Chocolate Linzertorte

Ingredients

• 1.5 cups natural almonds whole toasted
• 0.8 cup butter softened
• 3  egg yolks 
• 2 cups flour all-purpose
• 1 teaspoon ground allspice 
• 1 cup raspberry jam seedless
• 0.3 teaspoon salt 
• 3 ounce bittersweet chocolate cooled melted
• 6 ounce semisweet chocolate morsels 
• 0.5 cup sugar 
• 0.5 cup whipping cream 

Equipment

• frying pan
• oven
• wire rack
• hand mixer
• wax paper
• tart form

Directions

1. Beat butter at medium speed of an electric mixer until soft and creamy; gradually add sugar, beating well.
2. Add egg yolks, beating well.
3. Combine flour, salt, and allspice; add to butter mixture alternately with melted chocolate, beginning and ending with flour mixture. Stir in almonds. Divide dough in half.
4. Roll half of dough between 2 sheets of wax paper to an 11" circle. Freeze 15 minutes. Press remaining half of dough into an 11" tart pan coated with cooking spray.
5. Bake at 375 for 5 minutes. Stir jam well and spread over crust.
6. Sprinkle with chocolate morsels.
7. Remove top sheet of wax paper from frozen circle of dough; cut into 1/2"-wide strips, using a fluted pastry wheel. Arrange strips in lattice design over torte, sealing ends of strips to prebaked crust.
8. Bake at 375 for 20 to 25 minutes.
9. Let cool completely in pan on a wire rack.
10. Serve torte at room temperature with whipped cream.