Chocolate Raspberry Almond Torte
Description
This elegant Chocolate Raspberry Almond Torte is a sophisticated dessert that balances deep chocolate flavors with bright berry acidity. The base is a dense, moist torte made with ground almonds and eggs, creating a tender crumb similar to a German chocolate cake. Fresh raspberries are folded into the batter for bursts of juicy flavor. After baking, the torte is inverted and coated in a glossy raspberry jam glaze, then finished with a smooth, rich bittersweet chocolate ganache. It’s a show-stopping treat perfect for special occasions, holiday gatherings, or when you want to impress guests with a homemade centerpiece. Serve slices with fresh berries for an extra pop of color and flavor.Directions
-
Preheat oven to 350°F (175°C). Butter and flour an 8.5-inch springform pan.
-
In a food processor, grind the toasted blanched almonds until they form a smooth nut butter, scraping down the sides occasionally. This may take about 5 minutes. Reserve the almond butter.
-
In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the unsweetened chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
-
In a large mixing bowl, beat the eggs with an electric mixer until they are pale and fluffy.
-
Gradually add the sugar to the eggs, beating continuously until the mixture is very thick, pale, and ribbony.
-
Beat in the melted chocolate mixture, framboise, and the reserved almond butter until well combined.
-
Sift the flour, baking powder, and salt together directly into the bowl.
-
Beat the mixture on low speed just until the flour is incorporated and the batter is smooth.
-
Gently fold in 1 cup of fresh raspberries, being careful not to crush them.
-
Pour the batter into the prepared springform pan, spreading it evenly and smoothing the top with a spatula.
-
Bake in the center of the oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
-
Let the torte cool in the pan on a wire rack for 10 minutes, then remove the sides of the pan. Let it cool completely on the rack.
-
To make the glaze, combine the raspberry jam and 1 tablespoon sugar in a small heavy saucepan. Bring to a boil, stirring constantly.
-
Boil the glaze mixture, stirring, for 3 minutes. Remove from heat and force it through a fine-mesh sieve into a small bowl to remove seeds and chunks.
-
Place a wire rack over a sheet of wax paper. Invert the cooled torte onto the rack. Remove the bottom of the springform pan.
-
Spread the raspberry glaze evenly over the top (which is now facing up) and sides of the torte using a spatula.
-
Let the torte stand at room temperature for about 2 hours, or until the glaze is set and firm to the touch.
-
To make the ganache, bring the heavy cream to a boil in a small saucepan. Remove from heat.
-
Pour the hot cream over the chopped bittersweet chocolate. Let stand for 1 minute, then stir gently until the chocolate is completely melted and the mixture is smooth.
-
Let the ganache cool for about 3 minutes until it thickens slightly but is still pourable.
-
Pour the ganache over the glazed torte, using a spatula to smooth it and encourage excess to drip down the sides.
-
Let the torte stand for 1 hour, or until the ganache is set.
-
Carefully transfer the torte to a serving plate. Garnish with additional fresh raspberries and lemon leaves.
-
Serve slices with extra raspberries alongside.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 14g70%
- Cholesterol 65mg22%
- Sodium 180mg8%
- Total Carbohydrate 55g19%
- Dietary Fiber 4g16%
- Sugars 38g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
