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February 10, 2024July 10, 2024

Strawberry Raspberry Chocolate Torte baked the S.M.A.R.T. Way

Looking for a delicious yet healthy dessert? Peetz presents the Strawberry Raspberry Chocolate Torte, baked S.M.A.R.T. This indulgent dessert combines the richness of chocolate with the freshness of strawberries and raspberries, making it a perfect treat for Valentine’s Day or any special occasion.

The Strawberry Raspberry Chocolate Torte is not only a feast for your taste buds but also a smart choice for your health. Our S.M.A.R.T. Blend ensures this torte is not only delicious but also a healthier choice for those mindful of their dietary needs. Made with our innovative S.M.A.R.T. Blend, this torte is packed with nutrients and free from artificial additives. Enjoy a slice of this gluten-free, dairy-free decadent dessert that promises to satisfy your sweet tooth while keeping your health goals on track. Follow our simple steps to create this stunning dessert in your own kitchen.

The key to this recipe’s success lies in its perfect balance of flavors and textures. The rich, dark chocolate torte is complemented by the tartness of fresh strawberries and raspberries, creating a dessert that is both satisfying and refreshing. Whether you are hosting a dinner party or simply looking to indulge in a special treat, this Strawberry Raspberry Chocolate Torte is sure to impress.

To ensure the best results, we recommend using high-quality ingredients, including organic berries and premium dark chocolate. This not only enhances the flavor but also boosts the nutritional profile of the dessert. Additionally, the S.M.A.R.T. Blend used in this recipe is specially formulated to provide maximum health benefits without compromising on taste.

February 10, 2024, by Peter

1. Health Benefits of Berries
2. Nutritional Information on Chocolate

S.M.A.R.T. Blend Benefits
Peetz Recipes

Strawberry Raspberry Chocolate Torte by Enjoy Peetz

Dark Chocolate Strawberry-Raspberry-Blackberrie Torte baked the S.M.A.R.T. wayWay

Peter of Peetz

This torte is NUTRITIOUS, LOW-STARCH, GLUTEN-FREE,DAIRY-FREE AND ALLERGEN-FREE, perfect for special occasions or as a decadent dessert for ALL chocolate and strawberry, Raspberry and Blackberry lovers. Baking it the S.M.A.R.T. Way, makes it healthier, delicious and more nutritious with more vitamins and minerals than wheat flour, and ALL gluten-free options.

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Course Dessert, ValentinesDay

Cuisine Canadien

Equipment

1 Stand Mixer / hand mixer
1 2 mixing bowels
2 9 Inch Spring round pans

Ingredients

For The Cake

2 cup S.M.A.R.T. Blend NUTRITIOUS, Low-Starch, Allergen-Free one-to one, all-purpose Flour, Sift the flour
1 cup Unsweetened Cocoa Powder
1 Tbsp Baking Powder
2 Tsp Baking Soda
1/2 tsp Salt
1 cup Unsalted Butter Softened, I use GHEE to keep it dairy free.
2 cup Granulated Sugar
4 Xtra-Large Eggs
1 tsp Vanilla Extract
1.50 cup Coconut Milk

For The Chocolate Ganache

1 cup Coconut Cream
8 ounce Semisweet Chocolate Chopped

For The Filling And Topping

2 cup Fresh Strawberries / Raspberries / Blsckberries Sliced
1 cup Fresh Strawberries / Raspberries / Blackberries Blended With Powdered Sugar
1 Cup Powdered Sugar
1 as required Chocolate Curls For Garnish

Instructions

Directions: Strawberry Chocolate Torte Recipe

STEP 1. Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
STEP 2. In a large mixing bowl, combine the flour, cocoa powder, baking powder, and salt.
STEP 3. In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
STEP 4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
STEP 5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
STEP 6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
STEP 7. Meanwhile, prepare the chocolate ganache by heating the heavy cream in a saucepan until it begins to simmer. Remove from heat and pour over the chopped chocolate. Stir until smooth and let it cool to room temperature.
STEP 8. To assemble the torte, place one cake layer on a serving plate. Spread a layer of chocolate ganache over the cake, followed by a layer of sliced strawberries or full berries. Repeat with the second cake layer.
STEP 9. Prepare the strawberry / berrie glaze by blending fresh fruit and powdered sugar in the blender until smooth. Pour the glaze over the top of the torte, allowing it to drip down the sides.
STEP 10. Garnish with chocolate curls and refrigerate for at least 2 hours before serving.
STEP 11. Serve chilled and enjoy!

Notes

Chocolate Strawberry Torte 3 — Chocolate Strawberry Torte baked the S.M.A.R.T. Way

Cooking Tips

Make sure to properly grease and flour the cake pans to prevent the cake from sticking.
For a richer chocolate flavour, use high-quality cocoa powder and dark chocolate for the ganache.
To make chocolate curls, use a vegetable peeler to shave curls from a block of chocolate or buy them at BulkBarn.
You can make the torte a day in advance and store it in the refrigerator. Just make sure to add the strawberry / raspberry glaze and garnish before serving.

Storage And Serving

Store the Strawberry / Raspberry / Blackberrie Dark Chocolate Torte in the refrigerator to keep it fresh.
Serve the torte chilled for the best taste and texture.

Keyword allergen-free, AncientWholeGrains, casein(dairy)-free, Corn-free, cornStarch-free, digestableVitaminsMinerals, gluten-free, Healthy, Legume-free, Low-starch, ModifiedStarch-free, Nut-free, nutritious, Peanut-free, PotatoStarch-free, pulse-free, soy-free, SuperFoods

Tried this recipe?Let us know how it was!

February 11, 2021February 27, 2021

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free is not only dairy free, but wheat free and gluten free too. Do you know what it is not free of? Great taste!

This cake is prettied-up with a frosting made with chocolate ganache. Traditionally, chocolate ganache is made with 35% cream. But, in this dairy free cake, we have replaced the cream with coconut milk. Adding a touch of pure vanilla intensifies the taste.

This deep, dark, delicious cake is a must for any chocolate lover. Bake it up and give it to your Valentine as the perfect way to celebrate Valentine’s Day. Or any day in fact!

Try the original recipe for Raspberry Chocolate Truffle Cake.

Raspberry Chocolate Cake Dairy Free

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Servings 8 inch Cake

Ingredients

1 1/2 cup Peetz S.M.A.R.T Blend
1 cup stevia
2 teaspoons baking powder
1 teaspoon salt
4 eggs large
1/2 cup coconut oil melted
1 1/2 cup coconut milk canned
3/4 cup cup Dutch processed cocoa powder
3/4 cup freshly brewed coffee warm

Chocolate Ganache

2 cups dark chocolate chopped fine
1 cup coconut milk canned and not low fat
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 F.
Grease the bottom and sides of two 8-inch cake pans.
Cut two pieces of parchment into 8-inch rounds.
Insert one in the bottom of each pan.
In a large bowl, whisk together the Peetz S.M.A.R.T Blend, stevia, baking powder and salt.
In another large bowl, whisk together the eggs.
Then add in the coconut oil and coconut milk to the egg mixture. Whisk well.
Add the cocoa powder into a medium bowl. Pour in coffee and whisk.
Slowly pour the liquid into the egg mixture, while whisking.
Sprinkle 1 cup of the dry ingredients over and stir to combine.
Continue to add dry ingredients, 1 cup at a time, while stirring after each addition.
Then, using an electric mixer, beat on high speed for two minutes.
Divide batter evenly between two pans and smooth the tops with a spoon.
Bake the cakes for 30-35 minutes, until a toothpick inserted comes out clean.
Place cakes on a wire rack and allow to cool for 10 minutes.
Once cool, unmold and set cakes back on rack.

For the Ganache

To make the ganache, bring the coconut milk to a boil.
Place chopped chocolate in a medium bowl.
Pour hot coconut milk over the chocolate. Let set for 2 minutes.
Then, whisk to combine.
Add vanilla and whisk again until smooth.
Place the ganache in the refrigerator for 1 hour.
Then, it is time to assemble the cakes.

To Assemble

Using a serrated knife, cut the domes off the top of each cake.
Place the first cake, cut side down, on a plate or cake wheel.
Heat the jam in a small pot until warm.
Spread the jam on the cake, keeping it an inch away from the edge.
Repeat the process with the second cake.
Once the cake layers are assembled, remove the ganache from the refrigerator.
Using an electric mixer, beat the ganache into a frosting.
Swirl the frosting over the top and sides of the cake.
Top with raspberries or a combination of raspberries and other berries.

Tried this recipe?Let us know how it was!

Read below for our tip on baking Raspberry Chocolate Cake Dairy Free

How do you make a cake super moist?

Fat! Yes, that is right. Fat contains moisture.

When baking with Peetz S.M.A.R.T blend, remember, you are baking with whole grains. Whole grains contain a lot of healthy fibre. This absorbs liquid, so you will need extra liquid and fat in your baking.

What kinds of fat should I use?

There are a few different fats you can add.

Egg yolks add extra moisture. This recipe originally had just two eggs. We added two additional yolks.

Since this cake is dairy free, we eliminated milk. Then, we added coconut milk instead.

The coconut oil is our cake recipe, also creates a lighter crumb.

This cake also contains oil, which creates a lighter crumb.

Hey chocolate lovers you might also enjoy:

Raspberry Chocolate Truffle Cake

Chocolate Belgian Waffles

February 9, 2021February 27, 2021

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake is wheat free and gluten free. What it is not free of is taste! A deep rich chocolate cake, that will satisfy any chocolate lover.

This cake is baked in two pans. Once cooled, this Raspberry Chocolate Truffle Cake is cut and layered with raspberry jam. Then, it is iced with dark chocolate ganache. The result is a cake that tastes just like a raspberry filled chocolate truffle!

If you are looking for a dairy free option, we have also create the Raspberry Chocolate Cake Dairy Free. It is adapted from this original recipe.

Raspberry Chocolate Truffle Cake

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Ingredients

1 1/2 cup Peetz S.M.A.R.T Blend
1 1/2 cup sugar
1 teaspoons baking powder
1 teaspoon salt
2 eggs large
2 egg yolks large
1/2 cup vegetable oil
1 1/2 cup homogenized milk
3/4 cup Dutch processed cocoa powder
3/4 cup coffee freshly brewed, warm

Chocolate Ganache

2 cups dark chocolate chopped fine
1 cup 35 % cream

To Assemble

raspberry jam seedless
fresh raspberries or a mix of fresh raspberries and other berries

Instructions

Preheat the oven to 350 F.
Grease the bottom and sides of two 8-inch cake pans.
Place a round of parchment paper in each.
In a large bowl whisk together the Peetz S.M.A.R.T Blend, sugar, baking powder and salt.
In a separate large bowl, whisk together the eggs.
Add oil and milk. Whisk again.
In a medium bowl, add the coco powder.
Pour the coffee over the cocoa powder and whisk.
Next, pour the mixture over the eggs and whisk to combine.
Add 1 cup of dry ingredients into the wet and whisk until combined.
Continue to add the dry ingredients, a cup at a time and whisking afterwards.
Once all ingredients are combined, beat the mix together, with an electric mixer, on high speed for two minutes.
Divide the cake mix evenly, between the two pans.
Smooth down the top on each cake with a spoon or a reverse spatula.
Bake the cakes for 30-35 minutes, until a toothpick inserted into the center comes out clean.
Let cakes cool for 10 minutes on a wire baking rack.
Then, unmold and place on rack until fully cooled.
To make the ganache, bring the cream to a boil.
Place chopped chocolate in a medium bowl.
Pour hot cream over the chocolate.
Let set for 2 minutes. Then, whisk to combine.
Place the ganache in the refrigerator for 1 hour.
Then, it is time to assemble the cakes.
Using a serrated knife, cut the domes of the top of each cake.
Place the first cake, cut side down, on a plate or cake wheel.
Heat the jam in a small pot until warm.
Using a small butter knife, or a small reverse spatula, spread the jam on the cake,keeping it an inch away from the edge.
Repeat the process with the second cake, until all four layers are stacked.
Remove the ganache from the refrigerator.
Using an electric mixer, beat the ganache until a whipped frosting forms.
Swirl the frosting over the top and sides of the cake.
Top with raspberries or a combination of raspberries and other berries.

Tried this recipe?Let us know how it was!

Read On for Our Baking Tip

How do you make a cake super moist?

The first answer is fat. Chefs often say more fat, more flavour!

Egg yolks add extra moisture. So, in addition to the two eggs in the recipe, we have added two additional yolks.

Then, there is full fat, homogenized milk added. Although, you can also add fat through coconut milk, as in our Dairy Free Chocolate Cake,

This cake also contains oil, which creates a lighter crumb.

Peetz S.M.A.R.T blend gets a hint more lighter, when cocoa powder is added.

Can you taste coffee in chocolate cake?

Coffee plus cocoa helps to bring out the richness in our chocolate. You should not be able to taste the coffee at all, instead it will just enhance the over all flavour.

What is the best way to chop chocolate?

Any pastry chef will tell you, it is best to choose a long serrated knife. You’ll want to make sure the chocolate is chopped fine when making chocolate ganache. The chocolate needs to melt quickly and easily.

Chop chocolate on an angle, instead of straight across. This enables cutting smaller, fiver sections.

Hold the knife by the handle and apply pressure on the end with the other hand.

Chocolate lovers, we think you would also enjoy:

Chocolate Belgian Waffles

The first Nutritious, Low-Starch, Allergen-Free, One-To-One All-Purpose Flour.

Tag: raspberry

Strawberry Raspberry Chocolate Torte baked the S.M.A.R.T. Way