Raspberry Fudge Torte

By emp1438

Ingredients

• 12 oz. semi-sweet chocolate(chopped)
• 1 cup sugar
• 3/4 lb. butter
• 3/4 cup water
• 1 tsp. vanilla
• 6 large eggs
• 1/2 pt. fresh raspberries

Preparation

Step 1

Preheat oven to 350 degrees.

1. Combine the chopped chocolate, sugar, butter, water and vanilla in a non-stick saucepan. Cook over low flame until the mixture melts and is smooth. Set aside to cool slightly.

2. Whip eggs with a mixer until fluffy and thick. Using a whisk, fold both mixtures together.

3. Spray the inside of a springform pan with a non-stick cooking spray, and lin the inside of the bottom of the springform pan with a circle of parchment paper.
*Cover the outside bottom of the springform pan with foil to prevent leaking.

4. Pour ingredients - except the raspberries- into a springform pan.

5. Bake for 40 minutes until a crush forms and cracks. The center of the torte should rise to be level straight across.

6. After removing the torte from the oven, run a knife arond the inside edge of the pan to loosen it. Cool at room temperature for 30 minutes. Refrigerate overnight befor you remove the torte from the mold.
Serve with fresh raspberries.