Raspberry Sachertorte

Raspberry Sachertorte
12 Servings
Prep: 50 min.
Bake: 25 min. + standing
5 tablespoons butter
2/3 cup sugar
9 ounces bittersweet chocolate, melted
3/4 cup ground almonds
1/4 cup all-purpose flour
1/4 cup seedless raspberry jam
3 ounces bittersweet chocolate, chopped
2 tablespoons butter
  1. Place egg whites in a large bowl, let stand at room temperature for 30 minutes. In a large bowl, beat butter and sugar until crumbly, about 2 minutes.
  2. Add egg yolks and melted chocolate; beat on low speed just until combined.
  3. Combine almonds and flour; stir into butter mixture just until blended.
  4. In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter.
  5. Transfer to a greased 9-in. springform pan.
  6. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool on a wire rack for 10 minutes.
  8. Carefully run a knife around edge of pan to loosen; remove sides of pan.
  9. Cool completely.
  10. Spread jam over top of cake.
  11. For glaze, in a small saucepan, melt chocolate and butter; spread over jam. Let stand at room temperature for 1 hour or until set.
Yield: 12 servings.

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