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chocolate-glazed raspberry torte
Makes 16 servings
1 can (8 oz.) almond paste
6 eggs, separated
1/2 cup sugar
1 1/2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup all-purpose flour
3/4 teaspoon baking powder
2/3 cup raspberry jelly
6 ounces bittersweet chocolate
3 tablespoons butter
3 tablespoons sliced almonds
Place the almond paste in a mixing bowl, add the egg yolks, one at a time, and beat after each addition until smooth. Beat in 1/4 cup of the sugar and the lemon juice and zest. Beat the egg whites until foamy, add the salt and cream of tartar, and beat until soft peaks form; add the remaining 1/4 cup of sugar and beat until stiff, glossy peaks form. Fold one-third of the egg whites into yolk mixture to lighten it, then gently fold this into the remaining whites. Stir together the flour and baking powder, sprinkle over the egg mixture, and gently fold in.
Butter two 9-inch round cake pans, line the bottoms of pans with waxed paper or parchment, then butter and flour the paper. Divide the batter evenly between the prepared pans. Preheat the oven to 350F. Bake in the oven for 30 to 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cakes cool 5 minutes, then remove from pans and cool on racks.
To assemble, place 1 layer on a serving platter. Heat raspberry jelly until melted and spread it over the layer; top with remaining layer. In the top of a double boiler, combine the chocolate and butter and melt over hot water; stir to blend. With a spatula spread the chocolate mixture on the top and sides of the cake. Sprinkle the almonds around the outer edge of the top. Chill to set.
©Lou Seibert Pappas