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Raspberry Chocolate Torte

desserts, chocolate

8 eggs; separated
3/4 cup granulated sugar
6 oz bittersweet chocolate; melted and cooled
1 tablespoon vanilla sugar; or
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups finely chopped toasted pecans; or
walnuts
1/2 cup seedless raspberry jam

Beat yolks with sugar until thick; stir in chocolate, vanilla sugar, salt then pecans. Beat whites to stiff peaks; fold into chocolate mixture one-quarter at a time. Pour into greased 10-inch (12-cup) springform pan. Bake in centre of 350°F oven for 45 to 50 minutes or until centre springs back when touched. Let cool on rack. Remove side of pan. Spread jam over top.

Contributor: Canadian Living Magazine, April, 2000

Yield: 8 to 12 serving

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