ALMOND RASPBERRY CHOCOLATE TORTE
Make and share this Almond Raspberry Chocolate Torte recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare 2 8 inch cake pan by greasing with butter apply wax paper to pan then butter again.
- Preheat oven to 350 degrees.
- Beat egg white and cream of tartar using clean, dry and oil free bowl and beaters till soft peaks form set aside.
- Beat egg yolks, sugar and vanilla in a large mixing bowl tat high speed for 3 minutes. Beat in 3/4 of the can of almond filling and the almond liquor to the yolk mixture. Sift the sifted flour, baking powder and salt together; add to the yolk mixture and beat till just combined.
- Gentle fold in the egg whites thoroughly into the batter.
- Pour into the pans and bake for 20 minutes.
- Cool 5 minutes and remove to a rack removing the wax paper.
- Spread jam equally on the 2 cakes.
- Cool completely.
- Melt 3 ounces of chocolate with 2 tablespoons cream stir to mix in well.
- Spread gently over the raspberry layers.
- Beat whipping cream with chilled clan beaters till stiff peaks form.
- Remove 1 cup whipped cream, adding the remaining almond filling to the 1 cup of cream.
- Place the filling on the chocolate layer and freeze for 20 minutes.
- Place the other layer chocolate side down on to the filling,.
- Spread the remaining whipped cream on the sides and top of cake.
- Coat the sides with the toasted almonds.
- Make Chocolate curls by shaving the remaining chocolate with a vegetable peeler.
- Top cake with curls or raspberries.
ALMOND MERINGUE & CHOCOLATE-RASPBERRY TORTE
Time 2h
Number Of Ingredients 13
Steps:
- Preheat oven to 150ºC (300ºF). Line 2 baking sheets with parchment paper. Draw two 8-in. (20-cm) circles on the first sheet of parchment. On the second sheet, draw a third 8-in. (20-cm) circle. Turn the parchment papers upside-down on the baking sheets; set aside.
- In a bowl, toss together ground almonds and flour; set aside. In another bowl, beat egg whites and salt with electric mixer on high speed to soft peaks. Gradually add the 1 ½ cups (375 mL) sugar, while beating to stiff peaks. Fold in ground almond mixture and vanilla.
- Spread one-third of almond meringue batter inside each drawn circle. Sprinkle batter with sliced almonds.
- Bake in upper and lower thirds of oven, rotating baking sheets halfway through. Bake 1 hr. to 1 hr. 15 min. until meringues are crisp and firm. Remove from oven; cool completely on baking sheet set on wire rack. (Note: Meringues can be made a day ahead and stored at room temperature for assembly next day.)
- Meanwhile, make ganache by placing dark chocolate in large heatproof bowl. Heat 1 cup (250 mL) cream in small saucepan set over medium heat, stirring occasionally, until just starting to simmer. Pour hot cream over the chocolate. Let stand 2 min. Whisk until smooth and chocolate is melted. Cool completely. (Note: Ganache can be made a day ahead and chilled. Gently warm on low heat in saucepan or microwave until spreadable. Do not boil.)
- For best results, assemble torte not more than 2 hr. ahead. Use electric mixer on high speed to beat remaining 2 cups (500 mL) cream to stiff peaks. Beat in icing sugar until just combined. Fold in 1 cup (250 mL) raspberries. Set aside.
- Place first meringue round on serving dish. Spread with ganache. Top with second meringue. Spread half the cream mixture overtop. Cap with third meringue.
- Melt white chocolate in microwave at 30-sec. intervals on MEDIUM until melted. One at a time, dip bottoms of profiteroles into the melted chocolate. Attach 16 profiteroles around edge of top meringue (or as many as will fit). You will not require all the profiteroles in the package.
- Mound remaining cream mixture in the centre; garnish with remaining raspberries. Dust with icing sugar.
Nutrition Facts : Calories 460, Fat 30, SaturatedFat 16, Carbohydrate 42, Sugar 33, Protein 7, Cholesterol 65, Fiber 4, Sodium 80
RASPBERRY CHOCOLATE TORTE
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Provided by Orlando Murrin
Categories Treat
Time 40m
Yield Cuts into 12
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
- Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
- Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
- Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
- For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.
Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
RASPBERRY ALMOND TART
This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
ALMOND RASPBERRY TORTE
This gorgeous torte looks and tastes like it came from a gourmet shop. Guests have a hard time believing it's a homemade dessert!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 23
Steps:
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla., Combine flour and baking powder; beat into egg mixture. In a small saucepan, heat milk and butter until butter is melted; beat into batter. Spread into prepared pans., Bake at 350° for 28-32 minutes or until cake springs back when lightly touched. Cool completely., Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. In a small bowl, combine raspberry filling and lemon juice; set aside., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 3 tablespoons syrup. Top with 1/3 cup almond filling and 1/3 cup raspberry mixture; repeat layers twice., Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake with frosting. Press sliced almonds onto sides of cake. Garnish with raspberries. Refrigerate until serving.
Nutrition Facts : Calories 874 calories, Fat 27g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 296mg sodium, Carbohydrate 147g carbohydrate (111g sugars, Fiber 3g fiber), Protein 9g protein.
RASPBERRY ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
- Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
- NOTE: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.
CHOCOLATE-ALMOND TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.
- Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
- Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.
- In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.
ALMOND AND RASPBERRY TORTE
Steps:
- Butter the cake pan, line the base with waxed or parchment paper, and then butter and flour it. Wash the raspberries, dry them on paper towels, and then snip off the blossom ends and stems. Sift together the flour, baking powder and salt. Heat the oven to 350 degrees. Cream the butter until smooth in an electric mixer. Add the sugar and continue to beat until soft and light, 2 to 3 minutes. Beat in the egg until well mixed, about 1 minute. Stir in the ground almonds by hand, followed by the flour mixture. Expect the batter to be quite stiff. Spread half the batter in the cake pan. Sprinkle the fruit on top and dot with the remaining batter so the fruit is almost covered. Bake until the torte starts to shrink from the sides of the pan and the top is firm when lightly pressed with a fingertip, 45 to 55 minutes. The top will be rustic looking, like a crumble. Let the torte cool for 10 to 15 minutes in the pan, then loosen the sides and slide the torte onto a rack to cool completely. Sprinkle it with confectioners' sugar and serve it warm or at room temperature.
BEST CHOCOLATE RASPBERRY TORTE
How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 25
Steps:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.
Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.
1989 CHOCOLATE RASPBERRY ALMOND TORTE
Steps:
- In a food processor grind the almonds, scraping the bowl occasionally, for 5 minutes, or until they are the consistency of a nut butter, and reserve the mixture. In a bowl set over a saucepan of barely simmering water melt the chocolate and the butter, stirring occasionally, and remove the bowl from the pan. In the large bowl of an electric mixer beat the eggs until they are pale, add the sugar gradually, beating, and beat the mixture until it is very thick and pale. Beat in the chocolate mixture, the framboise, and the reserved almond butter and beat the mixture until it is combined well. Into the bowl sift together the flour, the baking powder, and the salt, beat the mixture until it is combined well, and fold in 1 cup of the raspberries gently. Turn the mixture into a well-buttered 8 1/2-inch springform pan, spreading it evenly and smoothing the top, and bake the torte in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. let the torte cool in the pan on a rack and remove the side of the pan.
- Make the glaze:
- In a small heavy saucepan combine the jam and the sugar, bring the mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force the mixture through a fine sieve into a small bowl, pressing hard on the seeds, and discard 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 hours or chill it for 30 minutes, or until 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 until the mixture is smooth, and let the ganache cool for 3 minutes.
- 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 until 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.
ALMOND RASPBERRY TORTE
This cake is a "cover girl"--its picture was on the cover of Better Homes & Gardens back in the 80s. It is fairly easy to make and beautiful dessert. I usually think of making it in the spring and summer, but it would be delicious anytime! I love it for entertaining because you can make it the day before--assembling at the last minute. Prep time only includes time for cooling though.
Provided by SharleneW
Categories Dessert
Time 1h20m
Yield 1 nine inch tort, 14-16 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour two 9-inch round baking pans and preheat oven to 375°.
- In large mixing bowl, stir together flour, baking powder and salt.
- Set aside.
- Beat butter with electric mixer at medium speed for 30 seconds.
- Add sugar and vanilla; beat until thoroughly mixed.
- Add eggs one at a time, beating after each addition.
- Add dry mixture and milk alternately, beating after each addition (batter may appear curdled).
- Spread batter into prepared pans.
- Bake at 375° for 20 to 24 minutes until cake tests done.
- Cool on wire racks for 10 minutes.
- Remove cakes from pans and then cool completely on wire racks.
- When completely cool, cut layers in half horizontally (I like to wrap in plastic wrap and freeze first--as cutting the layers in half is easier with a frozen cake).
- Meanwhile, make Almond Filling: In small bowl, crumble almond paste.
- Add softened butter and beat with electric mixer on low speed.
- Add milk and beat until smooth.
- To assemble: Spread one cake layer with one-third of Almond filling, then with 2 rounded tablespoons of jam.
- Repeat layering two more times.
- Top with final layer (You will use about half of the jam).
- Cover cake tightly (I wrap with plastic wrap) and refrigerate at least 6 hours or overnight.
- No more than one hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form.
- Spread whipped cream over cake.
- Press toasted almond slices around base of cake.
- Just before serving, drizzle jam over cake (You may need to think it just a little with water-- I use a pastry bag with a round tip so I can maintain control of the flow of jam).
- Serve immediately.
More about "almond raspberry chocolate torte recipes"
RASPBERRY-ALMOND TORTE WITH CHOCOLATE GANACHE RECIPE
From myrecipes.com
5/5 (10)Calories 313 per servingServings 12
- Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.
- To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.
CHOCOLATE, ALMOND, AND RASPBERRY TART RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Total Time 6 hrsServings 8-10
- Preheat oven to 350°F. Combine cookie crumbs and 5 tablespoons butter in medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. Cool crust completely on rack.
- Sprinkle almond paste over crust. Gently press to even layer. Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day.
- Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended and heated through. Brush glaze over berries. Sprinkle almonds around edge of tart. DO AHEAD Can be made 6 hours ahead. Chill uncovered.
- Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart. Cut into wedges; serve cold.
CHOCOLATE ALMOND TORTE RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE RASPBERRY TORTE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
DECADENT FLOURLESS CHOCOLATE TORTE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
DOUBLE-LAYER CHOCOLATE TORTE WITH RASPBERRY CENTER (LOW CARB)
From food52.com
CHOCOLATE ALMOND FLOUR TORTE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE RASPBERRY ALMOND TORTE RECIPE - BAKER RECIPES
From bakerrecipes.com
RASPBERRY-ALMOND TORTE - BETTER HOMES & GARDENS
From bhg.com
FLOURLESS CHOCOLATE TORTE – WELLPLATED.COM
From wellplated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love