1989 Chocolate Raspberry Almond Torte
Keys: Berry Berries Nuts
Yield: 1
Ingredients:
1/2 cup blanched almonds toasted lightly
2 oz unsweetened chocolate
2 tbl unsalted butter
2 lrg eggs
1 cup sugar
1 tbl framboise or other raspberry brandy
3/4 cup all-purpose flour
1 tsp double-acting baking powder
1/2 tsp salt
1 cup raspberries plus additional for garnish and as an
accompaniment
----------------- FOR THE GLAZE ----------------
1/3 cup raspberry jam
1 tbl sugar
----------------- FOR THE GANACHE ----------------
1/4 cup heavy cream
6 oz fine-quality bittersweet chocolate chopped
lemon leaves (available at most florists) for garnish
Method:
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 350F. oven for 40 to 45
minutes, or until a tester comes out clean. let the torte cool in the
pan
on a rack nd 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.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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