CHOCOLATE RASPBERRY TORTE

1 (10-ounce) package frozen raspberries in syrup, defrosted
4 ounces unsalted butter, room tempertature
6 ounces bittersweet or semisweet chocolate, melted and cooled
2/3 cup sugar
3 large eggs
1/2 cup cake flour, sifted after you measure
Confectioners' sugar for dusting

Press the raspberries through a sieve or use a food mill fitted with a small disk.

Place the raspberry juice in a small saucepan and boil until it reduces to about 1/2 cup syrup, about 7 minutes. Let cool.

Preheat oven to 350 degrees. Butter a 9-inch round cake pan and dust it with flour. Line the bottom with parchment paper.

Using an electric mixer, or by hand in a large bowl, beat the butter until pale and creamy. Add the chocolate and sugar. Beat until the mixture is fluffy, 2 to 3 minutes.

Beat in the eggs, one at a time. Beat in the raspberry syrup, and then the flour. Beat until the mixture is just combined. Pour the batter into the prepared pan.

Bake until a toothpick inserted int he center comes out clean, 25 to 30 minutes. Let the torte cool in the pan for 30 minutes. Invert onto cooling rack and cool completely.

On the day of the picnic, dust with confectioners' sugar.