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Rich Chocolate-Raspberry Torte.
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Ingredients
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For the torte
8 ounces bittersweet chocolate, chopped
12 tablespoons butter, cut into one-inch pieces
1 ¼ cup granulated sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon vanilla
½ cup slivered almonds, for garnish
½ cup fresh raspberries, for garnish
For the filling
½ cup fresh raspberries
¼ cup seedless raspberry jam
For the ganache
5 ounces bittersweet chocolate, chopped
½ cup plus 1 tablespoon heavy cream
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Directions
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Preheat the oven to 375 degrees. Line two 9-inch cake pans with parchment paper.
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Melt 8 ounces chocolate and 12 tablespoons butter in a small saucepan over medium-high heat, stirring constantly to ensure even melting. As soon as it's melted, remove from heat and set aside.
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Combine the sugar, eggs, vanilla, and cocoa powder in a medium-sized bowl. Add the melted chocolate and mix thoroughly. Divide the batter evenly between the two prepared cake pans and bake for 35 minutes, or until an inserted knife comes out clean. Set aside to cool.
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In a small bowl, mash a half-cup of fresh raspberries with ¼ cup seedless raspberry jam. When the cakes are cool enough to handle, remove them from the pans. Place one on a platter and spread the raspberry mixture over the top. Place the second cake on top of the raspberry filling.
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Melt the remaining 4 ounces of chocolate in a small saucepan over medium-high heat, add the heavy cream, and stir constantly until melted. Remove from heat and pour over the top of the torte, allowing it to run over the sides and using a spatula to spread it across the cake. Delicately pat the slivered almonds onto the sides of the cake and top with 8 fresh raspberries arranged in a circle. Allow to chill for one hour before serving.
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