Chocolate-Raspberry Torte

By AzWench

We recommend using either Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar, but any high-quality bittersweet or semisweet chocolate will work. If you’re refrigerating the cake for more than 1 hour in step 6, let it stand at room temperature for about 30 minutes before serving.

Ingredients

• Cake and Filling:
• 8 ounces bittersweet chocolate , chopped fine (see note)
• 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 (see note)
• 1/2 cup plus 1 tablespoon heavy cream

Details

Servings 12
Adapted from americastestkitchen.com

Preparation

Step 1

1. INVERT
Run paring knife around sides of cake and invert layers onto cardboard rounds.

2. REINVERT ONE
Using wire rack, reinvert one cake so top faces up; slide back onto cardboard round.

3. TOP WITH FILLING
Spread raspberry filling over cake layer with its top side facing up.

4. TOP WITH CAKE
Top with second cake, leaving bottom facing up.

5. GLAZE
Use offset spatula to evenly spread ganache over top and sides.

Technique

Torte Reform

We’re all for restraint—but not when it comes to dessert. Here’s how we packed more chocolate flavor and fruitiness into our torte than in the classic European model.

SWAP SPONGE FOR FLOURLESS
A flourless cake holds twice the chocolate of the usual sponge-cake base.

ADD GROUND ALMONDS
Ground toasted almonds lend complexity to the rich cake.

FILL WITH TWO KINDS OF BERRIES
Fresh raspberries and raspberry jam make for a bright-tasting filling

GLAZE WITH POTENT GANACHE
Use chocolate and cream only. Skip corn syrup and sugar, which dilute flavor.