CHOCOLATE RASPBERRY ALMOND TORTE

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CHOCOLATE RASPBERRY ALMOND TORTE

 

 

 

1/2 cup blanched almonds, toasted lightly

2 ounces unsweetened chocolate

2 tablespoons unsalted butter

2 large eggs

1 cup sugar

1 tablespoon framboise or other raspberry brandy

3/4 cup all-purpose flour

1 teaspoon double-acting baking powder

1/2 teaspoon salt

1 cup raspberries plus additional for garnish and as

an accompaniment

 

 

For the glaze

1/3 cup raspberry jam

1 tablespoon sugar

 

 

For the ganache

1/4 cup heavy cream

6 ounces fine-quality bittersweet chocolate, chopped

 

 

lemon leaves (available at most florists) for garnish

 

In a food processor grind the almonds, scraping the

bowl occasionally, for 5 minutes, or until they are

the consistency of a nut butter, and reserve the

mixture. In a bowl set over a saucepan of barely

simmering water melt the chocolate and the butter,

stirring occasionally, and remove the bowl from the

pan. In the large bowl of an electric mixer beat the

eggs until they are pale, add the sugar gradually,

beating, and beat the mixture until it is very thick

and pale. Beat in the chocolate mixture, the

framboise, and the reserved almond butter and beat the

mixture until it is combined well. Into the bowl sift

together the flour, the baking powder, and the salt,

beat the mixture until it is combined well, and fold

in 1 cup of the raspberries gently. Turn the mixture

into a well-buttered 8 1/2-inch springform pan,

spreading it evenly and smoothing the top, and bake

the torte in the middle of a preheated 350°F. oven for

40 to 45 minutes, or until a tester comes out clean.

let the torte cool in the pan on a rack and remove the

side of the pan.

 

Make the glaze:

In a small heavy saucepan combine the jam and the

sugar, bring the mixture to a boil, stirring, and boil

it, stirring, for 3 minutes. Force the mixture through

a fine sieve into a small bowl, pressing hard on the

seeds, and discard the seeds.

 

Invert the torte onto the rack, set over wax paper,

remove the bottom of the pan, and spread the glaze on

the top and side of the torte. Let the torte stand at

room temperature for 2 hours or chill it for 30

minutes, or until the glaze is set. The torte may be

prepared up to this point 1 day in advance and kept on

the rack, covered with an inverted bowl, at room

temperature.

 

Make the ganache:

In a small heavy saucepan bring the cream to a boil

and remove the pan from the heat. Stir in the

chocolate, stirring until the mixture is smooth, and

let the ganache cool for 3 minutes.

 

Pour the 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 it with some of the additional

raspberries and some of the lemon leaves, and serve

the remaining raspberries, garnished with the

remaining lemon leaves, separately.