White Chocolate-Fudge Torte - Pillsbury 2006

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.

• Ready In: 6 hrs 35 mins
• Serves: 16
• Yields: 16 pieces

Ingredients

• Cake

• 16  ounces  semisweet baking chocolate, chopped
• 1  cup unsalted butter
• 6  eggs

• Topping

• 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

• Raspberry Sauce

• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 1  tablespoon cornstarch
• 1⁄3 cup red currant jelly

Directions

1. 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.
2. Meanwhile, in small bowl, beat eggs with electric mixer on high speed 5 minutes or until triple in volume.
3. Fold eggs into cooled chocolate mixture until well blended. pour batter evenly into pan.
4. 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.
5. 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.
6. 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.
7. 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.
8. Remove side of pan; leave torte on pan bottom. Serve dessert with sauce. Store in refrigerator.