Hint of Raspberry Chocolate Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 oz. bittersweet (not unsweetened) or semi-sweet chocolate chips
3/4 cup (1 1/2 stick) butter
4 eggs
1 1/3 cups sugar
1 tablespoon raspberry liqueur
Sauce:
2 12oz pkg frozen raspberries, thawed
1/2 cup sugar
2 tablespoon raspberry liqueur
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Directions: |
Directions:Preheat oven to 325 degrees. Butter and sugar springform pan. Wrap foil around outside of pan. Melt chocolate and butter in heavy medium sauce pan over low heat, stirring until smooth. Whisk eggs, sugar, and liqueur in large bowl until well blended. Whisk in chocolate mixture.
Pour batter into prepared pan. Place cake in large baking pan. Add enough hot water to baking pan to come halfway up sides of cake. Bake until knife inserted into center comes out clean, about 1 1/4 to 1 1/2 hours. (cake will be about 1/2 inch high). Remove cake from water bath. Cool. Remove foil. Cover and refrigerate overnight. (Can be prepared 1 week ahead; keep refrigerated) Release pan sides from cake. Cut cake into wedges. Serve cold. Garnish with whipped cream and raspberry sauce.
Sauce:
Combine all ingredients in food processor and puree until smooth. Can strain mixture through fine strainer into bowl to remove seeds if desired. Cover and chill. |
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Number Of
Servings: |
Number Of
Servings:10 - 12 |
Preparation
Time: |
Preparation
Time:2- hours |
Personal
Notes: |
Personal
Notes: This is a flourless cake and very rich, so small wedges are fine.
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