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Chocolate Torte with Raspberry Sauce Recipe

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This recipe for Chocolate Torte with Raspberry Sauce, by , is from The Madson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Madson
Added: Tuesday, March 4, 2008


6 oz. semisweet chocolate chips
8 large egg yolks
1 c. butter, softened
8 lg. egg whites, room temp.
1 c. sugar

Sweetened whipped cream

Raspberry Sauce:

2 10oz. pkg. frozen raspberries,


2-3 T Grand Marnier liqueur

Melt chocolate. In large bowl combine melted chocolate, butter and sugar. Add egg yoks 2 at a time, beating well after each addition. In separate bowl, beat 8 egg whites until stiff. Gently fold egg whites into chocolate mixture. Pour 2/3 batter into buttered and floured 9 in. springform pan. Bake at 325 for 35-40 min. or until wooden pick comes out clean. Cool to room temperature (center will fall) and spread remaiing batter on top. Refrigerate at least 8 hrs. or overnight. Use a hot knife to cut into wedges. Serve with sweetened whipped cream and raspberry sauce.
Sauce: Drain 1 pkg. raspberries and discard juice. Retain juice from other pkg. Puree fruit, juice, sugar and liqueur in food processor or blender; strain to remove seeds. Chill until ready to use.




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