Serves: 9
Total Calories: 341

Raspberry Sauce:
3/4 pound fresh raspberries
1/2 cup sugar
1 orange, juiced (1/4 cup)
1/2 lemon, juiced (1 1/2 tablespoons)
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Torte:
1 1/4 pounds bittersweet or semisweet chocolate
2 sticks butter
1 1/4 cups Raspberry Sauce
8 eggs
1/2 cup sugar

Raspberry Sauce:
Put all ingredients in blender and process until smooth. Strain and refrigerate until ready to use. Any remaining Sauce can be frozen for months.

Torte:
Spray a springform pan with nonstick spray. Line bottom with parchment or wax paper to fit. Spray paper with spray. Preheat oven to 425°.

Melt chocolate and butter over double-boiler. Add Raspberry Sauce when melted. Whip eggs with sugar in electric mixer until triple in volume. Pour chocolate mixture into eggs and fold until blended and smooth. Pour batter into pan and tap on counter to release any air bubbles. Set on a baking sheet tray with edges or in a baking dish with sides and pour about 1/4 inch of hot water into tray or dish to create a water bath. Be careful not to get any water into the chocolate torte. Bake at 425° for 10–12 minutes until outside edges just start to pull away from pan. torte will set once it is cooled. Refrigerate until completely cooled.


Fun Fact: In the United States, about 90% of all raspberries sold come from Washington, California and Oregon. In Canada, the province of British Colombia produces about 80% of all raspberries sold in Canada.

Nutritional Facts:

Serves: 9
Total Calories: 341
Calories from Fat: 201

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