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Chocolate Torte with Raspberry Coulis
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Torte-chocolat-coulis-framboises-1558.jpg
PT1H30M
PT1H00M
PT14H30M
Pre-heat oven to 350°F / 180°C.In the top of a double boiler, melt butter, chocolate and sugar with orange juice, stirring constantly.Remove from heat and add vanilla. Blend and cool until mixture reaches room temperature.Whisk in eggs, one at a time.Pour mixture into a 9" (22 cm) springform pan lined with parchment paper.Bake at 350°F / 180°C for 40-45 minutes or until the rim is a bit crispy and the centre resists light pressure.Cool on a cake rack.Cover with plastic wrap and chill at least 12 hours in refrigerator.To serve, turn torte out on a serving platter. Sift icing sugar over top. Cut into pieces and top with raspberry coulis.Purée raspberries in a blender or food processor.Sieve purée to remove seeds.Mix in sugar.
12
Metro
5
3
5
5
1 1/2 cup (375 mL) unsalted butter, softened
12 oz (350 g) semi-sweet chocolate, chopped coarsely
3/4 cup (190 mL) sugar
3/4 cup (190 mL) orange juice
1 tsp. (5 mL) vanilla
6 egg
icing sugar to taste
raspberry coulis to taste
3 cup (750 mL) fresh or frozen unsweetened raspberries
2 Tbsp. (30 mL) sugar
Chocolate Torte with Raspberry Coulis
12
servings
1:30
Preparation
1:00
COOKING
14:30
TOTAL TIME
Ingredients
-
1 1/2 cup
(375 mL)unsalted butter, softened
-
12 oz
(350 g)semi-sweet chocolate, chopped coarsely
-
3/4 cup
(190 mL)sugar
-
3/4 cup
(190 mL)orange juice
-
1 tsp.
(5 mL)vanilla
-
6
egg
-
icing sugar to taste
-
raspberry coulis to taste
-
3 cup
(750 mL)fresh or frozen unsweetened raspberries
-
2 Tbsp.
(30 mL)sugar
Preparation
Pre-heat oven to 350°F / 180°C.
In the top of a double boiler, melt butter, chocolate and sugar with orange juice, stirring constantly.
Remove from heat and add vanilla. Blend and cool until mixture reaches room temperature.
Whisk in eggs, one at a time.
Pour mixture into a 9" (22 cm) springform pan lined with parchment paper.
Bake at 350°F / 180°C for 40-45 minutes or until the rim is a bit crispy and the centre resists light pressure.
Cool on a cake rack.
Cover with plastic wrap and chill at least 12 hours in refrigerator.
To serve, turn torte out on a serving platter. Sift icing sugar over top. Cut into pieces and top with raspberry coulis.
Purée raspberries in a blender or food processor.
Sieve purée to remove seeds.
Mix in sugar.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
