RASPBERRY SACHERTORTE

Raspberry Sachertorte image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 10

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4 - eggs, separated
5 tablespoon(s) butter
2/3 cup(s) sugar
9 ounce(s) bittersweet chocolate, melted
3/4 cup(s) ground almonds
1/4 cup(s) all purpose flour
1/4 cup(s) seedless raspberry jam
FOR THE GLAZE
3 ounce(s) bittersweet chocolate, chopped
2 tablespoon(s) butter

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg yolks and melted chocolate; beat on low speed just until combined. Combine almonds and flour; stir into butter mixture just until blended.
In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Transfer to a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
Spread jam over top of cake. For glaze, in a small saucepan, melt chocolate and butter; spread over jam. Let stand at room temperature for 1 hour or until set.