Recipes - print - Chocolate Espresso Torte and Raspberry Sauce

Chocolate Espresso Torte and Raspberry Sauce - Recipe

A flourless dessert that is very rich tasting and topped with a flavorful 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.
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Chocolate Espresso Torte and Raspberry Sauce Recipe
  • 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.
  • 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.
  • Chill and serve over cake.
Prep Time: 30 minutes
Cook Time: 1 hour
Container: 9 inch spring-form pan
Servings: 12
Serving Size: 1 slice
-1 1/2 cups unsalted butter - cubed
-3/4 cup espresso coffee
-3/4 cup brown sugar, packed
-15 ounces bittersweet chocolate squares, chopped
-8 large eggs, lightly beaten
-1 1/2 teaspoons vanilla
- Pinch of salt
- cocoa powder for dusting
-16 ounces raspberries, frozen or fresh
-1/3 cup corn syrup
-1 tablespoon orange or raspberry flavored liqueur