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á-56845

CHOCOLATE TORTE WITH RASPBERRY SAUCE

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Ingredients

  • Recipe By : Joan Armstrong
  • Serving Size : 10 Preparation Time :0:00
  • Categories : Desserts
  • Amount Measure Ingredient -- Preparation Method
  • 6 oz. chocolate chips
  • 1 cup unsalted butter -- softened
  • 1 cup sugar
  • 8 large egg yolk
  • 8 large egg white -- room temperature
  • sweetened whipped cream
  • RASPBERRY SAUCE
  • 2 10 oz. pkg. frozen raspberries in syrup, thawed
  • 1/4 cup sugar
  • 2-3 tablespoons Grand Mariner Liquor

Details

Preparation

Step 1

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 spring form pan. Bake at 325 for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool at room temperature (center will fall) and spread remaing 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.
RASPBERRY SAUCE: Drain 1 package of raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar, liquir in food processor or blender, strain puree to remove seeds. Chill until ready to use.

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NOTES : Easy and elegant and freezes beautifully

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