chocolate raspberry truffle torte

For my Valentine, I want a decadent dessert, preferably dark chocolate or raspberry. This is my FAVORITE! Enjoy!

chocolate raspberry truffle torte

  • Butter for the pan
  • 1 cup butter
  • 1 cup plus 2 tablespoons sugar
  • 3/4 cup plus 2 tablespoons raspberry puree
  • 16 ounces bitter sweet or semi-sweet chocolate, in small pieces
  • 6 eggs, room temperature
  • 6 egg yolks, room temperature
  • ¼ cup raspberry liqueur
  • boiling water for water bath
  • powdered sugar
  • ice cream or whipped cream (optional)
  • fresh raspberries
  • mint leaves

Preheat oven to 325°F. Generously butter an 8-9 inch springform pan, line bottom with parchment paper, butter paper. Wrap outside of pan in heavy duty foil, taking care not to make holes, set aside.

Melt 1 cup butter, sugar, and raspberry puree in heavy saucepan over medium-low heat until sugar dissolves. Add chocolate pieces, let stand 4 minutes, then stir until smooth. Remove from heat.

Whisk eggs and yolks in large bowl until frothy. Whisk into chocolate mixture. Pour batter into prepared pan, place pan in a larger baking pan. Place in oven, pour hot water around to a depth of one inch. Bake until edges puff and crack slightly but center is not completely set, about 1 hour; DO NOT OVERBAKE (cake will continue to set as it cools). Carefully remove from water bath, remove foil. Transfer to rack and cool. Cover and refrigerate overnight.

Run small knife around cake pan to loosen. Carefully release pan sides. Sift powdered sugar over cake. Cut into wedges, wiping knife clean before each cut. Serve with ice cream or whipped cream if desired, garnish with fresh raspberries and mint leaves. Serves 16-20. Freezes well.


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