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Chocolate Raspberry Almond Torte
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Rating: 4.1/5 (54 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: German
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 711
% Daily Value**
Total Fat 38g
58%
Saturated Fat 19g
28%
Unsaturated Fat 4g
Cholesterol 164mg
55%
Sodium 351mg
15%
Total Carbohydrate 93g
31%
Dietary Fiber 11g
45%
Sugars 57g
Protein 15g
Vitamin A  10%Vitamin C  25%
Calcium  20%Iron  42%
Potassium  21%Vitamin E  15%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chocolate Raspberry Almond Torte

Date Added: March 22, 2016
This is a treat that is sure to indulge guests. It is a sponge-like cake with an almond, chocolate and raspberry glaze.

Ingredients:

1/2 cup Almond Blanched toasted
1 cup Raspberry
2 oz Unsweetened Chocolate
1/3 cup Raspberry Jam
2 tablespoons Unsalted Butter
1 tablespoon Sugar
2 Eggs
1 cup Sugar
1/4 cup Heavy Whipping Cream
1 tablespoon Framboise Red Wine
6 oz Bittersweet Chocolate chopped
3/4 cup Flour
1 teaspoon Baking Powder
1/2 cup Raspberry
1/2 teaspoon Salt
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Directions:

1. 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.

2. Reserve.

3. In a bowl set over simmering water, melt the chocolate and the butter, stirring occasionally.

4. Remove from heat.

5. 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.

6. Beat in chocolate mixture, framboise, and the almond butter, and beat until well combined.

7. Sift the flour, baking powder, and salt into the bowl.

8. Beat until well combined. Fold in 1 cup of raspberries gently.

9. Turn the mixture into a well-buttered 8-1/2-inch springform pan, spreading it evenly and smoothing the top.

10. Bake in the middle of a preheated 350f oven for 40-45 minutes or until pick comes out clean.

11. Let torte cool in the pan on a rack, and then remove sides of pan.

12. In a small heavy saucepan, combine the jam and sugar, bring mixture to a boil, stirring, and boil it, stirring, for 3 minutes.

13. Force glaze through a fine sieve into a small bowl.

14. 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.

15. Let the torte stand at room temperature for 2 hours, or until the glaze is set.

16. In a small heavy saucepan, bring cream to a boil and remove pan from heat.

17. Stir in chocolate, stirring until mixture is smooth, and then let the ganache cool for about 3 minutes.

18. 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.

19. Transfer the torte, carefully, to a serving plate.

20. Garnish with additional raspberries and lemon leaves.

21. Serve with additional raspberries and lemon leaves alongside.

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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 25% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Raspberry, Almonds, Sulfites, Natural Sweeteners, Alcohol allergies.
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