Chocolate Raspberry Linzer Torte

Chocolate Raspberry Linzer Torte

In this recipe:

based on 124 reviews
This Looks YUMMY!
4
90 min.
prep
345 min.
total
8 servings

Chocolate and raspberry combine for an elegant and festive 1st Prize winning dessert created by Jeanne Barnes of Milwaukee, WI. A rich almond crust is the perfect complement to the chocolate-raspberry filling and will be a tasty treat on your dessert buffet for any special occasion.

Ingredients

  • 1 cup ground almonds
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 10 tablespoons butter or margarine, softened
  • 2/3 cup sifted powdered sugar
  • 1 large egg yolk
  • 1 1/2 cups sifted all-purpose flour
  • 3/4 cup seedless raspberry jam
  • 2 teaspoons lemon juice
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • Powdered sugar
Store Locator »
PREHEAT oven to 350° F.

COMBINE almonds, cinnamon and salt in small bowl. Beat butter, sugar and egg yolk in medium mixer bowl. Gradually add flour alternating with almond mixture. Form one third of dough into a ball. Press ball of dough between sheets of wax paper on metal baking sheet to 9-inch circle. Place in freezer. Press remaining dough on bottom and up sides of ungreased 9-inch tart pan with removable bottom. Refrigerate approximately 30 minutes.


STIR
jam and lemon juice together in small bowl. Melt morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals stirring just until morsels are melted. Swirl chocolate into jam mixture. Spread over dough.

REMOVE dough circle from freezer. Cut into ten 3/4-inch wide strips. Use a knife to carefully place every other strip on top of raspberry mixture. Repeat with remaining dough strips, placing them crosswise to form a lattice appearance on top. Use a fork to press the ends of the strips into edge of crust.

BAKE for 45 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Refrigerate for at least 3 1/2 hours or until well chilled. Remove side of tart pan and place on serving platter before serving.

What did you think? Share Your Review »


Cancel
Close

Success!

Thank you for reviewing this recipe.

Close

good for all

This was so very easy to make and my now neighbors just love this one they had to get the recipe, So now I just made it and boy was just so very good and now this is one if my favorites now.

- carla marshall from BELLE FOURCHE, SD

Chocolate Raspberry Linzer Torte

I cooked this and gave to my favorite friend. She called to tell me her family love this. Thank you, very best baking . Could not have done this without you.

- ERIS BLANTON from WATERTOWN, NY

Chocolate Raspberry Linzer Torte

A keeper! Prepared twice over Christmas holiday.Everyone said its the best in flavor/taste/appearance. The second try I used raspberry pie filling versus the jam and then made lemon curd for the second layer with whipped topping flavored with raspberry extract and final fresh raspberries-no top crust. Baked it after the raspberry & chocolate layer enough to brown the crust. Try it you will like it! Both recipes super!

- Lucille Kingsbury from SPARTA, MI

Chocolate Raspberry Linzer Torte

Easier than I imagined and much better than it looks which is hard to believe! I have always told others I am not a cook or much of a baker but after making this, no one will ever believe me again! Incredible results! Easily impresses everyone! Thank you Nestle!

- LOUANN SMITH from Plano, TX

Didn't think I could do it!

When I read this recipe It sounded heavenly but very hard. I thought, what the heck, I've made big messes before and if that is how this one turns out, so be it. I have learned to follow receipes by going from one sentence to the next and thank goodness it worked. My family was astounded that even they know I'm a pretty good cook, some things are just above my means. They were so happy for me that it looked so perfect. When they tasted it, it was great! The looks on their faces were amazing. Once again Mom had suceeded. I am really glad that I did it and will do it again. Don't let the ones that look too hard get you down as I almost did. If it turns out to be a mess, throw it out and try again. I have decided that I am as smart as any receipe and will not hesitate to let the hard ones stop me from trying. Thank you for writing them so we can follow them word by word. Sooner or later you will build up your self esteen and know that you can do it. It was hard but well worth it.

- Pat Pruitt from SPRINGDALE, AR

See More Reviews

Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 530
  • Calories from Fat: 240
  • Total Fat: 27g (42% of DV)
  • Saturated Fat: 13g (67% of DV)
  • Cholesterol: 65mg (21% of DV)
  • Sodium: 140mg (6% of DV)
  • Carbohydrates: 67g (22% of DV)
  • Dietary Fiber: 3g (13% of DV)
  • Sugars: 42g
  • Protein: 7g
  • Vitamin A: 10% of DV
  • Vitamin C: 2% of DV
  • Calcium: 4% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

What’s for dinner?

The answer is easy with our most popular recipes! Sign up for our newsletter.

PRIVACY

Thank you!

Your email address has been added to the monthly newsletter subscription list.