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RASPBERRY CHOCOLATE TORTE Categories: Desserts, Chocolate
Preheat oven to 350 degrees.
Cut a sheet of wax peper into three 8-inch-diameter circles. Set
1 wax paper circle in bottom of each of three 8-inch-diameter
cake pans and spread 1 teaspoon margarine evenly over wax paper
and up the sides of each pan; set aside. In small bowl combine
matzo cake meal and 1 ounce almonds; set aside. Using electric
mizer, in large mixing bowl beat egg yolks with 1/2 cup sugar
until thick and lemon colored and mixture doubles in volume,
about 5 minutes. Using clean beaters, in separate large mixing
bowl beat egg whites and almond mixture until combined (do not
beat or stir). Pour 1/3 of batter into each prepared pan,
spreading batter to smooth surface. Bake until cakes are golden,
15 to 20 minutes (top should spring back when touched lightly
with finger). In small saucepan heat jam over
low heat until melted; let cool slightly. Add 1 cup raspberries
to jam and stir to coat; set aside in small saucepan chocolate
and remaining 1 tablespoon plus 2 teaspoons margarine and cook
over low heat, stirring frequently, until chocolate is melted and
mixture is combined; set aside. Set 1 cake on serving plate and
spread half of the jam mixture over top of cake set another cake
over filling and top with remaining jam mixture. Set remaining
cake over filling and spread chocolate mixture evenly over top of
cake, letting chocolate mixture drip down the sides. Sprinkle
remaining 1/2 ounce almonds over top and garnish with remaining
cup raspberries.
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