Chocolate Linzer Torte

This is a version of the classic Viennese dessert featuring a rich chocolate crust. The word Linzer refers to the city of Linz, Austria. The torte is a fruit-filled treat particularly suitable for afternoon tea. Serves 12 to 16.

1-3/4 cups ground walnuts
1 and 1/4 cups flour*
2/3 cup sugar
1 teaspoon ground cinnamon
3 oz. bittersweet chocolate, melted
2 egg yolks, uncooked
2 egg yolks, hard-boiled
3 tablespoons butter, melt with chocolate
Grated zest of 1 lemon
1 and 1/2 cup (12 oz.) currant jelly**

1. Preheat oven to 350 degrees
2. In a large bowl, combine walnuts, flour, chocolate, butter, sugar, cinnamon, uncooked egg yolks, and the lemon zest. Press the hard-boiled egg yolks through a sieve and into bowl.
3. Blend all ingredients. Form into a ball and place on a floured board. Form into a 2” thick roll. Use about a quarter of this dough and press it into the bottom of a 9” springform or 9” tart pan with removable bottom. ( Dough can be crumbly and hard to work with.) Slice off thin ‘cookies’ from the roll and press with your fingers to cover the pan bottom about 3/4 inch thick. (This does not have to be pretty.)
4. Form a skinny roll with some more of the dough and press around the edge of the pan to make a 3/4” rim.
5. Save out 1/4 cup of the jelly and put the rest of the jelly (1 and 1/4 cups) in the pan on top of the crust.
6. Form the rest of the dough into skinny rolls and make a lattice over the jelly layer, pushing the ends of the lattice into the rim.
7. Bake in 350 degree oven until brown, approx.40 minutes.
8. Place on wire rack to cool. While torte is still warm, use the rest of the jelly to fill in the spaces between the lattice. Allow to cool completely in the pan.

* Spelt or other low/gluten-free flours can be used.

** Currant jelly is the the traditional filling for this dessert. Substitute with elderberry, crabapple or any other tart jelly that can compliment the rich taste of chocolate.


Recipe from Lonna Nachtigal
DonnaLonnaKitchen KHOI Radio

This dessert based on a recipe from Fabulous and Flourless by Mary Wachtel Mauksch

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