Dark Chocolate Torte w/Raspberry filling

By brenie_shydee

Ingredients

• Torte:
• (double recipe for multilayer torte)
• 2 2/3 cups semisweet chocolate chips (16 ounces), divided
• 1 cup of salted margarine, divided
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon instant espresso powder or instant coffee powder
• 5 large eggs
• 1 cup sugar
• Raspberry filling
• Seedless raspberry jam

Preparation

Step 1

Preheat oven to 350°F
Brush 9-inch-diameter spring form pan with margarine; line bottom with parchment.
Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth.
Whisk in cocoa and espresso. Cool 10 minutes.
Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes.
Fold in chocolate mixture.
Pour batter into prepared pan.
Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes.
Cool in pan on rack for about an 1 hour (center will fall).
Using spatula, press raised edges so top is level.
Cut around pan sides to loosen torte and remove sides.
Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.
Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat).
Cool glaze 15 minutes and pour into center of torte.
Smooth top with spatula, allowing some of glaze to drip down sides.
Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.)