INGREDIENTS

INSTRUCTIONS

For crust:  Position rack in lowest third of oven. Set cookie sheet on
rack and  preheat to 375F. Remove bottom from 10 1/2x9 1/2-inch
heart-shape  tart pan with 1-inch-high sides and removable bottom.
Place bottom on  parchment and trace heart shape.  Finely chop nuts
with sugar in processor. Add flour, cinnamon, salt,  cloves and ginger.
Process just to blend. Add butter and cream cheese  to processor.
Process until mixture resembles coarse meal. Add 1 egg  and chocolate.
Process, using on/off turns, until large moist clumps  form.  To form
top crust, transfer 1 1/3 cups dough to pastry bag fitted  with no. 4
(3/8-inch diameter) plain tip. Refrigerate remaining  dough. Pipe 7
parallel diagonal lines about 3/4 inch apart across  heart outline on
parchment. Pipe border around edge of heart inside  traced line,
touching ends of diagonal lines (some dough may be left  over in pastry
bag). Freeze 10 minutes. Brush dough with some egg  white. Slide
parchment with heart onto heated cookie sheet and bake  until crust is
golden and edges are beginning to brown, about 15  minutes. Run long
thin spatula between crust and parchment to loosen  crust. Slide
parchment with heart-shape crust onto rack and cool  completely.
Maintain oven temperature.  Return removable bottom to heart pan. Press
remaining dough onto  bottom and 3/4 inch up sides of pan, using
plastic wrap if necessary  to prevent dough from sticking to hands.
Freeze until dough is firm,  about 10 minutes. Brush lightly with egg
white. Set pan on heated  cookie sheet and bake until crust is golden
brown and sides are  beginning to pull away from pan, about 23 minutes.
Spread bottom  crust evenly with 1/3 cup jam. Bake 3 more minutes. Cool
crust  completely on rack.  For filling:  Stir chocolate, butter and
cream in heavy medium saucepan over  medium-low heat until chocolate
and butter are melted and mixture is  smooth. Mix in 2 tablespoon jam.
Cool slightly. Pour filling evenly  into bottom crust; smooth top.
Chill until filling is firm, about 30  minutes.  Spread remaining 1/3
cup jam over filling and outer edge of bottom  crust. Carefully place
cooled heart-shape top crust atop jam. Press  gently to seal. Cover
with foil and refrigerate overnight. (Can be  prepared 2 days ahead.)
Remove torte from pan. Transfer to platter. Let stand at room
temperature 45 minutes. Arrange raspberries in row in first space
between crust lines. Spoon whipped cream into pastry bag fitted with
small star tip. Pipe row of small rosettes in second space between
crust lines. Continue, alternating rows of raspberries and whipped
cream rosettes between crust lines.  Serves 10.  Bon Appetit February
1991  Converted by MC_Buster.

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Nutrition (calculated from recipe ingredients)
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Calories: 7936
Calories From Fat: 4132
Total Fat: 486g
Cholesterol: 733.5mg
Sodium: 4875.7mg
Potassium: 2402mg
Carbohydrates: 882g
Fiber: 65.3g
Sugar: 154.6g
Protein: 117.2g