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Chocolate Raspberry Torte



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Chocolate Raspberry Torte

Silver Palate Good Times Cookbook

by Julee Rosso & Sheila Lukins with
Sarah Leah Chase, 1985,
Workman Publishing Co., Inc.

“Two precious and favorite foods – fine bittersweet chocolate and raspberries –
are paired in this dense flourless cake. The slow baking at a low temperature
imparts an incredible chocolate density. The raspberry crème anglaise gives
just  the right contrast to make this a truly elegant dessert.”

12 to 14 portions

1 pound best-quality bittersweet
[not unsweetened] chocolate
14 tablespoons (1 3/4 sticks) unsalted butter
1 1/2 cups sugar
10 eggs, separated, room temperature
1/4 cup Framboise liqueur
2 teaspoons vanilla extract

Raspberry Crème Anglaise:  
4 egg yolks, room temperature
1/2 cup sugar
2 cups milk, scalded
1 cup fresh raspberries, puréed and sieved
Fresh raspberries (garnish)

1. To make the cake, break the chocolate into small pieces and melt with the butter in a double boiler over simmering water. Stir in 1 cup of the
sugar and heat until the sugar dissolves, about 3 minutes.
2. Beat the egg yolks in a large mixer bowl until blended. Beat in 1 cup of
the warm chocolate mixture and then return to the chocolate mixture in
the double boiler. Cook, stirring constantly, until slightly thickened, 3
to 4 minutes.  Remove from heat and stir in the framboise and vanilla.
3. Preheat oven to 275 degrees F. Butter a 9 1/2-inch springform pan and lightly coat with sugar.
4. Beat the egg whites in a large mixer bowl just until beginning to stiffen.  Gradually beat in remaining 1/2 cup sugar, 1 tablespoon at a time, and continue beating until the peaks are stiff and glossy. Gently fold the egg whites into the chocolate mixture.
5. Pour the batter into the prepared pan.  Bake until firm, about 3 hours.
Let cool completely; then refrigerate until cold.
6. To make the Crème Anglaise, beat the egg yolks and sugar in a mixer
bowl until thick and light. Gradually beat in the milk. Pour into a heavy saucepan and cook, stirring constantly, over low heat until the custard
coats the back of a spoon. (This can take as long as 15 minutes.) Do
not let it boil.
7. Remove the pan from the heat and place in a bowl of ice water to cool
to room temperature. Stir in the raspberry purée. Refrigerate until
ready to serve.
8. Cut the chocolate cake into thin wedges and serve on dessert plates. Spoon some of the crème anglaise around the cake and garnish with
a few fresh raspberries.

 Featured Archive Recipes:
Chocolate Decadence Cake with
Raspberry Coulis (Chef Keegan)

Chocolate Raspberry Cake (Francois Payard)
Spago's Chocolate Truffle Cake

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