| Cuisine: American | Type: Dessert | Serves: 8-10 |
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Source:
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Chocolatier magazine, Jan 1987 |
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Attributes:
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Comments:
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What could be better than a combination of chocolate and raspberries? |
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Serving Suggestions:
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Ingredients:
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2 oz. unsweeted chocolate, chopped 8 tbs. unsalted butter, in tbs-size pieces 2/3 cup all-purpose flour 1/2 tsp. baking powder 1/4 tsp. salt 2 large eggs, room temperature 1/2 cup granulated sugar 1/2 cup seedless raspberry jam 2 tsp. framboise 1 oz. semisweet chocolate , finely chopped Powdered sugar for garnish Ice cream as accompaniment Substitute for 2 oz. of unsweetened chocolate: 6 tbs. cocoa plus 2 tbs. butter. Substitute for 1 oz. semisweet chocolate: 4 tbs. cocoa plus 1-1/2 tbs. sugar. |
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Instructions:
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1. Preheat oven to 350°F. Position rack in middle of oven. Lightly butter the bottom and sides of a 9-inch round cake pan. Line the bottom of the pan with a circle of baking parchment or waxed paper. Lightly butter the paper. 2. In the top of a double boiler, over hot, not simmering water, melt the unsweetened chocolate and butter, stirring frequently until smooth. Remove the pan from the heat. 3. In a small bowl, stir together the flour, baking powder and salt. In a large bowl, whisk together the eggs, sugar, jam, framboise, semisweet chocolate and melted chocolate mixture until smooth. Whisk in the flour mixture. 4. Scrape the batter into the prepared pan. Bake 25 to 30 minutes, or until a cake tester or toothpick inserted into the center comes out with crumbs clinging to it. 5. Cool the torte in the pan on a wire rack. When cool, invert onto a serving dish. Garnish with powdered sugar. (Place a doilly on top and sprinke the sugar, then remove the doilly.) Serve with ice cream. A few fresh raspberries on the side is nice. |
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Related recipes:
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None |
2001-03-10