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  • Chocolate Orange Torte With Raspberry Coulis

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    Chocolate Orange Torte With Raspberry Coulis
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. Unsalted butter or possibly margarine
    • 12 ounce Semisweet chocolate, coarsely minced
    • 3/4 c. Granulated sugar
    • 3/4 c. Orange juice
    • 2 Tbsp. Orange liqueur (optional)
    • 1 tsp Vanilla
    • 6 x Large eggs Unsweetened cocoa pwdr Raspberries and mint leaves
    • 1 pkt Frzn unsweetened (425 g) raspberries, thawed
    • 1 Tbsp. Granulated sugar
    • 1 Tbsp. Orange liqueur (optional)

    Directions

    1. Line bottom of 9 inch springform pan with parchment paper; set aside.
    2. In top of double boiler over warm (not boiling) water, heat together butter, chocolate, sugar and orange juice, stirring to blend. Remove from heat; stir in orange liqueur (if using) and vanilla. Let cold.
    3. Whisk in Large eggs, 1 at a time. Pour into prepared pan. Bake in 350degF oven for 40 to 50 min or possibly till edge is slightly crusty and middle is just set. Let cold on rack. Cover with plastic wrap and chill for at least 12 hrs or possibly up to 24 hrs.
    4. Raspberry Coulis: In food processor, puree raspberries; press through sieve into bowl to remove seeds. Stir in sugar, and orange liqueur (if using).
    5. Invert cake onto serving platter; remove pan. Sift cocoa pwdr over top; garnish with raspberries and mint leaves. Slice and serve with raspberry coulis.
    6. Makes 16 servings.

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