Raspberry Chocolate Torte
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Raspberry Chocolate Torte
  Chocolate    Tortes  
Last updated 6/12/2012 1:19:52 AM. Recipe ID 51354. Report a problem with this recipe.
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      Title: Raspberry chocolate torte
 Categories: Desserts, Chocolate
      Yield: 4 Servings
 
      2 tb Plus 2 tsp margarine,
           -divided
    3/4 c  Matzo cake meal
  1 1/2 oz Ground almonds, divided
      8 lg Eggs
    1/2 c  Granulated sugar, divided
    1/4 c  Red raspberry jam
      2 c  Raspberries, divided
      2 oz Semisweet chocolate chips
 
  Preheat oven to 350 degrees. Cut a sheet of wax peper into three
  8-inch-diameter circles. Set 1 wax paper circle in bottom of each of
  three 8-inch-diameter cake pans and spread 1 teaspoon margarine
  evenly over wax paper and up the sides of each pan; set aside. In
  small bowl combine matzo cake meal and 1 ounce almonds; set aside.
  Using electric mizer, in large mixing bowl beat egg yolks with 1/2
  cup sugar until thick and lemon colored and mixture doubles in
  volume, about 5 minutes. Using clean beaters, in separate large
  mixing bowl beat egg whites and almond mixture until combined (do not
  beat or stir). Pour 1/3 of batter into each prepared pan, spreading
  batter to smooth surface. Bake until cakes are golden, 15 to 20
  minutes (top should spring back when touched lightly with finger).
  Let cakes cool in pans for 5 minutes; remove cakes from pans and
  gently peel off wax paper. Allow cakes to cool completely on a wire
  rack. In small saucepan heat jam over low heat until melted; let cool
  slightly. Add 1 cup raspberries to jam and stir to coat; set aside in
  small saucepan chocolate and remaining 1 tablespoon plus 2 teaspoons
  margarine and cook over low heat, stirring frequently, until
  chocolate is melted and mixture is combined; set aside. Set 1 cake on
  serving plate and spread half of the jam mixture over top of cake;
  set another cake over filling and top with remaining jam mixture. Set
  remaining cake over filling and spread chocolate mixture evenly over
  top of cake, letting chocolate mixture drip down the sides. Sprinkle
  remaining 1/2 ounce almonds over top and garnish with remaining cup
  raspberries. This makes 4 servings.
  




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Recipe ID 51354 (Apr 03, 2005)

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