Chocolate Raspberry Almond Torte

 

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Chocolate Raspberry Almond Torte
Ingredients
  • ½ Pound of bittersweet chocolate
  • 1 cup unsalted butte
  • ½ cup of sugar
  • ½ cup brown sugar
  • 6 eggs separated
  • ¼ cup of sifted flour
  • ¼ cup of grated almonds
  • 1 tbsp. Of crème de cassis
  • ½ tsp. of cream of tartar
  • ¾ cup of raspberry preserves
Instructions
  1. Butter an 8 inch cake pan. Trace the bottom of the pan onto a piece of wax paper or parchment paper and cut out. Line the bottom of the cake pan with the paper.
  2. Break the chocolate into small pieces and combine it with the butter in a small heavy sauce pan over low heat stirring constantly. Remove from the heat just before it is completely melted allowing the residual heat to melt the remainder. Set aside.
  3. Either by hand or with an electric mixer, beat the sugars into the egg yolks until they are completely combined. Add the room temperature melted chocolate into the egg yolk and sugar mixture. Combine completely. Add the flour and grated almonds. Combine thoroughly. Set aside.
  4. You will achieve the greatest volume if you beat the egg whites slightly warmed and in a copper bowl. Beat the egg whites with the cream of tartar until they are the smooth consistency of meringue . 

  5. Mix half of the egg whites into the batter. Carefully fold the remaining half into the batter until no trace of white remains.

  6. Scrape every vestige of your chocolate mixture into the cake pan and bake at 350 degrees for 35 minutes. The cake will be firm around the sides and still soft in the middle. Continue baking for 10 more minutes if it is too soft.

  7. Allow the cake to cool completely before you unmold it from the pan upside down onto a plate. Remove the wax paper. Slice the cake in half into two layers. Evenly spread the raspberry preserves onto the bottom layer. Replace the top layer. Dust the top layer with powdered sugar and sliced almonds.