Chocolate Torte with Raspberry Sauce
AuthorJackie DeKnockCategoryFrance, GOURMET ADVENTUREChocolate and raspberries, a match made in heaven! This recipe is so quick and simple to make, it’s sure to impress your friends or your significant other!
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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 tbsp of cooled chocolate mixture into eggs, pour mixture into chocolate mixture. Allow to cool to tepid or 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.
Make raspberry sauce (coulis). To make the sauce, combine 10 ½ oz. package frozen raspberries, thawed (or fresh if in season), 1/3 cup sugar, 1 - 2 tablespoon freshly squeezed lemon juice (or to taste). 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.
Drizzle coulis over torte and dust the plate with icing sugar or cocoa just before serving. Serve this silky-smooth dessert with a chilled glass of raspberry wine or ice-wine.
Refrigerated torte keeps well for 2 days or you can freeze it until the next time!
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Ingredients
Directions
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 tbsp of cooled chocolate mixture into eggs, pour mixture into chocolate mixture. Allow to cool to tepid or 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.
Make raspberry sauce (coulis). To make the sauce, combine 10 ½ oz. package frozen raspberries, thawed (or fresh if in season), 1/3 cup sugar, 1 - 2 tablespoon freshly squeezed lemon juice (or to taste). 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.
Drizzle coulis over torte and dust the plate with icing sugar or cocoa just before serving. Serve this silky-smooth dessert with a chilled glass of raspberry wine or ice-wine.
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