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Berry Topped Chocolate Tort Recipe

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This recipe for Berry Topped Chocolate Tort, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian and Jaclyn Heinrichs
Added: Thursday, July 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup ground almonds
3 Tbsp flour
pinch of salt
3/4 cup butter
1/3 cup cocoa powder
1/2 cup sugar
3 eggs
1/2 cup sugar
3 Tbsp orange juice
1 cup whipping cream
1 Tbsp orange juice
2 cups raspberries
chocolate curls

Directions:
Directions:
Grease an 8" spring form pan (smaller if you want a high torte) and line with parchment paper. In a small bowl combine almonds, flour and salt. Set aside. Melt butter in saucepan and stir in cocoa and sugar. In large bowl, beat egg yolks until thick and gradually blend in cocoa mixture. Stir in almond mixture. In a separate bowl, beat egg whites until stiff. Gradually add sugar. Fold whites into chocolate mixture. Pour into prepared pan and bake at 375 for 25-30 minutes, until toothpick comes out clean. Let cool in pan for 10 minutes. Run a knife around edge of torte and remove sides of spring form pan. Torte may fall in middle. (Don't worry; you can fill it in with whipping cream!) Drizzle 3 Tbsp orange juice over cake. Cool completely and wrap in plastic wrap. Freeze or store in fridge for up to two days. When ready to serve, whip cream and fold in orange juice. Spread on torte and decorate with berries and chocolate curls.

 

 

 

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