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Name: Chocolate Linzertorte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Granulated sugar; 3 lg Egg yolks; 3 oz Semisweet chocolate; (not; ; torte; 1/2 ts Salt; 1 ts Freshly grated lemon zest; 1 1/2 c Hazelnuts; toasted and; Whipped cream as an; ; and ground fine in; 1 ts Cinnamon; ; a food processor; ; food processor; ; jam; 1 3/4 Sticks unsalted butter;; ; tablespoons); ; ground fine in a; ; seedless raspberry; 2 c All-purpose flour; A; (12-ounce) jar; ; (about 1 cup)

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INGREDIENTS

1/2 c Granulated sugar
3 lg Egg yolks
3 oz Semisweet chocolate; (not
; torte
1/2 ts Salt
1 ts Freshly grated lemon zest
1 1/2 c Hazelnuts; toasted and
Whipped cream as an
; and ground fine in
1 ts Cinnamon
; a food processor
; food processor
; jam
1 3/4 Sticks unsalted butter;
; tablespoons)
; ground fine in a
; seedless raspberry
2 c All-purpose flour
A; (12-ounce) jar
; (about 1 cup)

Servings

INSTRUCTIONS

In a small saucepan boil the jam, stirring, for 3 minutes and let it cool. In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, beat in the egg yolks, the cinnamon, the zest, and the salt, and beat the mixture until it is smooth. Add the flour and beat the dough until it is just combined. Beat in the hazelnuts and the chocolate. Preheat the oven to 375F. Press lightly more than half the dough onto the bottom and up the side of an 11-inch tart pan with a removable fluted rim. Roll out the remaining dough between 2 sheets of wax paper into a round slightly thicker than 1/8 inch and freeze the round in the paper on a baking sheet for 15 minutes. Spread the jam evenly on the tart shell to within 1/4 inch of the edge. Remove the top sheet of wax paper from the round of dough, with a pastry wheel or sharp knife cut the round into 1/2-inch-wide strips, and, using a long metal spatula, arrange the strips in a lattice pattern over the jam. Trim the ends of the strips at the edge of the pan and with the remaining dough press a 1/4-inch-thick rim over the ends of the strips. Bake the Linzertorte in the middle of the oven for 25 to 30 minutes, or until it is browned lightly, and let it cool in the pan on a rack. The Linzertorte may be made 3 days in advance and kept covered loosely and chilled. Remove the rim of the pan, dust the edge of the Linzertorte with the confectioners sugar, and serve the Linzertorte with the whipped cream. Gourmet December 1993

NOTES

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Chocolate Linzertorte

1/2 c Granulated sugar
3 lg Egg yolks
3 oz Semisweet chocolate; (not
 ; torte
1/2 ts Salt
1 ts Freshly grated lemon zest
1 1/2 c Hazelnuts; toasted and
 Whipped cream as an
 ; and ground fine in
1 ts Cinnamon
 ; a food processor
 ; food processor
 ; jam
1 3/4 Sticks unsalted butter;
 ; tablespoons)
 ; ground fine in a
 ; seedless raspberry
2 c All-purpose flour
 A; (12-ounce) jar
 ; (about 1 cup)

In a small saucepan boil the jam, stirring, for 3 minutes and let it  cool. In a bowl with an electric mixer cream the butter with the  granulated sugar until the mixture is light and fluffy, beat in the  egg yolks, the cinnamon, the zest, and the salt, and beat the mixture  until it is smooth. Add the flour and beat the dough until it is just  combined. Beat in the hazelnuts and the chocolate.    Preheat the oven to 375F. Press lightly more than half the dough onto  the bottom and up the side of an 11-inch tart pan with a removable  fluted rim. Roll out the remaining dough between 2 sheets of wax  paper into a round slightly thicker than 1/8 inch and freeze the  round in the paper on a baking sheet for 15 minutes. Spread the jam  evenly on the tart shell to within 1/4 inch of the edge. Remove the  top sheet of wax paper from the round of dough, with a pastry wheel  or sharp knife cut the round into 1/2-inch-wide strips, and, using a  long metal spatula, arrange the strips in a lattice pattern over the  jam. Trim the ends of the strips at the edge of the pan and with the  remaining dough press a 1/4-inch-thick rim over the ends of the  strips. Bake the Linzertorte in the middle of the oven for 25 to 30  minutes, or until it is browned lightly, and let it cool in the pan  on a rack. The Linzertorte may be made 3 days in advance and kept  covered loosely and chilled. Remove the rim of the pan, dust the edge  of the Linzertorte with the confectioners sugar, and serve the  Linzertorte with the whipped cream.    Gourmet December 1993

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Nutrition

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Serving Size: 1 Serving (826g)
Recipe Makes: 1 servings

Calories: 2489
Calories from Fat: 998 (40%)

Amt Per Serving		% DV

	Total Fat 110.9g	148 %
	Saturated Fat 39.4g	197 %
	Monounsaturated Fat 48.1g
	Polyunsanturated Fat 18.2g
Cholesterol 5034.7mg		1549 %
Sodium 3372.7mg		116 %
Potassium 816.4mg		21 %
Total Carbohydrate 281.3g		83 %
	Dietary Fiber 10.3g	41 %
	Sugars, other 271g
Protein 90g		129 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2489

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