Chocolate-Raspberry Torte

Name: Chocolate-Raspberry Torte
Ingredients: 8 ounces (227 grams), bittersweet chocolate, chopped fine (see note); 12 tablespoons (1 1/2 sticks), unsalted butter, cut into 1/2-inch pieces; 2 teaspoons, vanilla extract; 1/4 teaspoon, instant espresso powder; 1 3/4 cups (about 7 ounces/198 grams), sliced almonds, lightly toasted; 1/4 cup, unbleached all-purpose flour (1 1/4 ounces/35 grams); 1/2 teaspoon, table salt; 5 , large eggs; 3/4 cup (5 1/4 ounces/149 grams), sugar; 1/2 cup, fresh raspberries, plus 16 individual berries for garnishing cake; 1/4 cup, seedless raspberry jam; 5 ounces (142 grams), bittersweet chocolate, chopped fine (see note); 1/2 cup plus 1 tablespoon, heavy cream

Desserts or Baked Goods
Fruit
Chocolate
Cakes
Easter

Appears in Cook's Illustrated November/December 2010, America's Test Kitchen TV

To make this dessert more than a mere elegant centerpiece, we ditched the dull, dry cake and started over with the fudgiest, most deeply chocolaty foundation we could find.

A cookbook recipe exclusively for All-Access members from The Perfect Cake

SERVES 12 to 16 (Makes one 9-inch cake)

TIME 1½ hours, plus 1 hour cooling and 1 hour chilling

A cookbook recipe exclusively for All-Access members from The Perfect Cake

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