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Sunday Tea-Time
Stephen Darbishire
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Chocolate Raspberry
Torte
 
The Silver Palate Good Times Cookbook
by Julee Rosso & Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing Co., Inc.
“Two precious and favorite
foods – fine bittersweet chocolate and raspberries – are paired in
this dense flourless cake. The slow baking at a low temperature imparts an
incredible chocolate density. The raspberry crème anglaise gives just
the right contrast to make this a truly elegant dessert.”
12 to 14
portions
Cake:
1
pound best-quality bittersweet [not unsweetened] chocolate
14
tablespoons (1 3/4 sticks) unsalted butter
1
1/2 cups sugar
10
eggs, separated, room temperature
1/4
cup Framboise liqueur
2
teaspoons vanilla extract
Raspberry
Crème Anglaise:
4
egg yolks, room temperature
1/2
cup sugar
2
cups milk, scalded
1
cup fresh raspberries, puréed and sieved
Fresh
raspberries (garnish)
1. To make the cake,
break the chocolate into small pieces and melt with the butter in a double
boiler over simmering water. Stir
in 1 cup of the sugar and heat until the sugar dissolves, about 3 minutes.
2. Beat
the egg yolks in a large mixer bowl until blended.
Beat in 1 cup of the warm chocolate mixture and then return to the
chocolate mixture in the double boiler.
Cook, stirring constantly, until slightly thickened, 3 to 4
minutes. Remove from heat and
stir in the framboise and vanilla.
3. Preheat
oven to 275 degrees F. Butter a 9
1/2-inch springform pan and lightly coat with sugar.
4. Beat
the egg whites in a large mixer bowl just until beginning to stiffen.
Gradually beat in remaining 1/2 cup sugar, 1 tablespoon at a time,
and continue beating until the peaks are stiff and glossy.
Gently fold the egg whites into the chocolate mixture.
5. Pour
the batter into the prepared pan. Bake
until firm, about 3 hours. Let
cool completely; then refrigerate until cold.
6.
To make the Crème Anglaise, beat the egg yolks and sugar in
a mixer
bowl until thick and light. Gradually
beat in the milk. Pour into a
heavy saucepan and cook, stirring constantly, over low heat until the
custard coats
the back of a spoon. (This can take as long as 15 minutes.) Do not let it boil.
7. Remove
the pan from the heat and place in a bowl of ice water to cool to room
temperature. Stir in the raspberry purée. Refrigerate until ready to serve.
8. Cut
the chocolate cake into thin wedges and serve on dessert plates. Spoon some of the crème anglaise around the cake and garnish
with a few fresh raspberries.
Index - Chocolate Recipe
Archives
Index - Cake Recipe
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Index -
Miscellaneous Dessert Recipes
Recipe Archives Index
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