FROM IOWA'S BEST B&Bs
Just reading this recipe from Blue Belle Inn B&B and Teahouse, St. Ansgar, could nearly put you into a diabetic coma, but we're willing to take the risk. Swiss chocolate? Raspberries? Fudge? Yum. The only instructions not included in the lovely, detailed recipe involves when to begin dieting.
Swiss Chocolate Raspberry Torte with Fudge Frosting
Cake:
2/3 c. soft butter
2 cups flour
1 1/2 c. sugar
1 tsp baking soda
3 eggs
1/2 tsp salt
1/2 c. cocoa
1 cup milk
2 tsp vanilla
1/2 c. seedless raspberry preserves
Cream butter until fluffy. Blend in sugar. Add eggs one at a time, beating
well after each addition. Stir in cocoa & vanilla. Mix flour, soda & salt.
Alternately add dry ingredients & milk to butter mix; begin & end with dry
ingredients. Fill (3) 9" round cake pans with equal amounts batter & level
off. Bake in a preheated 350' oven 25 min, or until firm to the touch. Cool
on rack. When cool, place first round on a cake platter. Top with raspberry preserves. Outline outer edge of cake with genache placed in a squirt bottle or heavy plastic bag with a hole cut in one corner. Fill in center in a lattice design. Place 2nd round on top of filling. Top with raspberry buttercream filling spread 3/8" thick. Top with final round. Pour fudge frosting over the top to cover. Use a knife to smooth sides.
Refrigerate.
Chocolate Genache:
1 c. semi-sweet chocolate chops
2 TBS heavy cream or half & half
Combine in a glass container and heat in microwave on high for 1 minute.
Stir until smooth.
Raspberry Buttercream Filling:
3 TBS soft butter
1 1/2 c. sifted powdered sugar
1/2 tsp. almond extract
1/4 c. seedless raspberry jam
Red food coloring if needed or desired
Combine all ingredients and blend with electric mixer until smooth and
spreadable. Milk or half & half can be used to obtain the right consistency
for spreading.
Cooked Fudge Frosting:
Bring to boil in heavy sauce pan:
1/2 c. butter
3 TBS half & half
2 TBS cocoa
Add:
2 c. powdered sugar, sifted
1/2 tsp. vanilla
Stir until smooth with whisk. Pour over cake immediately or reheat until
fluid when ready to use. Frosting sets up best if cake is cold.
Want to try the cook's version? You can book a stay at The Blue Belle Inn at their website: www.BlueBelleInn.com net or by sending an e-mail to bluebelle@omnitelcom.com or sherrie@bluebelleinn.com
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