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!

HELPFUL HINTS
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.

INGREDIENTS
Cake
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

Glaze
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

DIRECTIONS
Torte
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

Glaze
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

Sponge Candy

This light and airy candy is one of my personal favorites. I grew up eating the Cadbury Crunchie (made in Britain) and the Nestle Violet Crumble (made in Australia.) Sometimes called "Honeycomb" or "Seafoam," this candy is a slighly caramelized sugar mixture lightened into a foam by the incorporation of baking soda. The taste has a distinct flavor of caramel and honey and the texture is crispy and delicate and melts in your mouth like cotton candy. I can't tell you how many different recipes I have tried and failed. With one version, I actually shattered the 9x13 pan after the candy had hardened. The recipe below is a combination of several recipes and a much needed online tutorial. It will yield you approximately 4 dozen pieces. Enjoy!

HELPFUL HINTS
1. Definitely make sure the gelatin and baking soda are fully mixed in or you'll have some pieces that taste more like baking soda than candy.
2. Once you've poured the sponge candy into the pan, be very careful not to disturb it as too much motion will cause it to collapse.
3. If you live in a humid climate, protect the candy while cooling by covering the top of the pan to make it airtight.
4. Covering the pieces in chocolate does more than just add a great layer of taste. It also protects the candy from humidity, thus preserving the airy texture.

INGREDIENTS
1/4 tsp Gelatin, unflavored
1 Tbs cold water
3 cups sugar
1 cup light corn syrup
1 cup water
2 Tbs baking soda, sifted
3 cups dark chocolate, melted and tempered for dipping

DIRECTIONS
1. Mix the gelatin into the cold water in a small bowl or cup, then set aside.















2. Combine the sugar, corn syrup and water in a 2.5 quart saucepan.





























3. Bring to a boil, insert thermometer and cook without stirring until the syrup reaches 310 F.















4. Remove from the heat and allow to sit undisturbed for 5 minutes.
5. Whisk the gelatin into the hot sugar, ensuring that it is incorporated completely.















6. Whisk the baking soda into the mixture, stirring vigorously to thoroughly incorporate.















7. Return the batch to the heat for 30 seconds, continuously whisking.















8. Pour immediately into a 9 inch springform pan.















9. Leave undisturbed to cool at room temperature at least 2 hours or overnight.
10. Remove the springform pan and using a sharp chef's knife or by hand, break into desired size pieces.





























11. Dip into chocolate as desired.