For your sweetie: Chocolate raspberry torte
A dense chocolatey cake, with a sweet raspberry filling, and and rich, dark chocolate ganache.
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Chocolate raspberry torte
Adapted from a Make It Italian recipe card
The Gourmand Mom
Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.
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For the cake:
6 eggs, divided
3/4 cup (plus 1 teaspoon) sugar
4 Tablespoons (1/2 stick) butter, softened
4 (1-ounce) squares semisweet baker’s chocolate, melted
3/4 cup flour
1/8 cup unsweetened cocoa powder
1/8 cup raspberry liqueur (optional)
For the filling:
1/2 cup raspberry jam
For the ganache:
4 (1-ounce) squares semisweet baker’s chocolate
1/4 cup plus 2 tablespoons heavy cream
Fresh raspberries and chopped walnuts, for garnish
Preheat oven to 350 degrees F. Lightly grease and flour a 9-inch or 10-inch round cake pan.
In a medium sized bowl, beat the egg whites with the teaspoon of sugar for several minutes until firm peaks form. Set aside.
Rinse the beaters. Then, in a separate bowl, beat together the sugar and softened butter until creamy. Beat in the egg yolks, one at a time, until well blended. Gradually beat in the melted chocolate, flour, cocoa powder, and liqueur until well blended.
Gently stir in 1/3 of the beaten egg whites, until well combined. Then, fold in the remaining beaten egg whites.
Pour the cake batter into the prepared pan and bake for about an hour, until a toothpick inserted into the center comes out clean.
Cool completely. Then, halve the cake and spread the raspberry jam between the two layers.
To prepare the ganache, heat the cream just until boiling. Pour the cream over the chocolate and stir until smooth. Spread the ganache along the top and sides of the cake. Garnish with fresh raspberries and chopped walnuts. Chill in the refrigerator to set the ganache.
Amy Deline blogs at The Gourmand Mom.
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