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Prep Time: 50 Minutes Cook Time: 25 Minutes |
Ready In: 75 Minutes Servings: 12 |
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It may look like this torte took hours to make, but it has a surprisingly short list of ingredients. A small slice splendidly satisfies a sweet tooth.Rosetta Hockett, Colorado Springs, Colorado Ingredients:
4 eggs, separated |
5 tablespoons butter |
2/3 cup sugar |
9 ounces bittersweet chocolate, melted |
3/4 cup ground almonds |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup seedless raspberry jam |
glaze: |
3 ounces bittersweet chocolate, chopped |
2 tablespoons butter |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg yolks and melted chocolate; beat on low speed just until combined. Combine almonds and flour; stir into butter mixture just until blended.
2. In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Transfer to a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
3. Spread jam over top of cake. For glaze, in a small saucepan, melt chocolate and butter; spread over jam. Let stand at room temperature for 1 hour or until set. Yield: 12 servings.
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