“What Should I Know About You That I’d Never Think To Ask About?” Chocolate Torte with Raspberry Coulis

By Jackie DeKnock  ,   

July 27, 2015

Chocolate and raspberries, a match made in heaven! This is one of my absolute favourite desserts. It’s so quick and simple to make, it’s sure to impress your significant other! I’d put money on it!

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  • Yields: Serves 8 usually, but serves two on your first date!

Ingredients

Chocolate Filing:

1 ¼ cups 35% cream

8 ounces (225 g) semi-sweet chocolate, chopped into small pieces

3 tablespoons granulated sugar (raw if you have it)

½ teaspoon vanilla extract

Pinch of sea salt

2 large egg yolks

1 large egg

Crust:

2 cups chocolate baking crumbs

½ cup melted unsalted butter

Raspberry sauce (coulis):

10 ½ ounces package frozen raspberries, thawed (or fresh if in season)

1/3 cup sugar (raw sugar if you have it)

1 - 2 tablespoons freshly squeezed lemon juice (or to taste).

Method

Bring cream to a simmer in heavy small saucepan over medium-low heat. Remove from heat, stir in chocolate and sugar until completely melted. Mix in vanilla and salt. Fork-beat eggs and add 2 tablespoons of cooled chocolate mixture into eggs (to temper the eggs) and pour mixture into chocolate mixture. Allow to cool to room temperature.

Mix crumbs and butter together until moistened. Line the bottom of a 9-inch tart pan or pie dish with a round of parchment paper. Press crumbs into bottom and up sides fully to the very top. Chill uncovered. When the filling and crust have cooled down, pour the filling into the chilled shell. Leave uncovered and refrigerate until the filling is firm (this will take time, I prefer to put torte into the freezer and defrost slightly to make it easier to slice).

Make raspberry sauce (coulis):

To make the sauce, pureé the raspberries and sugar in a blender or food processor until smooth. If you don’t like the seeds, strain mixture through a sieve pressing on solids to remove seeds. Add the lemon juice and store in refrigerator until ready to use. Pour coulis into a plastic squeeze bottle so that you can artfully decorate your torte.

When you are ready to serve, slice your decadent pieces of torte. Drizzle with coulis and then dust the plate with icing sugar or cocoa just before serving. Serve this silky-smooth dessert to your love with a chilled glass of raspberry wine or ice-wine.

Tip: Refrigerated torte keeps well for 2 days or you can freeze it until the next time!


Gourmet Safari Rating Scales

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!


Budget Rating Scale:

We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
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= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)

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