Chocolate Christmas Torte
1 cup sugar
1 cup butter or margarine, softened
2 tablespoons raspberry syrup
1 package (6 ounces) semisweet chocolate chips (1 cup), melted and
1/2 cup plus 1 tablespoon all-purpose flour
2 packages (12 ounces each) frozen raspberries in syrup, thawed
White Chocolate Filling (below)
2 ounces white baking bars (white chocolate), from 6-ounce package,
Hot fudge sauce or topping, if desired
Heat oven to 400ºF. Grease bottoms and sides of 2 round pans, 8x1
1/2 inches; dust with cocoa. Beat sugar and butter in small bowl
with electric mixer on medium speed until smooth. Beat in liqueur,
eggs and melted semisweet chocolate. Stir in flour. Pour into pans.
Bake about 20 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pans to wire rack. Cool
Place raspberries in blender or food processor. Cover and blend on
high speed, stopping blender occasionally to scrape sides, until
almost smooth; strain. Prepare White Chocolate Filling.
Place 1 cake layer on serving plate; spread with filling. Make about
1/4-inch deep ring in filling 1 inch from edge of cake, using tip of
spoon. Make another 1/4-inch-deep ring 1 inch inside outer ring.
Fill each ring with about 5 tablespoons raspberry puree. Place
second cake layer on filling. Drizzle melted white chocolate over
top of cake.
Refrigerate uncovered about 10 minutes or until candy coating is
set. Cover with plastic wrap and refrigerate at least 3 hours until
filling is firm. Serve with remaining raspberry puree and fudge
sauce. Cover and refrigerate any remaining dessert.
White Chocolate Filling
1/2 cup butter or margarine, softened
2 tablespoons powdered sugar
4 ounces white baking bars (white chocolate), from 6-ounce package,
melted and cooled
1/8 teaspoon vanilla
Beat margarine and powdered sugar in small bowl with electric mixer
on medium speed until light and fluffy. Beat in white chocolate and
vanilla until smooth.