Dark Chocolate Torte | Recipe of the Week

What you need:

12 ounces dark chocolate, chopped

1 1/2 teaspoon instant coffee

1 1/2 cup sugar

1 1/2 stick butter, unsalted, softened

6 eggs, large, room temperature

1 tablespoon vanilla extract

3/4 cup water, boiling


12 ounces raspberries (fresh or frozen)

1/2 cup sugar

1 tablespoon water


• Preheat oven to 350 degrees. In food processor, place chocolate, coffee and sugar. Process approximately 30 seconds (until very finely ground).

• While still in food processor, add boiling water. Continue to process until chocolate is melted.

• Add butter; process until well blended.

• Add eggs and vanilla; process until smooth.

• Butter bottom and sides of a 9-by-2.5” round springform pan. Line bottom of pan with wax paper. Butter the paper.

• Transfer batter into pan and smooth bottom. Bake for 50 minutes, then cool on wire rack for 30 minutes. Cover and cool in refrigerator for at least 4 hours before serving.

• RASPBERRY COULIS: Cook berries and sugar in a saucepan over medium heat until sugar is dissolved (do not boil). Strain mixture and add water if needed to reach desired consistency.

Submitted by: Brooke Mangusson

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