A chocoholic prescription to end a celebratory dinner with a flourish. No calorie counting this night...
Presentation suggestion: Serve a very small slice (1/2-1 inch) of the torte in the center of a dinner plate. Surround the torte with raspberry sauce. Garnish the top of the torte with a mint leaf and at the base of the leaf, put 2 fresh raspberries lightly dusted with confectioners sugar. Option: Trickle a thin circle of chocolate sauce 1 inch from the edge of the sauce and use fork tines to create small decorative swirls
- For the torte:
- 1 pound plus 12 oz semisweet chocolate (prefer Ghirardelli, but in a pinch, Bakers will do). Separate the one pound from the 12 oz but cut both of these into smaller pieces.
- 1 pound of unsalted butter
- 1 cup whipping cream
- 3/4 cup plus 2 tablespoons sugar
- 9 eggs
- 4 teaspoons vanilla
- 1 cup whipping cream
- For the garnish: Mint leaves (about 16-20 leaves). 2 raspberries per serving (about 1/2 cup) lightly dusted with confectioners sugar.
- For the raspberry sauce
- 1 pint (about 2 cups)
- 1/4 cup confectioners sugar
- 2 teaspoons lemon juice
- Optional: 1-2 tablespoons of raspberry liqueur
- Line a baking sheet with foil. Lightly grease the bottom and sides of a 10 inch springform pan and set on top of the baking sheet.
- Over medium low heat, using a heavy large saucepan, mix the one pound chocolate, 1 cup whipping cream, butter, and sugar and stir until the chocolate and butter are melted. Remove from heat.
- Preheat the oven to 350 degrees.
- Whisk the eggs and vanilla together in a large bowl. Gradually stir one half of the chocolate mixture into the egg mixture. Then gradually return the egg mixture to the remaining chocolate mixture in the pan, stirring until combined.
- Pour the batter into the springform pan and place the pan on the baking sheet. Place the pan on the middle oven rack.
- Bake in 350 oven for 40-50 minutes. The batter should be evenly puffed out and can insert a knife near the center to make sure no pieces adhere and knife comes out clean. Remove from the oven and cool on a metal rack. Then chill in a refrigerator for several hours until firm.
- When ready to serve, set the torte on a serving plate. Run a small metal spatula to loosen the sides of the torte from the pan; remove the sides of the pan.
- Over low heat, using a small saucepan, heat the 1 cup of whipping cream until small bubbles start to form. Place the 12 oz of chocolate in a medium bowl and add the hot whipping cream to the bowl until the chocolate is melted. Cool to room temperature. When cool, spread over the top of the torte and drizzle some on the sides. Chill for at least 5-10 minutes until set.
- At least half hour before serving, take out of the refrigerator and let it rest at room temperature.
- Raspberry Sauce
- In a small saucepan over low heat, add the rinsed raspberries and the sugar and lemon juice. (Optional: Also add the raspberry liqueur). Heat for 3-5 minutes until the raspberries are soft.
- Turn off the heat.
- Transfer the raspberry mixture to either a blender or food processor and puree. Strain the puree through a fine sieve to remove the seeds. If it is too thick, may thin with 1-2 tablespoons of cold water. May chill the sauce, but bring to room temperature for at least half hour before serving.
- Follow garnish instructions
|Amount Per Serving||%DV|
|Serving Size 133g|
|Recipe makes 16 servings|
|Calories from Fat 490||82%|
|Total Fat 56.96g||71%|
|Saturated Fat 34.83g||139%|
|Trans Fat 0.0g|
|Total Carbs 30.2g||8%|
|Dietary Fiber 8.2g||27%|