cynupstateny
Well-known member
Chocolate and cranberries? This is it! Thanks, again, to all of you!
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I stupidly volunteered again. Have to make 2 desserts and I don't feel like baking!
- Thread starter cynupstateny
- Start date
Probably too late, but this chocolate torte is excellent & it freezes well....from epicurious.com
1989 Chocolate Raspberry Almond Torte (On page 213 of BEST OF GOURMET)
1/2 cup blanched almonds, toasted lightly
2 ounces unsweetened chocolate
2 tablespoons unsalted butter
2 large eggs
1 cup sugar
1 tablespoon framboise or other raspberry brandy
3/4 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup raspberries plus additional for garnish and as an accompaniment
For the glaze
1/3 cup raspberry jam (I use seedless.)
1 tablespoon sugar
For the ganache
1/4 cup heavy cream
6 ounces fine-quality bittersweet chocolate, chopped
For garnish
lemon leaves (available at most florists)
Preparation: In a food processor grind the almonds, scraping the bowl occasionally, for 5 minutes, or until they are the consistency of a nut butter, and reserve the mixture. In a bowl set over a saucepan of barely simmering water melt the chocolate and the butter, stirring occasionally, and remove the bowl from the pan. In the large bowl of an electric mixer beat the eggs until they are pale, add the sugar gradually, beating, and beat the mixture until it is very thick and pale. Beat in the chocolate mixture, the framboise, and the reserved almond butter and beat the mixture until it is combined well. Into the bowl sift together the flour, the baking powder, and the salt, beat the mixture until it is combined well, and fold in 1 cup of the raspberries gently. Turn the mixture into a well-buttered 8 1/2-inch springform pan, spreading it evenly and smoothing the top, and bake the torte in the middle of a preheated 350�F. oven for 40 to 45 minutes, or until a tester comes out clean. let the torte cool in the pan on a rack and remove the side of the pan.
Make the glaze:
In a small heavy saucepan combine the jam and the sugar, bring the mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force the mixture through a fine sieve into a small bowl, pressing hard on the seeds, and discard the seeds.
Invert the torte onto the rack, set over wax paper, remove the bottom of the pan, and spread the glaze on the top and side of the torte. Let the torte stand at room temperature for 2 hours or chill it for 30 minutes, or until the glaze is set. The torte may be prepared up to this point 1 day in advance and kept on the rack, covered with an inverted bowl, at room temperature.
Make the ganache:
In a small heavy saucepan bring the cream to a boil and remove the pan from the heat. Stir in the chocolate, stirring until the mixture is smooth, and let the ganache cool for 3 minutes.
Pour the ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set. Transfer the torte carefully to a serving plate, garnish it with some of the additional raspberries and some of the lemon leaves, and serve the remaining raspberries, garnished with the remaining lemon leaves, separately.
Notes from Wigs: Torte freezes well so can make ahead and defrost and glaze & frost w/ ganache right before serving.
I have been making this since I found it in THE BEST OF GOURMET back in 1989, and it is delicious!
I use a 9" springform pan, buttered and floured well, and I also line the pan's bottom with a parchment paper circle which is sprayed with PAM.
I noticed that some of the Reviews after the recipe said this torte came out dry, but mine never have. Of course, I always begin testing with a skewer/toothpick a good 10 to 15 minutes PRIOR to the shortest baking time recommended so perhaps those folks didn't know to do that.
To save myself trouble I typically make the glaze using seedless red raspberry jam, and then you may skip the tedious sieving step.
Use a good quality chocolate (I use Callebaut semisweet & unsweetened), and I'm sure you'll enjoy this. Caryn Wiggins
http://www.epicurious.com/recipes/food/views/1989-Chocolate-Raspberry-Almond-Torte-11037
1989 Chocolate Raspberry Almond Torte (On page 213 of BEST OF GOURMET)
1/2 cup blanched almonds, toasted lightly
2 ounces unsweetened chocolate
2 tablespoons unsalted butter
2 large eggs
1 cup sugar
1 tablespoon framboise or other raspberry brandy
3/4 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup raspberries plus additional for garnish and as an accompaniment
For the glaze
1/3 cup raspberry jam (I use seedless.)
1 tablespoon sugar
For the ganache
1/4 cup heavy cream
6 ounces fine-quality bittersweet chocolate, chopped
For garnish
lemon leaves (available at most florists)
Preparation: In a food processor grind the almonds, scraping the bowl occasionally, for 5 minutes, or until they are the consistency of a nut butter, and reserve the mixture. In a bowl set over a saucepan of barely simmering water melt the chocolate and the butter, stirring occasionally, and remove the bowl from the pan. In the large bowl of an electric mixer beat the eggs until they are pale, add the sugar gradually, beating, and beat the mixture until it is very thick and pale. Beat in the chocolate mixture, the framboise, and the reserved almond butter and beat the mixture until it is combined well. Into the bowl sift together the flour, the baking powder, and the salt, beat the mixture until it is combined well, and fold in 1 cup of the raspberries gently. Turn the mixture into a well-buttered 8 1/2-inch springform pan, spreading it evenly and smoothing the top, and bake the torte in the middle of a preheated 350�F. oven for 40 to 45 minutes, or until a tester comes out clean. let the torte cool in the pan on a rack and remove the side of the pan.
Make the glaze:
In a small heavy saucepan combine the jam and the sugar, bring the mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force the mixture through a fine sieve into a small bowl, pressing hard on the seeds, and discard the seeds.
Invert the torte onto the rack, set over wax paper, remove the bottom of the pan, and spread the glaze on the top and side of the torte. Let the torte stand at room temperature for 2 hours or chill it for 30 minutes, or until the glaze is set. The torte may be prepared up to this point 1 day in advance and kept on the rack, covered with an inverted bowl, at room temperature.
Make the ganache:
In a small heavy saucepan bring the cream to a boil and remove the pan from the heat. Stir in the chocolate, stirring until the mixture is smooth, and let the ganache cool for 3 minutes.
Pour the ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set. Transfer the torte carefully to a serving plate, garnish it with some of the additional raspberries and some of the lemon leaves, and serve the remaining raspberries, garnished with the remaining lemon leaves, separately.
Notes from Wigs: Torte freezes well so can make ahead and defrost and glaze & frost w/ ganache right before serving.
I have been making this since I found it in THE BEST OF GOURMET back in 1989, and it is delicious!
I use a 9" springform pan, buttered and floured well, and I also line the pan's bottom with a parchment paper circle which is sprayed with PAM.
I noticed that some of the Reviews after the recipe said this torte came out dry, but mine never have. Of course, I always begin testing with a skewer/toothpick a good 10 to 15 minutes PRIOR to the shortest baking time recommended so perhaps those folks didn't know to do that.
To save myself trouble I typically make the glaze using seedless red raspberry jam, and then you may skip the tedious sieving step.
Use a good quality chocolate (I use Callebaut semisweet & unsweetened), and I'm sure you'll enjoy this. Caryn Wiggins
http://www.epicurious.com/recipes/food/views/1989-Chocolate-Raspberry-Almond-Torte-11037
Here is a delicious Chocolate Moussecake from a Jr League's cookbk called CREME DE COLORADO
CHOCOLATE MOUSSECAKE--pg 313--16 to 20 servings
The pure and wonderful taste of chocolate! Garnish with whipped cream and chocolate leaves for a spectacular dessert. For a quick and easy Chocolate Mousse, one can prepare half of the moussecake filling and add 1 Tablespoon Grand Marnier liqueur.
Crust:
1 - 8-1/2-ounce box thin chocolate wafers, crushed
1/4 cup unsalted butter, melted (I use 1/2 cup of unsalted butter or enough to make the crust mixture feel like wet sand when it is squeezed between your fingers. Wigs)
Filling:
2 large eggs (I bring all eggs to room temperature. Wigs)
16 ounces semisweet chocolate, melted and cooled
4 large egg yolks
4 large egg whites, room temperature
2 cups heavy whipping cream, well chilled
6 Tablespoons powdered sugar
Mix crumbs with melted butter and press onto bottom and part way up sides of a buttered 10-inch springform pan.
Refrigerate 30 minutes.
In a large mixing bowl, beat whole eggs into melted chocolate. Add 4 egg yolks and beat 4-5 minutes (I beat about 2-3 minutes. It depends on the temperature of your chocolate and eggs. Wigs)
In small mixing bowl, beat 4 egg whites until stiff. In another small mixing bowl, whip heavy cream with powdered sugar until stiff peaks form. Stir 1/4 of egg whites and 1/4 of whipped cream into chocolate mixture. Fold in remaining whites and whipped cream, blending thoroughly.
Pour filling into crust. Refrigerate at least 6 hours or overnight before serving. Can be made 3 days ahead. Freezes beautifully.
CHOCOLATE MOUSSECAKE--pg 313--16 to 20 servings
The pure and wonderful taste of chocolate! Garnish with whipped cream and chocolate leaves for a spectacular dessert. For a quick and easy Chocolate Mousse, one can prepare half of the moussecake filling and add 1 Tablespoon Grand Marnier liqueur.
Crust:
1 - 8-1/2-ounce box thin chocolate wafers, crushed
1/4 cup unsalted butter, melted (I use 1/2 cup of unsalted butter or enough to make the crust mixture feel like wet sand when it is squeezed between your fingers. Wigs)
Filling:
2 large eggs (I bring all eggs to room temperature. Wigs)
16 ounces semisweet chocolate, melted and cooled
4 large egg yolks
4 large egg whites, room temperature
2 cups heavy whipping cream, well chilled
6 Tablespoons powdered sugar
Mix crumbs with melted butter and press onto bottom and part way up sides of a buttered 10-inch springform pan.
Refrigerate 30 minutes.
In a large mixing bowl, beat whole eggs into melted chocolate. Add 4 egg yolks and beat 4-5 minutes (I beat about 2-3 minutes. It depends on the temperature of your chocolate and eggs. Wigs)
In small mixing bowl, beat 4 egg whites until stiff. In another small mixing bowl, whip heavy cream with powdered sugar until stiff peaks form. Stir 1/4 of egg whites and 1/4 of whipped cream into chocolate mixture. Fold in remaining whites and whipped cream, blending thoroughly.
Pour filling into crust. Refrigerate at least 6 hours or overnight before serving. Can be made 3 days ahead. Freezes beautifully.
cynupstateny
Well-known member
Chocolate Cranberry Torte and Chocolate Tart were delicious and I could eat the Gingerbread Cake
every day! Thanks, again!
every day! Thanks, again!
cynupstateny
Well-known member
I made the King Arthur one. I tasted it raw and then bumped up all the spice. After
glopping (a unique culinary term) on the icing I covered the top with minced crystallized ginger. I like raisins or currants so when I make it again I'll toss some of those in. It was really moist and delicious! I also made butter cookies with a half candied cherry.
https://www.kingarthurflour.com/recipes/gingerbread-bundt-cake-recipe
glopping (a unique culinary term) on the icing I covered the top with minced crystallized ginger. I like raisins or currants so when I make it again I'll toss some of those in. It was really moist and delicious! I also made butter cookies with a half candied cherry.
https://www.kingarthurflour.com/recipes/gingerbread-bundt-cake-recipe
This is the recipe I'm going to try from BEB site
https://www.browneyedbaker.com/gingerbread-recipe/
https://www.browneyedbaker.com/gingerbread-recipe/
colleenmomof2
Well-known member
3 desserts! You outdid yourself!
I have been craving gingerbread after eating the Whole Foods 365 Ginger Snaps - yummy. More like a ginger cookie than a thin, hard "snap." I'm not baking for the holidays after we've all gained poundage in the fall but will make that gingerbread next, with raisins and up the spices as well. Thanks for sharing your success, Cyn! Colleen
I have been craving gingerbread after eating the Whole Foods 365 Ginger Snaps - yummy. More like a ginger cookie than a thin, hard "snap." I'm not baking for the holidays after we've all gained poundage in the fall but will make that gingerbread next, with raisins and up the spices as well. Thanks for sharing your success, Cyn! Colleen
cynupstateny
Well-known member
I am telling myself not to bake another until January but I am oh so weak!