This Valentine’s Day, we celebrated by getting together with 3 other couples for a Progressive Dinner.
For those of you that have never heard of a Progressive Dinner, it is a dinner party in which successive courses are prepared and served at different locations, usually the residence of one of the hosts.
If you have never done one I highly recommend it.
It’s so much fun!
Every Valentine’s Progressive Dinner needs a Valentine’s themed dessert. As the host for the dessert course, I decided we were going with the traditional Chocolate and Berries…times 2.
Yes, I said 2 chocolate and berry desserts, the first a decadent Chocolate Torte with a Raspberry Coulis and the second a White Chocolate Peppermint Covered Strawberry. They were both phenomenal and the perfect ending to our Valentine’s Evening.
Chocolate Torte with Raspberry Coulis
First, prepare the pan. Combine the powdered sugar and cocoa in a small bowl. Stir well. Coat a 9 inch spring form pan with butter along the bottom and half way up the sides. Add the sugar/cocoa mixture and turn the pan until it’s coated well. Shake out the excess sugar/cocoa.
Wrap tightly with 1-2 layers of aluminum foil to prevent leaking.
The star of the show in a chocolate torte is, well…the chocolate. So make sure to use the good quality stuff! I recommend using a chocolate with 60% or more cocoa content, like a bittersweet or dark chocolate.
Melt the butter in a medium saucepan over medium heat. Remove from the heat, add the chocolate chips, and stir until the chocolate chips are melted. Add the sugar and stir well. Cool slightly and then add the eggs, vanilla and salt. Stir well. Add the flour and stir until just combined. Pour into the prepared pan and spread to even out the batter.
Bake at 325 degrees for about 38 to 42 minutes or until the middle is just set (no jiggling when the pan is moved). A toothpick will NOT come out clean when inserted into the middle. Let the torte cool for 20 minutes, then run a knife around the edges and remove from the pan. Garnish with raspberries.
For the coulis, add all ingredients to a small saucepan and bring to a simmer. Simmer until the raspberries soften and break apart, about 5 minutes. Stir well to mash up the raspberries and then strain the liquid through a fine mesh sieve into a small dish. Allow to cool. Serve a small spoonful with the torte. A little goes a long way.
Happy Valentine’s Day!
Chocolate Torte with Raspberry Coulis
- springform pan
- 2 sticks unsalted butter
- 1 1/4 cups bittersweet chocolate chips (or chocolate of choice)
- 1 cup sugar
- 5 large eggs.
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- 1/4 cup all purpose flour
For the pan:
- butter for greasing the pan
- 1 tbsp cocoa powder
- 1 tbsp powdered sugar
- 1 cup raspberries (tightly packed)
- 4 tbsp sugar
- 2 tbsp lemon juice
- 1 tsp balsamic vinegar
- 1/4 tsp salt
- Preheat oven to 325.
- Melt the butter in a medium sauce pan over medium heat.
- Remove from the heat.
- Add the chocolate chips and stir until the chocolate chips are melted.
- Add sugar and stir well. Set aside to cool slightly.
- Meanwhile, in a small bowl combine the cocoa powder and powdered sugar.
- Grease a 9 inch spring form pan with butter and then dust with the cocoa powder mixture.
- Shake out the excess.
- Wrap the outside of the pan tightly with aluminum foil. Set aside.
- Add the eggs to the slightly cooled chocolate mixture and stir well.
- Add the vanilla and salt, stir well.
- Add the flour and stir until just combined.
- Pour into the prepared pan and spread to even out the batter.
- Bake at 325 for about 38-42 minutes or until the middle is set and slightly firm to the touch (a tooth pick inserted into the middle will NOT come out clean).
- Remove from the oven and cool for at least 20 minutes before removing from the pan.
- Prior to removing the torte from the pan, run a knife around the edges of the torte to prevent sticking.
- Garnish with raspberries.
- For the coulis, add all ingredients to a small saucepan and bring to a simmer.
- Simmer until the raspberries soften and break apart, about 5 minutes.
- Stir well until all are well mashed.
- Strain the liquid through a fine mesh sieve into a small dish.
- Allow to cool.
- Serve a small spoonful with the torte. A little goes a long way