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2 ounces unsweetened chocolate, chopped
1/2 cup seedless raspberry jam
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar 2 large eggs
2/3 cup all-purpose flour
1/2 teasp double-acting baking powder
1/4 teasp salt
2 teasps raspberry brandy or 1 teaspoon vanilla
1 ounce bittersweet chocolate, chopped (optional)
confectioners' sugar
In the top of a double boiler set over simmering water melt the chocolate with the jam, stirring, until the mixture is smooth and let it cool. In a bowl with an electric mixer beat the butter and the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition, and stir in the chocolate mixture, the flour, the baking powder, the salt, the brandy, and the chocolate, if using. Line a buttered 8-inch cake pan with a round of wax paper, butter the paper, and dust the pan with flour, knocking out the excess. Pour the batter into the pan, smoothing the top and bake the cake in the middle of a preheated 350 ° F. oven for 30 to 40 minutes, or until a cake tester inserted in the center comes out with
crumbs on it. Let the torte cool in the pan on a rack for 5 minutes, invert it onto the rack, and remove the paper. Let the torte cool completely. Put a doily over the cake before dusting with confectioners' sugar and then carefully remove it.
For a Valentine's Day touch, Kemp recommends placing a heart-shaped doily over the torte before dusting with confectioners' sugar.
1/2 cup seedless raspberry jam
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar 2 large eggs
2/3 cup all-purpose flour
1/2 teasp double-acting baking powder
1/4 teasp salt
2 teasps raspberry brandy or 1 teaspoon vanilla
1 ounce bittersweet chocolate, chopped (optional)
confectioners' sugar
In the top of a double boiler set over simmering water melt the chocolate with the jam, stirring, until the mixture is smooth and let it cool. In a bowl with an electric mixer beat the butter and the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition, and stir in the chocolate mixture, the flour, the baking powder, the salt, the brandy, and the chocolate, if using. Line a buttered 8-inch cake pan with a round of wax paper, butter the paper, and dust the pan with flour, knocking out the excess. Pour the batter into the pan, smoothing the top and bake the cake in the middle of a preheated 350 ° F. oven for 30 to 40 minutes, or until a cake tester inserted in the center comes out with
crumbs on it. Let the torte cool in the pan on a rack for 5 minutes, invert it onto the rack, and remove the paper. Let the torte cool completely. Put a doily over the cake before dusting with confectioners' sugar and then carefully remove it.
For a Valentine's Day touch, Kemp recommends placing a heart-shaped doily over the torte before dusting with confectioners' sugar.