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Cookies, Candy & Desserts

Chocolate Torte with Raspberry Sauce - 1996
​​Recipe courtesy of Jim Wozny

INGREDIENTS
  • 6 ounces  semisweet chocolate chips
  • 1 Cup  Unsalted butter
  • 1 Cup  Sugar
  • 8 Large  Egg Yolk
  • 8 Large  Egg White -- Room Temp
  • Sweetened Whipped Cream
  • 2 10 oz pkg  Frozen Raspberries in syrup -- Thawed
  • ¼ Cup  Sugar
  • 3 Tablespoons  Grand Marnier

​PREPARATION
In the top of a double boiler, over boiling water, melt the chocolate.  In a large bowl combine the melted chocolate, butter and sugar.  Cool.  Add egg yolks, 2 at a time, beating well after each addition.  In a separate bowl, beat 8 egg whites until stiff.  Gently fold egg whites into the chocolate mixture.  Pour 2/3 of the batter into a buttered and floured 9-inch springform pan.  Bake at 325 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 a t least 8 hours or overnight.  Use a hot knife to cut into wedges.  Serve with sweetened whipped cream and Raspberry Sauce.

Raspberry Sauce:  Drain 1 package of raspberries and discard the juice.  Retain juice from the other package.  Puree fruit, juice, sugar, and Grand Marnier.  Strain puree to remove seeds.  Chill.

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  • Home
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