Appears in Cook's Illustrated November/December 2010, America's Test Kitchen TV
To make this dessert more than a mere elegant centerpiece, we ditched the dull, dry cake and started over with the fudgiest, most deeply chocolaty foundation we could find.
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...