SACHER CHOCOLATE RASPBERRY TORTE

CAKE AND FILLING
8 ounces bittersweet chocolate, chopped fine
12 tablespoons (1 1/2 sticks) unsalted organic butter, cut into 1/2-inch pieces
2 teaspoons vanilla extract/or the seeds scraped from 1-vanilla bean
¼ teaspoon finely ground espresso
1 cups ground almonds
3/4 cups sliced almond (toasted) roughly chopped
¼ cup unbleached all-purpose* flour (*or oat flour or brown rice flour)
½ teaspoon sea salt
5 large organic eggs
¾ cup cane sugar
½ cup fresh raspberries, plus 16 individual berries for garnishing cake
¼ cup seedless raspberry jam

CHOCOLATE GANACHE GLAZE
5 ounces bittersweet chocolate, chopped fine
½ cup plus 1 tablespoon organic heavy cream

************************************
FOR CALCULATION PURPOSES ONLY
56 CHIPS CHOCOLATE VALRHONA DARK GUANAJA CHIP 20gS
35 CHIPS CHOCOLATE VALRHONA DARK GUANAJA CHIP 20gS
12 tbsp Butter, unsalted
1 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
.75 cup, sliced Almonds
0.25 cup Flour - Gold medal all purpose flour
5 large Egg, fresh, whole, raw
.75 cup Granulated Sugar
.5 cup Raspberries
4 tbsp homemade raspberry jam
8 tbsp Cream heavy 1 TBSP

ALLOW CAKE TO CHILL BEFORE SLICING WITH A CHILLED KNIFE.

FOR THE CAKE:
1.Preheat oven and prepare pans: 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.
2. 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.
Stir in vanilla and espresso powder.
3. Toast in the oven 5 minutes, then Process ¾ cup almonds in food processor until coarsely chopped, six to eight 1-second pulses; set aside to garnish cake.
Add flour, finely ground almond meal, and salt and stir to combine. Whisk or beat eggs until lightened in color and almost doubled in volume, about 3 minutes. Slowly add sugar until thoroughly combined, about 15 seconds.
Using whisk, gently fold egg mixture into cooled chocolate mixture until only 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.
4. Divide batter between prepared 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.
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.
5. While cake is cooling: Place ½ cup raspberries in medium bowl and coarsely mash with fork. Stir in raspberry jam until just combined.
6. TO ASSEMBLE TORTE: 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.
7. FOR THE GLAZE: 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. 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.
8. Holding the 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.


Serving Size: 16 SLICES

Number of Servings: 16

Recipe submitted by SparkPeople user DANDELIONWINE_O.