{"id":255,"date":"2008-07-14T20:14:00","date_gmt":"2008-07-14T13:14:00","guid":{"rendered":"http:\/\/foodietwoshoes.com\/wordpress\/?p=255"},"modified":"2009-02-16T11:26:50","modified_gmt":"2009-02-16T04:26:50","slug":"chocolate-and-raspberryi-am-in-love","status":"publish","type":"post","link":"http:\/\/foodietwoshoes.com\/wordpress\/chocolate-and-raspberryi-am-in-love\/","title":{"rendered":"Chocolate and Raspberry…I am in Love"},"content":{"rendered":"

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 cookinglight.com 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.<\/p>\n

\"choc-rasp-cake\"<\/p>\n

Raspberry-Vanilla Torte with Chocolate Ganache<\/h2>\n

adapted from cookinglight.com<\/a>
\nCake:
\nCooking spray
\n6 tbs. butter, softened
\n1 1\/2 tsp. vanilla extract
\n1 cup granulated sugar, divided
\n3 large eggs
\n3\/4 cup all-purpose flour
\n1\/4 tsp. salt
\n4 large egg whites<\/p>\n

Filling:
\n1\/4 cup fresh lemon juice
\n1 (10-ounce) jar seedless raspberry jam
\n1\/2 cup powdered sugar, sifted<\/p>\n

Ganache:
\n1\/2 cup granulated sugar
\n1\/4 cup unsweetened cocoa
\n1\/3 cup fat-free milk
\n1 (4-ounce) bar semisweet chocolate, chopped
\nPreheat oven to 350\u00b0.<\/p>\n

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.<\/p>\n

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.
\nLightly 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.
\nPlace 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.<\/p>\n

Bake at 350\u00b0 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 cookinglight.com and was hoping to find a reason to try it. This past weekend we celebrated my mom’s birthday and of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16,9],"tags":[],"class_list":["post-255","post","type-post","status-publish","format-standard","hentry","category-cake","category-desserts"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/255","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/comments?post=255"}],"version-history":[{"count":5,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/255\/revisions"}],"predecessor-version":[{"id":328,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/255\/revisions\/328"}],"wp:attachment":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/media?parent=255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/categories?post=255"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/tags?post=255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}