RASPBERRY SACHERTORTE

Raspberry Sachertorte image

It may look like this torte took hours to make, but it has a surprisingly short list of ingredients. A small slice splendidly satisfies a sweet tooth.-Rosetta Hockett, Colorado Springs, Colorado

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4 large eggs, separated
5 tablespoons butter
2/3 cup sugar
9 ounces bittersweet chocolate, melted
3/4 cup ground almonds
1/4 cup all-purpose flour
1/4 cup seedless raspberry jam
GLAZE:
3 ounces bittersweet chocolate, chopped
2 tablespoons 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 in 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. Freeze option: Bake the cake and let cool (do not top with jam); freeze in a heavy-duty resealable plastic bag for up to 3 months. When ready to use, thaw at room temperature overnight. Top with the jam and glaze.

Nutrition Facts : Calories 328 calories, Fat 23g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 70mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.