Raspberry chocolate torte
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it look a lot less rich than it actually is. Serve in small slices
- 6 large eggs, at room temperature
- 20 ounces semi-sweet chocolate, finely chopped
- 2 1/2 sticks or 10 ounces of butter
- 1 tablespoon of vanilla extract
- 2 ounces of semi-sweet chocolate, chopped
- 1/3 cup heavy cream
- Juice of half a lemon
- 1/3 cup granulated sugar
- 6 ounces of frozen raspberries
- 2 teaspoons of whipped cornstarch in 1 tablespoon of water
- Sweet whipped cream
First, if your eggs are not at room temperature, place them in a bowl filled with hot water (less than 160 ° so as not to cook the eggs). Put aside.
When, preheat the oven to 400 °. Spray the bottom and sides of a 9-inch springform pan with non-stick cooking spray or cooking spray with flour. Line the bottom of a round with parchment paper and grease the top. Wrap the outside of the pot with 2 layers of aluminum foil, then place in a roasting pan and set aside.
Melt chocolate and butter in microwave (about 1 to 2 minutes) in a large microwave-safe bowl. Stir until smooth. Stir in the vanilla.
Once the eggs have warmed up (about 10 minutes in hot water), break them in the bowl of an electric mixer. Beat on high speed until light and tripled in volume, 4 to 5 minutes.
Add 1/4 of the beaten eggs to the chocolate mixture. Carefully fold in the eggs to lighten the chocolate mixture. Gently fold the remaining eggs into the chocolate mixture. Immediately transfer to the prepared springform pan. Pour hot water into the drip pan until it reaches half of the sides of the spring form.
Bake for 17 to 18 minutes; the center will be unstable when removed from the oven. Remove from the water bath and let cool to room temperature. Remove the foil. Run a knife around the perimeter of the pan.
While the pie is cooling, prepare the frosting. Place heavy cream and semi-sweet chocolate in a small microwave-safe bowl for about 1 minute. Whisk until smooth and let cool slightly. Let cool to room temperature. Pour icing over pie (while still in springform pan), then refrigerate pie in refrigerator until firm, 6 to 8 hours.
To prepare the raspberry sauce, add the raspberries and sugar to a saucepan. Bring to a boil and cook for a few minutes. Add lemon juice and cornstarch mixed with water. Bring to a boil and cook until the mixture thickens slightly. Once the mixture has cooled slightly, press through a sieve to remove the seeds. Refrigerate until serving the cake.
To serve the cake, run a knife around the perimeter of the cake again. Remove the sides of the pan. Slice with a hot, dry knife. Serve with a spoonful or two of raspberry sauce and a few fresh berries. You can also top with whipped cream if you want. Happy Cooking Time.