The best delicious Chocolate Raspberry Almond Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Raspberry Almond Torte recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Raspberry Almond Torte.
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1/2 c Almonds; blanched toasted
1 c Raspberries
2 oz Chocolate; unsweetened
-GLAZE-
2 tb Butter; unsalted
1/3 c Raspberry Jam
2 lg Eggs
1 tb Sugar
1 c Sugar
GANACHE
1 tb Framboise (Or Other
-Raspberry
1/4 c Heavy Cream
3/4 c Flour
6 oz Bittersweet Chocolate;
-Chopped
1 ts Baking powder
Lemon leaves; for garnish
1/2 ts Salt
Raspberries; for garnish
In a food processor, grind the almonds, scraping down the sides of the bowl
occasionally, for 5 minutes or until they are the consistency of nut
butter. Reserve. In a bowl set over simmering water, melt the chocolate and
the butter, stirring occasionally. Remove from heat. In a large bowl with
an electric mixer, beat eggs until they are pale, add sugar gradually,
beating, and beat until mixture is very thick and pale. Beat in chocolate
mixture, framboise, and the almond butter, and beat until well combined.
Sift the flour, baking powder, and salt into the bowl. Beat until well
combined. Fold in 1 cup of raspberries gently. Turn the mixture into a
well-buttered 8-1/2-inch springform pan, spreading it evenly and smoothing
the top. Bake in the middle of a preheated 350f oven for 40-45 minutes or
until pick comes out clean. Let torte cool in the pan on a rack, and then
remove sides of pan. In a small heavy saucepan, combine the jam and sugar,
bring mixture to a boil, stirring, and boil it, stirring, for 3 minutes.
Force glaze through a fine sieve into a small bowl. Invert the torte onto
the rack, set over wax paper, remove bottom of the pan, and spread the
glaze on top and sides of the torte. Let the torte stand at room
temperature for 2 hours, or until the glaze is set. In a small heavy
saucepan, bring cream to a boil and remove pan from heat. Stir in
chocolate, stirring until mixture is smooth, and then let the ganache cool
for about 3 minutes. Pour ganache over the torte, smoothing it with a
spatula and letting the excess drip down the side, and let the torte stand
for 1 hour, or until the ganache is set. Transfer the torte, carefully, to
a serving plate. Garnish with additional raspberries and lemon leaves.
Serve with additional raspberries and lemon leaves alongside.
Date: Sun, 16 Jun 1996 10:46:54 PST
Yields
8 Servings
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