Recipe

White Chocolate Raspberry Torte Recipe

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Ingredients

1/4 tsp almond extract .
1/2 c semi-sweet chocolate chips .
1/8 tsp salt .
4 eggs .
Glaze .
Torte .
1/2 c butter .
1 tsp powdered sugar, if desired .
2/3 c coarsely sliced sliced almonds .
3/4 c sugar .
1 1/2 c flour .
1 c fresh raspberries or frozen raspberries, without syrup, thawed, drained on paper towels .
16 oz coarsely sliced white baking bar or 2 1/2 c white vanilla chips

Directions

Step #1 Heat oven to 350.
Step #2 Lightly grease & flour bottom & sides of 9 or 10 inch springform pan.
Step #3 In medium saucepan over low heat/flame, melt 8 oz.
Step #4 of the white baking bars & butter, stirring constantly until smooth.
Step #5 Cool slightly.
Step #6 In large bowl, beat eggs on high speed until light lemon colored, about 3 mins.
Step #7 Gradually add sugar, beating until thickened & very light yellow.
Step #8 By hand, almond extract, salt, fold in flour, melted white chocolate & remaining 8 oz.
Step #9 of sliced white baking bars.
Step #10 Fold in raspberries.
Step #11 Spread in greased & floured pan.
Step #12 Sprinkle top with almonds; press lightly.
Step #13 Bake at 350 for 55-65 mins or until top is golden brown & springs back when touched lightly in center.
Step #14 Cool 30 mins.
Step #15 Remove sides of pan; cool completely.
Step #16 Melt chocolate chips in small saucepan over low heat/flame, stirring constantly, until smooth.
Step #17 Using wire whisk, beat in powdered sugar until smooth.
Step #18 Drizzle glaze over top of torte; allow to set.
Step #19 Serve at about room temp.
Step #20 Store in refrigerator.
Enjoy the White Chocolate Raspberry Torte recipe

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