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Chocolate Heart Torte with Raspberries
in Diana's Recipe Book
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A very simple and almost "flourless" cake to make for Valentine's Day. Seedless Strawberry Jam and Fresh Strawberries can be substituted for the Raspberries in this delightful recipe. Enjoy!
14 ounces bittersweet or semisweet chocolate, coarsely chopped
1/2 cup butter
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup seedless red raspberry or strawberry jam
1 1//2 to 2 cups fresh raspberries or strawberries
Sifted confectioners' sugar (optional)
1. Grease the bottom of an 8-inch heart-shape cake pan with a removable bottom or an 8-inch round springform pan; set pan aside. In a heavy medium saucepan combine chocolate, butter, and milk. Cook and stir over low heat until chocolate is melted. Remove from heat; cool mixture for 20 minutes.
2. In a mixing bowl beat eggs and vanilla with an electric mixer on low speed until combined. Add granulated sugar and flour; beat on high speed for 10 minutes. Stir chocolate mixture into egg mixture. Pour batter into prepared pan.
3. Bake in a 325 degree F (160 C) oven for 30 minutes (35 minutes for springform pan) or until outer one-third of top is slightly puffed. (Because this torte is so dense, you won't be able use a traditional cake doneness test). The torte should be done after 30 to 35 minutes, even though the center will still appear to be underbaked.)
4. Cool torte in pan on a wire rack for 20 minutes. Use a knife dipped in warm water to loosen torte from sides of pan. Cool torte thoroughly. Remove sides of pan. Wrap torte in foil; chill overnight or up to 2 days.
5. To serve, bring torte to room temperature. In a small saucepan melt jam; cool. Spread jam on top of torte. Cover jam with raspberries (or strawberries, if using), stem sides down. If desired, before serving, dust with powdered sugar.
Makes 16 servings.
|Date: February 5, 2003|