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Chocolate Raspberry Almond Torte

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Recipe

 

Yield

1 cake

Prep

40 min

Cook

40 min

Ready

Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
½ cup almonds
lightly toasted
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2 ounces unsweetened chocolate
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2 tablespoons butter, unsalted
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2 large eggs
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1 cup sugar
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1 tablespoon framboise (raspberry brandy)
*
¾ cup all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup raspberries
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Glaze
cup raspberry jam
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1 tablespoon sugar
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Ganache
¼ cup heavy whipping cream
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6 ounces semi-sweet chocolate
bittersweet, chopped, null, null
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1 x lemon twists
for garnish
*
1 x raspberries
for garnish
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Ingredients

Amount Measure Ingredient Features
118 ml almonds
lightly toasted
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57.8 ml/g unsweetened chocolate
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3E+1 ml butter, unsalted
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2 large eggs
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237 ml sugar
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15 ml framboise (raspberry brandy)
*
177 ml all-purpose flour
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5 ml baking powder
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2.5 ml salt
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237 ml raspberries
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Glaze
79 ml raspberry jam
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15 ml sugar
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Ganache
59 ml heavy whipping cream
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173.4 ml/g semi-sweet chocolate
bittersweet, chopped, null, null
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1 x lemon twists
for garnish
*
1 x raspberries
for garnish
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 63439% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 343mg 14%
Total Carbohydrate 33g 33%
Dietary Fiber 6g 23%
Sugars g
Protein 17g
Vitamin A 11% Vitamin C 14%
Calcium 8% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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