More About Chocolate-Espresso Torte with Raspberry Sauce
PREP TIME
COOK TIME
SERVES 12
INGEDRIENTS
About 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
¾ pound bittersweet or semisweet chocolate, chopped
½ cup espresso
About 1 cup sugar
6 large eggs
5 cups raspberries, rinsed
1 cup marionberries or blackberries
Fresh mint sprigs, rinsed
DIRECTIONS
1 Butter and flour an 8-inch cheesecake pan.
2 In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.
3 In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.
4 Bake torte in a 350° regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.
5 Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.
6 Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs. Serve with scoops of lemon sherbet.
7 Note: If you don't have an espresso machine, buy prepared espresso from a coffee shop or use strong brewed coffee: Pour 3/4 cup hot (about 195°) water through 1/3 cup ground coffee in a filter cone. If making torte and sauce up to 1 day ahead, chill separately airtight.
COOK TIME
SERVES 12
INGEDRIENTS
About 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
¾ pound bittersweet or semisweet chocolate, chopped
½ cup espresso
About 1 cup sugar
6 large eggs
5 cups raspberries, rinsed
1 cup marionberries or blackberries
Fresh mint sprigs, rinsed
DIRECTIONS
1 Butter and flour an 8-inch cheesecake pan.
2 In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.
3 In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.
4 Bake torte in a 350° regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.
5 Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.
6 Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs. Serve with scoops of lemon sherbet.
7 Note: If you don't have an espresso machine, buy prepared espresso from a coffee shop or use strong brewed coffee: Pour 3/4 cup hot (about 195°) water through 1/3 cup ground coffee in a filter cone. If making torte and sauce up to 1 day ahead, chill separately airtight.
Did you know you can follow any of our 175 Special Interest calendars and stay informed better than ever before? See them here. You can also create your own public or private calendar here. Post events to your calendar and ours at the same time! Terms and conditions may vary based on the policies of your local Town Planner publisher.
To learn more, watch our intro video!