Bittersweet Chocolate Torte

Raspberries and chocolate -- two flavors that seem made for other -- are especially delicious in this Valentine torte recipe.

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  • Makes: 16 servings
  • Prep: 30 mins
  • Freeze: 8 hrs
  • Bake: 30 mins 325°F

Bittersweet Chocolate Torte

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3.5 by 3 people

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Directions

  1. Grease the bottom of an 8-inch heart-shape cake pan with a removable bottom or an 8-inch round springform pan; set pan aside. In a heavy medium saucepan combine chocolate, butter, and milk. Cook and stir over low heat until chocolate is melted. Remove from heat; cool mixture for 20 minutes.
  2. In a mixing bowl beat eggs and vanilla with an electric mixer on low speed until combined. Add granulated sugar and flour; beat on high speed for 10 minutes. Stir chocolate mixture into egg mixture. Pour batter into prepared pan.
  3. Bake in a 325 degree F oven for 30 minutes (35 minutes for springform pan) or until outer one-third of top is slightly puffed. (Because this torte is so dense, you're unable to use a traditional cake doneness test. The torte should be done after 30 minutes, even though the center will still appear to be underbaked.)
  4. Cool torte on a wire rack for 20 minutes. Use a knife dipped in warm water to loosen torte from sides of pan. Cool torte thoroughly. Remove sides of pan. Wrap torte in foil; chill overnight or up to 2 days.
  5. To serve, bring torte to room temperature. In a small saucepan melt jam; cool. Spread jam on top of torte. Cover jam with raspberries, stem sides down. If desired, before serving, dust with powdered sugar. Makes 16 servings.
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Nutrition Facts (Bittersweet Chocolate Torte)

  • Per serving:
  • 253 kcal ,
  • 16 g fat
  • (9 g sat. fat ,
  • 83 mg chol. ,
  • 85 mg sodium ,
  • 27 g carb. ,
  • 3 g fiber ,
  • 4 g pro.
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