Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk
- 1/2 cup raspberry jam
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
- Fresh raspberries and powdered sugar for garnish
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Double boiler or heatproof bowl and saucepan
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, cardamom, and salt.
3. In another mixing bowl, whisk together the melted butter, eggs, and milk.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
8. Once the cake is cool, use a serrated knife to level the top if necessary.
9. Spread the raspberry jam over the top of the cake.
10. In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the chocolate chips and heavy cream, stirring until smooth.
11. Pour the chocolate ganache over the raspberry jam and spread it evenly.
12. Chill the cake in the refrigerator for at least 30 minutes or until the ganache is set.
13. Garnish with fresh raspberries and dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Chilling time: 30 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories per serving: 440
Fat: 24g
Carbohydrates: 52g
Protein: 7g
Fiber: 3g
Sugar: 36g
Sodium: 190mg
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Raspberry jam can be substituted with any other fruit jam or preserves.
- Dark chocolate chips can be substituted with milk chocolate or white chocolate chips.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped nuts, such as almonds or hazelnuts, to the batter for added texture.
- Use a different fruit jam or preserves, such as strawberry or apricot, instead of raspberry.
- Add a layer of whipped cream or cream cheese frosting on top of the raspberry jam before adding the chocolate ganache.
- Top the cake with fresh whipped cream or vanilla ice cream instead of raspberries.
Tips and tricks:
- Make sure to let the cake cool completely before adding the raspberry jam and chocolate ganache to prevent them from melting.
- Use a serrated knife to level the top of the cake for a more even surface.
- Chill the cake in the refrigerator to help the ganache set faster.
- Dust the powdered sugar over the cake just before serving to prevent it from melting into the ganache.
Storage instructions:
Store the Chocolate-Raspberry Runeberg Torte in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cake can be served cold or at room temperature. If desired, the cake can be gently warmed in the microwave for a few seconds before serving.
Presentation ideas:
Serve the Chocolate-Raspberry Runeberg Torte on a cake stand or platter. Garnish with fresh raspberries and dust with powdered sugar for a beautiful presentation.
Garnishes:
Fresh raspberries and powdered sugar are the perfect garnishes for this cake.
Pairings:
Serve the Chocolate-Raspberry Runeberg Torte with a cup of coffee or tea for a delicious dessert.
Suggested side dishes:
This cake is rich and decadent on its own, but it can be served with a side of fresh fruit or a scoop of vanilla ice cream for a more indulgent dessert.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too wet, try reducing the amount of milk in the batter or baking it for a few more minutes.
Food safety advice:
Make sure to store the cake in the refrigerator to prevent the ganache from melting or spoiling.
Food history:
The Runeberg Torte is a Finnish dessert named after the Finnish poet Johan Ludvig Runeberg. It is traditionally made with almonds and flavored with rum or arrack.
Flavor profiles:
This cake has a rich and nutty flavor from the almond flour, a hint of spice from the cardamom, and a sweet and tart flavor from the raspberry jam and chocolate ganache.
Serving suggestions:
Serve this cake as a dessert for a special occasion or as a sweet treat for a coffee or tea break.
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Region: Finnish
Taste: Rich, Sweet, Chocolatey, Fruity, Moist