I follow your blog, keep going, you are a magician.
Thanks for all
Betty

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H

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