Chocolate-Raspberry Torte

Name: Chocolate-Raspberry Torte
Yield: Serves 12 to 16 (Makes one 9-inch cake)
Ingredients: 8 ounces, 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), sliced almonds, lightly toasted; 1/4 cup, unbleached all-purpose flour (1 1/4 ounces); 1/2 teaspoon, table salt; 5 , large eggs; 3/4 cup (5 1/4 ounces), sugar; 1/2 cup, fresh raspberries, plus 16 individual berries for garnishing cake; 1/4 cup, seedless raspberry jam; 5 ounces, bittersweet chocolate, chopped fine (see note); 1/2 cup plus 1 tablespoon, heavy cream

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

Desserts or Baked Goods

SERVES12 to 16 (Makes one 9-inch cake)

TIME1½ hours, plus 1 hour cooling and 1 hour chilling

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WHY THIS RECIPE WORKS

Using ground nuts in place of some of the flour gave our rich, fudgy, chocolate cake a sturdy enough texture to serve as the base of our chocolate-raspberry torte recipe. We combined raspberry jam with lightly mashed fresh raspberries for a...

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