Espresso Chocolate Torte

Yield: 8-10 Servings
Difficulty: ** (Intermediate)
Preparation: 50 minutes, plus baking and chilling times



Chocolate Cake:
8 bars (1.5 ounces each) Godiva® Dark Chocolate, chopped
1 1/2 cups sugar
3/4 cup very hot espresso
1 1/2 sticks unsalted butter, softened
6 eggs, at room temperature
1 tablespoon vanilla extract

Raspberry Coulis:
1 bag (12 ounces) frozen unsweetened raspberries
1/2 cup sugar
1 tablespoon raspberry-flavored liqueur

Decoration:
1 1/2 cups heavy cream
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
Fresh raspberries for garnish


Make Cake:
1. Position rack in lower third of oven and preheat to 350ºF. Butter the bottom and sides of a 9- by 2 1/2-inch round springform pan. Line bottom of pan with a round of parchment or waxed paper and butter paper.

2. In food processor fitted with metal blade, place chocolate and sugar. Cover and process for 15-20 seconds, until finely ground.

3. With motor running, pour espresso through feed tube. Process for 10-15 seconds, until chocolate is completely melted. Using a spatula, scrape down sides of work bowl. Add butter and process for about 5 seconds or until incorporated. Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy. Scrape chocolate batter into prepared pan and smooth top with a rubber spatula.

4. Bake for 55 minutes, until edges of the cake are puffy and center is just set. Cool cake in pan on a wire rack for 30 minutes. Cover and refrigerate for at least 3 hours or until ready to serve.

Make Coulis:
In medium saucepan, place frozen raspberries and sugar. Cook over medium heat stirring constantly with a wooden spoon until sugar is completely dissolved and berries are soft. Do not let mixture boil. Strain raspberry mixture through a fine-meshed sieve into a bowl. Add liqueur, cover and refrigerate.

Decorate Chocolate Cake:
1. Run a thin-bladed knife around edge of cake to loosen it from sides of springform pan. Remove side of springform pan. Invert cake onto a serving plate. Peel off paper and refrigerate while preparing whipped cream.

2. In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form. Spread thin even layer of whipped cream over top of the chocolate cake. Fill a pastry bag fitted with a star tip (such as Ateco #6) with remaining whipped cream. Completely cover top of cake with whipped cream rosettes.

3. To serve, drizzle some raspberry coulis onto each dessert plate. With a sharp, thin-bladed knife, slice cake, wiping blade clean between each cut. Place slices on plates, and garnish with raspberries.


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