Chocolate Raspberry Torte

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Time to Prepare this Recipe 4 hours Prep: 30 minutes Cook: 3 hours
Calories Per Serving and Nutrition Information 1543 calories per serving view nutrition facts
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Ingredients

Cake
1 pound chocolate, bittersweet
14 tablespoons butter, unsalted
1 1/2 cups sugar
10 large eggs separated, room temperature
1/4 cup framboise (raspberry brandy)
2 teaspoons vanilla extract
Creme anglaise
4 each egg yolks room temp
1/2 cup sugar
2 cups milk scalded
1 cup raspberries fresh, pureed and sieved
1 x raspberries for garnish

Directions

To make the cake, break the chocolate into small pieces and melt with the butter in a double boiler over simmering water. STir in 1 cup of the sugar and beat until the sugar dissolves, about 3 minutes. Beat egg yolks in a large mixer bowl until blended. Beat in 1 cup of the warm chocolate mixture and then return the chocolate mixture to the double boiler.

Cook stirring constantly until slightly thickened, about 3 to 4 minutes. Remove from heat and stir in the framboise and vanilla. Preheat oven to 275F.

Butter a 9 1/2 inch springform pan and lightly coat with sugar. Beat the egg whites in a large mixer bowl just until beginning to stiffen.

Gradually beat in the remaining 1/2 cup sugar, 1 tbs at a time, and continue beating until the peaks are stiff and glossy. Gently fold the egg whites into the chocolate mixture. Pour the batter into the prepared pan. Bake until firm, about 3 hours. Let cool completel; then refrigerate until cold.

To make the creme anglaise, beat the egg yolks and sugar in a mixwer bowl until thick and light. Gradually beat in the milk.

Pour into a heavy saucepan and cook, stirring constantly, over low heat until the custard coats the back of the spoon. This can take as long as 15 minutes. Do not let it boil.

Remove the pan from the heat and place in a bowl of ice water to cool to room temperature. Stir in the raspberry puree. Refrigerate until ready to serve. Cut the chocolate cake into thin wedges and serve on dessert plates. Spoon some of the creme anglaise around the cake and garnish with a few fresh raspberries.

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Nutrition Facts

Serving Size 542g
Amount per Serving
Calories 1543 52% of calories from fat
% Daily Value*
Total Fat 89.0g137%
 Saturated Fat 51.0g254%
 Trans Fat 0.0g
Cholesterol 644mg215%
Sodium 243mg10%
Total Carbohydrate 182.0g61%
 Dietary Fiber 9.0g35%
 Sugars 171.0g
Protein 25.0g51%
Vitamin A 41%  Vitamin C 14%
Calcium 27%  Iron 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

****

Pumpkin & Cream Cheese Rollups

I made this for my family and it immediately disappeared. Absolutely yummy it would be a great item to take to a bazaar or bring a dish dinner. You'll really stand out with this one. On the downside, I sprinkled confectioner's suger on the top and it "melted into" the cake when left overnight, so put the sugar on at the very last moment if you want it to look fresh. It didn't change the way the cake tasted, though.

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