Chocolate-Espresso Torte with Raspberry Sauce

James Carrier

This elegant dessert is a perfect finale for a large dinner party.

Yield: Makes 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 475
  • Calories from fat: 68%
  • Protein: 5.9g
  • Fat: 36g
  • Saturated fat: 20g
  • Carbohydrate: 40g
  • Fiber: 3.6g
  • Sodium: 266mg
  • Cholesterol: 168mg

Ingredients

  • About 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
  • 3/4 pound bittersweet or semisweet chocolate, chopped
  • 1/2 cup espresso
  • About 1 cup sugar
  • 6 large eggs
  • 5 cups raspberries, rinsed
  • 1 cup marionberries or blackberries
  • Fresh mint sprigs, rinsed

Preparation

  1. 1. Butter and flour an 8-inch cheesecake pan.
  2. 2. In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.
  3. 3. In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.
  4. 4. Bake torte in a 350° regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.
  5. 5. Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.
  6. 6. Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs. Serve with scoops of lemon sherbet.
  7. Note: If you don't have an espresso machine, buy prepared espresso from a coffee shop or use strong brewed coffee: Pour 3/4 cup hot (about 195°) water through 1/3 cup ground coffee in a filter cone. If making torte and sauce up to 1 day ahead, chill separately airtight.
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