Chocolate Torte With Raspberry Sauce



  • 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
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    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.
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