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DARK CHOCOLATE TORTE

Active Time : 30 minutes
Total Time : several hours
Serves : 16 servings
INGREDIENTS
  • 5 3 ounce dark chocolate 60% cocoa bars chopped
  • 1 1/2 cups organic unsalted butter cubed
  • 1 cup organic raw cane sugar
  • 1/4 cup raspberry flavored liqueur
  • 8 organic large brown eggs
  • 1/2 teaspoon finely ground sea salt
  • - freshly whipped cream
  • - fresh raspberries
DIRECTIONS

Generously grease bottom and sides of a 9-inch spring form pan; wrap bottom and sides of pan with aluminum foil and set in large roasting pan. Set aside.

In medium saucepan, over medium-low heat, combine chocolate, butter and sugar. Stir constantly until melted and smooth. Remove from heat and let cool slightly; stir in liqueur.

Separate three eggs; place yolks in large bowl (keep whites for another use). Add remaining 5 eggs to bowl. Using electric mixer, beat eggs on medium for 2 minutes. Stir in chocolate until well combined.

Pour into prepared pan. Fill roasting pan with hot water about ¼ the way up spring form pan. Carefully place in a preheated 350°F oven. Bake until edge is set and center is still slightly soft (about 25 minutes).

Carefully remove spring form pan from water and place on a cooling rack; cool completely. Remove foil and cover; refrigerate several hours or overnight. Serve with whipped cream and raspberries.