CHOCOLATE RASPBERRY TORTE

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Chocolate Raspberry Torte image

A very chocolatey fudge-like torte with raspberries both inside and out. From Chez Piggy restaurant in Kingston, Ontario.

Provided by Just Call Me Martha

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb unsalted butter
1 cup sugar
2 cups fresh raspberries (reserve 1 cup)
2 tablespoons framboise liqueur
1 cup hot coffee
12 ounces semisweet chocolate, melted
4 ounces unsweetened chocolate, melted
6 eggs, room temperature
6 egg yolks, room temperature
sugar

Steps:

  • In a saucepan, melt butter with sugar.
  • Remove from heat, add 1 cup raspberries, liqueur, coffee and melted chocolate, and stir until mixture has a smooth consistency.
  • In a separate bowl, beat eggs and egg yolks until frothy.
  • Lightly whisk eggs into chocolate mixture until it thickens.
  • Preheat over to 325 degrees.
  • Line sides and bottom of an 8” springform pan with parchment paper.
  • Pour in batter and place pan on baking sheet to catch any leaks.
  • Bake for 1 hour.
  • The torte will be cooked, but not set in centre, so let cool for 20 minutes before springing the pan and removing parchment paper from sides.
  • Refrigerate until completely chilled.
  • Purée the reserved 1 cup raspberries, and sweeten with sugar to taste.
  • Top individual slices with raspberry purée.

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