James Carrier
Yield
Makes 12 servings

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

How to Make It

Step 1

Butter and flour an 8-inch cheesecake pan.

Step 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.

Step 3

In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Lizirroja's Review

KBCafeChef
December 06, 2013
Very chocolatey and rich, but it needed vanilla ice cream or something. I preferred the chocolate pecan chess pie I made at the same time.

MarkMann's Review

ALemaniak
May 26, 2013
Tried baking in a tart dish instead, cut baking time down to 30 minutes, gret results. Paired with a tawny port, this dessert was excellent.

Pillie's Review

Lizirroja
November 03, 2011
Regarding the 1/2 cup espresso in this recipe...is this brewed espresso or espresso powder?

Yumbacon's Review

MarkMann
December 26, 2010
I offered 2 desserts at a family party. I chose this one as it is gluten free and my niece has celiacs. Not one person chose the bakery dessert over this one. Fantastic!

KBCafeChef's Review

Pillie
June 21, 2009
This dessert was delicious! It was very dense and perfect for a chocolate lover. I made it with a strawberry sauce and it was just as good.

ALemaniak's Review

Yumbacon
December 24, 2008
This was fabulous and got rave reviews at our Christmas party. If you have the accessory for your blender to hold in the seeds to make the puree it is a great chance to use it. Will definitely make this again.