Chocolate Raspberry Linzer Torte

Level: Challenging
Prep Time: 1 hrs 30 min
Cook Time: 45 min
Cooling Time: 3 hrs 30 min
Yields: 8 servings

Description

Chocolate and raspberry combine for an elegant and festive 1st Prize winning dessert created by Jeanne Barnes of Milwaukee, WI. A rich almond crust is the perfect complement to the chocolate-raspberry filling and will be a tasty treat on your dessert buffet for any special occasion.

Ingredients

  • 1 cup ground almonds
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 10 tablespoons butter or margarine, softened
  • 2/3 cup sifted powdered sugar
  • 1 large egg yolk
  • 1 1/2 cups sifted all-purpose flour
  • 3/4 cup seedless raspberry jam
  • 2 teaspoons lemon juice
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • Powdered sugar

Directions

PREHEAT oven to 350° F.

COMBINE almonds, cinnamon and salt in small bowl. Beat butter, sugar and egg yolk in medium mixer bowl. Gradually add flour alternating with almond mixture. Form one third of dough into a ball. Press ball of dough between sheets of wax paper on metal baking sheet to 9-inch circle. Place in freezer. Press remaining dough on bottom and up sides of ungreased 9-inch tart pan with removable bottom. Refrigerate approximately 30 minutes.

STIR jam and lemon juice together in small bowl. Melt morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals stirring just until morsels are melted. Swirl chocolate into jam mixture. Spread over dough.

REMOVE dough circle from freezer. Cut into ten 3/4-inch wide strips. Use a knife to carefully place every other strip on top of raspberry mixture. Repeat with remaining dough strips, placing them crosswise to form a lattice appearance on top. Use a fork to press the ends of the strips into edge of crust.

BAKE for 45 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Refrigerate for at least 3 1/2 hours or until well chilled. Remove side of tart pan and place on serving platter before serving.

good for all

by c. carla , BELLE FOURCHE, SD on Apr. 2007

This was so very easy to make and my now neighbors just love this one they had to get the recipe, So now I just made it and boy was just so very good and now this is one if my favorites now.

Chocolate Raspberry Linzer Torte

by E. ERIS , WATERTOWN, NY on Jan. 2007

I cooked this and gave to my favorite friend. She called to tell me her family love this. Thank you, very best baking . Could not have done this without you.

Chocolate Raspberry Linzer Torte

by L. Lucille , SPARTA, MI on Dec. 2006

A keeper! Prepared twice over Christmas holiday.Everyone said its the best in flavor/taste/appearance. The second try I used raspberry pie filling versus the jam and then made lemon curd for the second layer with whipped topping flavored with raspberry extract and final fresh raspberries-no top crust. Baked it after the raspberry & chocolate layer enough to brown the crust. Try it you will like it! Both recipes super!

Chocolate Raspberry Linzer Torte

by L. LOUANN , Plano, TX on Dec. 2006

Easier than I imagined and much better than it looks which is hard to believe! I have always told others I am not a cook or much of a baker but after making this, no one will ever believe me again! Incredible results! Easily impresses everyone! Thank you Nestle!

Didn't think I could do it!

by P. Pat , SPRINGDALE, AR on Dec. 2006

When I read this recipe It sounded heavenly but very hard. I thought, what the heck, I've made big messes before and if that is how this one turns out, so be it. I have learned to follow receipes by going from one sentence to the next and thank goodness it worked. My family was astounded that even they know I'm a pretty good cook, some things are just above my means. They were so happy for me that it looked so perfect. When they tasted it, it was great! The looks on their faces were amazing. Once again Mom had suceeded. I am really glad that I did it and will do it again. Don't let the ones that look too hard get you down as I almost did. If it turns out to be a mess, throw it out and try again. I have decided that I am as smart as any receipe and will not hesitate to let the hard ones stop me from trying. Thank you for writing them so we can follow them word by word. Sooner or later you will build up your self esteen and know that you can do it. It was hard but well worth it.

Elegant and Easy

by D. Debra , WARREN, IN on Oct. 2006

I was looking for a unique birthday treat for myself and picked this one. It was quite easy to make. I did not take the time to refrigerate like in the recipe. I think the torte itself went into the freezer for ten minutes and the rolled out top a little longer. The combination of the chocolate and raspberries reminded me of a favorite candy I have loved since I was a child. Even my pickiest of eaters enjoyed it at my house. Most assuredly a keeper.

Chocolate Torte

by M. Marsha , INDIANAPOLIS, IN on Sep. 2006

This one is real good and sweet, for the chocolate lover in you. I am a chocolate lover also, so this is terrific! Add more or less chocolate to your taste. Excellent for parties too.

Raspberry Linzer is just too good to describe!

by J. Jim , CONWAY, PA on Mar. 2006

I learned about this recipe from my mother and decided to try it. It was definately worth the effort. I found a little bit of time and patience was all that was needed. Everyone that tried it loved it. I'll definately use this recipe on a regular basis!

I did it!!!!!

by c. connie , HOLLAND, MI on Dec. 2005

This recipe was a bit challinging for me but it turned out well and was the hit of thanksgiving!

very rich!

by J. JULIE , CHANDLER, AZ on Nov. 2005

I made this for my Thanksgiving dessert and it was such a hit! I made it with pureed cherry preserves and frozen cherries instead or raspberry jam, and it went so well with the almond crust. I will definitely make this again.