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- 1 tablespoon orange or raspberry flavored liqueur
A flourless dessert that is very rich tasting and topped with a flavorful
href="http://www.recipetips.com/kitchen-tips/t--836/all-about-raspberries.asp">raspberry sauce. The raspberry
sauce adds great color and is a nice accent flavor with the rich chocolate cake. Search our site
for other moist and delicious cake recipes.
Directions
TORTE:
- Preheat oven to 350 degrees F. Line the outside of the pan with aluminum foil;
lightly grease the inside of pan and dust with cocoa powder.
In a heavy saucepan, combine
butter, espresso, and sugar, stirring frequently until sugar dissolves; bring to a boil.
Place
the chopped chocolate pieces in a large bowl and add the boiling chocolate mixture; then blend
until smooth and chocolate is completely melted. Cool.
Add in the eggs, vanilla, and salt;
beat until completely blended.
Pour into spring-form pan that has the outside sealed
from any seepage. Place pan inside a larger pan. Pour about 2 inches of hot water into outside
pan.
Bake for 60 minutes or until a tooth pick inserted in the center comes out fairly clean
and the center of torte is set. Remove from water and cool.
Cover cooled cake and refrigerate
12 hours before serving.
RASPBERRY SAUCE:
Place frozen or fresh raspberries in a food processor with a steel blade and puree until
smooth.
Add the corn syrup and liqueur, pulse until blended.
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