Chocolate Torte with Frangelico, Rasberries and Whipped Cream

Firstly I must say after devouring a piece of this, that this recipe is “to die for”.  My kids and I all loved it – a definate keeper for sure…now I only wish I had made two!

This recipe is courtesy of Best of Bridge.  The only alteration that I made was to substitute Frangelico (a hazelnut liquor) for the Grand Marnier.  Personally I don’t care for the chocolate/orange flavour combination, but if you do, by all means use Grand Marnier for this or even Orange Juice if you don’t want to use alcohol.  I personally love Frangelico, so I went with this instead.

I don’t often make desserts – but I have been eyeing this recipe up for over a year now and decided to finally give it a shot.  My girlfriend Dodie was here for coffee, everytime she is here, I am usually cooking something in the kitchen so I was putting her to work beating egg yolks, etc.  Although..I did save her a piece for her hard labour!
For the Torte – prepare a springform pan with parchment (cut to make a circle on the bottom), I also spray with Pam (or non-stick spray).  Preheat oven to 375C.

 – 2/3 cup ground almonds
 – 3 Tbsp flour
 – Pinch of Salt
 – 3/4 cup butter
 – 1/3 cup cocoa powder
– 1/2 cup sugar
 – 3 eggs, seperated
 – 1/2 cup sugar
 – 3 Tbsp of Frangelico (or other liquor)

 – Whipped cream (spiked with a bit a liquor)
 – Rasberries, fresh
 – Chocolate shavings (use your veggie peeler) – and a good dark chocolate

 – Melt butter in saucepan and stir in cocoa and sugar.
 – In a large bowl beat egg yolks until thick, gradually blend in cocoa mixture. Stir in almond mixture.
 – In a seperate bowl, beat egg whites until stiff.  Gradually add sugar.  Fold egg whites into chocolate mixture (carefully).
  – Pour in prepared pan and bake at 375F for 25-30 mins until toothpick comes out clean.
 – Let cool about 10 mins and gently run a knife around sides of pan and remove from spring form pan.
 – Drizzle liquor over top
–  Once completely cool top with whipped cream in the centre and rasberries on top.

Delish – and great presentation for company.


2 thoughts on “Chocolate Torte with Frangelico, Rasberries and Whipped Cream

  1. …I want to know what did you do with the rest of the bottle of Frangelico (or is that why Dodie was wobbling home), and WHY does Dodie get saved a piece and not me???


  2. Ha ha…every cook should be able to have a little Frangelico while they cook no? And you know Dodie, always into the sauce (jk). Brenda, next time I will make two – and save some for you too I promise 🙂


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