Dark Chocolate Almond Cherry Tortes
Kirkland Signature/Kerry
Preheat oven to 325°F. Butter and flour two 9-inch round cake pans.
Heat water in a double boiler over medium heat until hot but not boiling. Place
chocolate clusters and butter in the top of the double boiler and melt, stirring
with a rubber spatula. Once melted, turn off the heat.
Stir in sugar, salt and vanilla. Add eggs one at a time, whisking after each
addition. Gradually stir in flour. Divide the mixture between the prepared pans.
1 pound (about 28 pieces)
Kirkland Signature Dark
Chocolate Almond Cherry
Clusters, coarsely chopped
1 cup unsalted butter
1 cup sugar
½ teaspoon salt
1 tablespoon vanilla extract
6 large eggs
¼ cup flour
RASPBERRY SAUCE
2 cups fresh or frozen raspberries
½ cup sugar
1 tablespoon lemon juice
Bake for 18-22 minutes, or until the center is firm to the touch. Let cool for
20 minutes.
Prepare the sauce: Combine raspberries and sugar in a saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally,
until the mixture starts to thicken, about 15 minutes. Press through a mesh strainer,
using a spatula to extract as much liquid as possible. Discard seeds and skins.
Stir in lemon juice. Add more sugar or lemon juice if desired. Serve warm or at
room temperature.
Drizzle sauce on each slice and top with a chocolate cluster. Makes 12 servings.
Note: The raspberry sauce will keep for a week, tightly covered, in the refrigerator.
You can gently reheat it before serving.
