Almond Raspberry Chocolate Torte
Total Time: 1 hr 5 mins
Preparation Time: 45 mins
Cook Time: 20 mins
Ingredients
- Servings: 10
- 6 eggs, room temperature separated
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 12 1/2 ounces almond filling, divided
- 2 tablespoons almond liqueur
- 1 1/4 cups cake flour (that is presifted and then measured to 1 1/4 cups)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate
- 2 cups whipping cream, divided (2 tablespoons for chocolate rest for filling and frosting)
- 1/3 cup seedless raspberry jam
- 1/2 cup sliced almonds, toasted
- 1 cup fresh raspberry (optional)
Recipe
- 1 prepare 2 8 inch cake pan by greasing with butter apply wax paper to pan then butter again.
- 2 preheat oven to 350 degrees.
- 3 beat egg and cream of tartar using clean, dry and oil free bowl and beaters till soft peaks form set aside.
- 4 beat egg yolks, sugar and vanilla in a large mixing bowl tat high speed for 3 minutes. beat in 3/4 of the can of almond filling and the almond liquor to the yolk mixture. sift the sifted flour, baking powder and salt together; add to the yolk mixture and beat till just combined.
- 5 gentle fold in the egg whites thoroughly into the batter.
- 6 pour into the pans and bake for 20 minutes.
- 7 cool 5 minutes and remove to a rack removing the wax paper.
- 8 spread jam equally on the 2 cakes.
- 9 cool completely.
- 10 melt 3 ounces of chocolate with 2 tablespoons cream stir to mix in well.
- 11 spread gently over the raspberry layers.
- 12 beat whipping cream with chilled clan beaters till stiff peaks form.
- 13 remove 1 cup whipped cream, adding the remaining almond filling to the 1 cup of cream.
- 14 place the filling on the chocolate layer and freeze for 20 minutes.
- 15 place the other layer chocolate side down on to the filling,.
- 16 spread the remaining whipped cream on the sides and top of cake.
- 17 coat the sides with the toasted almonds.
- 18 make chocolate curls by shaving the remaining chocolate with a vegetable peeler.
- 19 top cake with curls or raspberries.
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