Chocolate and Raspberry…I am in Love

Lately my whole family has been trying to watch what they eat in hopes of taking off a few pounds. Nowadays who isn’t, right? A few weeks ago I came across this recipe on and was hoping to find a reason to try it. This past weekend we celebrated my mom’s birthday and of course I volunteered to make a cake. I am always looking for a valid excuse to bake but not have to keep it in my house. :o) I remembered this cake and of course it took me forever to find the recipe again. Finally I found it and went to work on creating my masterpiece. It was fairly easy to make and it was oh so good. My mom later told me that my step-dad raved over it, she had to send a second piece home with my sister’s boyfriend and she herself snuck back out to the kitchen in the middle of the night to have a second piece. I guess it was a hit! The plus side is that it was a tad bit healthier than your typical cake. The recipe was originally for a Raspberry-Almond Torte but when I saw the price for the almond paste I quickly decided to make it Raspberry-Vanilla instead, lol. I was planning on taking a picture of a cut piece but I completely forgot once we got to my parent’s house. Sorry, but this is the only crummy picture that I have. If you click on the link for the cooking light recipe you can see the pretty picture that they have.


Raspberry-Vanilla Torte with Chocolate Ganache

adapted from
Cooking spray
6 tbs. butter, softened
1 1/2 tsp. vanilla extract
1 cup granulated sugar, divided
3 large eggs
3/4 cup all-purpose flour
1/4 tsp. salt
4 large egg whites

1/4 cup fresh lemon juice
1 (10-ounce) jar seedless raspberry jam
1/2 cup powdered sugar, sifted

1/2 cup granulated sugar
1/4 cup unsweetened cocoa
1/3 cup fat-free milk
1 (4-ounce) bar semisweet chocolate, chopped
Preheat oven to 350°.

Coat a 15 x 10-inch jelly roll pan with cooking spray (it took me a little while to realize that this was basically a cookie sheet); grease the pan and then line bottom with parchment paper. Coat parchment paper with cooking spray.

To prepare cake, place butter and vanilla extract in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.
Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.

Bake at 350° for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack. Remove parchment paper. Cut cake into 4 (10 x 3 3/4-inch) rectangles.

To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.

To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte.