Raspberry-Almond Torte With Chocolate Ganache

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
== Ingredients ==
* Cooking spray
* 6 tablespoons butter, softened
* 2 tablespoons almond paste
* 1 cup granulated sugar, divided
* 3 large eggs
* 3/4 cup all-purpose flour
* 1/4 teaspoon salt
* 4 large egg whites
* 1/4 cup fresh lemon juice
* 1 (10-ounce) jar seedless raspberry preserves
* 1/2 cup sifted powdered sugar
* 1/2 cup granulated sugar
* 1/4 cup unsweetened cocoa
* 1/3 cup fat-free milk
* 1 (4-ounce) bar semisweet chocolate, chopped
== Directions ==
# Preheat oven to 350°.
# Coat a 15 x 10-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 1/2 cup granulated sugar, beating until well blended (about 3 minutes).
# Add eggs, 1 at a time, beating well after each addition.
# Lightly spoon flour into a dry measuring cup; level with a knife.
# Combine flour and salt, stirring with a whisk.
# Add flour mixture to butter mixture, beating just until combined.
# Place egg whites in large bowl.
# Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy.
# Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
# Fold egg whites into batter; pour batter into prepared pan.
# Bake at 350° 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 3/4-inch) rectangles.
# To prepare filling, combine juice and raspberry preserves, stirring with a whisk.
# Add powdered sugar, stirring until smooth.
# Reserve 3/4 cup raspberry mixture.
# Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border.
# Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.
# To prepare ganache, combine 1/2 cup granulated 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)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Desserts
Category:Healthy Recipes
Category:American Recipes
Category:American Desserts
Category:Dessert Recipes
Category:Baking Recipes
Category:Torte Recipes
Category:Cake Recipes
Category:Berry Desserts
Category:Cooking spray Recipes
Category:Butter Recipes
Category:Almond paste Recipes
Category:Sugar Recipes
Category:Granulated sugar Recipes
Category:Egg Recipes
Category:Flour Recipes
Category:Salt Recipes
Category:Egg white Recipes
Category:Lemon juice Recipes
Category:Raspberry preserves and jam Recipes
Category:Raspberry Recipes
Category:Powdered Sugar Recipes
Category:Cocoa Recipes
Category:Milk and cream Recipes
Category:Milk Recipes
Category:Chocolate Recipes
Category:Semi-sweet chocolate Recipes
Category:Berry Recipes
Category:Preserves and jam Recipes