Double-Chocolate Soufflé Torte with Raspberry Sauce

Double-Chocolate Soufflé Torte with Raspberry Sauce Recipe
Randy Mayor; Mary Catherine Muir
The key to soufflé success lies in the beating of the egg whites. Use spotless utensils, beating the whites until stiff peaks form--firm enough to stand up yet still able to slide around the bowl when gently swirled. Beat them too much, and they'll be too dry to create air pockets. Egg whites must be gently folded into the batter--don't overdo it. The sauce can be prepared a day ahead and chilled.

Yield:

8 servings (serving size: 1 wedge and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 298
Caloriesfromfat 26 %
Fat 8.7 g
Satfat 5.2 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 4.1 g
Carbohydrate 53 g
Fiber 1.7 g
Cholesterol 34 mg
Iron 1.2 mg
Sodium 155 mg
Calcium 28 mg

Ingredients

Sauce:
1 cup water
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 (10-ounce) package frozen raspberries in light syrup, thawed and undrained
1 tablespoon Grand Marnier (orange-flavored liqueur)
Torte:
3 ounces semisweet chocolate, chopped
2 tablespoons Grand Marnier (orange-flavored liqueur)
3 tablespoons butter, softened
3/4 cup sugar, divided
1 large egg
1/4 cup fat-free milk
1/4 cup Dutch process cocoa or unsweetened cocoa
2 tablespoons cornstarch
4 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
Cooking spray

Preparation

To prepare the raspberry sauce, combine first 4 ingredients in a medium, heavy saucepan; stir well with a whisk. Bring to a boil over medium heat, stirring frequently. Cook 2 minutes. Stir in raspberries; cook 4 minutes, stirring gently. Remove from heat. Stir in 1 tablespoon liqueur. Pour sauce into a bowl; cover and chill 1 hour.

Preheat oven to 300°.

To prepare torte, combine chocolate and 2 tablespoons liqueur in a small, heavy saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally with a whisk. Place butter and 1/2 cup sugar in a medium bowl; beat with a mixer at medium speed 1 minute or until fluffy. Add egg; beat 1 minute. Gradually add milk; beat at low speed (mixture will look curdled). Add chocolate mixture, cocoa, and 2 tablespoons cornstarch; beat at low speed until combined.

Place the egg whites, cream of tartar, and salt in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon chocolate mixture into an 8-inch springform pan coated with cooking spray. Bake at 300° for 45 minutes or until a wooden pick inserted in center comes out almost clean; run a knife around outside edge. (The torte falls as it cools.) Cool on a wire rack.

Note: Grand Marnier adds a wonderful depth of flavor to his indulgent-tasting dessert. But if you must go alcohol-free, substitute water or orange juice.

Note:

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note