Chocolate Truffle Torte with Raspberry Coulis

By jennifer_1

We've been making this torte for over three years and it has become our family favorite. It is extremely easy to make and comes out dense with just the right balance of flavor and texture. The raspberry coulis sauce is a must have. Though the recipe below calls for various kinds of chocolate, it can also be made with entirely semi-sweet chips and it tastes great. The recipe below serves 8-12. Enjoy!

Ingredients

• Cake
• 1/2 cup butter
• 1/2 cup corn syrup
• 1 cup semisweet chocolate chips
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1 cup flour
• Pinch of salt
• Glaze
• 4 oz unsweetened chocolate
• 4 oz sweet chocolate (like German's)
• 8 Tbs butter, softened
• 1/4 cup light corn syrup
• Raspberry Coulis
• 12 oz frozen raspberries, thawed
• 3 Tbs sugar
• 1 Tbs fresh lemon juice

Details

Servings 8

Preparation

Step 1

Torte
1. Preheat oven to Convect bake at 350 degrees
2. Butter and flour a 9 inch round cake pan
3. In a medium saucepan, heat butter and corn syrup over low heat
4. Stir frequently until butter is melted
5. Stir in chocolate chips and continue to stir over low heat until chips are melted
6. Remove pan from heat
7. Stir in vanilla and flour then mix until well blended and smooth
8. Stir in sugar, eggs and salt and mix well
9. Pour batter into prepared pan
10. Bake 20-25 minutes or until center springs back when pressed lightly with finger
11. Cool for 10 minutes then turn out onto cooling rack - cool completely

Glaze
1. In a small saucepan, melt chocolates over very low heat, stirring constantly
2. Stir until almost melted, then remove from heat and stir until melted and smooth
3. Stir in the butter 1 tablespoon at a time
4. Stir in corn syrup
5. Pour over the torte, allowing the glaze to coat the sides
6. Refrigerate until the glaze is set

Raspberry Coulis
1. Combine in food processor and run until smooth.
2. Run through mesh sieve if desired