Chocolate Almond Linzer Torte
As it happened I had a friend visiting over lunch whom I had not seen for almost a year. It was a busy morning with plumbers fixing our well and having to assist them with opening doors and letting them in and out of the basement…….I struggled a little with time. I had about half an hour to fix little Frittatas in ramekins with a some butter lettuce salad which had a few cantaloupe chunks mixed in at the last minute and dressed with an Italian vinaigrette…..
I was just about to put the Frittatas into the oven when my friend arrived…it was so lovely seeing her. I was happy that I had time to set the table before she came, because she brought me the most exquisite tulips that graced the table so cheerfully.
For dessert I served the Chocolate Almond Linzer Torte with strawberry jam filling, and served it “mit Schlag” of course…….
Here is the recipe:
Chocolate Almond Linzer Torte
2 ¼ cups flour
1 ½ cups sliced almonds
1 cup unsalted butter – at room temp
½ cup Cocoa Powder
1 cup sugar
½ tsp cinnamon….or more
¼ tsp ground cloves
1 egg + 1 yolk
1 Tbsp Brandy
1 tsp Vanilla
1 ½ cups of Strawberry Jam
Whipped cream, optional
Preheat oven to 350 F
Grease a 10 inch tart form….with a removable bottom – with Crisco….and set aside. I find that Crisco works the best for greasing pastry pans……butter contains too much water and I do not like to use oils because the residue of them make the baking pans very sticky………
Into a food processor ……add the flour and sliced almonds and process until the almonds are very finely ground. Add the butter and quickly process with On-Off intervals…..just to break up the butter into clumps.
Add the cocoa powder, sugar, cinnamon and cloves, give it a quick stir.
In a small bowl combine the eggs, brandy and vanilla…..whisk until mixed well. Add this mixture to the other ingredients in the food processor and process until it forms a dough. It takes less than a minute.
Empty the dough unto a flour dusted surface and sprinkle a little flour over it, since it might be a little sticky. Having dipped your hands into the flour knead the dough briefly and divide it into two equal parts.
Press one half of the dough into the tart pan with making sure that the rim is pushed up to the edge of the pan…….now fill the pan with the Strawberry jam
Cut the remaining dough into two equal parts. Roll them into long strings about ½ inch in diameter and place them onto the jam about 1 ½ inches apart, then roll the remaining dough into strings and layer them cross wise over the first layer……creating a lattice design.
Bake the cake in the preheated oven for about 35 to 45 minutes… or till it has a light golden color
Note: This being a chocolate cake…..it is difficult to see the browned crust……so be careful not to brown it too much. Look for a brown crust around the edge of the cake……..
When baked and cooled…….place the cake onto a platter and dust it with confectioner sugar and serve it with “Schlag.” Whipped cream!
Maja’s Kitchen ……… http://www.majaskitchen.com …….
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