Chocolate Raspberry Almond Torte2

* Exported from MasterCook *

Chocolate Raspberry Almond Torte2

Recipe By :
Serving Size : 8 Preparation Time :0:20
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 (Or Other Raspberry
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.
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.







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