Chocolate Raspberry Torte

READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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