1/2 c Blanched almonds, toasted li

-htly 2 oz Unsweetened chocolate

2 tb Unsalted butter

2 lg Eggs

1 c Sugar

1 tb Framboise (or other raspberr

- brandy) 3/4 c Flour

1 ts Baking powder

1/2 ts Salt

1 c Raspberries

Glaze: 1/3 c Raspberry jam

1 tb Sugar

Ganache: 1/4 c Heavy cream

6 oz Bittersweet chocolate, chopp

-d Lemon leaves for garnish Raspberries for garnish and -ccompaniment In a food processor, grind the almonds, scraping down the sides of the bowl occasionally, for 5 minutes or until they are the consistency of nut butter.
Reserve.
In a bowl set over simmering water, melt the chocolate and the butter, stirring occasionally.
Remove from heat.
In a large bowl with an electric mixer, beat eggs until they are pale, add sugar gradually, beating, and beat until mixture is very thick and pale.
Beat in chocolate mixture, framboise, and the almond butter, and beat until well combined.
Sift the flour, baking powder, and salt into the bowl. Beat until well combined.
Fold in 1 cup of raspberries gently.
Turn the mixture into a well-buttered 8-1/2-inch springform pan, spreading it evenly and smoothing the top.
Bake in the middle of a preheated 350f oven for 40-45 minutes or until pick comes out clean.
Let torte cool in the pan on a rack, and then remove sides of pan.
In a small heavy saucepan, combine the jam and sugar, bring mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force glaze through a fine sieve into a small bowl.
Invert the torte onto the rack, set over wax paper, remove bottom of the pan, and spread the glaze on top and sides of the torte.
Let the torte stand at room temperature for 2 hours, or until the glaze is set. In a small heavy saucepan, bring cream to a boil and remove pan from heat.
Stir in chocolate, stirring until mixture is smooth, and then let the ganache cool for about 3 minutes.
Pour ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set.
Transfer the torte, carefully, to a serving plate. Garnish with additional raspberries and lemon leaves.
Serve with additional raspberries and lemon leaves alongside.
a 1989 Gourmet Mag.
favorite

1/2 c Unsalted butter

1 1/2 c Sugar

6 Eggs; room temp

1 ts Vanilla

1 1/4 c Flour; sifted

1 c Pecans; ground

1 ts Salt

3/4 c Buttermilk

Topping: 4 oz Sweet chocolate

1 c Heavy cream

1 ts Vanilla

8 oz Shred coconut; light toasted

1 c Pecans; chopped

14 Pecans; whole

Preheat oven 350~.
Grease and flour a 10 1/4x 15″ baking pan. For the cake, melt chocolate and butter together over hot water. Set aside to cool.
Place sugar, eggs, and vanilla in the bowl of a mixer and beat at med speed for 12 minutes.
The eggs should be very pale and should form wide ribbons when the beaters are raised. While eggs are beating, sift together flour, pecans, salt, and soda.
Alternately add buttermilk and the chocolate mixture to dry ingredients, then carefully fold in the beaten eggs until everything is just mixed.
Pour batter into pan and bake for around 30 minutes or until cake tester comes out clean.
Cool on cake rack. When completely cold, cut in half across the width and turn out the 2 halves.
Place 1 layer on your cake platter.
Set the other aside. To make topping, melt the chocolate over warm water.
Let cool somewhat then, using an electric hand mixer, slowly add the cream. Beat continuously until mixture is as thick as whipped cream. Flavor with vanilla.
Spread some of the filling on the bottom layer of the cake.
Sprinkle on some toasted coconut and half the chopped pecans.
Top with remaining cake layer (trim top to flatten it if necessary).
Coat cake with chocolate cream mixture.
Arrange 1 1/2″ wide border of toasted coconut around the top edge.
Place the whole pecans in a row around the inside coconut border.
Leave the center of the cake plain.
Press the remaining toasted coconut and chopped pecans into the sides of the cake.
Place cake in the refrigerator to chill until served.
—–

1/2 teaspoon red pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/4 teaspoon kosher salt

3 tablespoons chopped fresh coriander leaves

for the bread: 2 cups chapati flour or whole wheat flour

1 cup all-purpose flour

3 tablespoons indian vegetable shortening or light

– vegetable oil 1 teaspoon kosher salt

1 cup warm water — about 90 to 100

– degrees 1/2 cup flour for dusting

1/2 cup melted indian vegetable shortening or

– light vegetable oil for brushing

Stuffing: Boil the potatoes in their jackets until very soft. Peel and mash them thoroughly.
Add the remaining stuffing ingredients.
Mix well and set aside.
This filling can be prepared ahead and refrigerated for a day.
There is no need to warm the stuffing before filling the bread.

To prepare the bread: Combine flours with salt in a bowl. Reserve about 1 teaspoon of shortening, and rub the remainder into the flour, with your finger tips until the mixture resembles coarse meal.
Add most of the water to form a mass.
Slowly add more water tablespoons at a time until dough forms.
Brush the work surface and your hands with the reserved teaspoon of fat.
Place the dough on the greased surface, and knead for 10 to 15 minutes.
This will be a very soft and pliable dough.
Put back in bowl and cover with a moist towel or a sheet of plastic wrap and let it rest, preferably in a warm place, for at least 1/2 hour.

Divide the bread dough and the filling into 12 equal portions. Take one piece dough and flatten it into a 4-inch round pillow with your hands.
Depress the center slightly and place a portion of the filling into the depression.
Bring the sides of the dough over the filling and enclose it completely.
Press lightly but firmly to flatten it into a pillow, either between your hands or the work board.
With your fingers, pinch the edges slightly, so that the filling is in the center and not near the edge where it could break through the dough.
Cover with plastic wrap or a moist towel to prevent drying.

Pick up each pattie and dust with flour.
Firmly pat the pattie to make filling adhere to dough.
Roll out to a 6-inch circle dusting with flour as you go, to prevent sticking.
Cover with plastic wrap or moist towel.

Heat the griddle or frying pan cook each bread for 2 minutes or until brown spots begin to appear.
Flip the bread over and cook for 30 seconds.
Brush lightly but thoroughly with melted shortening or oil and cook on original side for 30 seconds.
Brush other side and flip again.
Keep warm in a covered dish or tightly wrapped with foil.

Note: They can also be made several hours ahead and reheated in a 300 degree oven for 10 to 12 minutes.