Chocolate Grand Marnier Torte

Recipe by UnknownChef86
READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Torte
  • 10
    ounces semi-sweet chocolate baking squares or 10 ounces bittersweet chocolate squares, cut up
  • 2
    ounces unsweetened chocolate squares, cut up
  • 8
    ounces butter
  • 14
    cup Grand Marnier or 1/4 cup other orange-flavored liqueur
  • Raspberry Sauce
  • 2
    (12 ounce) bags frozen unsweetened raspberries, thawed
  • 34
  • 2
    2 tablespoons raspberry liqueur or 2 tablespoons other your favorite liqueur, of your choice
  • whipped cream, to garnish

DIRECTIONS

  • Preheat oven to 400 degrees.
  • Butter the bottom of an 8-inch springform pan and line it with wax paper; set aside.
  • In a small bowl, cover uncracked eggs with very hot water (not boiling); let stand 5 minutes.
  • Meanwhile, in a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth; set aside to let cool slightly.
  • In a large bowl, beat eggs with an electric mixer on high speed, until thick and light yellow, about 5 minutes.
  • Add chocolate mixture and Grand Marnier and beat until well blended.
  • Turn into the prepared springform pan.
  • Bake 15-18 minutes, or until almost set.
  • Let cake cool 1 hour, then cover with foil and refrigerate several hours or until firm.
  • Remove cake from refrigerator at least one hour before serving.
  • Run a sharp knife around sides of cake and remove sides of springform pan.
  • Cut into slices, taking care not to cut/include wax paper with serving.
  • Serve in a pool of Raspberry Sauce and top with whipped cream.
  • Raspberry Sauce: In a food processor, combine thawed raspberries and powdered sugar; process until smooth; add Grand Marnier and process to blend well.
  • To remove seeds, press puree through a wire strainer placed over a non-reactive (glass or plastic) bowl; using a rubber spatula, scrape inderside of strainer and discard seeds.
  • Serve sauce immediately or cover and refrigerate up to 2 days; mix before serving.