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Add a photoServings: 12
Ingredients
- 1 1/4 c. graham cracker crumbs
- 1 c. plus 1 T sugar, divided
- 4 T butter, melted
- 12 ounce semi-sweet chocolate
- 1/2 c. warm coffee
- 4 large eggs
- 2 T vanilla
- 2 c. raspberries, divided
- 2 c. sugar
- 1 T sugar
Directions
- Butter sides of 10 inch springform pan. Put together graham cracker crumbs, 1 tbsp sugar and butter. Mix well. Press onto the bottom of springform.In the top of double boiler heat chocolate and coffee. Beat cream cheese till light and fluffy. Gradually beat in 1 cup sugar. Add in large eggs one at a time, beating well after each addition. Stir in vanilla. Add in chocolate mix. Mix till just blended.
- Pour into springform. Bake in preheated 325 oven 55 min. Turn off heat, open oven door, and let cool 2 to 3 hrs in oven.
- While torte cools, put together 1 1/2 cups raspberries, sugar and lemon juice in heavy saucepan. Cook over medium heat. As mix heats, mash berries. Bring to boil, stirring frequently. Reduce heat and simmer till jelly coats spoon, about 20 min. Remove from heat. Skim foam from top. Strain mix, that should measure approximately 1 cup. Cool. Spread over cooled torte.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 490 | |
| Calories from Fat 173 | 35% |
| Total Fat 20.34g | 25% |
| Saturated Fat 10.88g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 202mg | 8% |
| Potassium 338mg | 10% |
| Total Carbs 80.49g | 21% |
| Dietary Fiber 6.8g | 23% |
| Sugars 57.66g | 38% |
| Protein 7.71g | 12% |
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