Raspberry Chocolate Torte
8 eggs separated
3/4 cups sugar
6 oz bittersweet chocolate, melted and cooled
1 tsp vanilla
1/4 tsp salt
1 1/2 cups finely chopped pecans, toasted
1/2 cup seedless raspberry jam
Beat yolks with sugar until thick. Stir in chocolate, vanilla, salt, then pecans. Beat whites until stiff peaks form. Fold into choc mixture 1/4 at a time. Pour into greased 10 in springform pan. Bake at 350°F for 45 - 50 minutes. Let cool on rack, REmove side of pan, spread jam over top. I drizzled white choc on top, and decorated with fresh raspberries. It was amazing, looked fabulous.
Submitted by kit
Cakes, Cookies, Pies & Desserts
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