Ingredients
1/2 cup blanched almonds, toasted li htly
2 oz unsweetened chocolate
2 tbsp unsalted butter
2 large eggs
1 cup sugar
1 tbsp framboise (or other raspberr brand, y)
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup raspberries
1 glaze:
1/3 cup raspberry jam
1 tbsp sugar
1 ganache:
1/4 cup heavy cream
6 oz bittersweet chocolate, chopp d
1 lemon leaves for garnish
1 raspberries for garnish and ccompan, iment
Directions
In a food processor, grind the almonds, scraping down the sides of
the bowl occasionally, for 5 minutes or until they are the
consistency of nut butter. Reserve.
In a bowl set over simmering water, melt the chocolate and the butter,
stirring occasionally. Remove from heat.
In a large bowl with an electric mixer, beat eggs until they are
pale, add sugar gradually, beating, and beat until mixture is very
thick and pale. Beat in chocolate mixture, framboise, and the almond
butter, and beat until well combined. Sift the flour, baking powder,
and salt into the bowl. Beat until well combined. Fold in 1 cup of
raspberries gently. Turn the mixture into a well-buttered 8-1/2-inch
springform pan, spreading it evenly and smoothing the top.
Bake in the middle of a preheated 350f oven for 40-45 minutes or
until pick comes out clean. Let torte cool in the pan on a rack, and
then remove sides of pan.
In a small heavy saucepan, combine the jam and sugar, bring mixture
to a boil, stirring, and boil it, stirring, for 3 minutes. Force
glaze through a fine sieve into a small bowl.
Invert the torte onto the rack, set over wax paper, remove bottom of
the pan, and spread the glaze on top and sides of the torte. Let the
torte stand at room temperature for 2 hours, or until the glaze is
set.
In a small heavy saucepan, bring cream to a boil and remove pan from
heat. Stir in chocolate, stirring until mixture is smooth, and then
let the ganache cool for about 3 minutes.
Pour 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 with additional raspberries and lemon leaves. Serve
with additional raspberries and lemon leaves alongside.
a 1989 Gourmet Mag. favorite
Servings: 1 servings
Chocolate Raspberry Almond Torte Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit; Nut
The History of Recipes
We can follow the history of meal recipes back into distant history, certainly as far back into history as ancient Egypt, and possibly even further. Interesting though that is, generally, these old recipes were just very simple hieroglyphic or cunieform recipes for preparing food.
Progressing into The time of the roman empire 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, entrees and desserts, something that is very familiar to us today. Aspicius also tells us how the cooks of his times used many aromatic flavours, including some that we all recognise for example basil, mint and asafoetida. For the centuries that followed, the wealthy families of Wesstern Europe competed to serve the most exotic meals, and because of this cooks and their recipe collections could command a high salary. However, it was during the 1800s that fine cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down the recipes of their peers. The arrival of television brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Raspberry Almond Torte recipe.
