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Recipe: Hudson's on the Bend Chocolate Raspberry Torte with Ganache (flourless)

Desserts - Candy, Chocolate
CHOCOLATE RASPBERRY TORTE WITH GANACHE

"This is a no flour cake so it's impossible for it to get stale. Make it several days ahead of time if you want. Just keep it wrapped and refrigerated and out of reach. Camouflage may be necessary."

10 1/3 oz. chocolate (we use a dark, bittersweet, Belgian type)
10 1/3 oz. butter
5 eggs
2/3 cup sugar
2/3 cup cream
1 pint raspberries (approximately)
Chocolate Ganache (recipe follows)

Melt chocolate in a double boiler over simmering water. When melted, stir in butter until smooth. Remove from heat, cool slightly.

Puree raspberries in a blender and strain, until you have 2/3 cup of puree.

Combine eggs, sugar, cream, and raspberry puree in mixer and beat until doubled in volume.

Add chocolate and blend well. Pour into a buttered 9-inch cake pan.

Bake at 350 degrees F for 1 hour and 20 minutes in a water bath. Cool completely before topping with Chocolate Ganache.

CHOCOLATE GANACHE

5 1/2 oz. (or 1 cup) chocolate, shaved
1/2 cup cream

Bring cream to a boil in a small saucepan. Add shaved chocolate and stir until smooth. Cool slightly until thickened and pour over torte. Smooth top and sides.

VARIATIONS:
Orange and orange zest with reduced Grand Marnier or Frangelico and Almond Butter.

Makes 1 (9-inch) cake, 8 generous slices
Source: Cooking Fearlessly by Jeffery Blank, Jay Moore and Deborah Harter
MsgID: 1437409
Shared by: Betsy at Recipelink.com
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