Title: Chocolate Torte with Raspberry Sauce
Categories: Blank
Yield: 4 Servings

6	oz	Semi-sweet chocolate chips
1	c	Unsalted butter -- softened
1	c	Sugar
8	lg	Egg yolks
8	lg	Egg whites -- room
		Temperature
		Sweetened whipped cream
		RASPBERRY SAUCE:-----
2		(10 oz.) pkg. frozen
		Raspberries in
		Syrup,
1/4	c	Sugar
		TB Grand Marnier liqueur

In top of double boiler over boiling water, melt chocolate. In large bowl, combine melted chocolate, butter and sugar. Cool. Add egg yolks, 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 inch springform pan. Bake at 325 degrees for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool to room temperature (center will fall) and spread remaining batter on top. Refrigerate for at least 8 hours or overnight. Use a hot knife to cut into wedges. Serve with sweetened whipped cream and raspberry sauce.

ÕþBRASPBERRY SAUCE (1 1/2 cups):þb Õ Drain 1 package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liqueur in food processor or blender; strain puree to remove seeds. Chill until ready to use. 8-10 servings.

Recipe By :

previous

next