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Raspberry Chocolate Torte recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Spaghetti, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 06/24/03 : Raspberry Chocolate Torte
"Raspberry Chocolate Torte"
Daily Tour Pictures - Page 1 of 2 - Page 2 of 2 - Soap Opera - Daily Recipes
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6 eggs, separated
7/8 cup sugar
1/2 cup bread crumbs, (coarse)
1/2 cup unsweetened grated chocolate
1 teaspoon vanilla
1/2 cup chopped almonds
1/2 teaspoon double-acting baking powder
1 1/2 cups raspberry jam
1 cup raspberries, fresh or frozen, defrosted and drained
Preheat the oven to 325 degrees. All ingredients should be room temperature. Beat the egg yolks until light. Gradually beat sugar into yolks. Add one quarter cup of the chocolate, vanilla, almonds and baking powder. In a separate bowl, beat egg whites until stiff. Gently fold into batter. Pour batter into ungreased 9 inch spring form or tube pan, so cake can be removed without much handling. Bake 1 hour, then chill torte in refrigerator. Carefully slice cake into two layers. Slide thin flat platter between layers to lift off the top layer. Melt raspberry jam in small saucepan over low heat. Spread one third of the jam on the top of bottom cake layer. Sprinkle remaining one quarter cup chocolate over jam. Place top layer back on cake. Spread remaining jam over top and sides. While jam is still warm place raspberries on top. Chill before serving. Makes 12 servings.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Magazine,
Monday - Friday.
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