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.  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]

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.
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Cookbook Queen
Cookbook Queen
9 years ago

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
Meagan @ Scarletta Bakes
9 years ago

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
The Brunette Baker
9 years ago

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

Megan
Megan
9 years ago

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
Lea's Cooking
9 years ago

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
Amanda
9 years ago

it's so pretty! i love it!

DessertForTwo
DessertForTwo
9 years ago

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
ThisGirlBlogs
9 years ago

That. Looks. Incredible…

Nina Greer
Nina Greer
9 years ago

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

Helena / Rico sin Azรบcar
Helena / Rico sin Azรบcar
9 years ago

Absolutely gorgeous and fantastic step-by-step clicks!
Thanks for the recipe and congratulations ๐Ÿ˜‰

Eileen
Eileen
9 years ago

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

mel
mel
9 years ago

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.

Anonymous
Anonymous
9 years ago

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

Rosa's Yummy Yums
Rosa's Yummy Yums
9 years ago

Majestuous! What a beauty and ever so tempting…

Cheers,

Rosa

Unknown
Unknown
9 years ago

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
diamond
9 years ago

wonderful! great recipes! I would follow your posts, they are great ๐Ÿ˜€

Unknown
Unknown
9 years ago

Just one word for this – Heaven!

Carries Creations
Carries Creations
9 years ago

absolutely gorgeous.

La Table De Nana
La Table De Nana
9 years ago

Is there a word for more than gorgeous?

Jill
Jill
9 years ago

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

Sarah
Sarah
9 years ago

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
A Canadian Foodie
9 years ago

OK, that's it. I am moving in and you are my new best friend. Let's have tea and cake. I do dishes.
๐Ÿ™‚
V

Katrina @ Warm Vanilla Sugar
Katrina @ Warm Vanilla Sugar
9 years ago

I am in serious love!! Marry me?

Heather @ Heather's Dish
Heather @ Heather's Dish
9 years ago

Heather.

Seriously.

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

Jill
Jill
9 years ago

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

Anonymous
Anonymous
9 years ago

100% STUNNING!!!

JayJ
JayJ
9 years ago

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

Unknown
Unknown
9 years ago

This is one of he most beautiful cakes dive ever seen; you are so talented. This cake looks amazing ๐Ÿ™‚

Unknown
Unknown
9 years ago

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 ๐Ÿ™‚
If you have a moment, please stop by to see my recreation of your wonderful cupcake –
cheers, Priya

meggola
meggola
9 years ago

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
Sucre Spice All Things Nice
9 years ago

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

Gloria
Gloria
9 years ago

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

Eileen
Eileen
9 years ago

So beautiful and delicious looking!

Suzanne Perazzini
Suzanne Perazzini
9 years ago

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

Laura | The Velvet Doe
Laura | The Velvet Doe
9 years ago

I AM LICKING THE SCREEN!

Erin @ Dinners, Dishes and Desserts
Erin @ Dinners, Dishes and Desserts
9 years ago

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

Lisa
Lisa
9 years ago

Love the tip for rinsing the berries with vinegar water. ๐Ÿ™‚

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 Stanley
Gina Stanley
9 years ago

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
AmyRuth
9 years ago

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
Elaine@JoinMeForDinner
9 years ago

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
baker in disguise
9 years ago

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

Anna @ hiddenponies
Anna @ hiddenponies
9 years ago

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

Hatice
Hatice
9 years ago

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
Jennifer @ Delicieux
9 years ago

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
Cat
9 years ago

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
thelittleloaf
9 years ago

This looks absolutely delicious – like Black Forest Gateau but so much more beautiful and appealing ๐Ÿ™‚

Elizabeth@ Food Ramblings
Elizabeth@ Food Ramblings
9 years ago

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

Kavi
Kavi
9 years ago

Beautiful photos! That bright berry color is so pretty!

Anonymous
Anonymous
9 years ago

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
Dina
9 years ago

your cake is so lovely! great pics as well.