White Chocolate Raspberry Torte

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READY IN: 1hr 25mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • Torte
  • 16
    ounces coarsely chopped white baking bar or 2 1/2 cups white vanilla chips
  • 12
    cup butter
  • 34
    cup sugar
  • 1 12
    cups flour
  • 18
    teaspoon salt
  • 14
    teaspoon almond extract
  • 1
    cup fresh raspberries or 1 cup frozen raspberries, without syrup, thawed, drained on paper towels
  • 23
    cup coarsely chopped sliced almonds
  • Glaze
  • 12
    cup semi-sweet chocolate chips
  • 1
    teaspoon powdered sugar, if desired
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DIRECTIONS

  • Heat oven to 350. Lightly grease and flour bottom and sides of 9 or 10 inch springform pan.
  • In medium saucepan over low heat, melt 8 oz. of the white baking bars and butter, stirring constantly until smooth. Cool slightly.
  • In large bowl, beat eggs on high speed until light lemon colored, about 3 minutes. Gradually add sugar, beating until thickened and very light yellow. By hand, fold in flour, salt, almond extract, melted white chocolate and remaining 8 oz. of chopped white baking bars. Fold in raspberries. Spread in greased and floured pan. Sprinkle with almonds; press lightly.
  • Bake at 350 for 55-65 minutes or until top is golden brown and springs back when touched lightly in center. Cool 30 minutes. Remove sides of pan; cool completely.
  • Melt chocolate chips in small saucepan over low heat, stirring constantly, until smooth. Using wire whisk, beat in powdered sugar until smooth. Drizzle glaze over top of torte; allow to set. Serve at room temperature. Store in refrigerator.
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