Chocolate-Espresso Torte with Raspberry Sauce

Name: Chocolate-Espresso Torte with Raspberry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 340 grams About 1 1/2 cups butter or margarine, cut into chunks; 6 larges eggs; 118 milliliters espresso; 237 milliliters marionberries or blackberries; 1 sprig Fresh mint , rinsed; 1 liters raspberries, rinsed; 340 grams bittersweet or semisweet chocolate, chopped; 237 milliliters About sugar

This recipe serves 12. One portion of this dish contains around 6g of protein, 36g of fat, and It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Butter and flour an 8-inch cheesecake pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chocolate

Espresso

Butter

Sugar

Equipment you will use

Frying Pan

In a bowl, beat eggs to blend.

Ingredients you will need

Egg

Equipment you will use

Bowl

Whisk in chocolate mixture until well blended.

Ingredients you will need

Chocolate

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Whisk

Pour into cheesecake pan.

Equipment you will use

Frying Pan

Bake torte in a 350 regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes.

Equipment you will use

Oven

Frying Pan

Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.

Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub pure through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.

Ingredients you will need

Raspberry Puree

Raspberries

Seeds

Sugar

Dry Seasoning Rub

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Food Processor

Sieve

Blender

Bowl

Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim.

Ingredients you will need

Raspberry Sauce

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Knife

Frying Pan

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.

Ingredients you will need

Blackberries