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This is a rick cake in the Viennese tradition using finely ground nut and flour and then finished with a glaze and whipped cream
Nut Torte with Raspberry Chocolate Glaze
INGREDIENTS
1 cup Flour
2 tablespoon Flour
2 cups ground pecan
2 teaspoon baking powder
½ cup sweet cocoa mix
½ teaspoon salt
1 cup unsalted butter
2 cup white granulated sugar
6 large eggs
12 ounce seedless red raspberry jam
1 cup dark chocolate chip
⅓ cup Triple Sec
½ teaspoon fresh lemon
2 teaspoon sugar
8 ounce heavy whipping cream with 2 teaspoon of sugar
1 pint red raspberry
Instructions
Preheat oven to 360 degree
∙ Spray a 10" dark metal circular spring form cake pan with butter spray and lightly sprinkle with 2 tablespoon flour
∙ Add 1 cup of flour, all the pecans, the baking powder, cocoa and salt to large bowl of food processor
∙ Pulse all until finely blended about 2 minutes
∙ Remove and set aside in a large bowl
∙ Cut softened butter into 10 pieces and place in bowl of food processor with all the sugar and process for about 2 minutes or until well blended
∙ Add all the eggs through the feed tube and pulse for another minute and a half until fully blended
∙ Remove all and mix well with dry ingredients
∙ Pour all into spring form pan and bake at 360 degree for 40 minute or until toothpick comes out dry from center or torte and top is a golden brown
∙ Place 18 oz jar of red raspberry jam with chocolate chip, Triple Sec and sugar in a sauce pan and heat on medium until chip are just melted. Stir to blend and set aside
∙ Cool for 15 minute and remove sides from pan
∙ Cool another 10 minute
∙ With torte on a large plate paint outside with the raspberry chocolate orange mixture and let cool
∙ Beat 8 ounce of heavy whipping cream with 2 teaspoon sugar until it form gentle peak and place across top of torte just before serving and decorate with fresh raspberry around the edge
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RECIPE FACTS

Servings: 12

Nutritional information per serving

No nutrition information available

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