Toffee Squares

Ingredients:

Crust
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour

Topping
7 to 8 ounces milk chocolate, broken into pieces, or 1 1/2 cups milk chocolate chips
1 cup chopped almonds, toasted


Directions:

1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.

2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.

3. Bake in the center of the oven until pale gold on top, about 20 minutes.

4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.

5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.

Raspberry-Almond Torte with Chocolate Ganache

A torte is a cake enriched with nuts and often layered with jam. Almond paste is a mixture of ground almonds and sugar. Look for it in the baking aisle of most supermarkets.

YIELD: 12 servings (serving size: 1 torte slice and 1 tablespoon raspberry mixture)


Ingredients:

Cake:
Cooking spray
6 tablespoons butter, softened
2 tablespoons almond paste
1 cup granulated sugar, divided
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
4 large egg whites

Filling:
1/4 cup fresh lemon juice
1 (10-ounce) jar seedless raspberry preserves
1/2 cup powdered sugar, sifted

Ganache:
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
1/3 cup fat-free milk
1 (4-ounce) bar semisweet chocolate, chopped


Directions:

Preheat oven to 350°.

Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.

To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.

Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.

Bake at 350° for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack. Remove parchment paper. Cut cake into 4 (10 x 3 3/4-inch) rectangles.

To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.

To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte.


Nutritional Information:

Amount per serving
Calories: 313
Calories from fat: 30%
Fat: 10.3g
Saturated fat: 5.7g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.5g
Protein: 4.7g
Carbohydrate: 52.5g
Fiber: 1.6g
Cholesterol: 69mg
Iron: 2.1mg
Sodium: 149mg
Calcium: 69mg