Chocolate Raspberry Almond Torte
Submitted by Mcalina28
Flourless-style chocolate almond torte with fresh raspberries and framboise, layered with raspberry jam glaze and a poured chocolate ganache. A showstopping French-inspired dessert.
YIELD
1 cakePREP
40 minCOOK
40 minREADY
This torte means business. Three layers of finish. Ground almonds in the batter. Framboise for that unmistakable raspberry brandy kick. And a final pour of dark chocolate ganache that cascades down the sides like something from a Parisian patisserie.
The base is built on almonds ground to a paste in the food processor, folded into a chocolate batter with whole raspberries that burst into jammy pockets as it bakes.
Once cooled, it gets a strained raspberry jam glaze that seals in moisture and adds a glistening ruby layer. Then the ganache goes on top, pooling into a glossy, mirror-like finish.
Garnish with fresh raspberries and lemon twists. Then stand back and accept the compliments.
Pro Tips
- Grind the almonds for a full 5 minutes in the food processor until they reach a nut butter consistency; this creates a dense, fudgy crumb
- Fold the raspberries in gently at the end so they stay whole and don’t bleed into the batter
- Strain the raspberry glaze through a fine sieve to remove seeds for a clean, professional look
- Let each layer set completely before adding the next: 2 hours for the glaze, 1 hour for the ganache
Ingredients
Directions
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 8½ inch springform pan, spreading it evenly and smoothing the top.
Bake in the middle of a preheated 350f oven for 40 to 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 twists.
Serve with additional raspberries and lemon twists alongside.
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