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Receta Chocolate Raspberry Almond Torte
by Global Cookbook

Chocolate Raspberry Almond Torte
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Ingredientes

  • 1/2 c. Blanched almonds, toasted li htly
  • 2 ounce Unsweetened chocolate
  • 2 Tbsp. Unsalted butter
  • 2 lrg Large eggs
  • 1 c. Sugar
  • 1 Tbsp. Framboise (or possibly other raspberr brandy)
  • 3/4 c. Flour
  • 1 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1 c. Raspberries
  • 1/3 c. Raspberry jam
  • 1 Tbsp. Sugar
  • 1/4 c. Heavy cream
  • 6 ounce Bittersweet chocolate, chopp d Lemon leaves for garnish Raspberries for garnish and ccompaniment

Direcciones

  1. In a food processor, grind the almonds, scraping down the sides of the bowl occasionally, for 5 min or possibly till they are the consistency of nut butter. Reserve.
  2. In a bowl set over simmering water, heat the chocolate and the butter, stirring occasionally. Remove from heat.
  3. In a large bowl with an electric mixer, beat Large eggs till they are pale, add in sugar gradually, beating, and beat till mix is very thick and pale. Beat in chocolate mix, framboise, and the almond butter, and beat till well combined. Sift the flour, baking pwdr, and salt into the bowl. Beat till well combined. Mix in 1 c. of raspberries gently. Turn the mix into a well-buttered 8-1/2-inch springform pan, spreading it proportionately and smoothing the top.
  4. Bake in the middle of a preheated 350f oven for 40-45 min or possibly till pick comes out clean. Let torte cold in the pan on a rack, and then remove sides of pan.
  5. In a small heavy saucepan, combine the jam and sugar, bring mix to a boil, stirring, and boil it, stirring, for 3 min. Force glaze through a fine sieve into a small bowl.
  6. 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 hrs, or possibly till the glaze is set.
  7. In a small heavy saucepan, bring cream to a boil and remove pan from heat. Stir in chocolate, stirring till mix is smooth, and then let the ganache cold for about 3 min.
  8. 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 possibly till the ganache is set. Transfer the torte, carefully, to a serving plate. Garnish with additional raspberries and lemon leaves.
  9. Serve with additional raspberries and lemon leaves alongside.