RASPBERRY SACHERTORTE
It may look like this torte took hours to make, but it has a surprisingly short list of ingredients. A small slice splendidly satisfies a sweet tooth.-Rosetta Hockett, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg yolks and melted chocolate; beat on low speed just until combined. Combine almonds and flour; stir into butter mixture just until blended., In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Transfer to a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., Spread jam over top of cake. For glaze, in a small saucepan, melt chocolate and butter; spread over jam. Let stand at room temperature for 1 hour or until set. Freeze option: Bake the cake and let cool (do not top with jam); freeze in a heavy-duty resealable plastic bag for up to 3 months. When ready to use, thaw at room temperature overnight. Top with the jam and glaze.
Nutrition Facts : Calories 328 calories, Fat 23g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 70mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
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Zack Rauch
[email protected]This cake was amazing!
babakfp
[email protected]This was a great recipe! The cake was moist and flavorful, and the raspberry filling was perfect. I will definitely be making this again.
Riag Ahmed
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Earthboy.YDK23 Earthboy.YDK23
[email protected]This was my first time making a Sachertorte, and it turned out great! The cake was delicious and the raspberry filling was perfect.
Danish ch Danish ch
[email protected]I love this recipe! It's always a hit at parties and gatherings. The cake is moist and flavorful, and the raspberry filling is tart and tangy. I highly recommend it.
blnd ahmad
[email protected]This cake was amazing! The chocolate and raspberry flavors were perfect together, and the almond base added a nice crunch. It was a bit time-consuming to make, but it was definitely worth the effort.
bayleigh_win 1238
[email protected]The raspberry Sachertorte was a bit too sweet for my taste, but it was still good. The cake was moist and the filling was flavorful. I would recommend using less sugar in the recipe next time.
Angel Ml
[email protected]This was my first time making a Sachertorte, and it turned out great! I followed the recipe exactly, and it was easy to follow. The cake was delicious and the raspberry filling was perfect. I will definitely be making this again.
Muhammad Mir
[email protected]I've made this Sachertorte several times now, and it's always a success. It's a bit time-consuming, but it's worth the effort. The cake is moist and flavorful, and the raspberry filling is tart and tangy. I highly recommend it!
Malik aurang zaib
[email protected]This raspberry Sachertorte was a hit at my last dinner party! The combination of chocolate and raspberry is always a winner, and the almond base added a nice touch of crunch. I will definitely be making this again.