Chocolate Raspberry Torte

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.