Raspberry-Almond Torte with Chocolate Ganache

Prepared exactly as written. It was so awesome and it really is the perfect size as it's very rich. The almond paste makes the difference. The only suggestion I would make is to half the raspberry sauce. The amount I spread between the layers was plenty and there was still left a lot left over for drizzling (which honestly I don't believe is even needed!) The cake, filling and ganache were perfect. Thank you!

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.

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!

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!

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.

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!

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...

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!

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.