"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chocolate Torte with Raspberry Topping (Flour less Cake) Recipe

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This recipe for Chocolate Torte with Raspberry Topping (Flour less Cake), by , is from Francesco Mattera Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Frank Digilio
Added: Sunday, April 3, 2005


5 oz Semi Sweet Chocolate
10 Tbs Butter
2/3 Cup Sugar
5 Eggs Separated
4 Tbs Seedless Black Raspberry Jam
2 Tbs Butter
Powdered Sugar
Fresh Raspberries (optional)

Heat oven to 325.
Melt Chocolate & 10 oz Butter in sauce pan over low heat.
Remove from heat, add sugar & mix thoroughly let cool.
In 2 bowls separate Eggs.
Add Egg Yolks to Chocolate Mixture & beat with Electric Mixer on med high for 10-15 min till mixture thickens.
In other bowl beat Egg Whites till Eggs get stiff.
Then carefully fold Egg Whites into Chocolate Mixture.
Well Grease & Flour 9 in Cake Pan.
Pour Mixture into Cake Pan.
Bake for 35 min or till Torte rises & top is firm (if checking with toothpick mixture will stick to toothpick)
Let cool & take out of pan.
Then Melt Blackberry Jam & 2 oz Butter in sauce pan.
Pour Jam on top of Torte let cool completely.
When Torte is cool & Jam is firm sprinkle Powdered Sugar over Torte & place Fresh Raspberries on top of Torte

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 min




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