BERRY delicious Chocolate / Raspberry Dobosh Torte

Here we will try to recreate a raspberry - chocolate Torte that I WOWED my wife with once in the past.
This has been adopted from a 1989 Gourmet Mag.

This is not really an easy cake to make, so for that reason, and the fact that it has about one tablespoon of Brandy in it, makes this either a cake made by an adult or at VERY least, closely supervised by one.

Step 1 Preparation: what you need, what you need to do first, before the actual ingredient combining.

Pan(s), bowls, utensils needed:

You will need one 8.5 ( 8 1/2 ) inch spring form pan

one measuring cup of each of the following:

1 full cup
1/2 cup
1/3 cup
1/4 cup

A food processor, and an electric mixer help tremendously.
Along with various things as bowl spatulas, 2 mixing bowls, one double boiler and a sauce pan.

Ingredients:

....For the torte itself

1/2 cup blanched almonds, lightly toasted
2 oz. unsweetened chocolate - dark
2 tbl unsalted butter
2 large eggs
1 cup sugar
1 tbl framboise or other raspberry brandy
3/4 cup all purpose flour
1 tsp. double-acting baking powder
1/2 tsp salt
1 cup raspberries plus additional for garnish and accompaniment

....For the glaze

1/3 cup raspberry jam (seedless is more convenient)
1 tbl sugar

....For the Ganache

1/4 cup heavy cream
6 oz. fine quality bittersweet chocolate / chopped

I always advise that one reads the recipe through once, gather their stuff, including utensils, then read down through the recipe again to make sure nothing was missed.

Comments

[KentsOkay]

Looks good!

[Goodhart]

Thanks

[Goodhart]

Honestly, it tastes MUCH better then it looks :-) I do a poor job of baking to look good. :-)

[KentsOkay]

Believe, when I get a chance, I'll make it. perhaps I'll post a picture, my natural stylistic flair tends to cary over to such things...

[Goodhart]

I normally can do a little better esthetically then what I did in this one, but there was a rush on it for some reason.

[Labot2001]

Congratulations on the feature!

I'm known for my baking in my extended, and extended-extended family ;-), and I am definitely intrigued. I might give this a shot one day, though probably "at VERY least, closely supervised by an adult." ;]

[Goodhart]

Its been featured ? Wow, I came in here because I was having troubles sleeping, I will have to look. Thanks.
Labot, I have only admiration for anyone that bakes well. I cook and I like to make complicated French dishes, and experiment with them, but baking is like a foreign language to me. It only works sometimes when I try. *sigh*

[Labot2001]

Well, I look up to those who can cook. Baking is my area of specialty; as far as using a stove top, I can make a pretty mean grilled cheese sandwiche and mac & cheese. ;]

[Goodhart]

I have always been told that with cooking, you can experiment a bit here and there, but with baking you almost always have to follow the recipe or something "bad" ( like with my Dobosh) will happen. I guess it made me skiddish to try much baking and kept me from learning it.

[GorillazMiko]

Thanks for making me hungry. +1 vote. +1 rating.

[Goodhart]

Well, thank you for the vote and rating. :-)

[LinuxH4x0r]

Great job! looks delicious (actually it doesn't look that good, but I can tell it is good. In food presentation is everything)(don't take that negative, consider it a tip) Great instructable!

[Goodhart]

I know about presentation, and believe me, it looks better then it did before the glaze and ganauche ;-)
I was rushing to get this in before midnight, and as long as it is counted as midnight, on the west coast, I came in within the last hour or two. Yeah, I was up until about 1 - 1:30 am doing this :-) It is really too bad, the one ingredient I depended on fail me: the baking powder. *sigh*

[LinuxH4x0r]

Actually, for a rushed product it looks good. I wish I could have entered my robot cake...... Oh well, maybe next time

[Goodhart]

Thanks. I haven't had a chance to read through my "text" yet....I hopefully did not make any major blunders (like substituting 1 tbls of salt for the actually called for 1/2 tsp.) Salty cake blech. I kept falling asleep at the keyboard, and gave myself a horrible neck ache.

[LinuxH4x0r]

actually adding salt is what makes my mom's frosting so good. It cuts down on the sweetness and makes it really good.

[Goodhart]

Yes, but there is a limit :-) besides, I could just as easily substituted a cup of salt for 1/2 tsp as tired as I was.

[Lithium Rain]

Wow! That looks awesome! You HAVE to send it to me...

[Goodhart]

PS: thanks, um what do you mean "send it" ?

[Lithium Rain]

You know, send it! Wrap it with some saran wrap, put it in a box, label it and overnight fedex it!

[Goodhart]

Um no, you don't really want this one. It will turn out much better if you make one yourself, honestly :-)

[Lithium Rain]

I'm kidding, silly! :D

[Goodhart]

I know, I was kind of "playing dumb" to see what your next reaction would be ;-)

[Lithium Rain]

I wondered...honestly, I'm glad you aren't quite that dense lol!

[Goodhart]

Nah, not dense, sometimes easily distracted by the outsi.....oh look, a butterfly.

LOL

[Lithium Rain]

LOL!

[LinuxH4x0r]

I'm not easily Oooh look shiney! LOL

[Goodhart]

I didn't know penguins like shiny things.....I know quite a few birds do though :-) Wait a minute, what were we discussing again? Oh yeah, cake LOL

[Goodhart]

Really ? It was very "chocolaty" if nothing else. Had the baking powder done its job, I could have had a decent looking piece to slice n dice, to make the layers. I omitted that because I was unable to document it. My wife likes it, despite how I think it looks :-)

[Lithium Rain]

Really. You say "very chocolaty" as if it were bad! It's good!

[Goodhart]

Well, you mentioned elsewhere your lack of preference to dark and semi-sweets. :-) And the ganauche is not sweetened and only has the cream added to make it pourable, so it only puts a thin layer on instead of a thick Icing layer.

[Goodhart]

I just hope there aren't any horrible mistakes in the wording of the directions. I was falling asleep at the computer while typing it in. *sigh*