Chocolate Raspberry Torte

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Raspberry Torte
Categories: Cheesecakes, Chocolate
Yield: 1 servings

Cake:
1 lb Bittersweet chocolate
=best-quality
14 tb Unsalted butter
1 1/2 c Sugar
10 Eggs; separated
Room temperature
1/4 c Framboise liqueur
2 ts Vanilla extract
Creme anglaise:
4 Egg yolks; room temp
1/2 c Sugar
2 c Milk; scalded
1 c Fresh raspberries
Pureed and sieved
Fresh raspberries for
-garnish

Recipe by: The Silver Palate Good Times Cookbook
To make the cake, break the chocolate into small pieces and
melt with the butter in a double boiler over simmering
water. STir in 1 cup of the sugar and beat until the sugar
dissolves, about 3 minutes.
Beat egg yolks in a large mixer bowl until blended. Beat
in 1 cup of the warm chocolate mixture and then return the
chocolate mixture to the double boiler. Cook stirring
constantly until slightly thickened, about 3 to 4 minutes.
Remove from heat and stir in the framboise and vanilla.
Preheat oven to 275. Butter a 9 1/2 inch springform pan
and lightly coat with sugar.

Beat the egg whites in a large mixer bowl just until
beginning to stiffen. Gradually beat in the remaining 1/2
cup sugar, 1 tbs at a time, and continue beating until the
peaks are stiff and glossy.
Gently fold the egg whites into the chocolate mixture.
Pour the batter into the prepared pan. Bake until firm,
about 3 hours. Let cool completel; then refrigerate until
cold.

To make the creme anglaise, beat the egg yolks and sugar in
a mixwer bowl until thick and light. Gradually beat in the
milk. Pour into a heavy saucepan and cook, stirring
constantly, over low heat until the custard coats the back
of the spoon. This can take as long as 15 minutes. Do not
let it boil.
Remove the pan from the heat and place in a bowl of ice
water to cool to room temperature. Stir in the raspberry
puree. Refrigerate until ready to serve.
Cut the chocolate cake into thin wedges and serve on
dessert plates. Spoon some of the creme anglaise around the
cake and garnish with a few fresh raspberries.JM.
NAFY67C@prodigy.com (DEBORAH EPSTEIN)

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