Recipe by Just Call Me Martha
A very chocolatey fudge-like torte with raspberries both inside and out. From Chez Piggy restaurant in Kingston, Ontario.
Top Review by SIGNTEACH
This was a huge hit for my multicultural family! While being Kosher for Passover (no flour) it was consumed like nobody's business on Easter Sunday!!! I made a few changes and will attempt to upload the photo. I used Chambord liquor which is a family favorite, and instead of just drizzling the individual slices with raspberry sauce, I drizzled the entered torte, covered in fresh raspberries, and garnished with fresh mint leaves. It was ALMOST too pretty to eat! My mother-in-law has been after me to make it again ever since. It's my claim to fame because she is an amazing cook!!! You will NOT be disappointed with this recipe, but beware; it is very rich!
- 1 lb unsalted butter
- 1 cup sugar
- 2 cups fresh raspberries (reserve 1 cup)
- 2 tablespoons framboise liqueur
- 1 cup hot coffee
- 12 ounces semisweet chocolate, melted
- 4 ounces unsweetened chocolate, melted
- 6 eggs, room temperature
- 6 egg yolks, room temperature
Directions See How It's Made
- In a saucepan, melt butter with sugar.
- Remove from heat, add 1 cup raspberries, liqueur, coffee and melted chocolate, and stir until mixture has a smooth consistency.
- In a separate bowl, beat eggs and egg yolks until frothy.
- Lightly whisk eggs into chocolate mixture until it thickens.
- Preheat over to 325 degrees.
- Line sides and bottom of an 8 springform pan with parchment paper.
- Pour in batter and place pan on baking sheet to catch any leaks.
- Bake for 1 hour.
- The torte will be cooked, but not set in centre, so let cool for 20 minutes before springing the pan and removing parchment paper from sides.
- Refrigerate until completely chilled.
- Purée the reserved 1 cup raspberries, and sweeten with sugar to taste.
- Top individual slices with raspberry purée.