My Best Raspberry Chocolate Torte

Instructions

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder and salt.
Then add ground walnuts.
Stir all ingredients together.

Your next step is to add flour/walnut mixture into eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)

I cut 2 rounded 6 inch cakes.

Leftovers can be used to make trifle recipes or just make mini cakes.

While cake is taking rest from the heat, let's make the fillings.

How to Make Chocolate Filling

Add 3 Dr. Oetker Vanilla pudding, cornstarch, sugar and 1 cup milk into mixing bowl.

Mix until all ingredients are incorporated. (minute or two)

Be sure the mixture is smooth.

Important: You don't have to use the mixer for the step above if you don't want to. You can mix pudding, sugar, corn starch and milk by hand using the spatula or metal spoon.

The rest of the milk or 3 cups of cold milk add into large pot and bring to boil.

When milk boils remove from the heat and stir in the pudding mixture.

Return to heat and stir non stop for about 3 minutes or until thickness.

Remove from heat, transfer to the mixing bowl and add chopped chocolate.

Stir until chocolate is melted.

Cover with plastic wrap and let it cool.

Meanwhile mix the butter.

When filling is cooled add mixed butter and beat until butter and pudding mixture is incorporated.

Then add Nutella and quickly mix. Set aside.

Raspberry Filling

Transfer raspberry pudding into a small saucepan and add 3 TBSP cold water.

Stir until the mixture is smooth.
Set aside.

Add raspberries and sugar into sauce pot and stir until it boils. (stir non stop)

When it boils remove from head and add raspberry/water mixture.

Stir all ingredients together and return to heat.

Keep stirring until desired thickness (only 2 to 3 minutes).

Remove from heat and add butter.

Stir until butter is melted.

Then add raspberry jam and stir all ingredients together.

Cover with plastic wrap and let it cool.

Assembly of the Best Raspberry Chocolate Torte

I used 6 inch removable pan in order to start building the cake.

Place first layer of the cake at the bottom.

Cover with chocolate filling then raspberry filling.

Add second layer of cake.

Cover with chocolate then raspberry filling.

Transfer the cake to the fridge for a few hours or overnight.

IMPORTANT
Let me repeat the steps. The formula is below:
cake + chocolate filling + raspberry filling + cake + chocolate filling + raspberry filling.

Next day cover with Nutella ganache and decorate chocolate, sprinkles...use your imagination.

Don't forget: Enjoy and share.

NEXT DAY - Make NUTELLA GANACHE

Using a medium size cup or bowl add Nutella, chopped chocolate and butter.
Set aside. (I like to use glass measuring cup)

Add heavy cream and corn syrup into medium size sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella, chocolate and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.