Lemon Poppy Seed Pound Cake

Monday, April 25, 2011

White Chocolate Raspberry Torte

I got this recipe from a friend at work. She got it out of the Pillsbury bake off book. I tried it for the first time this weekend for our Easter party. I think it turned out really well. Very good, rich desert for a special occasion.

16 oz. coarsely chopped white baking bars or 2 1/2 cups vanilla milk chips
1/2 c butter
4 eggs
3/4 c sugar
1 1/2 c all purpose flour
1/8 tsp salt
1/4 tsp almond extract (I used vanilla)
1 c frozen raspberries with out syrup
2/3 c coarsely chopped almonds
1/4 c semi sweet choc chips
1 tsp powdered sugar
(I added more powdered sugar and about 2 tsp of butter, it was a better consistency)

1. Heat oven to 350. Lightly grease and flour bottom and sides of 9 or 10 inch spring form pan. In medium saucepan over very low heat, melt 8 ounces of the white baking chocolate and butter, stirring constantly until smooth. Cool slightly.

2. In large bowl, beat eggs on high speed until light lemon colored, about 3 minutes. Gradually add sugar, beating until thickened and very light yellow. Lightly spoon flour into measuring cup; level off. By hand, fold in flour, salt, extract, melted white choc and the remaing 8 ounces of chopped baking chocolate. Fold in raspberries.

3. Spread in greased and floured pan. Sprinkle the almonds; press slightly.

4. Bake for 55 to 65 minutes or until top is golden brown and springs back when touched lightly in center. Cool 30 minutes. Remove sides of pan; cool completely.

Melt choc chips in small sauce pan over low heat, stirring constantly, until smooth. Using wire whisk, beat in powdered sugar until smooth. Drizzle glaze over top of torte; allow to set. Serve at room temperature. Store in refrigerator.

16 servings
(High altitude- above 3500 ft: decrease sugar to 1/2 cup and increase flour to 1 3/4 c.)

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