Alright, back to food. This torte is time consuming! Everytime I make it I swear that I'll never make it again but it has become my go to fancy dessert. It's pretty and yummy and works well when you want to show off just a little bit :-)
It is very easy to melt chocolate with a double boiler. All you need is a heat proof bowl (pyrex works) that fits snuggly into a sauce pan. Fill the sauce pan with 1 inch of water and bring it to a simmer (not a boil!). Place your bowl into your sauce pan (be sure the bottom of the bowl does not touch the water) and add your chocolate. The chocolate should melt quickly, just be sure to stir often and watch the heat.
Chocolate Raspberry TorteCake and Filling
8 ounces bittersweet chocolate, chopped fine (Ghiradelli or Callebaut Intense Dark)
12 tablespoons unsalted butter, cut into 1/2 inch pieces
2 teaspoons vanilla
1/4 teaspoon instant espresso powder
1 3/4 Cups sliced almonds, lightly toasted
1/4 cup flour
1/2 teaspoon salt
5 large eggs
3/4 Cup sugar
1/2 cup fresh raspberries, plus 16 individual berries for garnish
1/4 cup seedless raspberry jam
5 ounces bittersweet chocolate, chopped fine
1/2 cup plus 1 tablespoon heavy cream
- Adjust oven rack to middle position and heat oven to 325 degrees.
- Line bottom of two 9 inch wide by 2 inch high round cake pans with parchment paper.
- Melt chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and cool to room temperature, about 30 minutes.
- Stir in vanilla and espresso powder.
- Process 3/4 cup almonds in food processor until coarsely chopped, six to eight 1-second pulses; set aside to garnish cake. Process remaining cup almonds until very finely ground, about 45 seconds. Add flour and salt and continue to process until combined, about 15 seconds.
- Transfer almond flour mixture to medium bowl. Process eggs in now-empty food processor until lightened in color and almost double in volume, about 3 minutes.
- With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture and gently whisk until just combined.
- Divide batter between cake pans and smooth with rubber spatula. Bake until center is firm and toothpick inserted into center comes out with few moist crumbs attached, 14 to 16 minutes.
- Transfer cakes to wire rack and cool completely in pan, about 30 minutes.
- Run paring knife around sides of cakes to loosen. Invert cakes onto cardboard rounds cut same size as diameter of cake and remove parchement paper. Using wire rack, reinvert 1 cake so top side faces up; slide back onto cardboard round.
To Assemble Torte
- Place 1/2 cup raspberries in medium bowl and coarsely mash with fork. Stir in raspberry jam until just combined. Spread raspberry mixture onto cake layer that is topside up.
- Top with second cake layer, leaving it bottom side up. Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.
- Melt chocolate and cream in medium heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and gently whisk until very smooth.
- Pour glaze onto center of assembled cake. Use offset spatula to spread glaze evenly over top of cake, letting it flow down sides. Spread glaze along sides of cake to coat evenly.
- Using fine-mesh strainer, sift reserved almonds to remove any fine bits. Holding bottom of cake on cardboard round with 1 hand, gently press sifted almonds onto cake sides with other hand. Arrange raspberries around circumference. Refrigeratte cake, still on rack, until glaze is set, at least 1 hour and up to 24 hours. Transfer cake to serving platter, slice and serve.