Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup ground almonds
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Rolling pin
- Pastry brush
- Cookie cutters (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch springform pan and line it with parchment paper.
2. In a large bowl, whisk together the flour, ground almonds, sugar, cocoa powder, and salt.
3. Add the softened butter, egg yolk, and vanilla extract to the dry ingredients. Use a fork or pastry cutter to blend the mixture until it resembles coarse crumbs.
4. Use your hands to knead the dough until it comes together in a ball. Divide the dough in half and shape each half into a disk.
5. On a lightly floured surface, roll out one disk of dough into a circle that is slightly larger than the bottom of the prepared pan. Carefully transfer the dough to the pan and press it into the bottom and up the sides.
6. Spread the raspberry jam evenly over the dough.
7. Roll out the second disk of dough into a circle that is slightly larger than the pan. Use cookie cutters to cut out shapes in the dough, if desired.
8. Carefully transfer the dough to the top of the jam layer. Press the edges of the dough together to seal the torte.
9. Bake for 30-35 minutes, or until the edges of the torte are slightly browned. Let cool completely in the pan.
10. Once cooled, remove the torte from the pan and dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 70mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 22g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be used instead of ground almonds.
- Strawberry or apricot jam can be used instead of raspberry jam.
- Dark chocolate can be used instead of cocoa powder.
Variations:
- Add chopped nuts or chocolate chips to the dough for added texture.
- Use a different shape for the cutouts on the top layer of dough.
- Substitute the raspberry jam for your favorite flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before mixing with the dry ingredients.
- Chill the dough for 30 minutes before rolling it out for easier handling.
- Dust the top layer of dough with powdered sugar before cutting out shapes to prevent sticking.
Storage instructions:
Store the Chocolate Linzer Torte in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The torte can be reheated in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the Chocolate Linzer Torte on a cake stand or platter. Dust with powdered sugar and garnish with fresh raspberries or whipped cream.
Garnishes:
Fresh raspberries, whipped cream, or chocolate shavings.
Pairings:
Coffee, tea, or a glass of red wine.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it is easier to handle.
Food safety advice:
Make sure to use clean hands and surfaces when handling the dough and other ingredients. Store the torte in an airtight container to prevent contamination.
Food history:
The Linzer Torte is a traditional Austrian dessert that dates back to the 17th century. It is named after the city of Linz, where it originated.
Flavor profiles:
The Chocolate Linzer Torte has a rich, chocolatey flavor with a sweet and tangy raspberry filling.
Serving suggestions:
Serve the Chocolate Linzer Torte as a dessert for a dinner party or special occasion.
Related Categories
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Region: Austrian
Taste: Rich, Chocolatey, Nutty, Sweet, Buttery