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Ingredients
- 6 ounce semi-sweet chocolate chips
- 1/2 c. butter
- 2/3 c. sugar
- 3 x Large eggs
- 1/2 c. cake flour
- 1/2 c. walnuts, coarsely minced
- 1/2 c. raspberry jam (preferably purchase only fruit-no added sugar)
- 1 c. heavy cream*
- 1/2 c. instant cocoa mix**
Directions
- Torte:Preheat oven to 350 F.
- Grease a 9" round cake pan. Line pan with parchment or possibly waxed paper.
- Grease paper.
- Heat butter and chocolate chips together.
- In bowl blend chocolate/butter mix with sugar. Whisk Large eggs together and add in, mixing thoroughly. Stir nuts into flour. Add in to butter/sugar/egg mix and stir just till flour disappears.
- Spread chocolate batter into prepared pan. Bake for 20-25 min. The torte will rise slightly, then sink in the center. Do not overbake. Cold in pan on a rack.
- When cold, remove cake from pan. Don't leave inverted. Place on serving plate and refrigeratebefore completing.
- Filling:Spread the raspberry jam over all the top of the torte except a 1/2" rim around the edge. Refrigeratewhile preparing the Topping.
- Cocoa-Cream Topping:Combine the cocoa and cream in a bowl large sufficient to whip. Refrigeratebefore whipping.
- *Try to purchase the heavy cream which is not ultra-pasteurized. All cream is pasteurized, but the ultra-pasteurized variety contains adulterants which change the flavor.
- **Read the label on container-it shouldn't contain powdered lowfat milk. Use the variety which is only cocoa and sugar.
- To Complete:When you are ready to complete torte, whip cocoa and cream mix till stiff sufficient to spread. Be careful-the cocoa will cause it to thicken quickly and you don't want to over whip it.
- Spread the whipped cream mix over the entire top. Chill completed torte till ready to serve.
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