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.
- 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)
- Preheat oven to 300 degrees F
- Grease 9 inch spring-form pan with butter, LIGHTLY dust with cocoa.
- In top of double-boiler pan, combine remaining butter and chocolate. Top pan should be near, but not touching simmering water. Stir until fully melted, then whisk to mix thoroughly mixed. Set aside to cool slightly.
- In a large bowl, combine the egg yolks, 6 Tbsp of granulated sugar, Brandy, dissolved coffee, vanilla and salt. Use electric whisk on medium-high speed to mix ingredients until pale and thick (3-5 minutes).
- Slowly pour chocolate into egg mixture, continue beating until well blended.
- In deep, dry bowl beat egg whites with electric whisk on medium-high speed for about a minute, or until whites are foamy. Continue mixing as you gradually add remaining granulated sugar. Mix until small peaks form (about 2 minutes)
- Slowly fold egg whites into chocolate mixture. Use slow, gentle strokes or torte will not rise properly. Fold until no streaks remain.
- Evenly spread batter into prepared pan.
- Bake for about 40 minutes, until toothpick comes out moist, but not too wet. Torte should be slightly puffed.
- Set pan on wire rack to cool for 30 minutes.
- Open spring-form to remove sides, allow torte to cool fully, then refrigerate for at least 4 hours.
- For optional sauce, strain preserves through a fine wire strainer to remove seeds (this is a pain, but well worth the trouble).
Just before serving, drizzle about 2 Tsp of sauce over each slice and top with 5 or 6 raspberries. LIGHTLY dust with confectioner’s sugar. Add a dollop of whipped cream on the plate, next to, not on top of the torte.
ENJOY! As always, please let me know if you try this and if you liked it.