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Home -> Baked Goods -> Cakes and Tortes
Ingredients (view qty in metric system instead) 2 ounces chopped unsweetened chocolate 8 tbsp. butter, chopped 2/3 cup all purpose flour 1/2 tsp. baking powder 2 large eggs 1/2 cup sugar 1/2 cup seedless raspberry jam 2 tsp. raspberry liqueur 1 ounce chopped semisweet chocolate fresh raspberries powdered sugar Directions Preheat oven to 350 degrees. Butter the bottom and sides of a 9 inch cake pan. Line bottom of pan with parchment or wax paper. Combine the unsweetened chocolate and butter in the top of a double boiler over simmering water. Melt, stirring frequently, until smooth. Remove the chocolate from over the water. Stir together flour and baking powder in a small bowl. Whisk together eggs, sugar, jam, raspberry liqueur and semisweet chocolate in a large bowl. Whisk in the melted chocolate mixture, then the flour mixture. Scrape the batter into the prepared pan. Bake 25 to 30 minutes until a toothpick comes out with a few crumbs attached. Transfer the pan to a rack and cool torte completely. Run a knife around the edges of the torte. Invert torte onto a plate and peel off paper. To Serve. Sprinkle fresh raspberries over top of torte. Sift powdered sugar over raspberries and serve. Serves 8 to 10. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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