I brought this cake to a party once, and have been asked to make it for the same group four or five more times now. Big hit! Great for special occasions, but I wouldn't go to the trouble for everyday meals. I'm making it for a Christmas Eve party now...
Raspberry-Almond Torte with Chocolate Ganache
rebeccacooper Posted: 12/24/10
PlumPudding Posted: 12/28/09
Made this for a family gathering at Christmas. It was a hit! I, too, added some almond extract (about 1/2 tsp.) to the cake batter. I did not make the ganache. I used a whipping cream and cream cheese frosting with sugar, vanilla, and almond extact. This made it look prettier for the holiday and the extra hint of almond was yummy.
AColette Posted: 11/06/10
This was delicious. I did make a couple of changes - I couldn't find almond paste, so I used 1 tbsp organic vanilla almond butter that I had. I also added 1 tsp of almond extract, and 1 tsp vanilla extract. I made the cake the night before. Instead of doing the chocolate, I made a frosting with 1 tub of lite cool whip, 1/3 less fat cream cheese, and about 1 cup of powdered sugar (whipped until completely mixed). I froze it and served it almost right away out of the freezer. Absolutely awesome!
EvilCookieFairy Posted: 02/07/11
OMG! This was sooooo good! I am not a HUGE chocolate fan, but man...the chocolate was delicious! I didn't have almond paste, so i used almond extract in it. Also, i didn't have a jelly roll pan or knew what it was until that day. Haha at me! I used a fairly long/large baking dish i had, and it made a 3 layers only. Oh well. It was enough..and SOOOOOOO DELICIOUS! I also topped it with crushed almonds. It looked so pretty. I look forward to making it again!
LouLouBrownie Posted: 08/27/12
This was soooo delicious. My Mom and Step-dad could not stop talking about how delicious it was. I was worried about undertaking this cake because it seems so fancy, but it is quite forgiving. I tried to use my Mom's handheld immersion blender with egg whisk feature, but to no avail. Cleaning the Kitchen Aid, adding a little cream of tartar, and giving it enough time seemed to do the trick. Also, I wouldn't call myself an experienced folder, but the cake came out spongy and resistant to my botched flipping attempt ( didn't have a wire rack long enough). I was worried about the raspberry sauce being too sweet, but it worked perfectly with the bittersweet chocolate. All in all, very yummy and much easier than expected.
Jcon15 Posted: 10/23/12
Absolutely delicious! I did it pretty much exactly as the recipe said. It tastes like a good Italian bakery jelly roll cake. I'm thinking about trying it next time with apricot jelly instead!
xCheri Posted: 04/11/13
This was a wonderful cake! It was moist and had just the right amount of sweetness. The chocolate ganache tasted great; my boyfriend's dad, who needs to cut back on his sugar because of his tendency to get high blood pressure, couldn't stop stealing it to top the bits of cake I had cut off to make the cake look more even. I halved the raspberry sauce, and even then there was too much. I only needed about a fourth of the original amount. Unfortunately, I didn't taste the completed cake; it was a gift for someone else. Perhaps then I could've been able to tell whether or not I used enough of the raspberry sauce, but it certainly looked appetizing. I can't wait until my boyfriend's grandfather's birthday comes up (the closest one!) so I can make it again to sample myself!
grandmakar Posted: 01/27/14
This is fantastic. I did not have almond paste and did not feel like making it from scratch. I used 11/2 tsp. almond extract and 1/4 cup confectioner sugar to the butter and it came out great. Will be made again and again.