Taste of Home
Raspberry Sacher Torte
TOTAL TIME: Prep: 50 min. Bake: 25 min. + standing
YIELD: 12 servings.
It may look like this torte took hours to make, but it has a surprisingly short list of ingredients. A small slice splendidly satisfies a sweet tooth.—Rosetta Hockett, Colorado Springs, Colorado
Ingredients
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4 large eggs, separated
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5 tablespoons butter
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2/3 cup sugar
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9 ounces bittersweet chocolate, melted
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3/4 cup ground almonds
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1/4 cup all-purpose flour
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1/4 cup seedless raspberry jam
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GLAZE:
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3 ounces bittersweet chocolate, chopped
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2 tablespoons butter
Directions
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1.
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg yolks and melted chocolate; beat on low speed just until combined. Combine almonds and flour; stir into butter mixture just until blended.
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2.
In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Transfer to a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
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3.
Spread jam over top of cake. For glaze, in a small saucepan, melt chocolate and butter; spread over jam. Let stand at room temperature for 1 hour or until set.
Nutrition Facts
1 slice: 328 calories, 23g fat (11g saturated fat), 88mg cholesterol, 70mg sodium, 33g carbohydrate (26g sugars, 3g fiber), 6g protein.
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