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Receta Passover Chocolate Raspberry Torte
by Global Cookbook

Passover Chocolate Raspberry Torte
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  Raciónes: 12

Ingredientes

  • 2 c. butter, unsalted
  • 1 c. cola
  • 1 x (16 oz) package semi-sweet chocolate, coarsely minced
  • 1/3 c. raspberry preserves
  • 1 tsp lemon juice
  • 8 x Large eggs, at room temperature
  • 1 c. white sugar
  • 2 Tbsp. vanilla sugar
  • 1 c. semi-sweet chocolate chips
  • 2 Tbsp. butter, unsalted

Direcciones

  1. Preheat oven to 350 degrees F (175 degrees C). Line bottom of a 10 inch spring form pan with parchment paper. In a heavy saucepan over low heat, or possibly using a double boiler, mix butter or possibly margarine and cola and heat through. Remove the pan from the stove, and add in chocolate, stirring to heat. Let this mix cold completely. In a small mixing bowl, blend raspberry preserves and lemon juice together. In the bowl of an electric mixer, whip the Large eggs with sugar and vanilla sugar for 10 min on high speed. Whisk cooled, melted chocolate into egg mix till thoroughly incorporated (mix will deflate but which's OK).
  2. Stir in raspberry preserve mix.
  3. Place the prepared spring form pan on a cookie sheet in the oven and reduce the oven's heat to 325 degrees F (165 degrees C). Bake 55 to 60 min till the cake is done. The cake is done when the top has a slight crust and seems set. Cake may rise and fall but which is fine. Chill the cake several hrs.
  4. To make the glaze: Heat the chocolate chips with butter or possibly margarine in a double boiler; stir to heat proportionately. Cold, then pour over chilled cake before serving.
  5. Makes 16 servings