It’s November again, that means it’s time for another tasty, chocolate treat for Sherry’s birthday. This is a very, VERY chocolaty, very rich and yummy Torte – if you are not a true chocolate lover, this may be a bit much for you. However, if you are a true chocolate lover, I am sure you’ll soon be making noises normally only heard through cheap motel walls. The torte must refrigerate for at least 4 hours, so I made it the night before her birthday dinner.
Ingredients:
- Unsweetened cocoa powder (for dusting)
- Confectioners’ sugar (for dusting)
- 15 Ounces of bittersweet chocolate, broken into small pieces (you’ll be tempted to use 16, don’t do it)
- 18 Tbsp (2 1/4 sticks) of unsalted butter, cut into small pieces. (for cooking)
- 1 Tbsp unsalted butter (for greasing the pan)
- 7 egg yolks
- 5 egg whites
- 9 Tbsp granulated sugar
- 2 Tbsp Brandy
- 3Tbsp instant coffee, dissolved in 1Tbsp of hot water
- 1 1/2 Tsp vanilla extract
- Pinch of salt
- 2 cups fresh raspberries (These can sometimes be hard to find – Cherry pie filling makes a nice substitute)
- whipped cream
- 1 jar raspberry preserves (optional for sauce)

