Prep 55 mins
Cook 5 hrs 40 mins
This is a rich and decadent dessert. A little bit goes a long ways with this recipe. This is a terrific dessert for dinner parties or even an alternative to a traditional cake. Please note the lack of flour in this recipe..in the end...you won't even miss it. ;) This does take alot of prep time, I recommend planning ahead on this one.
- 16 ounces semisweet baking chocolate, chopped
- 1 cup unsalted butter
- 6 eggs
- 1 cup white chocolate chunks or 1 cup white vanilla baking chips, melted
- 1 cup whipping cream (heavy)
- 1 (8 ounce) package cream cheese, softened
- 1⁄3 cup powdered sugar
- 2 tablespoons white Creme de Cacao, if desired
- 1⁄2 cup miniature semisweet chocolate chips, if desired
- 1 (10 ounce) package frozen raspberries in light syrup, thawed
- 1 tablespoon cornstarch
- 1⁄3 cup red currant jelly
- Heat oven to 400 degrees. Grease 9-inch springform pan with shortening or cooking spary. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool Completely, about 35 minutes.
- Meanwhile, in small bowl, beat eggs with electric mixer on high speed 5 minutes or until triple in volume.
- Fold eggs into cooled chocolate mixture until well blended. pour batter evenly into pan.
- Bake 15 to 20 minutes (Cake edges will be set but, center will jiggle when moved). Cool completely in pan on wire rack, about 1 hour 30 minutes. Refrigerate until firm, about 1 hour 30 minutes.
- In heavy 1-quart saucepan, heat white chocolate and 3 Tablespoons of the whipping cream over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and, if desired, creme de cacao with electric mixer on medium speed until smooth. While beating, slowly add white chocolate mixture, beating until smooth, scraping bowl occasionally.
- In small bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form. With rubber spatula, fold into white chocolate mixture; if desired, fold in miniature chocolate chips. Spread topping over cake. Refrigerate until firm, at least 1 hour.
- To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Stir in jelly. Cook over medium heat, stirring frequently, until thickened and clear. Stir in raspberries. Refrigerate until cold.
- Remove side of pan; leave torte on pan bottom. Serve dessert with sauce. Store in refrigerator.
Heavenly!! This does have a lot of prep time, but it can be done in stages. I like that! I made the torte stuck it in the fridge overnight then made the topping the next morning, it then sat in the fridge for a few more hours and I made the sauce right before serving. I couldn't find raspberries in syrup frozen, so I just mixed the frozen berries in the jelly and there was no need for cornstarch. This really is a much easier recipe than it looks. It looks like lots of steps and work, but in reality you do a little bit then let it refrigerate and then do a little more. It was no more difficult than baking and frosting a cake! Will definitely make again as the presentation of this is fantastic! Sorry I didn't get pictures, it was Thanksgiving day and too much else was going on.