Nestle Toll House Recipe: Chocolate Raspberry Linzer Torte - Very Best Baking

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This was so very easy to make and my now neighbors just love this one...

Carla M., BELLE FOURCHE, SD on 4/07

Chocolate Raspberry Linzer Torte

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Level: Challenging

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.

Prep: 1 hrs 30 min

Cooking: 45 min

Cooling time: 3 hrs 30 min refrigerating

Yields: 8 servings

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

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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.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Carla M. , BELLE FOURCHE, SD
April 2007

good for all

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..

Eris B. , WATERTOWN, NY
January 2007

Chocolate Raspberry Linzer Torte

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..

Lucille K. , SPARTA, MI
December 2006

Chocolate Raspberry Linzer Torte

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!.

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NUTRITION FACTS
Amount Per Serving 8 servings
Serving Size 1/8 of recipe
Calories 530
Calories from Fat. 240
% Daily Value
Total Fat 27g	42%
Saturated Fat 13g	67%
Cholesterol 65mg	21%
Sodium 140mg	6%
Carbohydrates 67g	22%
Dietary Fiber 3g	13%
Sugars 42g
Protein 7g
Vitamin A	10%
Vitamin C	2%
Calcium	4%
Iron	10%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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