Chocolat Poulain
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Chocolate Raspberry Almond Torte

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Chocolate Raspberry Almond Torte
Gourmet June 1989

1/2 cup blanched almonds, toasted lightly
2 ounces unsweetened chocolate
2 tablespoons unsalted butter
2 large eggs
1 cup sugar
1 tablespoon Framboise
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup raspberries plus additional for garnish and as an accompaniment

For the glaze:
1/3 cup raspberry jam
1 tablespoon sugar

For the ganache:
1/4 cup heavy cream
6 ounces fine-quality bittersweet chocolate, chopped

In a food processor blend 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 barely simmering water melt the chocolate and butter, stirring occasionally, and remove bowl fro the heat. 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, Framboise, and reserved almond butter and beat the mixture until it is combined well. Into the bowl sift together flour, baking powder and 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 350-degree F. oven for 40 to 45 minutes, or until a skewer comes out clean. Let the torte cool on a rack and remove the side of the pan.
Make the glaze:  In a small heavy saucepan combine the jam and 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 owl, pressing hard on the seeds, and discard the seeds.
Invert the torte onto the rack set on 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, remove the pan from the heat, and add the chocolate. Stir the ganache until it is smooth and let it 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.