Chocolate Linzertorte

By Tamipri

Ingredients

• Serve torte at room temperature with whipped cream.
• 3/4 c. butter, softened
• 1/2 c. sugar
• 3 egg yolks
• 2 c. flour
• 1/4 tsp. salt
• 1 tsp. ground allspice
• 3 squares semisweet chocolate, melted and cooled
• 1 1/2 c. whole natural almonds, toasted and ground
• 1 c. seedless raspberry jam
• 1 (6 oz.) pkg. semisweet chocolate morsels

Details

Servings 1

Preparation

Step 1

Beat butter at medium speed of an electric mixer until soft and creamy; gradually add sugar, beating well. Add egg yolks, beating well.

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.

Preheat oven to 375 degrees. Roll 1/2 of dough between 2 sheets of waxed paper to an 11" circle. Freeze 15 minutes. Press remaining 1/2 of dough into a greased 11" tart pan.

Bake 5 minutes. Stir jam well and spread over crust. Sprinkle with chocolate morsels.

Remove top sheet of waxed 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.

Bake at 375 degrees for 20-25 minutes. Cool completely in pan on a wire rack.