June 19, 2012

Chocolate Truffle Torte with Raspberry Coulis

I've been making this torte for nearly five years and it has become our family favorite. It is extremely easy to make and comes out dense with just the right balance of flavor and texture. The raspberry coulis is a must have and pairs perfectly with the cake. The recipe below serves 8-12. Enjoy!

1. The raspberry coulis can be made several days ahead and stored in the refrigerator in an air-tight container.
2. Though the recipe below calls for various kinds of chocolate, it can also be made with entirely semi-sweet chocolate chips and it tastes wonderful.

1/2 cup butter
1/2 cup corn syrup
1 cup semisweet chocolate chips
1/2 cup granulated sugar
3 large eggs
1 tsp pure vanilla extract
1 cup flour
Pinch of salt

4 oz unsweetened chocolate
4 oz sweet chocolate
8 Tbs butter, softened
1/4 cup light corn syrup

Raspberry Coulis
12 oz frozen raspberries, thawed
3 Tbs sugar
1 Tbs fresh lemon juice

1. Preheat oven to Convect bake at 350 degrees
2. Butter and flour a 9 inch round cake pan

3. In a medium saucepan, heat butter and corn syrup over low heat
4. Stir frequently until butter is melted
5. Stir in chocolate chips and continue to stir over low heat until chips are melted

6. Remove pan from heat
7. Stir in vanilla and flour then mix until well blended and smooth

8. Stir in sugar, eggs and salt and mix well

9. Pour batter into prepared pan

10. Bake 20-25 minutes or until center springs back when pressed lightly with finger

11. Cool for 10 minutes then turn out onto cooling rack - cool completely

1. In a small saucepan, melt chocolates over very low heat, stirring constantly
2. Stir until almost melted, then remove from heat and stir until melted and smooth
3. Stir in the butter 1 tablespoon at a time

4. Stir in corn syrup
5. Pour over the torte, allowing the glaze to coat the sides

6. Refrigerate until the glaze is set

Raspberry Coulis
1. Combine in food processor and run until smooth.

2. Run through mesh sieve if desired

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