This recipe was originally created by Margie Moy.
Ingredients:
- 1/2 cup butter
- 4 oz. bittersweet Scharffen Berger or Valrhona chocolate
- 1 1/4 cups sugar
- 2 eggs, beaten
- 1 tsp. vanilla extract
- 3/4 cup flour
- 1 cup mashed fresh or frozen raspberries. Note: Raspberry preserves can be substituted, however, decrease sugar by 1/4 cup.
- 1/2 cup fresh raspberries mixed with 2 Tbsp. raspberry preserves
- 1/2 cup chopped pecans or walnuts
Directions:
- In a medium size saucepan, melt butter and chocolate. Be careful not to burn chocolate.
- When melted, remove from heat and add sugar.
- Add eggs and vanilla and mix until smooth
- Mix in flour, raspberries, and nuts until just combined. Do not overmix.
- Grease and flour a 9 inch springform pan. Line bottom of pan with parchment paper.
- Pour into the springform pan and spread the batter out evenly.
- Dot top of batter with raspberries mixed with preservers.
- Bake in a pre-heated 350 degree oven for approximately 45 minutes or until a toothpick inserted in the center of the torte comes out clean.
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