Dark Chocolate Torte with Spiked Blackberry Coulis

Name: Dark Chocolate Torte with Spiked Blackberry Coulis
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Spiked Blackberry Coulis; 5 larges eggs; 1 teaspoon instant espresso powder or instant coffee powder; 237 milliliters (2 sticks) salted margarine, divided; 1 sprig Fresh mint; 454 grams 2/3 cups semisweet chocolate chips , divided; 237 milliliters sugar; 59 milliliters unsweetened cocoa powder

Watching your figure? This gluten free and dairy free recipe has 675 calories, 8g of protein, and 48g of fat per serving. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of spiked blackberry coulis, semisweet chocolate chips, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth.

Ingredients you will need

Chocolate Chips

Margarine

Equipment you will use

Springform Pan

Sauce Pan

Whisk in cocoa and espresso. Cool 10 minutes.

Ingredients you will need

Espresso

Cocoa Powder

Equipment you will use

Whisk

Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture.

Ingredients you will need

Chocolate

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Pour batter into prepared pan.

Equipment you will use

Frying Pan

Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level.

Equipment you will use

Oven

Spatula

Frying Pan

Cut around pan sides; remove sides.

Equipment you will use

Frying Pan

Place plate atop torte and invert onto plate.

Remove pan bottom; peel off paper, and cool torte completely.

Equipment you will use

Frying Pan

Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat).

Ingredients you will need

Chocolate

Margarine

Equipment you will use

Sauce Pan

Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes.

Ingredients you will need

Blackberries

Glaze

Equipment you will use

Whisk

Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.)

Ingredients you will need

Glaze

Equipment you will use

Spatula

Cut torte into wedges; spoon coulis alongside.

Garnish with mint and berries, if desired.

Ingredients you will need

Berries