Raspberry-Almond Torte with Chocolate Ganache

Raspberry-Almond Torte with Chocolate Ganache
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • Cooking spray
  • 1 (10-ounce) jar seedless raspberry preserves
  • 3 large eggs
  • 4 large egg whites
  • ½ cup powdered sugar, sifted
  • 2 tablespoons almond paste
  • ¼ cup unsweetened cocoa
  • + 11 more ingredients
    • ¼ teaspoon salt
    • 1 cup granulated sugar, divided
    • Ganache:
    • ¼ cup fresh lemon juice
    • 1 (4-ounce) bar semisweet chocolate, chopped
    • 1/3 cup fat-free milk
    • ¾ cup all-purpose flour
    • 6 tablespoons butter, softened
    • Cake:
    • ½ cup granulated sugar
    • Filling:

Preheat oven to 350°. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray. To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granula...

View full recipe at My Recipes

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