Ultimate Flourless Chocolate Torte

Total Time: 1 hr 45 mins
Preparation Time: 50 mins
Cook Time: 55 mins

Ingredients

• Servings: 8


• 10 (1 1/2 ounce) godiva dark chocolate bars, chopped


• 1 1/2 cups sugar


• 1 1/2 teaspoons instant coffee granules


• 3/4 cup boiling water


• 3/4 cup butter, softened


• 6 eggs, at room temperature


• 1 tablespoon vanilla extract


• 1 1/2 cups frozen unsweetened raspberries


• 1/2 cup sugar


• 1 tablespoon chambord raspberry liquor


• 1 1/2 cups heavy cream


• 2 tablespoons sugar


• 1 1/2 teaspoons vanilla extract


• fresh raspberry, for garnish

Recipe

• 1 preheat oven to 350°f.


• 2 position rack in lower third of the oven.


• 3 butter the bottom and sides of a 9"x2" round springform pan.


• 4 line bottom of pan with round of parchment or waxed paper and butter paper.


• 5 in a food processor fitted with metal blade, place chocolate, sugar, and coffee.


• 6 cover and process for 15-20 seconds, until finely ground.


• 7 with motor running, pour boiling water through the feed tube.


• 8 process for 10-15 seconds, until chocolate is completely melted.


• 9 using a rubber spatula, scrape down sides of work bowl.


• 10 add butter and process for about 5 seconds or until incorpaorated.


• 11 add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.


• 12 scrape chocolate batter into prepared pan and smooth top with rubber spatula.


• 13 bake for 55 minutes, until edges of the cake are puffy and center is just set.


• 14 cool cake in pan on wire racks for 30 minutes.


• 15 cover and refrigerate for at least 3 hours or until ready to serve.


• 16 coulis:.


• 17 in medium saucepan, place frozen raspberries and sugar.


• 18 cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.


• 19 do not let mixture boil.


• 20 strain raspberrey mixture through a fine-meshed sieve into a bowl.


• 21 add liqueur, cover and refrigerate.


• 22 decoration:.


• 23 run a thin-blended knife around edge of cake to loosen it from sides of springform pan.


• 24 remove side of sprinform pan.


• 25 invert cake onto a serving plate.


• 26 peel off paper and refrigerate while preparing whipped cream.


• 27 in a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.


• 28 spread thin even layer of whipped cream over top of the chocolate cake.


• 29 ****fill a pastry bag fitted with a star tip(such as ateco #6) with remaining whipped cream. optional. completely cover top of cake with whipped cream rosettes.****.


• 30 to serve drizzle some raspberry coulis onto each dessert plate.


• 31 with a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.


• 32 place slices on plates, and garnish with raspberries.