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.
Servings:
16 servings
Prep Time:
30 mins
Total Time:
9 hrs 20 mins
Ingredients
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14 ouncesbittersweet or semisweet chocolate, coarsely choppedsee savings
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1/2 cupbuttersee savings
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1/4 cupmilksee savings
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5eggssee savings
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1 teaspoonvanillasee savings
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1/2 cupgranulated sugarsee savings
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1/4 cupall-purpose floursee savings
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1/4 cupseedless red raspberry jamsee savings
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1-1//2 to 2 cupsfresh raspberriessee savings
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Sifted powdered sugar (optional)see savings
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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
Per serving: 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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