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Chocolate Raspberry Nut Torte Recipe

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Servings: 1

Ingredients

Directions

  1. Torte:Preheat oven to 350 F.
  2. Grease a 9" round cake pan. Line pan with parchment or possibly waxed paper.
  3. Grease paper.
  4. Heat butter and chocolate chips together.
  5. In bowl blend chocolate/butter mix with sugar. Whisk Large eggs together and add in, mixing thoroughly. Stir nuts into flour. Add in to butter/sugar/egg mix and stir just till flour disappears.
  6. Spread chocolate batter into prepared pan. Bake for 20-25 min. The torte will rise slightly, then sink in the center. Do not overbake. Cold in pan on a rack.
  7. When cold, remove cake from pan. Don't leave inverted. Place on serving plate and refrigeratebefore completing.
  8. Filling:Spread the raspberry jam over all the top of the torte except a 1/2" rim around the edge. Refrigeratewhile preparing the Topping.
  9. Cocoa-Cream Topping:Combine the cocoa and cream in a bowl large sufficient to whip. Refrigeratebefore whipping.
  10. *Try to purchase the heavy cream which is not ultra-pasteurized. All cream is pasteurized, but the ultra-pasteurized variety contains adulterants which change the flavor.
  11. **Read the label on container-it shouldn't contain powdered lowfat milk. Use the variety which is only cocoa and sugar.
  12. To Complete:When you are ready to complete torte, whip cocoa and cream mix till stiff sufficient to spread. Be careful-the cocoa will cause it to thicken quickly and you don't want to over whip it.
  13. Spread the whipped cream mix over the entire top. Chill completed torte till ready to serve.
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