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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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White Chocolate Raspberry Torte |
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Serves: 16 Print this RecipeCindy Kohlhoff - Houston, Texas Bake-Off® Contest 35, 1992 Prize Winner White baking bar chocolate is a high-quality bar form of white chocolate. In most recipes as in this one, white vanilla chips can be substituted for the white baking bar. TORTE 16 ounces coarsely chopped white baking bars or 2 1/2 cups white chocolate chips, vanilla 1/2 cup butter or margarine 4 eggs 3/4 cup sugar 1 1/2 cups all-purpose flour 1/8 teaspoon salt 1/4 teaspoon almond extract 1 cup fresh raspberries or frozen raspberries, without syrup, thawed, drained on paper towels 2/3 cup coarsely chopped sliced almonds GLAZE 1/2 cup semisweet chocolate chips 1 teaspoon powdered sugar, if desired Heat oven to 350°F. Lightly grease and flour bottom and sides of 9- or 10-inch springform pan. In medium saucepan over very low heat, melt 8 oz. of the white baking. bars and butter, stirring constantly until smooth. Cool slightly. In large bowl, beat eggs on high speed until light lemon colored, about 3 minutes. Gradually add sugar, beating until thickened and very light yellow. By hand, fold in flour, salt, almond extract; melted white chocolate and remaining 8 oz. of chopped white baking bars. Fold in raspberries. Spread in greased and floured pan. Sprinkle with almonds; press lightly. Bake at 350° F. for 55 to 65 minutes or until top is golden brown and springs back when touched lightly in center. Cool 30 minutes. Remove sides of pan; cool completely. Melt chocolate chips in small saucepan over low heat, stirring constantly, until smooth. Using wire whisk, beat in powdered sugar until smooth. Drizzle glaze over top of torte; allow to set. Serve at room temperature. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: Decrease sugar to 1/2 cup; increase flour to 1 3/4 cup. Bake as directed above. Nutrition Per Serving: Calories 360; Protein 6g; Carbohydrate 41g; Fat 20g; Sodium 125mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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