Chocolate Raspberry Walnut Torte

Oh my, this dessert looks delicious.  Chocolate and raspberry have to be two of my favorite dessert combinations.  Adding them into a torte with walnuts seems to be pure heaven to me.  I found this recipe on Earth Balance's blog, Made Just Right.

Ingredients

• 2 cups sugar
• 1 cup Earth Balance Vegan buttery Stick
• 2 teaspoons grated orange rind
• 2 1/2 cups gluten free all purpose flour
• 1 1/4 teaspoons Xanthan Gum
• 2 cups walnuts, finely chopped
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 2 tablespoons cocoa
• 1 cup raspberry preserves

Directions

1. In food processor, add walnuts and pulsate until very, finely chopped almost like flour. Add buttery sticks and sugar to walnuts and pulsate until creamed.
2. Add to walnut mixture in food processor, orange rind, Xanthum Gum, cinnamon, cloves and cocoa. Pulsate until mixed.
3. To food processor mixture, add flour and pulsate until mixed.
4. Grease 10 inch spring-form pan and press half walnut dough into bottom of pan not up sides. Measure out 1 c. raspberry preserves and mix to loosen up preserves and spread it on top of the walnut dough.
5. Take remaining walnut mixture and with your hands, roll out 1/2 inch thick long ropes and press the round strips on top of raspberry preserves around the edge of pan and then arrange across the top creating a lattice. These strips do not need to be weaved. If ropes break, just pinch them together.
6. Bake for 50 minutes at 325 degrees. Cool. Before serving, run knife around the edge of pan and gently remove spring-form casing. Garnish with Confectioner sugar.