 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This elegant torte, which originated in Linz, Austria, boasts a raspberry jam filling encased in a buttery chocolate-almond lattice crust. Ingredients:
3/4 cup butter, softened |
1/2 cup sugar |
3 egg yolks |
2 cups all-purpose flour |
1/4 teaspoon salt |
1 teaspoon ground allspice |
3 (1-ounce) squares semisweet chocolate, melted and cooled |
1 1/2 cups whole natural almonds, toasted and ground |
vegetable cooking spray |
1 cup seedless raspberry jam |
1 (6-ounce) package semisweet chocolate morsels |
1/2 cup whipping cream, whipped |
Directions:
1. Beat butter at medium speed of an electric mixer until soft and creamy; gradually add sugar, beating well. Add egg yolks, beating well.
2. Combine flour, salt, and allspice; add to butter mixture alternately with melted chocolate, beginning and ending with flour mixture. Stir in almonds. Divide dough in half.
3. Roll half of dough between 2 sheets of wax paper to an 11 circle. Freeze 15 minutes. Press remaining half of dough into an 11 tart pan coated with cooking spray.
4. Bake at 375° for 5 minutes. Stir jam well and spread over crust. Sprinkle with chocolate morsels.
5. Remove top sheet of wax paper from frozen circle of dough; cut into 1/2 -wide strips, using a fluted pastry wheel. Arrange strips in lattice design over torte, sealing ends of strips to prebaked crust.
6. Bake at 375° for 20 to 25 minutes. Let cool completely in pan on a wire rack. Serve torte at room temperature with whipped cream.
|
|