Raspberry Almond Torte with Chocolate Ganache

It may sound difficult & delicious, it's not difficult & it's definitely delicious! Click through NOW to see this Raspberry Almond Torte with Chocolate Ganache recipe...

Raspberry Almond Torte with Chocolate Ganache

Susan is back with another great recipe! This one she had on Easter Sunday!

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.

Raspberry Almond Torte with Chocolate Ganache!

Ingredients

For cake:
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
Filling:
1/4 cup fresh lemon juice
1 (10-ounce) jar seedless raspberry preserves
1/2 cup powdered sugar, sifted
Ganache:
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
1/3 cup fat-free milk
1 (4-ounce) bar semisweet chocolate, chopped

Instructions

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 granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk.
Add flour mixture to butter mixture, beating just until combined.
Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy.
Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.
Bake at 350° for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack.
Remove parchment paper. Cut cake into 4 (10 x 3 3/4-inch) rectangles.
To prepare filling, combine juice and raspberry preserves, stirring with a whisk.
Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture.
Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.
To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently.
Cook 1 minute, stirring constantly.
Remove from heat, and add chocolate stirring until smooth.
Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte.

Simple Ingredients:

Cake:

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

Filling:

1/4 cup fresh lemon juice
1 (10-ounce) jar seedless raspberry preserves
1/2 cup powdered sugar, sifted

Ganache:

1/2 cup granulated sugar
1/4 cup unsweetened cocoa
1/3 cup fat-free milk
1 (4-ounce) bar semisweet chocolate, chopped

Preparation

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.