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Correo Electrónico
Ingredientes
- 8 ounces semisweet chocolate, chopped fine
- 12 Tablespoons (6-ounces) unsalted butter, cut into 1/2-inch pieces
- 2 teaspoons vanilla extract
- 1/2 teaspoon instant espresso powder
- 1 3/4 cups (about 7-ounces) sliced almonds, lightly toasted and divided
- 1/4 cup unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 5 extra large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh raspberries, plus 12-16 individual berries for garnish
- 1/4 cup seedless raspberry jam
- For the Chocolate Ganache Glaze
- 5 ounces semisweet chocolate
- 1/2 cup heavy cream
- 1 Tablespoon Chambord
View Full Recipe at The Galley Gourmet
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