Chocolate-Raspberry Torte

For all those dark chocolate lovers out there, this cake is right up your alley.  This chocolate torte is rich, dense and pairs beautifully with the raspberry.  It would be fitting for any special occasion and perhaps even for the holidays.

This is an almost-flourless cake, so that's where the rich dense texture comes from.  To yield the best results, it is recommended to use good quality dark chocolate.  This was interesting to make because it made good use of my food processor.  I was able to ground my nuts and mix the entire batter in the food processor.  Overall, it may seem like it's a complicated recipe but it comes together quite nicely with a few simple steps.  The results also look rather impressive, so give this recipe a try!

The cake batter is mixed in the food processor.

Incorporating the chocolate into the batter is done by hand with a whisk.

Let the cakes cool once they are baked.

Assembling the cake is best done over a wire rack to reduce clean-up.

Raspberry filling is spread over and with a 1/2 inch border at the edges.

The second cake is layered on top.

Chocolate glaze is poured then spread evenly over the cake.

Chopped nuts add a decorative touch while indicating the ingredients used in the cake.

The final touch was the raspberries.

Voila!

The each slice has a raspberry on it.  Yum!

Chocolate-Raspberry Torte

Makes one 9-inch cake, serving 12 to 16

Ingredients

Cake and Filling

8 ounces bittersweet chocolate, chopped fine 

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces

2 teaspoons vanilla extract

1/4 teaspoon instant espresso powder

1 3/4 cups (about 7 ounces) sliced almonds, lightly toasted

1/4 cup unbleached all-purpose flour (1 1/4 ounces)

1/2 teaspoon table salt

5 large eggs

3/4 cup (5 1/4 ounces) sugar

1/2 cup fresh raspberries, plus 16 individual berries for garnishing cake

1/4 cup seedless raspberry jam

Chocolate Ganache Glaze

5 ounces bittersweet chocolate, chopped fine

1/2 cup plus 1 tablespoon heavy cream

For the Cake:
Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of two 9-inch-wide by 2-inch-high round cake pans with parchment paper.  Melt chocolate and butter in large heatproof 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.

Process 3/4 cup almonds in food processor until coarsely chopped, six to eight 1-second pulses; set aside to garnish cake.  Process remaining 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 medium 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 almond-flour 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 center is firm and toothpick inserted into center comes out with few moist crumbs attached, 14 to 16 minutes.  Transfer cakes to wire rack and cool completely in pan, about 30 minutes.  Run paring knife around sides of cakes to loosen.  Invert cakes onto cardboard rounds cut same size as diameter of cake and remove parchment paper.  Using wire rack, reinvert 1 cake so top side faces up; slide back onto cardboard round.

To Assemble Torte:
Place 1/2 cup raspberries in medium bowl and coarsely mash with fork.  Stir in raspberry jam until just combined.  Spread raspberry mixture onto cake layer so that is top side up.  Top with the second cake layer, leaving it bottom side up.  Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.

For the Glaze:
Melt chocolate and cream in a medium heatproof bowl set over sauce pan filled with 1 inch simmering water, stirring occasionally until smooth.  Remove from heat and gently whisk until very smooth.  Pour glaze onto center of assembled cake.  Use offset spatula to spread glaze evenly 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 1 hand, gently press sifted almonds onto cake sides with other hand.  Arrange raspberries around circumference.  Refrigerate cake, still on rack, until glaze is set, at least 1 hour and up to 24 hours.  Transfer cake to serving platter, slice, and serve.

Source: America's Test Kitchen