 | | Directions | TORTE:
- Preheat oven to 350 degrees F. Line the outside of the pan with aluminum foil; lightly grease the inside of pan and dust with cocoa powder.
- In a heavy saucepan, combine butter, espresso, and sugar, stirring frequently until sugar dissolves; bring to a boil.
- Place the chopped chocolate pieces in a large bowl and add the boiling chocolate mixture; then blend until smooth and chocolate is completely melted. Cool.
- Add in the eggs, vanilla, and salt; beat until completely blended.
- Pour into spring-form pan that has the outside sealed from any seepage. Place pan inside a larger pan. Pour about 2 inches of hot water into outside pan.
- Bake for 60 minutes or until a tooth pick inserted in the center comes out fairly clean and the center of torte is set. Remove from water and cool.
- Cover cooled cake and refrigerate 12 hours before serving.
RASPBERRY SAUCE:
- Place frozen or fresh raspberries in a food processor with a steel blade and puree until smooth.
- Add the corn syrup and liqueur, pulse until blended.
- Chill and serve over cake.
|
|
|
Prep Time: 30 minutes
Cook Time: 1 hour
Container: 9 inch spring-form pan
Servings: 12
Serving Size: 1 slice
|  | | Ingredients | | - | | TORTE: |
| - | | 1 1/2 cups unsalted butter - cubed |
| - | | 3/4 cup espresso coffee |
| - | | 3/4 cup brown sugar, packed |
| - | | 15 ounces bittersweet chocolate squares, chopped |
| - | | 8 large eggs, lightly beaten |
| - | | 1 1/2 teaspoons vanilla |
| - | | Pinch of salt |
| - | | cocoa powder for dusting |
| - | | RASPBERRY SAUCE: |
| - | | 16 ounces raspberries, frozen or fresh |
| - | | 1/3 cup corn syrup |
| - | | 1 tablespoon orange or raspberry flavored liqueur |
| |
| |
