Chocolate-Raspberry Torte

Published November 1, 2010. From Cook's Illustrated.

Why this recipe works:

Using ground nuts in place of some of the flour gave our rich, fudgy, flourless chocolate cake a sturdy enough texture to serve as the base of our chocolate-raspberry torte recipe. We combined raspberry jam with lightly mashed fresh raspberries for a tangy-sweet mixture that clung to the cake.… read more

Using ground nuts in place of some of the flour gave our rich, fudgy, flourless chocolate cake a sturdy enough texture to serve as the base of our chocolate-raspberry torte recipe. We combined raspberry jam with lightly mashed fresh raspberries for a tangy-sweet mixture that clung to the cake. And for the glaze, melting bittersweet chocolate with heavy cream created a rich-tasting, glossy ganache that poured smoothly over the cake and made the perfect topping to our chocolate-raspberry torte.

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Makes one 9-inch cake, serving 12 to 16

We recommend using either Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar, but any high-quality bittersweet or semisweet chocolate will work. If you’re refrigerating the cake for more than 1 hour in step 6, let it stand at room temperature for about 30 minutes before serving.

Ingredients

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