Recipe By : Gourmet Magazine, 1989
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Blanched almonds -- toasted lightly
2 oz Unsweetened chocolate
2 tb Unsalted butter
2 lg Eggs
1 c Sugar
1 tb Framboise (or other raspberry
- 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 -- chopped
Lemon leaves for garnish
Raspberries -- for garnish and
- accompaniment
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" springform pan, spreading it evenly and smoothing the top.
Bake in the middle of a preheated 350 F 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.
