Chocolate Linzertorte

This is the recipe for the linzertorte from this post, which I finally typed up the other day to share with a friend... I transcribed it from a photocopy that came out of some cookbook or newspaper or something maybe years ago...I have no idea what its origin is but I certainly didn't make it up myself! (I did include my notes in the recipe.)

You need: 11in tart pan with a removable bottom.

linzertorte pastry:

1 cup blanched almonds

1/4 c. confectioner's sugar

1 c. sifted AP flour

1/2 c. granulated sugar

1/3 c. cocoa powder

3/4 t. cinnamon

1/4 t. cloves

1/4 t. nutmeg

1/8 t. salt

2 sticks unsalted butter, in 1-T. cubes

3 egg yolks (reserve whites)

2 t. vanilla extract

1 t. grated orange zest

1 t. grated lemon zest

raspberry filling:

12 oz. raspberry preserves (seedless is traditional)

2 t. lemon juice

meringue:

3 oz. semisweet chocolate, chopped

3 egg whites

1/4 c. granulated sugar

make "pastry":

preheat oven to 350 F. (If using a tart pan with a "light shiny finish" preheat to 375)

in a food processor combine almonds and confectioner's sugar, process until finely ground. add flour, spices, granulated sugar and salt and process until evenly mixed. distribute butter, egg yolks, vanilla and zest around blade and process 35-45 seconds or until mixture is creamy. press into tart pan in an even layer. bake for 25-30 minutes, or until pastry springs back when pressed lightly. allow to cool briefly while preparing the filling and meringue.

filling:

stir together preserves and lemon juice. spread over baked pastry, leaving a 1/4 in border free along the edge.

meringue:

melt chocolate over double boiler. let cool until tepid. combine egg whites and sugar over a shy double boiler (water should touch bottom of boil but not simmer). whisk mixture constantly until it is white and creamy and hot to the touch/110 F and the sugar has dissolved. remove bowl from heat. using a hand-held mixer, beat mixture for 5-8 minutes until it's a stiff shiny meringue. fold in chocolate. place meringue in a pastry bag and pipe a lattice top over the filing and a line around the circumferece to cover the bare ring. bake for another 10-15 minutes, or until the meringue is firm. let the torte cool fully in the tart pan and then place in an airtight container, it will improve with age.