Chocolate-Raspberry Torte (9-inch pans):
- 8 oz. bittersweet chocolate, chopped fine (I used Baker's semisweet)
- 12 Tbsp unsalted butter
- 2 tsp vanilla extract
- 1/4 tsp instant espresso powder or 1/2 tsp coffee powder
- 1 cup sliced almonds, lightly toasted (I used almond flour)
- 1/4 cup unbleached all-purpose flour (1 1/4 oz.)
- 1/2 tsp table salt
- 5 large eggs
- 3/4 cup (5 1/4 ounces) sugar (I omitted the sugar and it was still very strong)
- 1/2 cup fresh raspberries
- 1/4 cup seedless raspberry jam
- 5 oz. bittersweet chocolate, chopped fine
- 1/2 cup plus 1 Tbsp heavy cream
- 3/4cups sliced almonds, lightly toasted
- 16 raspberries (I used more than 16)
1. Melt chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and cool to room temperature, about 30 minutes.
2. Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of two 9-inch-wide by 2-inch-high round cake pans with parchment paper.
3. Process 1 cup toasted almond slices until very finely ground, about 45 seconds. Add flour and salt and continue to process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl.
4. Process eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds.
5. When 30 minutes is up, stir in vanilla and espresso powder in 1.
6. Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.
7. Divide batter between cake pans and smooth with rubber spatula. Bake until center is firm and toothpick inserted into center comes out with few moist crumbs attached, 14 to 16 minutes.
8. Cut two 9-inch round cardboard.
9. Process 3/4 cup almonds in food processor until coarsely chopped, six to eight 1-second pulses; set aside to garnish cake.
10. When the cake is done, transfer cakes to wire rack and cool completely in pan, about 30 minutes. Run paring knife around sides of cakes to loosen. Invert cakes onto cardboard rounds cut same size as diameter of cake and remove parchment paper. Using wire rack, reinvert 1 cake so top side faces up; slide back onto cardboard round.
11. Place ½ cup raspberries in medium bowl and coarsely mash with fork. Stir in raspberry jam until just combined. Spread raspberry mixture onto cake layer that is top side up. Top with second cake layer, leaving it bottom side up. Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.
12. Melt chocolate and cream in medium heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and gently whisk until very smooth. (I would wait until the glaze is a little thick or not as running.) Pour glaze onto center of assembled cake. Use offset spatula to spread glaze evenly over top of cake, letting it flow down sides. Spread glaze along sides of cake to coat evenly.
13. Using fine-mesh strainer, sift reserved almonds to remove any fine bits. Holding bottom of cake on cardboard round with 1 hand, gently press sifted almonds onto cake sides with other hand. Arrange raspberries around circumference. Refrigerate cake, still on rack, until glaze is set, at least 1 hour and up to 24 hours. Transfer cake to serving platter, slice, and serve.
ps: The leftover cake from the fridge doesn't taste good. Please finish the cake in one sitting. If can't, I suggest make a smaller cake, just scale back everything.