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Preheat oven to 350 degrees F.
Coat a 15x10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.
To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add ½ cup sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.
Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add ½ cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.
Bake at 350 degrees for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack. Remove parchment paper. Cut cake into 4 (10 x 3 ¾-inch) rectangles.
To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve ¾ cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with ¼ cup raspberry mixture, leaving a ¼-ionch border. Repeat procedure with remaining cake and ½ cup raspberry mixture, ending with cake.
To prepare ganache, combine ½ cup sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte.
Yield: 12 servings (serving size: 1 torte slice and 1 tablespoon raspberry mixture)
Calories: 313 (30% from fat)
Fat: 10.3g (sat 5.7g, mono 2.9g, poly 0.5g)
Protein: 4.7g
Carbohydrates: 52.5g
Fiber: 1.6g
Cholesterol: 69mg
Iron: 2.1mg
Sodium: 149mg
Calcium: 69mg |
