Decadent Almond Raspberry Chocolate Torte
Indulge in the rich flavors of this Decadent Almond Raspberry Chocolate Torte, a perfect blend of sweet almond filling, tart raspberry jam, and luscious semisweet chocolate. With layers of moist almond cake, light whipped cream, and a delightful topping of toasted almonds and fresh raspberries, this dessert is an impressive centerpiece for any gathering. Whether it's for a special occasion or simply to satisfy a sweet tooth, this torte is sure to impress your friends and family.
N/A
Servings
360
Calories
14
Ingredients
Ingredients
Eggs
6 (Separated, room temperature)
Cream of tartar
1/4 teaspoon
Sugar
1/2 cup
Vanilla extract
1 teaspoon
Almond filling
12 1/2 ounces (Divided)
Almond liqueur
2 tablespoons
Cake flour
1 1/4 cups (Presifted and measured)
Baking powder
1 teaspoon
Salt
1/4 teaspoon
Semisweet chocolate
4 ounces (Divided)
Whipping cream
2 cups (Divided (2 tablespoons for chocolate coating))
Seedless raspberry jam
1/3 cup
Sliced almonds
1/2 cup (Toasted)
Fresh raspberries
1 cup (Optional, for garnish)
Instructions
1
Grease two 8-inch round cake pans with butter, line the bottoms with wax paper, and grease the paper as well.
2
Preheat your oven to 350°F (175°C).
3
In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Set aside.
4
In a large mixing bowl, beat the egg yolks, sugar, and vanilla extract at high speed for 3 minutes until light in color and fluffy.
5
Slowly incorporate 3/4 of the almond filling and almond liqueur into the egg yolk mixture, mixing until well combined.
6
Sift together the presifted cake flour, baking powder, and salt. Gradually add this dry mixture to the yolk mixture, blending until just combined.
7
Gently fold the beaten egg whites into the batter until fully incorporated, taking care not to deflate the mixture.
8
Divide the batter evenly between the prepared cake pans and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
9
Allow the cakes to cool in the pans for 5 minutes before carefully removing them and peeling off the wax paper. Transfer them to a wire rack to cool completely.
10
Once cooled, spread the seedless raspberry jam evenly over the top of both cake layers.
11
Melt 3 ounces of semisweet chocolate with 2 tablespoons of whipping cream, stirring until smooth, then gently spread this chocolate mixture over the jam-covered layers.
12
In a chilled mixing bowl, beat the remaining whipping cream until stiff peaks form. Reserve 1 cup of the whipped cream and mix in the remaining almond filling until smooth.
13
Spread the almond cream mixture over one of the chocolate-covered cake layers, then freeze for 20 minutes to set.
14
Place the second cake layer on top of the first, chocolate side down, and carefully spread the remaining whipped cream over the top and sides of the torte.
15
Gently press the toasted sliced almonds onto the sides of the cake, ensuring they adhere well.
16
Create chocolate curls by shaving the remaining semisweet chocolate with a vegetable peeler and use them to decorate the top of the torte along with fresh raspberries if desired.
17
Slice, serve, and enjoy this delightful dessert!
Nutrition Information
28g
Fat
25g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Almond Raspberry Chocolate Torte?
It is a rich dessert featuring layers of moist almond cake, seedless raspberry jam, semisweet chocolate, and a light almond-flavored whipped cream topping.
How many eggs are needed for this recipe?
The recipe requires 6 eggs, which should be separated and kept at room temperature.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C) before baking the cake layers.
How long do the cake layers need to bake?
The layers should be baked for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
What size cake pans should I use?
This recipe calls for two 8-inch round cake pans.
Do I need to line the cake pans?
Yes, grease the pans, line the bottoms with wax paper, and then grease the paper as well for easy removal.
What type of flour is used in this torte?
The recipe uses 1 1/4 cups of presifted cake flour.
How do I prepare the egg whites?
Beat the egg whites with 1/4 teaspoon of cream of tartar in a clean, dry bowl until soft peaks form.
What is the purpose of almond liqueur in this recipe?
The almond liqueur is mixed into the egg yolk mixture to enhance the almond flavor profile of the cake.
How do I incorporate the egg whites into the batter?
Gently fold the beaten egg whites into the batter to ensure the mixture does not deflate, maintaining a light texture.
What kind of chocolate should I use?
The recipe specifies 4 ounces of semisweet chocolate, divided for use in the coating and the curls.
How is the chocolate coating made?
Melt 3 ounces of semisweet chocolate with 2 tablespoons of whipping cream and stir until smooth.
What type of jam is used in the filling?
Use 1/3 cup of seedless raspberry jam spread evenly over the cake layers.
How much whipping cream is needed in total?
You will need 2 cups of whipping cream, which is divided for the chocolate coating and the whipped topping.
What is almond cream mixture?
It is a blend of 1 cup of whipped cream and the remaining almond filling, used as a layer inside the torte.
Why does the torte need to be frozen for 20 minutes?
Freezing the almond cream layer for 20 minutes helps it set before adding the second cake layer.
How do I decorate the sides of the cake?
Gently press 1/2 cup of toasted sliced almonds onto the whipped cream on the sides of the torte.
How can I make chocolate curls?
Use a vegetable peeler to shave the remaining ounce of semisweet chocolate into curls.
What is the calorie count for a serving?
Each serving contains approximately 360 calories.
What is the fat content of this dessert?
There are 28 grams of fat per serving.
How many carbohydrates are in a serving?
There are 25 grams of carbohydrates per serving.
How much protein does the torte provide?
This torte provides 6 grams of protein per serving.
Can I use fresh raspberries for this recipe?
Yes, 1 cup of fresh raspberries is recommended as an optional garnish for the top of the torte.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack.
How long should I beat the egg yolks?
Beat the egg yolks, sugar, and vanilla at high speed for 3 minutes until light and fluffy.
When should I add the dry ingredients?
Gradually add the sifted flour, baking powder, and salt to the yolk mixture after the almond filling has been incorporated.
Is the almond filling used all at once?
No, 3/4 of the filling is mixed into the batter, and the remaining portion is used in the whipped cream filling.
Can I prepare the almonds ahead of time?
Yes, the 1/2 cup of sliced almonds should be toasted before being applied to the sides of the cake.
What should the texture of the egg yolks be after beating?
The yolks should be light in color and fluffy after being beaten with sugar and vanilla.
What tags are associated with this recipe?
This recipe is tagged as a dessert, torte, chocolate, almond, raspberry, and celebration cake.