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

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).

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.