Chocolate Raspberry Torte

A very chocolatey fudge-like torte with raspberries both inside and out. From Chez Piggy restaurant in Kingston, Ontario.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 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
•  sugar

Directions

1. In a saucepan, melt butter with sugar.
2. Remove from heat, add 1 cup raspberries, liqueur, coffee and melted chocolate, and stir until mixture has a smooth consistency.
3. In a separate bowl, beat eggs and egg yolks until frothy.
4. Lightly whisk eggs into chocolate mixture until it thickens.
5. Preheat over to 325 degrees.
6. Line sides and bottom of an 8” springform pan with parchment paper.
7. Pour in batter and place pan on baking sheet to catch any leaks.
8. Bake for 1 hour.
9. 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.
10. Refrigerate until completely chilled.
11. Purée the reserved 1 cup raspberries, and sweeten with sugar to taste.
12. Top individual slices with raspberry purée.