CakesBaking & Desserts

Raspberry, Chocolate and Almond Torte

Category Cakes

A little piece of Heaven. ;-)


  • 1 package (7 oz) almond paste
  • 3 Tbsp. butter, softened
  • 1 egg white
  • 3 oz semisweet baking chocolate, melted
  • 1 refrigerated roll out pie crust, softened as directed
  • 2 Tbsp. raspberry jam
  • 1/4 cup sliced almonds
  • 1 tsp. powdered sugar



Heat oven to 375 degrees F. Grease large cookie sheet.

Break up almond paste into medium bowl; add butter and egg white. Beat with electric mixer on medium speed until smooth. Beat in melted chocolate until well blended.

Unroll pie crust; place on center of cookie sheet. Spoon almond filling onto middle of crust; spread evenly to within 1 1/2 to 2 inches of edge.

Fold edge of crust over filling, forming pleats; press down slightly. Spread jam over filling. Sprinkle almonds over filling and crust and gently press the almonds in to crust.

Bake 25 to 35 minutes or until crust is golden brown.

Cool completely and garnish top with light sprinkling of powdered sugar.

Source: I don't remember where I found the recipe, but it sure is yummy. :-)

By Deeli from Richland, WA

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