Chocolate Torte With Raspberry Sauce

FOODISTA
9Ingredients
60Minutes

Ingredients

US|METRIC
  • 6 ounces semi sweet chocolate chips
  • 1 cup unsalted butter (softened)
  • 1 cup sugar
  • egg yolks (8 lg.)
  • egg whites (8 lg., room temperature)
  • sweetened whipped cream
  • 20 ounces frozen raspberries in syrup (thawed)
  • 1/4 cup sugar
  • 3 tablespoons Grand Marnier Liqueur
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    Directions

    1. In top of double boiler over boiling water, melt chocolate. In large bowl, combine melted chocolate, butter and sugar. Cool. Add egg yolks, 2 at a time, beating well after each addition.
    2. In separate bowl, beat 8 egg whites until stiff. Gently fold egg whites into chocolate mixture. Pour 2/3 batter into buttered and floured 9 inch springform pan. Bake at 325 degrees for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool to room temperature (center will fall) and spread remaining batter on top. Refrigerate for at least 8 hours or overnight. Use a hot knife to cut into wedges. Serve with sweetened whipped cream and raspberry sauce
    3. Drain 1 package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liqueur in food processor or blender; strain puree to remove seeds. Chill until ready to use. 8-10 servings.
    Discover more recipes from Foodista

    PlanShop