Chocolate raspberry almond torte
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Chocolate raspberry almond torte
  Chocolate    Almonds    Tortes  
Last updated 6/12/2012 12:41:24 AM. Recipe ID 154. Report a problem with this recipe.
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      Title: Chocolate raspberry almond torte
 Categories: Desserts, Chocolate
      Yield: 1 servings
 
    1/2 c  Blanched almonds, toasted li
           -htly
      2 oz Unsweetened chocolate
      2 tb Unsalted butter
      2 lg Eggs
      1 c  Sugar
      1 tb Framboise (or other raspberr
           - brandy)
    3/4 c  Flour
      1 ts Baking powder
    1/2 ts Salt
      1 c  Raspberries
           Glaze:
    1/3 c  Raspberry jam
      1 tb Sugar
           Ganache:
    1/4 c  Heavy cream
      6 oz Bittersweet chocolate, chopp
           -d
           Lemon leaves for garnish
           Raspberries for garnish and
           -ccompaniment
 
  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.
  
  a 1989 Gourmet Mag. favorite
 




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Recipe ID 154 (Apr 03, 2005)

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