Torta Passionata

Doesn't that look yummy?!?!
I made this recipe as a dessert for a family party. It was SUPER easy and deliciously rich!!

I used an 11 inch Tart pan, not 9 inch as the recipe recommends so I doubled the recipe. The only thing that didn't work with doubling was that I had a little bit of extra crust that didn't fit in the tart pan. Other than that, doubling it worked GREAT!!
This is NOT the doubled recipe....this is the original. Just double all of the ingredients if needed!

-

8 Tbsp. Butter
- 2 cups ground skinned and toasted hazelnuts (I toasted them in a dry frying pan and ground them in the food processor)
- 1/4 cup sugar
- 1/4 cup seedless raspberry jam (you can use orange, too!)
- 8 squares (1 oz. each) semi-sweet or bittersweet chocolate, chopped (You can also use semi-sweet chips
- 2 Tablespoons Raspberry Liqueur (I used extract instead of the alcohol. If you use orange marmalade, use Orange Liqueur or Extract)
- 1 and 1/4 cups heavy cream

Preheat oven to 325°.

In small bowl, combine 4 tablespoons melted Butter, hazelnuts and sugar. In 9-inch tart pan, evenly press on bottom and up sides. Bake 20 minutes or until crust is golden. On wire rack, evenly spread jelly on crust; cool.

Meanwhile, in small saucepan, bring 1 cup cream just to a boil over medium heat. In blender, process hot cream, semi-sweet chocolate, remaining 4 tablespoons Spread and 1 tablespoon liqueur until smooth, about 1 minute. Pour into prepared crust. Refrigerate until set, at least 4 hours or overnight.

You can also melt white chocolate and mix with the remaining 1/4 cup of cream and serve alongside the torta.

Do not cover the Torta when you put it in the fridge to cool.