Name: Raspberry Bread Torte with Bittersweet Chocolate Ganache
Cook time: 40 min
Total time: 2 hr
Yield: Makes 10 servings
Ingredients: 6 slices firm whole-wheat sandwich bread; 3 tablespoons all-purpose flour; 1/4 teaspoon salt; 4 large eggs at room temperature; 2/3 cup packed light brown sugar; 1 teaspoon vanilla; 1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly; 2/3 cup heavy cream; 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped; 3/4 cup seedless raspberry jam; Garnish: raspberries and lightly sweetened whipped cream

We tried several different brands of whole-wheat and found that Pepperidge Farm loaves have a slight sweetness that works especially well in this torte.

Cooks' notes:

•Ganache can be made 3 days ahead and chilled, covered. Let soften, about 2 hours, before spreading on cake.

•To make slicing easier, run knife under hot water and wipe dry beforehand.

Recipe notes

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