White Chocolate Fudge Torte

By ccavins

Ingredients

• Cake:
• 16 oz semisweet chocolate
• 1 cup unsalted butter
• 6 eggs
• Topping:
• 1 cup white chocolate chunks or white vanilla chips, melted
• 1 8-oz container whipping cream
• 1 8-oz pkg cream cheese, softened
• 1/3 cup powdered sugar
• Raspberry Sauce:
• 1 10-oz pkg frozen raspberries, thawed
• 1 cup water
• 1 cup sugar
• 3 Tblsps corn starch

Preparation

Step 1

Heat oven to 400 degrees. Spray 9-inch springform pan with nonstick cooking spray. In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.

Beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into sprayed pan.

Bake at 400 degrees for 15-20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 1/2 hours. Refrigerate 1 1/2 hours or until firm.

Heat white chocolate and 3 tablespoons of whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese and powdered sugar until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Spread over cake and refrigerate until firm, 1 hour or overnight.

To prepare sauce heat water and sugar in small saucepan until sugar dissolves. Mash half of the raspberries with a fork and add to the saucepan. Mix cornstarch with water a 1/4 cup water. Slowly add cornstarch to saucepan and cook until mixture thickens and cornstarch is dissolved. Pour mixture through metal strainer to remove the seeds. Add remaining raspberries and blend together. Let cool and then refrigerate until cold. Serve sauce over dessert.