| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cookies, Desserts |
12 |
Servings |
INGREDIENTS
| 2 |
oz |
Unsweetened chocolate; chopped |
| 1/2 |
c |
Butter; cut into pieces |
| 2/3 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Double-acting baking powder |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Seedless raspberry jam |
| 2 |
ts |
Eau-de-vie de framboise; (raspberry brandy |
| 1 |
oz |
Semisweet chocolate; chopped |
|
|
Confectioners' sugar for sifting on torte |
|
|
Chocolate ice cream as accompaniment |
INSTRUCTIONS
In the top of a double boiler set over barely simmering water melt the
unsweetened chocolate with the butter, stirring, until the mixture is
smooth. In a small bowl combine the flour, the salt, and the baking
powder.In a bowl whisk together the eggs, the granulated sugar, the jam,
the eau-de-vie de framboise, the semisweet chocolate, and the melted
chocolate mixture and whisk in the flour mixture. Lin a buttered 9 inch
round pan with a round of wax paper, butter the paper, and pour the batter
into the pan. Bake the torte in a preheated 350 oven for 25 to 30 minutes,
or until a cake tester inserted in the center comes out with crumbs on it.
Let the torte cool in the pan on a rack for 5 minutes, invert it onto the
rack, and remove the paper. Invert the torte onto another rack and let it
cool top side up. Sift the confectioners' sugar lightly over the torte and
serve the torte with the ice cream if desired.
NOTES : A family favorite for years. Look like plain brownies, but after
one mouthful there is no doubt that these are not plain brownies!!
Recipe by: Gourmet Magazine
Posted to MC-Recipe Digest V1 #1064 by Carol Seitz <ksmusic@gis.net> on Jan
31, 1998
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