Recipe for cooking bittersweet chocolate torte with raspberries

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Bittersweet Chocolate Torte with Raspberries

14 oz. bittersweet or semisweet chocolate, chopped
1/2 c. butter or butter replacement
1/4 c. milk
5 eggs
1 tsp. vanilla extract or flavoring
1/2 c. sugar
1/4 c. all-purpose flour
1/4 c. seedless red raspberry jam
1 1/2 to 2 c. raspberries
Powdered’ sugar (optional)

Grease the bottom only of an 8-in. heart-shaped pan with a removable bottom or an 8-in. springform pan. Set pan aside.

Melt chocolate with butter or butter replacement and milk; cool for 20 mins..

In a lrg. mixing bowl beat eggs and vanilla extract or flavoring with an electric mixer on low speed until well combined. Add sugar and flour. Then beat on high speed for 10 mins.. Stir chocolate mixture into egg mixture. Spread batter evenly in the greased pan. Then place on a shallow baking pan on the oven rack. Bake at 325 degrees F for about 30 mins. or until cake is slightly puffed on the outer one-third of the top. If using a springform pan, bake about 35 mins..

Remove heart-shaped or springform pan from baking pan. Cool cake in the pan on a wire rack for 20 mins.. Loosen cake from sides of pan, then remove sides of pan. Cool for 2 to 3 hours more or until completely cooled. Remove the cake from the bottom of the pan. Wrap cake in foil and chill in the refrigerator for 6 to 8 hours before serving.

Just before serving, bring the cake to room temperature. In a sm. saucepan heat raspberry jam until melted; cool. Spread the jam over the top of cake. Place raspberries, hole sides down, on top of jam layer. If desired, sift powdered\sugar over the raspberries.

Makes approximately 16 servings.