Raspberry and Orange Chocolate Truffle Torte
 
Raspberry Puree:
• 1 cup fresh raspberries
 
Truffle Torte
• 1 lb bittersweet chocolate, chopped
• 2 sticks unsalted butter, cubed
• 6 eggs
• 3/4 cup raspberry puree
• 1/8 teaspoon pure orange oil
 
 
 
To prepare raspberry puree:

1. Puree the cup of raspberries in a food processor until smooth and liquified.

 
To prepare the Truffle Torte:

1. Preheat oven to 425. Line the bottom of a 9-inch spring-form pan with parchment paper cut into a circle. Brush inside of pan with melted butter.  Wrap foil around the outside bottom and sides of pan. Place into a large pan, filled about 1 inch with water.
2.  Melt the chocolate and butter in a double boiler. Add orange oil. Remove from heat and set aside. Place eggs over the same hot water in a separate bowl and whisk until warm to the touch. *NOTE: THIS DOESN’T TAKE LONG. DON’T LET THE EGGS COOK. 
3. Whisk eggs until they have tripled in volume. Fold whipped eggs into chocolate mixture, one third at a time, until mixture is smooth. Add raspberry puree until well incorporated.
4. Pour chocolate mixture into prepare spring-form pan. Bake for 5 minutes. Take torte out of oven. Reduce heat to 375. Cover with foil and bake torte for an additional 10 minutes. Remove from oven, let cool, and remove foil. Cake will be very jiggly. Refrigerate overnight.

 
To remove from pan:

1. Place pan over burner for 10 seconds. Flip over onto a serving platter.

Ingredients:

• ½ cup of sugar
• 2 Tablespoons all-purpose flour
• 3 eggs, beaten
• 1 ½ cups peeled, chopped, and toasted hazelnuts
• 8 ounces bittersweet chocolate chips (I used dark chocolate chips instead)
• 1 cup corn syrup (I used about ¾ cup to reduce the tart’s sweetness)
• 2 Tablespoons butter, melted (I recommend unsalted butter)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 store bought frozen pie crust, defrosted (or you can always make your own)

Instructions:
To toast & grind hazelnuts- 

1. Place hazelnuts in an even layer on a baking sheet and toast for about 10 minutes in a 350 degree oven. 
2. Then place in a food processor and grind until hazelnuts are in tiny chunks (the smell of chopped hazelnuts is amazing!).

To assemble tart- 

1. In a large bowl, mix together the sugar and flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. 
2. Bake for 1 hour.

Enjoy!

A few tips: its cheapest to just buy boxes of graham crackers and crush them in a Ziploc sandwich bag instead of buying graham cracker crumbs. You can use anything to crush them…a French rolling pin is best, but in a pinch I’ve even used a wine bottle (just don’t smash it so hard you break the bottle!) 

Keep a close eye on the cookies after you put the marshmallows on. If the marshmallows brown too much in the oven, when the cookies cool the entire marshmallow collapses into goo and isn’t fluffy, nor very pretty. 

Ingredients:

• ¾ cup butter, softened
• ½ cup white sugar
• ½ cup brown sugar
• 1 egg
• 1.5 tsp vanilla
• 1 ¼ cup flour
• 1 cup graham cracker crumbs
• ½ tsp salt
• ½ tsp baking soda
• 1 ½ cup chocolate chips
• 1 cup marshmallows -mini

Instructions:

1. Preheat oven to 375 degrees
2. Cream together butter and sugar. Mix them together until the mixture looks light and fluffly, preferably with an electric mixer.
3. Blend egg in. (if making more than 1 batch at a time, blend each egg separately)
4. Add vanilla
5. Sift together flour, baking soda and salt in a separate bowl and add slowly into wet mixture. 
6. Add graham cracker crumbs.
7. Stir in chocolate chips.
8. Spoon out dough and roll into balls around 1 inch in diameter.
9. Line cookie sheet with parchment paper, and place the dough balls on sheet with plenty of space. Depending on the size of the balls and of the cookie sheet you can fit from 12 to 15 on each sheet.
10. Bake at 375 for 8 minutes. 
11. Take cookies out of oven, and press the mini marshmallows into the cookies (thereby also flattening them somewhat). You should be able to fit about 3 marshmallows per cookie. 
12. Put back into oven for another 3 minutes or until marshmallows are slightly puffy and lightly browned
13. Let cookies cool on a rack, and enjoy!

Ingredients:


1 1/2 cups of flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 cup white sugar 
2 eggs (lightly beaten) 
3 large (very ripe bananas, mashed) 
1/4 cup butter (melted)


Instructions:

1. Grease loaf pans with butter or spray with cooking spray. In the picture, I didn’t actually use loaf pans because I don’t have any yet…so I just used 9x9 pans that I have. 
2. Preheat the oven to 350 degrees
3. Break up the bananas in a bowl and mash it up with a fork to a mushy consistency but with small chunks remaining
4. Combine flour, baking soda, salt and sugar together in a large mixing bowl. Mix in the beaten eggs and mashed bananas. 
5. Don’t over mix, you should only really be folding the eggs and bananas into the dry mixture with a few twists of the wrist. 
6. Slowly fold in the melted butter until just incorporated. There shouldn’t be any visible chunks of dry flour remaining, but it is normal for the batter to be very very thick and lumpy. You won’t want to use an electric mixer because that would cause the batter to get tough. 
7. Pour batter into prepared pans, 

Finally:
Bake for 45 to 50 minutes until a toothpick stuck in the center comes out clean. The top will be well browned (the actual picture of the finished product was a shade too light. I finished it later in the oven). 


Let the bread cool even though I never seem to be able to wait until it cools to start eating it. 
Enjoy!!