Chocolate Raspberry Almond Torte2

Chocolate Raspberry Almond Torte2

8 Preparation Time :

Categories : Chocolate Fruits

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 C Almonds -- blanched toasted

1 C Raspberries

2 Oz Chocolate -- unsweetened

Glaze:

2 Tbsp Butter -- unsalted

1/3 C Raspberry Jam

2 Lg Eggs

1 Tbsp Sugar

1 C Sugar

Ganache:

1 tbsp Framboise

1/4 C Heavy Cream

3/4 C Flour

6 oz Bittersweet Chocolate -- chopped

1 tsp Baking powder

Lemon leaves -- for garnish

1/2 tsp Salt

Raspberries -- for garnish and 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.

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. - - - - - - - - - - - - - - - - - -