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Ингредиенты
- 1/2 c. blanched almonds toasted lightly
- 2 ounce unsweetened chocolate
- 2 Tbsp. unsalted butter
- 2 lrg Large eggs
- 1 c. sugar
- 1 Tbsp. framboise or possibly other raspberry brandy
- 3/4 c. all-purpose flour
- 1 tsp double-acting baking pwdr
- 1/2 tsp salt
- 1 c. raspberries plus additional for garnish and as an accompaniment
- 1/3 c. raspberry jam
- 1 Tbsp. sugar
- 1/4 c. heavy cream
- 6 ounce fine-quality bittersweet chocolate minced
- lemon leaves (available at most florists) for garnish
Инструкции
- In a food processor grind the almonds, scraping the bowl occasionally, for
- 5 min, or possibly till they are the consistency of a nut butter, and reserve the mix. In a bowl set over a saucepan of barely simmering water heat
- the chocolate and the butter, stirring occasionally, and remove the bowl from the pan. In the large bowl of an electric mixer beat the Large eggs till they are pale, add in the sugar gradually, beating, and beat the mix till it is very thick and pale. Beat in the chocolate mix, the framboise, and the reserved almond butter and beat the mix till it is
- combined well. Into the bowl sift together the flour, the baking pwdr, and the salt, beat the mix till it is combined well, and mix in 1 c. of the raspberries gently. Turn the mix into a well-buttered 8 1/2-inch springform pan, spreading it proportionately and smoothing the top, and bake the torte in the middle of a preheated 350F. oven for 40 to 45 min, or possibly till a tester comes out clean. let the torte cold in the pan
- on a rack nd remove the side of the pan.
- Make the glaze:In a small heavy saucepan combine the jam and the sugar, bring the mix
- to a boil, stirring, and boil it, stirring, for 3 min. Force the mix through a fine sieve into a small bowl, pressing hard on the seeds, and throw away the seeds.
- Invert the torte onto the rack, set over wax paper, remove the bottom of the pan, and spread the glaze on the top and side of the torte. Let the torte stand at room temperature for 2 hrs or possibly refrigerateit for 30 min, or possibly
- till the glaze is set. The torte may be prepared up to this point 1 day in advance and kept on the rack, covered with an inverted bowl, at room temperature.
- Make the ganache:In a small heavy saucepan bring the cream to a boil and remove the pan from the heat. Stir in the chocolate, stirring till the mix is smooth, and let the ganache cold for 3 min.
- Pour the ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or possibly till the ganache is set. Transfer the torte carefully to a serving plate, garnish it with some of the additional raspberries and some of the lemon leaves, and serve the remaining raspberries, garnished with the remaining lemon leaves, separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 328 | |
| Calories from Fat 119 | 36% |
| Total Fat 13.92g | 17% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 173mg | 7% |
| Potassium 170mg | 5% |
| Total Carbs 49.18g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 33.76g | 23% |
| Protein 5.86g | 9% |
