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    Chocolate Raspberry Torte

    List of Ingredients

    3 eggs, separated
    1/8 tsp. cream of tartar
    1/8 tsp. salt
    1 1/2 cups sugar
    1 cup butter, melted
    1 1/2 tsp. vanilla
    1/2 cup all-purpose flour
    1/2 cup unsweetened cocoa
    3 tablespoons water
    3/4 cup finely chopped almonds
    1/3 cup raspberry preserves
    1 cup whipping cream, whipped, sweetened
    Fresh raspberries

    Heat oven to 350 degrees F. Grease 9-inch round cake pan. Line with aluminum foil
    leaving excess foil over edges; grease foil. Set aside. In smaller mixer bowl combine egg
    whites, cream of tartar and salt. Beat at high speed, scraping bowl often, until soft peaks
    form, 1 to 2 minutes; set aside. In large mixer bowl combine egg yolks, sugar, butter and
    vanilla. Beat at medium speed, scraping bowl often, until well mixed, 1 to 2 minutes.
    Add flour, cocoa and water. Continue beating, scraping bowl often, until well mixed, 1
    to 2 minutes. By hand, stir in chopped almonds. Fold beaten egg whites into chocolate
    mixture. Spread into prepared pan. Bake for 40 to 55 minutes or until toothpick inserted
    in the center comes out clean. Cool on wire rack 1 hour; remove from pan by lifting foil.
    Cover; refrigerate until completely cooled, 2 to 3 hours.

    To serve, remove foil; place on serving plate. Spread raspberry preserves on top. Pipe
    sweetened whipped cream to form a lattice top; garnish with raspberries.





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