Susan is back with another great recipe! This one she had on Easter Sunday!
Raspberry Almond Torte with Chocolate Ganache
I hope you had a Happy Easter! I pray that Jesus Christ has filled your heart with the knowledge of Him as the Savior and Messiah.
I also hope you enjoyed your family and friends over the holidays. I had a lovely day visiting with my son and his beautiful wife at their home in Georgia.
We started the day at their awesome church and ended it with an almond raspberry torte that was made from an almond flavored cake, layered with a raspberry lemon filling (4 cake layers) and topped with a chocolate Ganache. Are you kidding?
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My great recipe this week is not my own but it was so good that I had to share it. My army wife daughter-in-law is such an adventurous cook and doesn’t care how many steps are involved.
Everything she cooked for Easter was delicious, unusual and the meal flowed together like a professional had orchestrated it.
My son and I were the helping hands but she was the chef for the day. She found this raspberry almond torte recipe in the March 2003 edition of Cooking Light Magazine.
- Cooking spray
- 6 tablespoons butter, softened
- 2 tablespoons almond paste (she substituted a 1/2 tablespoon of almond extract)
- 1 cup granulated sugar, divided
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg whites
- 1/4 cup fresh lemon juice
- 1 (10-ounce) jar seedless raspberry preserves
- 1/2 cup powdered sugar, sifted
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa
- 1/3 cup fat-free milk
- 1 (4-ounce) bar semisweet chocolate, chopped
- Preheat oven to 350°.
- Coat a 15 x 10-inch jelly roll pan with cooking spray.
- Line the pan with parchment paper.
- Coat the paper with cooking spray.
- For the raspberry chocolate cake batter: add almond paste & butter to a large mixing bowl.
- With electric mixer beat on medium for about 2 minutes or until well blended. Making sure to mix in the sides of the bowl.
- Add 1/2 cup of sugar, continuing to beat until well blended around 3 minutes.
- One at a time add eggs continuing to beat in well beating each time.
- Add flour softly into dry measuring cups be sure to level the cups with a serrated knife.
- Mix salt and flour with a whisk.
- Add flour mixture to butter mixture, mixing until just combined.
- Add the egg whites to a large bowl.
- Clean and dry the beaters and beat egg whites in the bowl of a stand mixer on high speed until they are foamy.
- Gradually add 1/2 cup sugar at the rate of 1 tablespoon at a time
- Beat until stiff peaks form.
- Carefully fold egg whites into batter then pour your cake batter into the prepared pan.
- Bake in the preheated oven at 350° for 18 minutes or until the entire cake springs back when touched lightly.
- Let cool.
- Turn out chocolate raspberry layer cake onto a wire rack.
- Remove the parchment paper.
- Cut dark chocolate raspberry cake into 4 rectangles.
- To prepare the filling: using a whisk combine juice and raspberry preserves.
- Add powdered sugar and stir until smooth.
- Hold back 3/4 cup of the raspberry sugar mixture.
- Put 1 cake rectangle on a platter.
- Spread the cake with 1/4 cup raspberry mixture.
- Leaving a 1/4-inch border.
- Repeat with remaining cake rectangles and 1/2 cup raspberry mixture, with cake being at the last.
- To prepare ganache: mix 1/2 cup sugar, natural cocoa powder, and milk in a medium saucepan or medium pot over medium heat.
- Bring mixture to a boil, stirring frequently.
- Cook 1 minute while stirring constantly to achieve the right consistency.
- Remove from the heat, and add chocolate, stirring the melted chocolate until smooth.
- Spread ganache evenly over the top of the cake and sides of the cake with an offset spatula.
- Let the cake stand 20 minutes or until it sets.
- Serve reserved raspberry mixture with the chocolate almond torte with ganache.
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Ingredients You May Need
- Heavy cream
- Vegetable oil
- Vanilla extract
- Fresh raspberries
- Sour cream
- Cream cheese
- Chocolate chips
- Raspberry buttercream
- Fresh berries
- Coconut oil
What are your favorite treats that someone else served you and you just had to have the recipe?
Share it with us in the comments we want to know, too!
Hi, I’m Susan, a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive. I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love.
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