Chocolate Raspberry Truffle Torte

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Not sure how I invented this torte. As I recall I combined a few of my favorite things, chocolate and raspberry, as well as several traditional recipes for tortes and truffles and voila, the Truffle Torte was born. A signature item at Coffee Rani in my baking days.
For Valentine’s Day, bake 2 small cakes in heart shaped pans and substitute chocolate dipped strawberries for truffles. Garnish top of cake with the berries and dust with powdered sugar. Eat one cake with friends and give one away as a gift. Happy Valentine’s Day!
4 ounces chocolate
8 ounce butter
1/3 cup rum or strong coffee
6 eggs separated
1 1/3 cups sugar
9 tablespoons cake flour
1 1/3 cups ground almonds
Pinch of salt

Preheat oven to 350 F. Melt chocolate, rum or coffee and butter and stir until smooth. Beat egg yolks with sugar until thick and creamy. Stir in chocolate. Add flour and ground almond. Fold all together. Beat egg whites with salt until stiff. Fold by thirds gently into batter. Pour into greased and floured 12 inch spring form pan. Bake for 30-35 minutes until done.

Chocolate Ganache:
12 ounces chocolate
1 2/3 cups cream
2 ounces butter

Melt chocolate and cream. Stir in butter and beat until smooth.
Allow torte to cool then remove from the pan. Glaze with chocolate ganache. Place in the refrigerator to cool and harden. Glaze with diluted raspberry jam until smooth and shiny.



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