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Chocolate nut torte with raspberry glaze
Nb persons: 12
Yield:
Preparation time:
Total time: 1 hour10 minutes
Source:
Ingredients: | |
1 cup | natural, ( skin on) almonds or walnuts |
1 cup | sugar divided |
2 large | eggs, at room temperature |
2 large | egg whites, at room temperature |
1 tsp | vanilla extract |
3/4 cup | light olive oil |
3/4 cup | all purpose flour |
1/2 cup | unsweetened cocoa powder |
1 tsp | baking powder |
1/8 tsp | salt |
1/4 cup | seedless raspberry fruit spread |
Preheat oven to 350. Coat 10" springform pan with cooking spray. Sprinkle with flour, shake to coat, and tap out excess. In a food processor, finely chop almonds with 2 tbs of sugar. Set aside. In a large bowl, with electric mixer at medium high speed, beat eggs, egg whites,and vanilla extract until foamy.
Gradually beat in remaining Sugar,1 tablespoon at a time, until mixture is thick and pale in color, about 5 minutes. Turn mixer to lowest speed, and add oil in slow, steady stream.
In a large bowl, sift together flour, cocoa, baking powder, and salt. Fold in almond mixture. Gradually fold in egg mixture. Pour into prepared pan.
Bake 30-35 minutes or until edges begin to pull away from pan sides and center is firm to the touch. Cool in pan on rack.
In a small saucepan over low heat, melt fruit spread until smooth. Spread over cake and let stand 30 minutes or until spread is set. Remove torte from pan before serving.
Makes 12 servings
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