Reform Torta with Raspberry Swirl
60% autentično · Hungarian (Fusion)
A creative twist on the classic Reform Torta, incorporating a vibrant raspberry swirl into the chocolate sponge and a lighter, fruit-infused buttercream for a refreshing contrast.
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Sastojci
- eggs5 large
- granulated sugar180g
- all-purpose flour130g
- unsweetened cocoa powder40g
- butter, softened200g
- dark chocolate (60% cocoa), melted100g
- fresh raspberries150g
- lemon juice1 tsp
- vanilla extract1 tsp
- salt1/4 tsp
- water2 tbsp
Koraci
- 1
Preheat oven to 175°C (350°F). Grease and flour a 22cm (8.5 inch) round cake pan.
- 2
Puree fresh raspberries with lemon juice and strain to remove seeds. Set aside.
- 3
Beat eggs with sugar until pale and thick. Sift together flour, cocoa powder, and salt. Fold into the egg mixture.
- 4
Gently fold in the melted dark chocolate and vanilla extract.
- 5
Pour about two-thirds of the batter into the prepared pan. Dollop spoonfuls of the raspberry puree over the batter.
- 6
Pour the remaining chocolate batter over the raspberry puree. Swirl gently with a skewer or toothpick to create a marbled effect.
- 7
Bake for 35-40 minutes, or until a toothpick comes out clean. Cool completely.
- 8
For the frosting: Cream softened butter until fluffy. Beat in melted dark chocolate and vanilla. Gradually add a few tablespoons of the raspberry puree and mix until smooth and lightly colored.
- 9
Once the cake is cool, frost it with the raspberry buttercream. Garnish with fresh raspberries.
