OLD SKOOL CHOCOLATE RASPBERRY PECAN TORTE

OLD FASHIONED CHOCOLATE RASPBERRY TORTE WITH PECANS

This cake is a lot easier than it sounds and could easily be made gluten-free as it only has 1/2 cup flour in the whole thing!  See below on how to adapt it.  This is a show stopper and a unique flavor combination.  It's a great potluck contribution--that's why I made it this time!  It is best made with homemade jam.  Thanks aunt Kellio for your homemade blackberry jam!  I didn't have raspberry jam so I substituted it for Aunt Kellio's blackberry jam-DELICIOUS!!  This cake is light while being rich.  It's actually a nice summertime version of a chocolate cake with the fresh berries and lighter style cake.  This cake is a good choice if you need a dessert that can all be made in one day...or really just a few hours rather.  Have fun with this one!

What is a Torte: 

There is a lot of confusion about what constitutes a torte.  A torte or is a rich, usually multi-layered, cake that is filled with whipped cream, buttercream, mousses, jams, or fruits. Ordinarily, the cooled torte is glazed and garnished.  

Ingredients:

1/2 cup corn syrup
4 oz dark chocolate chips
3 eggs separated
3/4 cup sugar
1/2 cup butter
1/2 cup flour**
1/2 cup chopped pecans
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup Raspberry jam

** To make this cake gluten free you can substitute the 1/2 cup flour for a 1/2 tapioca or rice flour plus add 1 TBS corn starch.  Or you can substitute the flour for hazelnut meal.

Directions:
Over a medium heat stir corn syrup until hot.  Add chocolate.

Remove from heat and stir until smooth and mixed well.  It it cool slightly as you make the rest of the cake.

In a mixing bowl whip the egg whites on high until stir peaks form.

Add 1/2 cup of the sugar and mix well until peaks form again.  Set this aside.

In another mixing bowl beat the butter and the remaining 1/4 cup of sugar until creamy.

Then add the chocolate mixture and the egg yolks and continue beating until well mixed.

Then add the flour, pecans, baking powder and cinnamon.  Mix until combined.

Gently fold in a quarter of the egg whites and continue folding in the remainder of the egg whites.

Butter a 9 inch spring-form pan.  Add the batter to your buttered pan.  Smooth batter until flat.

Bake 30 minutes at 350.

Let your cake cool in the pan.

Once cool remove the cake and spread your raspberry jam on top of it.  Stick it in the fridge while you make your glaze.

Directions for the glaze:
Heat 1/3 cup corn syrup until hot.  Add 4 oz dark or semi-sweet chocolate chips.  Remove from heat.  Stir until melted.  Drizzle your glaze on top of your cake and along the sides.  I topped by with chocolate shavings.  You could also top with fresh raspberries or pecans.  You can serve immediately or store in an air tight container in your fridge for up to a few days.

Enjoy!  

Love TATA!!