I received so many emails when I posted the photo of Audrey’s luscious Raspberry Chocolate Torte, that I decided to ask her if she would allow me to post the recipe. We are in luck, thanks Audrey!
Audrey’s Raspberry Chocolate Torte
For the Torte:
12 oz semisweet chocolate chips
1 lb unsalted butter
1 C dark brown sugar
.5 C seedless raspberry preserves
.5 C raspberry liquid (made from cooking down unsweetened frozen raspberries)
8 eggs, slightly beaten
Place the chocolate chips in a medium bowl.
Heat until the butter, sugar, preserves and raspberry liquid until boiling. Keep stirring until sugar is dissolved.
Pour the mixture over the chocolate.
Whisk until chocolate is melted and mixture is smooth.
Keep whisking as you very slowly pour eggs into chocolate mixture. Pour batter into prepared pan.
Trace and cut out parchment to fit bottom of a 9 inch springform pan
and wrap pan with heavy duty aluminum foil all the way up the sides,
using one big sheet.
Heat oven to 350F.
Place pan into roasting pan. Add boiling water into roasting pan until water comes halfway up sides of pan.
Bake 45 minutes to one hour. Place on cooling rack. Rub thin blade
knife around inside of pan to loosen torte. Cool, then chill over night.
For the Chocolate Glaze:
8 oz semisweet chocolate
12 Tbl unsalted butter
5 tsp chambord or raspberry liquor
1 Tbl cornstarch
Heat all in small saucepan over low heat. Stir and make sure it does not boil or burn. Heat until smooth.
Remove sides from pan. Cut a piece of cardboard to fit torte. Set on top, then invert torte. Place on pedestal.
Slide knife between pan bottom and paper to release. Press lightly on cake to smooth out any uneven spots.
Pour warm glaze over torte, letting it coat sides. Pour fast as it sets up quickly.
If you want to decorate, let glaze set in fridge and then decorate.
I melted Ghirardelli white chocolate and then drizzled it over the top
and sides. Keep refrigerated!
*Note she also included some of the reduced raspberry liquid and some fresh mint for a beautiful garnish.