Bittersweet Chocolate Torte
Recipe from Better Homes and Gardens

Raspberries and chocolate--two flavors that seem made for other--are especially delicious in this Valentine torte recipe.


Bittersweet Chocolate Torte

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Servings: 16 servings
Prep Time: 30 mins
Total Time: 9 hrs 20 mins
Related Categories: Chocolate Desserts, Tortes
 
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Ingredients
  • 14  ounces
    bittersweet or semisweet chocolate, coarsely chopped
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  • 1/2  cup
    butter
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  • 1/4  cup
    milk
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  • 5 
    eggs
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  • 1  teaspoon
    vanilla
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  • 1/2  cup
    granulated sugar
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  • 1/4  cup
    all-purpose flour
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  • 1/4  cup
    seedless red raspberry jam
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  • 1-1//2  to 2 cups
    fresh raspberries
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  •  
    Sifted powdered sugar (optional)
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Directions
1.
Grease the bottom of an 8-inch heart-shape cake pan with a removable bottom or an 8-inch round springform pan; set pan aside. In a heavy medium saucepan combine chocolate, butter, and milk. Cook and stir over low heat until chocolate is melted. Remove from heat; cool mixture for 20 minutes.
2.
In a mixing bowl beat eggs and vanilla with an electric mixer on low speed until combined. Add granulated sugar and flour; beat on high speed for 10 minutes. Stir chocolate mixture into egg mixture. Pour batter into prepared pan.
3.
Bake in a 325 degree F oven for 30 minutes (35 minutes for springform pan) or until outer one-third of top is slightly puffed. (Because this torte is so dense, you're unable to use a traditional cake doneness test. The torte should be done after 30 minutes, even though the center will still appear to be underbaked.)
4.
Cool torte on a wire rack for 20 minutes. Use a knife dipped in warm water to loosen torte from sides of pan. Cool torte thoroughly. Remove sides of pan. Wrap torte in foil; chill overnight or up to 2 days.
5.
To serve, bring torte to room temperature. In a small saucepan melt jam; cool. Spread jam on top of torte. Cover jam with raspberries, stem sides down. If desired, before serving, dust with powdered sugar. Makes 16 servings.
Nutrition information
Calories 253, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 83 mg, Sodium 85 mg, Carbohydrate 27 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 2%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet
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