Chocolate Raspberry Torte

Name: Chocolate Raspberry Torte
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 torte, 12 serving(s)
Ingredients: 1 1/3 cups all-purpose flour; 1 cup sugar, divided; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 eggs, separated; 1 cup whipping cream, cold; 1/2 teaspoon almond extract; 8 tablespoons sliced almonds; 4 tablespoons red raspberry preserves, seedless; whipped cream, sweetened (optional); chocolate filling & frosting

Submitted by Kristy Lee 7

"Courtesy of the Hershey Kitchens"

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Ready In:: 40mins
Ingredients:: 11
Yields:: 1 torte
Serves:: 12

ingredients

1 ¹⁄₃ cups all-purpose flour
1 cup sugar, divided
1 ¹⁄₂ teaspoons baking powder
¹⁄₂ teaspoon salt
2 eggs, separated
1 cup whipping cream, cold
¹⁄₂ teaspoon almond extract
8 tablespoons sliced almonds
4 tablespoons red raspberry preserves, seedless
whipped cream, sweetened (optional)
chocolate filling & frosting

directions

Heat oven to 350°F Grease and flour two 8 or 9-inch round baking pans.
Stir together flour, 1/2 cup sugar, baking powder and salt; set aside. Beat egg whites in large bowl until foamy; gradually add 1/4 cup sugar, beating until stiff peaks form. Beat 1 cup whipping cream in small bowl until stiff; fold into beaten egg whites.
Combine egg yolks, remaining 1/4 cup sugar and almond extract in clean small bowl; beat on medium speed of mixer 3 minutes until thick and lemon-colored. Gently fold into whipped cream mixture. Gradually fold flour mixture into whipped cream mixture just until ingredients are blended (mixture will be thick). Divide batter evenly between prepared pans; smooth surface.
Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely.
Prepare CHOCOLATE FILLING & FROSTING. Split each cake layer in half horizontally. Place one layer on serving plate; spread with 2/3 cup CHOCOLATE FILLING. Sprinkle with 1 tablespoon almonds; repeat with two more layers. Top with last layer; spread with raspberry preserves. Frost sides of cake with remaining filling. Garnish top edge with whipped cream, if desired. Sprinkle edge and center with remaining almonds; refrigerate until ready to serve. Cover; refrigerate leftover torte. 16 servings.
CHOCOLATE FILLING & FROSTING: Stir together 2/3 cup sugar and 1/3 cup HERSHEY'S Cocoa in medium bowl. Add 1-1/2 cups cold whipping cream and 1-1/2 teaspoons vanilla extract; beat until stiff. About 3 cups filling and frosting.