Chocolate Torte

Tools

By Todd Johnson

Story Published: Mar 31, 2008 at 11:39 AM PST

Story Updated: Mar 31, 2008 at 11:39 AM PST

Ingredients

Chocolate Torte - 2/3/2003

1 lb. butter 1 cup plus 6 Tbl. sugar
1 cup hot coffee 3 Tbl. Framboise liquor
3 cups frozen raspberries 12 oz. semi-sweet chocolate
4 oz. unsweetened chocolate 6 eggs
6 egg yolks

Directions

Mix frozen raspberries, 6 Tbl. sugar and 1 Tbl. Framboise liquor (a fruit liquor that's available in liquor stores). Let them sit at room temperature for an hour, then push through a strainer to get raspberry puree.

Melt butter, 1 cup sugar, hot coffee, 1 cup strained raspberry puree, 2 Tbl. Framboise liquor and both chocolates over a double broiler. Make sure the simmering water does not touch the bottom of the bowl or you will scorch the chocolate. Once mixture is smooth, remove from heat.

Beat the eggs and yolks until they are frothy. Gently stir into the chocolate mixture. Pour into an 8" springform pan lined with parchment paper. Bake at 325 degrees for 45 minutes. The sides will come out puffy while the center is unset. Cool for 20 minutes at room temperature, then remove from pan. Refrigerate up to 24 hours until set.

You can top the torte with an optional chocolate glaze by melting 8 additional oz. of semi-sweet chocolate with 2 more oz. of butter. Then spread over the cake and let it cool.

Recipe from Pandora DeGreen, Flying Fish

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.