Raspberry Chocolate Torte with Raspberry Coulis Recipe
This decadent and easy one pot raspberry chocolate torte with homemade raspberry coulis sauce is the perfect Valentine's Day or date night chocolate raspberry dessert.
Equipment
- springform pan
- fine mesh strainer
Ingredients
Chocolate Torte:
- 2 sticks unsalted butter
- 1 ¼ cups bittersweet chocolate chips (or chocolate of choice)
- 1 cup sugar
- 5 large eggs.
- 2 teaspoon pure vanilla extract
- ½ teaspoon salt
- ¼ cup all purpose flour
For the pan:
- butter for greasing the pan
- 1 tablespoon cocoa powder
- 1 tablespoon powdered sugar
Raspberry coulis:
- 1 cup raspberries (tightly packed)
- 4 tablespoon sugar
- 2 tablespoon lemon juice
- 1 teaspoon balsamic vinegar
- ¼ teaspoon salt
garnish: (optional)
- raspberries
Instructions
- 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