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Lake Elmo Inn Raspberry Fudge Torte
1 C. hot water
3/4 C. cocoa
3/4 C. vegetable oil
14 egg yolks
1 T. vanilla
2-1/2 C. cake flour
2-1/4 C. sugar
1 T. baking powder
1-1/2 C. egg whites
2 t. cream of tartar
Mix together the water and cocoa and cool slightly. Whip the oil, egg yolks, and vanilla into the cocoa mixture. Sift the flour, sugar, and baking powder, and add to the egg mixture, mixing well. Beat the egg whites and cream of tartar until firm peaks form. Fold the flour/egg mixture into the firm peaks. Grease the bottoms of two 10" springform pans and pour in the final mixture. Bake at 350°F for 20-30 minutes, until set. Cool.
Makes two cakes.
6 C. whipped cream
1-1/2 C. powdered sugar
4 t. vanilla
In a chilled bowl, whip the whipped cream, powdered sugar, and vanilla until stiff.
1 C. soft fudge topping (like Smucker's)
4 C. fresh raspberries, saving 24-28 for rosettes
dark chocolate shavings
Cut the cakes in 3 layers and spread the fudge topping on one layer of each cake. Sprinkle with a quarter of the raspberries and cover with a thin layer of the whipped cream mixture. Repeat with next layer and stack all 3 layers. Then frost the top and sides. Smooth top and section into 12 or 14 pieces. Press chocolate shavings onto the cake sides (optional). Garnish each slice with one raspberry, and if you have a pastry bag, a rosette of whipped cream. Chill for at least 2-3 hours. Serve with raspberry purée or chocolate sauce.
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