Chocolate Raspberry Torte Recipe Source: American Test Kitchen
Ingredients: Serve 12 to 16 of 9 inch cake
CAKE AND FILLING
8 ounces bittersweet chocolate, chopped fine
12 tablespoons unsalted butter, cut into ½ inch pieces
2 teaspoons vanilla extract
¼ teaspoon instant espresso powder
1 ¾ cups sliced almonds, lightly toasted
¼ cup (1 ¼ ounces) all purpose flour
½ teaspoon salt
5 large eggs
¾ cup (5 ¼ ounces ) sugar
2 ½ ounces fresh raspberries ( ½ cup ), plus 16 berries for garnish
¼ cup seedless raspberry jam
GLAZE
5 ounces bittersweet chocolate, chopped fine
½ cup plus 1 tablespoon heavy cream
Procedures:
FOR THE CAKE AND FILLING:
Adjust oven rack to middle position and heat oven to 325 degrees. Line bottoms of two 9 inch round cake pans with parchment paper. Melt chocolate and butter in large 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.
Pulse ¾ cup almonds in food processor until coarsely chopped, 6 to 8 pulses; set aside to garnish cake. Process remaining 1 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 bowl, process eggs in now empty food processor until lightened in color and almost doubled 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 of almond flour mixture over chocolate egg mixture and gently whisk until just combined. Sprinkle in remaining almond flour mixture and gently whisk until just combined.
Divide batter between cake pans and smooth with rubber spatula. Bake until centers are firm and toothpick inserted into center of cakes comes out with few moist crumbs attached, 14 to 16 minutes. Let cakes cool completely in pans on wire rack, about 30 minutes. Run paring knife around sides of cakes, invert onto cardboard rounds cut same size as cakes, and remove parchment, using plate or wire rack, reinvert 1 cake so top side faces up; slide back onto cardboard round.
Place ½ cup raspberries in medium bowl and coarsely mash with fork. Add raspberry jam to bowl and stir until just combined. Spread raspberry mixture onto cake layer that is top side up. Top with second cake layer that is top side up. Top with second cake layer, leaving it bottom side up transfer assembled cake, still on cardboard round, to wire rack set inside rimmed baking sheet.
FOR THE GLAZE: melt chocolate with cream in 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 cake. Use offset spatula to spread glaze 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 one hand, gently press sifted almonds onto cake sides with other hand. Set cake on serving platter and arrange individual raspberries around circumference. Refrigerate cake until glaze is set at least 1 hour or up to 24 hours. Slice and serve. End.
Ingredients: Serve 12 to 16 of 9 inch cake
CAKE AND FILLING
8 ounces bittersweet chocolate, chopped fine
12 tablespoons unsalted butter, cut into ½ inch pieces
2 teaspoons vanilla extract
¼ teaspoon instant espresso powder
1 ¾ cups sliced almonds, lightly toasted
¼ cup (1 ¼ ounces) all purpose flour
½ teaspoon salt
5 large eggs
¾ cup (5 ¼ ounces ) sugar
2 ½ ounces fresh raspberries ( ½ cup ), plus 16 berries for garnish
¼ cup seedless raspberry jam
GLAZE
5 ounces bittersweet chocolate, chopped fine
½ cup plus 1 tablespoon heavy cream
Procedures:
FOR THE CAKE AND FILLING:
Adjust oven rack to middle position and heat oven to 325 degrees. Line bottoms of two 9 inch round cake pans with parchment paper. Melt chocolate and butter in large 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.
Pulse ¾ cup almonds in food processor until coarsely chopped, 6 to 8 pulses; set aside to garnish cake. Process remaining 1 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 bowl, process eggs in now empty food processor until lightened in color and almost doubled 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 of almond flour mixture over chocolate egg mixture and gently whisk until just combined. Sprinkle in remaining almond flour mixture and gently whisk until just combined.
Divide batter between cake pans and smooth with rubber spatula. Bake until centers are firm and toothpick inserted into center of cakes comes out with few moist crumbs attached, 14 to 16 minutes. Let cakes cool completely in pans on wire rack, about 30 minutes. Run paring knife around sides of cakes, invert onto cardboard rounds cut same size as cakes, and remove parchment, using plate or wire rack, reinvert 1 cake so top side faces up; slide back onto cardboard round.
Place ½ cup raspberries in medium bowl and coarsely mash with fork. Add raspberry jam to bowl and stir until just combined. Spread raspberry mixture onto cake layer that is top side up. Top with second cake layer that is top side up. Top with second cake layer, leaving it bottom side up transfer assembled cake, still on cardboard round, to wire rack set inside rimmed baking sheet.
FOR THE GLAZE: melt chocolate with cream in 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 cake. Use offset spatula to spread glaze 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 one hand, gently press sifted almonds onto cake sides with other hand. Set cake on serving platter and arrange individual raspberries around circumference. Refrigerate cake until glaze is set at least 1 hour or up to 24 hours. Slice and serve. End.
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