Almond Raspberry Chocolate Torte

READY IN: 1hr 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 6
    eggs, room temperature separated
  • 14
    teaspoon cream of tartar
  • 12
    cup sugar
  • 1
    teaspoon vanilla
  • 12 12
    ounces almond filling, divided
  • 2
    tablespoons almond liqueur
  • 1 14
    cups cake flour (That is presifted and then measured to 1 1/4 cups)
  • 1
    teaspoon baking powder
  • 14
    teaspoon salt
  • 4
    ounces semisweet chocolate
  • 2
    cups whipping cream, divided (2 tablespoons for chocolate rest for filling and frosting)
  • 13
    cup seedless raspberry jam
  • 12
    cup sliced almonds, toasted
  • 1
    cup fresh raspberry (optional)
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DIRECTIONS

  • 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.
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