1989 Chocolate Raspberry Almond Torte Recipes

ALMOND RASPBERRY CHOCOLATE TORTE

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

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.

ALMOND RASPBERRY TORTE

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.

FLOURLESS CHOCOLATE ALMOND TORTE WITH RASPBERRIES & WHITE CHOCOLATE WHIPPED CREAM

Steps:

• Position the rack in the middle of the oven and preheat the oven to 325F degrees. Grease and [line with parchment paper|https://www.youtube.com/watch?v=OFeki8XjJSU" target="_blank] a 9-inch springform pan.
• Add chocolate and 1/3 cup sugar to processor. Pulse until chocolate is finely ground but not beginning to clump, about 45 seconds.
• In a medium bowl, whisk together the chocolate mixture, almond flour and baking powder and set aside.
• In a large bowl electric mixer using the paddle attachment, beat on medium high speed the egg yolks and remaining 2/3 cup sugar until the batter falls in a ribbon when beaters are lifted, about 5 minutes. Scrape down the bowl.
• Add the melted butter and mix until combined. Scrape down the bowl.
• Turn the mixer down to low speed and add in the almond mixture in three parts. Mix each of the three additions until thoroughly combined. Scrape down the bowl after each addition. The mixture will seem very dry but do not panic.
• In a CLEAN medium bowl, with CLEAN whisks, whip the egg whites with an electric mixer on a low speed until frothy, about 30 seconds. Add the 3/4 teaspoon table salt or cream of tartar and whip until firm peaks form. [i]Tip: Click for[Egg Whites 101|http://onlytastematters.com/egg-whites-101/" target="_blank].[/i]
• Quickly stir 1/3 of the egg whites into the hazelnut mixture, then quickly fold in the remaining whites until no streaks remain. [i]Tip: View a video on [How to Fold an Ingredient into your Batter.|https://www.youtube.com/watch?v=2BO69KwqYVI" target="_blank][/i]
• Pour the batter into the springform pan and level the batter with a spatula.
• Place the pan on the center rack and bake for 60-70 minutes or until it is well risen and the cake has come away from the sides or the pan. If you press the cake lightly with your finger, it should spring back.
• Remove the pan from the oven and place it on a cooling rack. Cool the cake in the pan for 10 minutes before removing the outer ring. [i]Tip: If the outer ring is sticking, run a paring knife between the pan and the cake.[/i]
• Bring the water and sugar to a boil in a small saucepan. [i]Tip: Make sure all the sugar is completely dissolved, including any on the side of the saucepan. Use a pastry brush or rubber spatula to scrape it off the sides of the pot.[/i]
• Allow the mixture to cool and then add the liquor. Stir until thoroughly combined.
• Melt the chocolate with either a microwave or double boiler. Set aside to cool. [i]Tip: Only cool until lukewarm. If the mixture gets too cool, the chocolate will solidify. If this happens, do not panic. Just reheat it until it is liquid again.[/i]
• In a large bowl of an electric mixer, whip the cream until slightly thickened. Mix in the chocolate.
• Continue whipping the mixture until soft peaks form.
• When cake is cool, slice it horizontally in half.
• Place the bottom layer on your cake plate and brush it with the Amaretto Syrup.
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• Fill a piping bag or ziploc bag with the 1/2 of the whipped cream using a 1/4-inch tip or cutting a 1/4-inch hole in the bag. Cover the layer with whipped cream stopping about 1/4-inch from the edge. [i]Tip: View a video on
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• Cover the whipped cream with raspberries gently pressing them down.
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• Place the other half of cake on top and press down gently.
• Brush the top layer with the the Amaretto Syrup.
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• Cover the top with the remaining whipped cream either using a pastry bag or icing spatula. Smooth the whipped cream with an icing spatula,
• Cover the top with the remaining raspberries.
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• Refrigerate for at least 15 minutes before serving. Store in the refrigerator.
• Before serving, sprinkle a little powdered sugar on top for decoration.
• Cut the cake into squares, rectangles, or diamonds for pretty little pastries. You can even try making the cake in a square pan if you are going this route. However, make sure you line the pan with parchment paper as this cake trends to stick.

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.